Creamy Chicken Gnocchi Skillet With Spinach and Parmesan

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 1 lb potato gnocchi (shelf-stable or refrigerated)
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 4 garlic cloves, minced
• 1/2 tsp dried Italian seasoning; pinch red pepper flakes (optional)
• 2 tbsp all-purpose flour
• 1 1/4 cups low-sodium chicken broth
• 1 cup heavy cream + 1 cup whole milk
• 3 packed cups baby spinach
• 1 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley or basil, for serving (optional)

Do This

• 1. Season chicken with salt and pepper. Brown in 1 tbsp olive oil over medium-high heat until golden and just cooked through, 5–7 minutes. Transfer to a plate.
• 2. In the same skillet, add remaining 1 tbsp olive oil and butter. Sauté onion until soft, then add garlic, Italian seasoning, and red pepper flakes.
• 3. Sprinkle in flour; cook 1 minute. Slowly whisk in chicken broth, then cream and milk, until smooth and slightly thickened.
• 4. Stir in gnocchi, making sure it is mostly submerged. Simmer on medium-low, stirring occasionally, until tender and pillowy, 5–7 minutes.
• 5. Add spinach by handfuls until wilted. Return chicken and any juices to the pan; simmer 2–3 minutes to heat through.
• 6. Turn off heat and stir in Parmesan and lemon juice. Taste and adjust salt, pepper, or lemon.
• 7. Let sit 3–5 minutes to thicken slightly. Garnish with parsley and extra Parmesan, then serve warm straight from the skillet.

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Why You’ll Love This Recipe

• It is a true one-pan meal: tender chicken, pillowy gnocchi, and creamy garlic sauce all cook together in a single skillet.
• Cozy and comforting like restaurant-style chicken gnocchi, but simple enough for a weeknight dinner.
• Ready in about 40 minutes with mostly pantry and fridge staples.
• Easy to customize with extra veggies, lighter dairy, or rotisserie chicken.

Grocery List

• Produce: 1 small yellow onion, 4 garlic cloves, 3 packed cups baby spinach, 1 lemon, fresh parsley or basil (optional)
• Dairy: Unsalted butter, heavy cream, whole milk, Parmesan cheese
• Pantry: Boneless skinless chicken breasts, potato gnocchi, olive oil, all-purpose flour, low-sodium chicken broth, dried Italian seasoning, crushed red pepper flakes, salt, black pepper

Full Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts, cut into 1/2-inch bite-size pieces
• 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder (optional, for extra flavor)
• 1 tbsp olive oil (for browning)

For the Skillet & Garlic Cream Sauce

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced (about 1 cup)
• 4 garlic cloves, minced
• 1/2 tsp dried Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 2 tbsp all-purpose flour
• 1 1/4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup whole milk (or use more cream for extra richness)
• 1 lb potato gnocchi (shelf-stable or refrigerated)
• 3 packed cups baby spinach (about 3 oz), roughly chopped if leaves are large
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 1 tbsp fresh lemon juice (about 1/2 lemon), plus more to taste
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley or basil, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the chicken and ingredients

Pat the chicken breasts dry with paper towels to help them brown nicely. Cut into 1/2-inch bite-size pieces and place in a bowl. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and garlic powder (if using). Toss to coat evenly and set aside.

Finely dice the onion, mince the garlic, and grate the Parmesan cheese if you have not already. Measure out the broth, cream, and milk. Rinse and dry the spinach (roughly chop if the leaves are large) and cut the lemon in half. Having everything ready will make the cooking process smooth, since this comes together quickly once you start.

Step 2: Brown the chicken

Heat 1 tablespoon olive oil in a large, deep skillet (about 12 inches wide) over medium-high heat. When the oil is hot and shimmering, add the seasoned chicken pieces in a single layer. Avoid overcrowding; if your pan is smaller, brown the chicken in two batches.

Cook, undisturbed, for 2–3 minutes to develop good color, then stir and continue cooking for another 2–3 minutes, until the pieces are lightly golden and just cooked through (they should reach 165°F/74°C or be opaque with clear juices). Transfer the chicken and any juices to a clean plate and set aside. Do not wipe out the pan; the browned bits on the bottom will add flavor to your sauce.

Step 3: Sauté the aromatics

Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon olive oil and the 2 tablespoons butter. Once the butter has melted, add the diced onion along with a small pinch of salt. Cook, stirring occasionally, for 3–4 minutes until the onion is softened and translucent but not browned.

Add the minced garlic, dried Italian seasoning, and crushed red pepper flakes (if using). Cook for 30–60 seconds, stirring constantly, just until very fragrant. Keep the garlic moving so it does not brown or burn, which would make it bitter.

