Creamy Chicken Gnocchi Pan

This creamy chicken gnocchi pan brings together tender chicken and soft gnocchi in a rich and flavorful parmesan cream sauce. The garlic, sun dried tomatoes, and herbs add layers of savory goodness, while a touch of red pepper flakes gives it a subtle kick. Everything cooks in one skillet, making it an ideal weeknight meal that feels like a warm hug on a plate.

I remember the first time I made this dish my picky son actually asked to take the leftovers for his lunchbox which was a big win in my book and now it’s a family favorite request that keeps coming back.

Ingredients

• Chicken breast: boneless and skinless provides lean protein and cooks juicy and tender look for pieces with a pink blush and minimal moisture in the package
• All purpose flour: helps the chicken brown nicely and forms the base of the sauce use unbleached flour for the best flavor
• Olive oil: adds subtle richness and helps achieve a golden crust choose extra virgin for more depth
• Butter: gives the sauce a silky finish and adds richness unsalted butter provides better control over seasoning
• Minced garlic: infuses the dish with warm aromatic notes fresh garlic is best for maximum flavor
• Chicken broth: builds body and adds depth to the sauce low sodium is recommended to control saltiness
• Heavy cream: creates the luscious creamy texture opt for one with at least thirtysix percent fat for richness
• Parmesan cheese: adds sharpness and umami flavor grate it yourself for the best melt and taste
• Salt black pepper paprika and garlic powder: layer savory, balanced flavors throughout the dish
• Oregano thyme and red pepper flakes: bring depth and gentle heat dried herbs work great and are convenient
• Sun dried tomatoes: contribute bursts of sweetness and concentrated tomato flavor oilpacked varieties add extra richness
• Gnocchi: in its readymade potato form offers a soft, tender bite choose shelf stable packs found in the pasta aisle for ease

Instructions

Mix the Seasoning and Coat the Chicken:

In a wide shallow bowl mix together the flour salt black pepper paprika and garlic powder. Toss the cubed chicken in this mixture until fully coated. This step is key for flavor and helps the chicken develop a rich golden crust when cooking.

Brown the Chicken:

Heat olive oil and butter in a large skillet over mediumhigh heat until shimmering and slightly foamy. Add the chicken pieces in a single layer being careful not to crowd the pan. Cook undisturbed for about four to five minutes on each side until deeply golden and cooked through to an internal temperature of 165 degrees Fahrenheit. Remove the chicken and set it aside on a plate.

Remove Chicken and Build the Sauce:

Reduce the heat to mediumlow. Add the minced garlic to the skillet and cook just until fragrant about thirty seconds careful not to brown it. Slowly pour in the chicken broth and heavy cream while whisking to combine and loosen up any browned bits from the pan bottom. Sprinkle in grated Parmesan cheese and stir until melted into a smooth sauce.

Add the Flavor Boosters:

Stir in the chopped sun dried tomatoes red pepper flakes oregano and thyme. Let this gently simmer on mediumlow heat for three to four minutes allowing the flavors to meld together and the sauce to thicken slightly.

Cook the Gnocchi:

Add the gnocchi directly into the simmering sauce. Spread them out evenly and cover the skillet. Let them cook for two to three minutes until the gnocchi float to the surface and become tender. Stir once or twice during cooking to ensure even heat and prevent sticking.

Finish and Serve:

Return the cooked chicken to the skillet and gently fold it into the creamy gnocchi mixture. Taste and adjust seasoning with salt or pepper as needed. Serve the dish hot topped with extra Parmesan and fresh herbs if desired.

Sun dried tomatoes are my absolute favorite in this dish Their deep rich flavor reminds me of the pasta my grandmother used to make on Sundays. I love sneaking a few while I stir the sauce and the kitchen fills with that incredible aroma. Sometimes making this recipe brings back those warm family memories and makes the meal feel even more special.

Storage Tips

Once cooled transfer leftovers to an airtight container and refrigerate promptly. The sauce tends to thicken as it cools so when reheating add a small splash of milk or broth to loosen it up. Use leftovers within three days for the best texture and flavor. Freezing is not recommended as the sauce may separate and the gnocchi can become mushy upon thawing.

Ingredient Substitutions

You can swap chicken breast for boneless thighs if you prefer juicier meat. If you don’t have heavy cream try half and half or whole milk though the sauce will be lighter and less creamy. For a vegetarian twist swap chicken with sautéed mushrooms or white beans. Glutenfree gnocchi are a great alternative for those avoiding gluten and they cook similarly.

Serving Suggestions

This meal stands well on its own but adding a crisp green salad can brighten it right up. Garlicky roasted broccoli or sautéed green beans make tasty sides adding color and texture. For entertaining, extras like more Parmesan cheese and warm crusty bread are perfect for mopping up the luscious sauce.

Serve hot with extra Parmesan for a comforting weeknight dinner.

Common Recipe Questions

→ What type of gnocchi works best?

Store-bought potato or shelf-stable gnocchi provide a tender texture and cook quickly, but homemade gnocchi can be used for a delicate bite.

→ Can I substitute the heavy cream?

Half-and-half or whole milk can replace heavy cream for a lighter sauce, although it will be less rich and creamy.

→ How do I know when the chicken is cooked?

Chicken cubes are golden brown and should reach an internal temperature of 165°F (74°C) before adding back to the sauce.

→ Are sun dried tomatoes essential?

Sun dried tomatoes add sweet and rich notes, but you can swap them with fresh cherry tomatoes or roasted red peppers if preferred.

→ Can I freeze leftovers?

Freezing is not recommended as gnocchi can become mushy, but leftovers keep well refrigerated for up to two days and reheat nicely.

→ What herbs complement this dish best?

Oregano and thyme offer earthy and fragrant layers that work harmoniously with the creamy sauce and sun dried tomatoes.