Creamy Chicken Gnocchi Pan

This creamy chicken gnocchi pan is the perfect weeknight dinner that combines juicy chicken with soft, pillowy gnocchi in a rich and flavorful parmesan cream sauce. Garlic, sundried tomatoes, and herbs add depth and warmth, all cooked in one skillet for an easy cleanup. It’s a crowdpleaser that feels special but comes together quickly, making it ideal for busy evenings or cozy Sunday dinners.

I first tried this recipe on a busy weeknight, and it quickly became a favorite because even my picky eater asked for seconds. Now it’s a goto when I want comfort food without a lot of fuss.

Ingredients

• Chicken breast: boneless and skinless these provide lean protein and cook up juicy and tender look for pieces with a pink blush and minimal moisture in the package
• All purpose flour: helps chicken brown and forms the base of the sauce choose unbleached for best flavor
• Olive oil: adds subtle richness and helps brown the chicken select extra virgin for the most flavor
• Butter: gives the sauce a decadent silky finish use unsalted for better control over seasoning
• Minced garlic: infuses the dish with warmth and complexity fresh garlic offers the best aroma
• Chicken broth: builds body in the sauce opt for low sodium to better control salt content
• Heavy cream: creates the luscious creamy texture use one with at least thirty six percent fat for richness
• Parmesan cheese: adds sharpness and umami grate it yourself for superior melt and flavor
• Salt black pepper paprika and garlic powder: layer savory flavor into every bite
• Oregano thyme and red pepper flakes: provide depth and a gentle spicy kick dried or fresh both work but dried is most convenient
• Sundried tomatoes: add bursts of sweetness and rich tomato depth choose oil packed for extra flavor
• Gnocchi: readymade potato gnocchi are soft and tender choose shelfstable packs from the pasta aisle

Instructions

Mix the Seasoning and Coat the Chicken:

Combine the flour salt black pepper paprika and garlic powder in a wide shallow bowl. Toss the cubed chicken in this mixture until each piece is fully coated. This seasoning adds essential flavor and helps the chicken develop a beautiful golden crust.

Brown the Chicken:

Heat the olive oil and butter in a large skillet over mediumhigh heat. When the fats are shimmering and foamy add the seasoned chicken pieces in a single layer. Let them cook without moving too much for four to five minutes on each side until deeply golden brown and the internal temperature reaches one hundred sixtyfive degrees Fahrenheit. This step is key for flavor and texture so take your time. Remove the chicken from the skillet and set aside on a plate.

Remove Chicken and Build the Sauce:

Lower the heat to mediumlow. Add the minced garlic to the same skillet and cook for about thirty seconds until fragrant but not browned. Slowly pour in the chicken broth and heavy cream while whisking to combine and loosen the browned bits from the pan. Sprinkle the grated Parmesan cheese over the sauce and stir until melted completely into a smooth cream sauce.

Add the Flavor Boosters:

Stir in the chopped sundried tomatoes red pepper flakes oregano and thyme. Let the mixture simmer gently on mediumlow heat for three to four minutes to meld all the flavors and add depth to the sauce.

Cook the Gnocchi:

Add the package of gnocchi directly into the simmering sauce. Spread evenly and cover the skillet with a lid. Let cook for two to three minutes or until the gnocchi float to the surface and become tender and plump. Stir occasionally during this time to prevent sticking and ensure even cooking.

Finish and Serve:

Return the cooked chicken to the skillet and gently fold it into the creamy gnocchi mixture. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately with extra Parmesan cheese or chopped fresh herbs if you like.

Sundried tomatoes are my absolute favorite ingredient in this dish because their deep rich flavor instantly transports me back to childhood when my grandmother would make Sunday pasta. I love sneaking a few while stirring the sauce as the kitchen fills with comforting aromas. Cooking this recipe always brings back warm memories and makes the meal feel truly special.

Storage Tips

Store leftovers in an airtight container and refrigerate once the dish cools to prevent spoilage. The sauce may thicken after cooling so stir in a splash of milk or broth when reheating to restore the creamy texture. Use within three days for optimal flavor and freshness. This recipe does not freeze well because the cream sauce can separate and become grainy when thawed.

Ingredient Substitutions

If you prefer darker meat or want more juiciness switch chicken breast for boneless thighs. For a lighter cream sauce replace heavy cream with halfandhalf or whole milk but note that it will be less rich. Vegetarians can swap chicken for mushrooms or white beans to keep the hearty feel. Gluten free gnocchi works perfectly for those avoiding gluten with no loss of texture.

Serving Suggestions

While this dish shines on its own a bright green salad adds a refreshing contrast. Garlickroasted broccoli or green beans bring color and extra nutrients to the plate. For guests I always add extra Parmesan and a basket of crusty bread perfect for soaking up the sauce.

Finish by serving warm with extra Parmesan or fresh herbs for a cozy meal. It comes together quickly and makes comforting leftovers.

Common Recipe Questions

→ What gnocchi is best for this dish?

Store-bought potato or shelf-stable gnocchi work well and bring tender, pillowy texture when cooked properly.

→ Can heavy cream be replaced without losing richness?

Half-and-half or whole milk can be used for a lighter sauce, though the texture will be less creamy and rich.

→ How to ensure chicken is perfectly cooked?

Cook until golden brown and the internal temperature reaches 165°F (74°C) for juicy, safe chicken pieces.

→ Are sun dried tomatoes necessary?

They add sweet and tangy depth, but fresh cherry tomatoes or roasted red peppers offer good alternatives.

→ Can leftovers be frozen?

Freezing is not recommended as gnocchi can become mushy. Store leftovers in the fridge for up to two days for best quality.