Creamy Chicken & Gnocchi

Pan-seared chicken, pillowy gnocchi, and a rich, creamy sauce all in one skillet.

Yields: 3-4
Prep Time: 10 minutes
Cook Time: 15 minutes
Special Equipment: large pan

Ingredients

• 1 lb boneless chicken breast or thighs, chopped

• 1 (16 oz) package shelf-stable or refrigerated gnocchi

• 2 tablespoons butter or olive oil

• 2 cloves garlic, minced

• ½ small onion, diced

• 1 cup chicken broth

• 1 cup heavy cream

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon Italian seasoning

• 1 cup grated Parmesan cheese

Directions

1. Season chopped chicken with salt, pepper, and Italian seasoning. In a large skillet over medium heat, melt butter or heat oil. Add chicken and cook for 6–8 minutes, or until browned and cooked through. Remove and set aside.

2. In the same skillet, add more butter if needed. Add diced onion and garlic and sauté for 2–3 minutes until fragrant.

3. Add the uncooked gnocchi and toast for 2–3 minutes, stirring occasionally.

4. Pour in chicken broth and heavy cream. Stir well and bring to a simmer. Let cook for 5–7 minutes, stirring occasionally, until the gnocchi is tender and the sauce thickens.

5. Stir in Parmesan cheese and spinach (if using) and return the chicken to the skillet. Cook for 1–2 more minutes until everything is combined and creamy.

6. Taste and adjust seasoning as needed. Serve hot, straight from the skillet.