There are nights when I just need a big bowl of comfort—something creamy, cozy, and ready in minutes. That’s when this Creamy Chicken Gnocchi Skillet becomes my hero! It’s the kind of dish that feels like a warm hug but doesn’t leave me with a sink full of dishes. I first made it on a chaotic weeknight when my toddler was clingy and my energy was gone. One pan, 25 minutes, and boom—dinner magic. The pillowy gnocchi soaks up that rich, garlicky sauce, the chicken stays juicy, and the sundried tomatoes? Oh, they add this little tangy pop that makes every bite irresistible. Trust me, this skillet is your new weeknight best friend.
Why You’ll Love This Creamy Chicken Gnocchi Skillet
This dish is pure weeknight magic—here’s why:
- One-pan wonder: Less dishes? Yes, please! Everything cooks in a single skillet, even the gnocchi.
- Ready in 25 minutes: Faster than takeout, but tastes like you spent hours simmering.
- Creamy dreaminess: The sauce coats every bite with Parmesan richness—no gloopy mess.
- Flavor bombs: Sundried tomatoes and smoked paprika add depth without overpowering.
- Customizable: Swap spinach for kale, add mushrooms—make it yours!
Seriously, it checks all the boxes for busy nights when you want comfort fast.
Ingredients for Creamy Chicken Gnocchi Skillet
Here’s everything you’ll need for that dreamy, one-pan wonder:
- For the chicken: 1 lb chicken breast (cut into ¾ – 1 inch pieces), 2 tbsp olive oil (or use that flavorful oil from the sundried tomato jar!), 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper
- For the sauce: 2 tbsp butter, 2 cloves minced garlic (fresh is best!), 1 cup chicken stock, 1 cup heavy cream
- The good stuff: 16 oz gnocchi (fresh or shelf-stable both work), 1 tsp smoked paprika, ⅓ cup chopped sundried tomatoes (oil-packed for extra flavor), ½ cup grated Parmesan (the real stuff!), 2 cups packed baby spinach leaves
Pro tip: Measure the spinach after packing it lightly into your cup—it wilts down to practically nothing, I promise!
Equipment You’ll Need
Grab these trusty tools—you probably have them already:
- A large skillet (12-inch works best for even cooking)
- Wooden spoon for stirring without scratching
- Measuring cups and spoons (eyeballing the cream is risky business!)
- A sharp knife for chopping
That’s it—no fancy gadgets required!
How to Make Creamy Chicken Gnocchi Skillet
Ready for the easiest one-pan magic? Follow these steps—I promise it’s foolproof!
Step 1: Cook the Chicken
Heat olive oil in your skillet over medium heat. Toss the chicken pieces with Italian seasoning, salt, and pepper—get them nicely coated. Cook for 5-6 minutes, stirring occasionally, until they’re golden but still juicy inside. Don’t crowd the pan, or they’ll steam instead of browning!
Step 2: Build the Sauce
Push the chicken to one side and add butter to the empty space. When it melts, toss in the garlic and stir for about 30 seconds—just until you smell that amazing aroma. Pour in the chicken stock and heavy cream, then add the gnocchi. Key tip: Keep the heat at a gentle simmer (not boil!) to prevent the cream from separating.
Step 3: Finish the Dish
After 5-7 minutes, when the gnocchi are tender and the sauce coats the back of a spoon, stir in the smoked paprika, sundried tomatoes, Parmesan, and spinach. Fold everything together gently—the spinach will wilt in seconds from the heat. Let it sit for 2-3 minutes off the heat; the sauce will thicken to perfect spoon-coating consistency.
Tips for the Best Creamy Chicken Gnocchi Skillet
Want to take this dish from great to unforgettable? These little tricks make all the difference:
- Steal the sundried tomato oil: Swap regular olive oil for the flavorful oil from the tomato jar—it adds instant depth!
- Give the chicken space: Cook it in batches if needed. Overcrowding = steamed, sad chicken.
- Simmer, don’t boil: Keep the sauce bubbling gently to avoid curdling the cream.
- Fresh gnocchi hack: If using fresh (not shelf-stable), add it 2 minutes later—it cooks faster.
