Juicy chicken thighs, pillowy gnocchi, and a luxurious cream sauce all come together in this One Pan Creamy Chicken and Gnocchi recipe. It’s an easy and super comforting option for dinner!Jump to Recipe
Italian chicken gnocchi recipe
I think every home cook needs a few one-pan recipes up their sleeve. Whether it’s Creamy Tuscan Salmon, Penne with Vegetables, or Mediterranean Chicken and Orzo, these easy recipes are always loaded with flavor and never take much time to put together. This One Pan Creamy Chicken and Gnocchi recipe is no different!
Made with juicy pan-fried chicken thighs, potato gnocchi, and a comforting cream sauce, this easy creamy chicken gnocchi needs to be added to your dinner rotation! All it takes is 25 minutes and a handful of pantry-staple ingredients. Made in just one pan, clean-up is a breeze and the preparation is hassle-free.
Creamy chicken gnocchi ingredients
- Chicken thighs – I prefer to make this dish with boneless and skinless chicken thighs, but bone-in thighs or chicken breast will work as well. All you have to do is adjust the cooking times.
- Gnocchi – Soft and pillowy potato gnocchi is made from a mix of mashed potatoes, flour, and eggs. They’re like little dumplings that taste delicious when served in a creamy sauce with meat, with butter and herbs, or surrounded by veggies.
- Chicken broth – While this plays well with the rest of the flavors, you can use vegetable or beef broth instead.
- Half and half – This is the secret to a luscious, creamy sauce for the chicken gnocchi. You can use regular milk, dairy free milk, or coconut milk instead if you’d like.
- Veggies – Onion and garlic for savoriness, and sun dried tomatoes for classic Italian flavors. Stir in some fresh kale or any leafy green you love for added nutrition.
- Flour – A little all purpose flour helps thicken the sauce.
How to make gnocchi with chicken and cream sauce
- Cook the gnocchi: Boil some salted water and cook the gnocchi according to the package instructions (or until it’s slightly underdone).
- Pan fry the chicken: Add the seasoned chicken thighs to a skillet over medium heat. Cook until both sides are golden brown. Take them out of the pan and set aside.
- Saute the veggies: Saute the onion in the same pan with the leftover chicken fat. Add the garlic and sun dried tomatoes for 1 minute before stirring in the flour and remaining butter.
- Make the cream sauce: Slowly stir a little chicken broth at a time so the sauce can thicken. Afterward, pour in the half and half.
- Simmer everything together: Mix the kale into the sauce. Once the leaves have wilted, add the remaining cream, the cooked chicken, and gnocchi back into the pan. Leave the thighs whole or cut them into smaller pieces before letting everything simmer and heat up together for a few minutes.
- Serve and enjoy: Sprinkle parmesan cheese and fresh basil on top, then serve!
Tips and substitutions
- Undercook the gnocchi – The gnocchi will finish cooking in the cream sauce so only boil it until it’s al dente or slightly chewy.
- For added brightness – Add a splash of white wine or lemon juice to the creamy sauce.
- Save time – By cooking your chicken thighs ahead of time or switch them for pre-cooked shredded chicken or storebought rotisserie chicken.
- Add-ins – Add as much as you like to the skillet, like mushrooms, peppers, sausage, bacon, peas, green beans, or spinach.
- Toppings – Red chili flakes, parsley, basil, pesto sauce, or parmesan would all be delicious garnishes on top of the creamy chicken.
- Storing – Creamy chicken and gnocchi is best enjoyed the day it’s made. You can try storing the leftovers in an airtight container in the fridge for about a day, but the gnocchi may get a little soggy.
Frequently asked questions
Can you make this keto-friendly?
To make your one-pan chicken and gnocchi keto and low carb, swap the potato gnocchi for frozen cauliflower gnocchi instead (I get mine from Trader Joe’s). You’ll also need to skip the flour in the sauce or try thickening it with a mixture of cornstarch and water instead, and leave out the sun-dried tomatoes.
How can you tell the chicken thighs are done cooking?
Both sides of the pan-fried chicken thighs should be golden brown on the outside and no longer pink on the inside. If you still aren’t sure, use a meat thermometer to measure the internal temperature. Chicken is safe to eat when it reads 165ºF.
Can you make this with another meat?
Absolutely! Try this recipe with salmon filets, shrimp, bacon, or white fish instead.
Can you make this gluten-free?
Traditional gnocchi contains flour, so you’ll need to look for a certified gluten-free brand or use the cauliflower gnocchi from Trader Joe’s instead. Thicken the sauce with a gluten-free flour instead of all-purpose flour.
Looking for more comforting chicken dinners?
- Vinegar Chicken with Crushed Olives
- Keto Chicken Kofta
- French Onion Chicken Meatballs
- Instant Pot Chicken Carnitas
Did you try this One Pan Creamy Chicken and Gnocchi recipe? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.
One Pan Creamy Chicken and Gnocchi
- 1 ½ lbs chicken thighs boneless and skinless
- 16 oz potato gnocchi
- 1 medium onion diced
- 4 cloves garlic minced
- 1 bunch kale stems removed, and leaves cut into bite-sized pieces
- 1 ½ cup chicken broth
- 1 cup half and half divided
- 4 tbsp sundried tomatoes chopped
- 4 tbsp unsalted butter divided
- 1 tbsp olive oil divided
- 2 tbsp all-purpose flour
- 1 ½ tsp smoked paprika or use regular paprika
- ¼ cup Parmesan freshly grated
- 2 tsp Kosher salt or more to taste
- 2 tbsp basil chopped
- Cook gnocchi for 2 minutes in a large pot of salted water, once cooked, drain well and set aside. I like to undercook them since we will finish them off in the sauce.
- Pat the chicken thighs dry with a paper towel. Season with 1 teaspoon of salt and paprika on both sides.
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches if needed, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 3-4 minutes per side. Remove to a plate and set aside.
- In the same pan, add onion and cook in the remaining fat, scraping any bits left from the chicken, stirring frequently, until tender, about 3-5 minutes.
- Add in the garlic, chopped sundried tomatoes, cook until fragrant, about 1 minute.
- Add 2 tablespoons of flour along with 2 tablespoons of butter and cook while stirring for an additional 1 minute.
- Add in the chicken broth, stirring until slightly thickened, about 2-3 minutes. Stir in half and half, cook for an additional 1-2 minutes; season with ½ teaspoon of salt, or more to taste.
- Turn heat to low, add in the kale, and cook for about 2 minutes until wilted. Add an additional ½ cup half and half and ½ teaspoon of salt and stir for another minute.
- Add chicken (you can cut it into strips or leave it whole) and gnocchi to the skillet. Bring to a simmer to heat up for an additional 2 minutes.
- Turn off heat, sprinkle with Parmesan cheese and basil. Serve right away and enjoy.