Creamy Chicken Gnocchi Pan

This creamy chicken gnocchi pan brings restaurant-quality Italian comfort food to your weeknight dinner table in just 35 minutes from start to finish. Golden, crispy-coated chicken pieces mingle with pillowy potato gnocchi in a luxurious parmesan cream sauce studded with tangy sun-dried tomatoes that add pops of color and bright flavor. What makes this dish so special is how everything cooks together in a single skillet, building layers of flavor as each component contributes to the rich, velvety sauce.

I stumbled upon this recipe concept after ordering a similar dish at a small Italian restaurant. My first few attempts were good but not quite right until I figured out the secret: building the sauce in the same pan where the chicken cooked, using all those flavorful browned bits left behind. My husband now requests this at least once a week, and my teenage daughter always finishes her entire plate. It even won over my book club last month!

Master Your Ingredients

• Chicken breasts: Two large breasts, cubed into uniform 1-inch pieces. Room temperature chicken sears better than cold.
• All-purpose flour: Creates the golden crust and helps thicken the sauce. Season with paprika and garlic powder.
• Sun-dried tomatoes: One-third cup, chopped. Use oil-packed for the best flavor and softest texture.
• Potato gnocchi: One standard package (shelf-stable). These cook directly in the sauce.
• Heavy cream: One cup. Essential for that luscious, velvety base (do not substitute with milk).
• Parmesan cheese: One cup, freshly grated. Adds sharp, nutty depth and helps the sauce set.
• Chicken broth: One cup. Used to deglaze the pan and provide liquid for the gnocchi to cook in.
• Seasonings: Paprika, garlic powder, oregano, thyme, and red pepper flakes for layers of flavor.

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Creating Your One-Pan Masterpiece

Preparing and Coating:

Whisk flour with salt, pepper, paprika, and garlic powder. Dredge cubed chicken pieces in the mixture, pressing firmly to adhere. Let the chicken rest for 2 minutes to help the coating stay on during searing.

Searing Golden Chicken:

Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken in a single layer until golden-brown and cooked through (about 4-5 minutes per side). Remove chicken to a plate and set aside.

Building the Cream Sauce:

In the same pan, sauté minced garlic for 30 seconds. Deglaze with chicken broth, scraping up all the browned bits (fond). Stir in heavy cream and parmesan cheese until smooth.

Adding Flavor and Gnocchi:

Stir in sun-dried tomatoes, red pepper flakes, oregano, and thyme. Add the uncooked gnocchi directly into the sauce. Cover and simmer for 2-3 minutes until gnocchi are tender and puffed.

Finishing the Dish:

Return the chicken to the skillet. Stir gently to coat and simmer for one minute to marry the flavors. Serve immediately while hot and creamy.

Expert Baking Secrets

• Deglazing is Key: Don't skip scraping the bottom of the pan after adding broth; that "fond" is where the deep restaurant flavor lives.
• Cheese Matters: Avoid the green shaker can; freshly grated parmesan melts smoothly into the cream without clumping.
• Consistency Check: If the sauce gets too thick while the gnocchi cooks, add a tablespoon of broth to loosen it up.

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Serving and Storage

Serve with crusty Italian bread and a crisp green salad with lemon vinaigrette. Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop with a splash of broth to bring the sauce back to life. Freezing is not recommended as the cream sauce and gnocchi texture will degrade.

This has become my go-to for a quick but impressive dinner. The cleanup takes about five minutes since everything happened in one pan, which means more time relaxing and less time scrubbing. It is truly the ultimate Italian comfort meal.

Frequently Asked Questions

→ What type of gnocchi should I use?

You can use fresh gnocchi from the refrigerated section or shelf-stable gnocchi from the pasta aisle. Both work perfectly - just follow the cooking time in the recipe.

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great and will be even more juicy. Just cut them into cubes and cook the same way.

→ Can I make this dairy-free?

It would be tough to make this dairy-free since the cream and Parmesan are key to the sauce. You could try coconut cream and nutritional yeast, but it won't taste the same.

→ What can I use instead of sun-dried tomatoes?

Fresh cherry tomatoes halved, roasted red peppers, or even chopped fresh tomatoes would all work. You'll lose that concentrated tangy flavor, but it'll still be delicious.

→ Can I add vegetables to this?

Yes! Spinach, kale, mushrooms, or peas would all be great additions. Just toss them in when you add the gnocchi.

→ How do I store leftovers?

Keep them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream - the gnocchi absorbs sauce as it sits.