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Creamy Chicken and Gnocchi - One-Pan, 30-Minute Meal

Creamy Chicken and Gnocchi are made in one pot in just 30 minutes. Simple and quick enough to make on a busy weeknight. This delicious restaurant-quality pasta meal might become a new family favorite dinner!
Course Main Course
Cuisine American, Italian
Keyword chicken gnocchi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 832kcal
Author Julia



  • 1.3 lb chicken thighs skinless boneless
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • salt and pepper
  • 2 tablespoons olive oil


  • 1 tablespoon olive oil
  • 8 oz mushrooms crimini
  • salt and pepper


  • 16 oz potato gnocchi
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 4 cloves garlic minced
  • ½ teaspoon Italian seasoning or Herbs from Provence
  • ½ teaspoon smoked paprika
  • 5 oz fresh spinach
  • salt and coarsely ground black pepper to taste
  • red pepper flakes to taste


How to cook chicken

  • Season the chicken thighs with Italian seasoning, chili powder, salt, freshly ground black pepper.
  • Heat an empty high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes. This allows the skillet to heat through.
  • Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed. This allows the chicken to sear.
  • Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving it, until it's cooked through.
  • The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.

How to cook mushrooms

  • Heat 1 tablespoon olive oil in the same, now empty, skillet. Cook sliced mushrooms (seasoned with salt and pepper) in 1 tablespoon of olive oil on high heat for about 1 or 2 minutes, until lightly browned and softened. Remove cooked mushrooms from the skillet.

How to make creamy sauce

  • To the same, now empty, skillet add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, paprika.
  • Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
  • Add fresh spinach, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Cook longer if you would like a thicker sauce.


  • Stir in half of cooked mushrooms.
  • Season with salt, freshly ground coarse black pepper, and red pepper flakes, if you like.
  • Return cooked chicken to the skillet. Top with the remaining half of cooked mushrooms


Calories: 832kcal | Carbohydrates: 47g | Protein: 33g | Fat: 58g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 212mg | Sodium: 659mg | Potassium: 774mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4523IU | Vitamin C: 12mg | Calcium: 131mg | Iron: 7mg