Step 4: Build the garlic cream sauce base

Sprinkle the flour evenly over the onions and garlic. Stir continuously for about 1 minute. The mixture will look pasty; this step cooks off the raw flour taste and helps the sauce thicken later.

Slowly pour in the chicken broth while whisking or stirring vigorously, scraping up any browned bits from the bottom of the pan. Once the broth is incorporated and the mixture is smooth, gradually add the heavy cream and then the milk, continuing to whisk or stir to avoid lumps.

Bring the mixture to a gentle simmer over medium heat. Let it bubble for 2–3 minutes, stirring often, until it slightly thickens and coats the back of a spoon. The sauce will continue to thicken as it cooks with the gnocchi, so do not let it get too thick at this stage.

Step 5: Cook the gnocchi in the sauce

Add the gnocchi directly to the skillet, stirring so that each piece is coated in the creamy sauce and mostly submerged. If any gnocchi are sitting on top, gently press them down into the liquid.

Reduce the heat to medium-low, cover the skillet with a lid, and let the gnocchi simmer for 5–7 minutes, stirring once or twice to prevent sticking. The gnocchi are done when they are tender and pillowy in the center and the sauce has thickened to a rich, creamy consistency.

If the sauce becomes too thick before the gnocchi are fully cooked, add a splash or two (about 2 tablespoons at a time) of extra broth or milk and continue cooking until the texture is just right.

Step 6: Add spinach and return the chicken

Once the gnocchi are tender, add the spinach in a few handfuls, stirring after each addition until it wilts down into the sauce. This should take 1–2 minutes.

Return the cooked chicken and any juices from the plate to the skillet. Stir to combine everything evenly. Let the skillet simmer gently for another 2–3 minutes, just until the chicken is warmed through and the flavors meld. Taste the sauce and add a pinch more salt or pepper if needed at this stage.

Step 7: Finish with Parmesan and serve

Turn off the heat. Add the grated Parmesan cheese and lemon juice to the skillet. Stir well until the cheese melts smoothly into the sauce and everything is creamy and glossy. The lemon brightens the rich sauce; add an extra squeeze if you like more tang.

Let the skillet sit off the heat for 3–5 minutes; the sauce will thicken slightly as it cools, clinging beautifully to the gnocchi and chicken. Taste once more and adjust the seasoning with additional salt, pepper, or Parmesan as desired.

Sprinkle with chopped fresh parsley or basil and extra Parmesan. Serve the chicken gnocchi straight from the skillet for a cozy, family-style meal.

Pro Tips

• Brown, do not steam, the chicken. Make sure the pan and oil are hot before adding the chicken, and avoid overcrowding. This gives you flavorful browned bits that enrich the sauce.
• Use freshly grated Parmesan. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy. Freshly grated melts smoothly and adds better flavor.
• Adjust sauce thickness at the end. If the sauce is too thick, thin it with a splash of broth or milk. If it feels too loose, let it simmer uncovered for a minute or two, or rest off the heat to thicken.
• Taste as you go. Between the broth and Parmesan, salt levels can vary. Season gradually after adding the cheese and lemon juice.
• Serve soon after cooking. Gnocchi will continue to absorb sauce as it sits, so this dish is best enjoyed within 15–20 minutes of finishing.

Variations

• Lighter version: Use half-and-half in place of the heavy cream and milk, cut the butter down to 1 tablespoon, and reduce Parmesan to 3/4 cup. The sauce will still be creamy but less rich.
• Rotisserie shortcut: Skip browning raw chicken and use 2–3 cups shredded rotisserie chicken instead. Stir it in when you add the spinach so it warms through gently.
• Mushroom and veggie twist: After removing the browned chicken, sauté 8 oz sliced mushrooms in the skillet until golden, then proceed with the onions and garlic. Add 1 cup frozen peas during the last 2–3 minutes of cooking for extra color and sweetness.

Storage & Make-Ahead

For best texture, cook this dish right before serving, as gnocchi can soften when held in sauce for a long time. However, leftovers still reheat well for easy lunches.

Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce as needed. Stir occasionally while reheating so the sauce stays creamy.

This dish is not ideal for freezing because the creamy sauce can separate and the gnocchi may become mushy once thawed.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 820 calories, 47 g protein, 55 g carbohydrates, 42 g fat, 20 g saturated fat, 3 g sugar, 6 g fiber, and 1,000–1,200 mg sodium (will vary based on broth, salt, and cheese used). These numbers are estimates and should be used as a general guide only.