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Creamy Chicken Gnocchi Skillet

Creamy chicken and gnocchi served in a cream enamel skillet on white marble, with browned chicken pieces, pillowy gnocchi, wilted spinach, Parmesan, and a glossy cream sauce.
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Creamy Chicken Gnocchi Skillet is a cozy stovetop dinner with golden chicken, pillowy potato gnocchi, baby spinach, Parmesan, cream cheese, garlic, and a silky herb sauce. It is rich but balanced with white wine, Dijon, and lemon juice, making it a comforting weeknight meal that feels special without being fussy.

Ingredients

Scale

Sauce

  • 2 cups chicken broth
  • ⅓ cup heavy cream
  • ½ chicken bouillon cube
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon dried parsley

Chicken, Gnocchi, etc.

  • 1 ¼ lbs boneless skinless chicken breast
  • Salt and pepper, to taste
  • ½ teaspoon paprika
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • ½ cup yellow onions, diced
  • ½ cup white wine
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • ¾ cup Parmesan cheese, freshly grated
  • 2 tablespoons softened cream cheese
  • 2 ½ cups packed baby spinach, roughly chopped
  • 2 teaspoons lemon juice
  • 16 oz potato gnocchi

Instructions

  1. Mix the sauce: Stir the chicken broth, heavy cream, bouillon, honey, Dijon mustard, soy sauce, basil, oregano, onion powder, and parsley in a large measuring cup until combined.
  2. Prepare the chicken: Pat the chicken dry, cut it into 1 inch pieces, and season with salt, pepper, and paprika.
  3. Sear the chicken: Heat olive oil in a large skillet over medium high heat. Add the chicken and cook for 3 to 4 mins per side, until golden and cooked through, then transfer to a plate.
  4. Cook the onions: Add 1 tablespoon butter to the same skillet over medium heat. Add the onions and cook for 6 mins, stirring often, until softened.
  5. Deglaze the skillet: Pour in the white wine and scrape the browned bits from the bottom of the pan. Let it reduce by half for 3 to 4 mins.
  6. Build the sauce: Add the remaining 2 tablespoons butter and the garlic, then cook for 1 to 2 mins. Sprinkle in the flour and stir for 2 mins, then add the sauce mixture in small splashes, stirring constantly, until smooth and simmering.
  7. Cook the gnocchi: Boil the potato gnocchi according to the package directions, then drain well.
  8. Finish the skillet: Reduce the sauce to low and stir in the cream cheese, Parmesan, lemon juice, cooked gnocchi, and spinach. Let the spinach wilt for about 2 mins, then return the chicken to the skillet and warm through.

Notes

  • Use freshly grated Parmesan so the sauce melts smoothly.
  • If you do not want to use wine, replace it with chicken broth and still scrape the skillet well.
  • Add the sauce mixture slowly to avoid lumps in the creamy sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat with a splash of broth, cream, or milk to loosen the sauce.

Nutrition

Keywords: chicken gnocchi skillet

Find it online: https://cozyhomeplate.com/creamy-chicken-gnocchi-skillet/