Easy One Pan Chicken and Gnocchi – Quick 30-Minute Recipe
A creamy, flavorful one-pan chicken and gnocchi dish that’s ready in just 30 minutes. Perfect for busy weeknights, this recipe combines tender chicken, pillowy gnocchi, and a luscious sauce for the ultimate comfort food with minimal cleanup.
Equipment
- 1 Large skillet — with lid
- 1 Wooden spoon — for stirring
- 1 Cutting board — for prepping chicken and vegetables
- 1 Sharp knife — for chopping
Ingredients
- 500 g 1 lb boneless, skinless chicken breast — cut into bite-sized pieces
- 1 tbsp olive oil
- 2 cloves garlic — minced
- 1 medium onion — diced
- 1 cup cherry tomatoes — halved
- 1 cup fresh spinach — roughly chopped
- 1 package 500 g potato gnocchi (fresh or shelf-stable)
- 1 cup chicken broth low sodium
- 1 cup heavy cream or half-and-half for lighter option
- 1/2 cup grated Parmesan cheese
- Salt and pepper — to taste
- Optional garnish: fresh basil or parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces, season with salt and pepper, and cook until golden brown, about 5–6 minutes. Remove from skillet and set aside.
- In the same skillet, sauté onion and garlic for 2–3 minutes until fragrant.
- Add cherry tomatoes and cook for another 2 minutes until softened.
- Pour in chicken broth and heavy cream. Bring to a simmer.
- Add gnocchi and cook for 4–5 minutes until tender.
- Return chicken to the skillet, add spinach, and stir until wilted.
- Mix in Parmesan cheese until sauce thickens slightly.
- Taste and adjust seasoning. Serve hot, garnished with fresh basil or parsley if desired.
Notes
- For extra flavor, add a pinch of red pepper flakes while sautéing the garlic.
- Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of cream or broth.