- Rest for thickness: Letting it sit for those extra 2-3 minutes transforms the sauce texture magically.
Variations for Your Creamy Chicken Gnocchi Skillet
This recipe is like your favorite sweater—comfy but easy to dress up! Here are my go-to twists:
- Veggie boost: Swap spinach for sautéed mushrooms or roasted red peppers (add them with the garlic).
- Protein swap: Turkey or even shrimp work beautifully—just adjust cooking times.
- Lighter option: Use half-and-half instead of heavy cream (but expect a slightly thinner sauce).
- Cheesy twist: Stir in a handful of mozzarella at the end for extra gooeyness.
See? Endless cozy possibilities without losing that creamy magic.
Serving Suggestions
This creamy skillet is delicious all on its own, but I love pairing it with garlic bread for dunking or a crisp green salad to balance the richness. Sometimes I’ll even add a sprinkle of red pepper flakes for those who like a little kick!
Storage and Reheating
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, go low and slow—warm it gently in a skillet with a splash of milk to bring back that creamy texture. The gnocchi might soak up some sauce overnight, but that extra liquid will have it tasting fresh-made again. Warning: Microwaving can make the gnocchi rubbery, so stick to the stovetop if you can!
Nutritional Information
Here’s the scoop per serving (but remember, nutrition varies based on brands and tweaks—these are estimates!):
- Calories: 530
- Protein: 30g
- Carbs: 40g
- Fat: 28g
It’s comfort food with balance—plenty of protein to keep you full, and that creamy goodness is worth every bite!
FAQs About Creamy Chicken Gnocchi Skillet
Can I use frozen gnocchi? Absolutely! Just add them straight from the freezer—no need to thaw. They might need an extra minute or two to cook through, but they’ll soak up that creamy sauce just like the shelf-stable kind.
How do I make this gluten-free? Easy swap! Use gluten-free gnocchi (check labels—some brands use wheat flour) and ensure your chicken stock is GF. The rest of the ingredients are naturally gluten-free, so you’re all set for that cozy, creamy comfort.
Can I substitute the heavy cream? You can use half-and-half for a lighter version, but the sauce won’t be quite as rich. For dairy-free, coconut cream works in a pinch, though it’ll add a subtle coconut flavor (which oddly pairs well with the sundried tomatoes!).
Why did my sauce break? If the sauce looks separated, you probably boiled it too hard. Cream sauces prefer a gentle simmer! To fix it, remove from heat and whisk in a tablespoon of cold butter—it’ll often come back together beautifully.
Can I add other veggies? Please do! Mushrooms, zucchini, or even roasted red peppers are fantastic additions. Just sauté them with the garlic so they soften properly. This skillet is your canvas—make it your own!
Share Your Creamy Chicken Gnocchi Skillet
Made this cozy skillet? I’d love to see your masterpiece! Tag me on Pinterest or leave a comment—your tweaks might inspire my next batch!
Print
Creamy Chicken Gnocchi Skillet: 25-Minute Comfort Magic
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Ultra-creamy, flavor-packed, and done in minutes—the ultimate one-pan comfort fix!
Ingredients
- 2 tablespoons olive oil (or oil from sundried tomatoes)
- 1 lb chicken breast (cut into ¾ – 1 inch pieces)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 16 oz gnocchi
- 1 teaspoon smoked paprika
- ⅓ cup chopped sundried tomatoes
- ½ cup grated Parmesan cheese
- 2 cups baby spinach leaves
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with Italian seasoning, salt, and pepper, then cook until golden and cooked through.
- Add butter and garlic to the skillet, stir for 30 seconds—just until fragrant.
- Pour in chicken stock, heavy cream, and gnocchi. Stir to combine and let it simmer for 5–7 minutes until gnocchi is soft and sauce thickens.
- Add smoked paprika, sundried tomatoes, Parmesan, and spinach. Stir gently until the spinach wilts and the sauce gets cheesy and silky.
- Let rest 2–3 minutes before serving to thicken further. Spoon into bowls and enjoy hot.
Notes
- For extra creaminess, add a splash of milk if the sauce thickens too much.
- Substitute chicken broth for chicken stock if needed.
- Use fresh or frozen gnocchi—both work well.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg