Chicken With Gnocchi Recipes


Do you love chicken? Do you love gnocchi? If the answer to both of those questions is yes, then you’re in luck. These Chicken With Gnocchi Recipes are some of the best I know. It’s not just me who thinks so – my fiancé says they’re great also! These are super simple. They take around 30 minutes to cook, but they taste like they took hours. So grab a glass of wine and put on some music while you make these Chicken With Gnochi Recipes.


Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

Creamy Chicken and Gnocchi - Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

If you need one of those nights in with a tall glass of white wine (that you can also use in this recipe) and the best kind of comfort food you can eat in the most comfortable sweatpants, this is it for you.

It’s hearty, it’s cozy, and it’s super super easy to whip up.

Creamy Chicken and Gnocchi - Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

Now you can use store-bought cauliflower potato gnocchi (I used the one from Whole Food’s here – it seemed a lot lighter and less dense than the regular kind of gnocchi), or you can go that extra mile and use the homemade gnocchi recipe here.

IT IS ALL GOOD. There is absolutely no wrong-doing here at all. Just know that the cream sauce is absolute perfection.

Creamy Chicken and Gnocchi - Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.


yield:4-6 SERVINGS

prep time:20 MINUTES

cook time:40 MINUTES

total time:1 HOUR

Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.


  • 1 (16-ounce) package cauliflower potato gnocchi
  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 tablespoons unsalted butter, divided
  • 1 medium shallot, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 1 1/4 cup chicken broth
  • 1/4 cup dry white wine*
  • 1/2 cup half and half
  • 1 bunch kale, stems removed and leaves torn into bite-sized pieces
  • 1/2 cup freshly grated Parmesan, about 2 ounces


  1. Preheat oven to 400 degrees F.
  2. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
  3. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  4. Melt 2 tablespoons butter in a large skillet over medium heat.
  5. Working in batches, 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 4-5 minutes per side; set aside.
  6. Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
  7. Whisk in flour until lightly browned, about 1 minute.
  8. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
  9. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
  10. Place into oven and bake until bubbly, about 10-12 minutes.
  11. Serve immediately.

Creamy Chicken Gnocchi Recipe

If the words “creamy,” “chicken,” and “gnocchi” are all in the same recipe title, you know it’s going to be a good one. And as expected, this creamy chicken gnocchi recipe, courtesy of nutritionist and recipe developer Hayley MacLean, tastes just as delicious as it sounds. Tender chicken pairs beautifully with hearty gnocchi, and a rich and creamy sauce brings everything together in a truly mouthwatering meal. “My favorite thing about this dish is how rich and creamy it is,” MacLean describes. “The cream and Parmesan really envelop all of the chicken and gnocchi and the flavor from the aromatics and herbs permeates throughout.” 

Of course, creaminess and richness aren’t the only flavor notes in this recipe. “The thyme and oregano add an earthy quality while the white wine and Parmesan add a bit of tang,” MacLean says, also noting that the baby kale adds some wonderful contrast to an otherwise heavy and rich dish. This creamy chicken gnocchi really does encompass a number of decadent flavors — dive into this recipe to create what MacLean describes as “the definition of comfort food!”

Gather the ingredients for creamy chicken gnocchi

For this creamy chicken gnocchi recipe, you’ll need a package of gnocchi, some olive oil, butter, a shallot, garlic cloves, sprigs of fresh thyme, dried oregano, all-purpose flour, dry white wine, chicken broth, heavy cream, cooked and shredded chicken breast, grated Parmesan cheese, baby kale, salt, and pepper. You can also toss in some optional red pepper flakes for a little spice, and top the whole dish off with some optional fresh parsley.

Cook the gnocchi

To start this recipe, cook the gnocchi according to the package instructions. Once it’s done cooking, drain the excess water, and MacLean suggests adding a little bit of olive oil to the cooked gnocchi to keep it from sticking together. You can set the gnocchi aside as you move on to the other steps. 

Start building the sauce

Place a large skillet over medium heat and add the olive oil and butter. Once those have heated up, add the shallot and garlic — which should be diced and minced, respectively — and cook them for 1-2 minutes. Now, add in the thyme, oregano, and red pepper flakes, if you’re opting to add any. Finally, add in the flour and give everything a stir.

Finish building the sauce and add the chicken

Pour the white wine and broth into the pan and whisk to combine these ingredients with the flour. Bring the sauce to a simmer and cook for 4-5 minutes — it should begin to thicken up during this time. Now, add in the shredded chicken, heavy cream, and Parmesan, and continue to simmer for 4-5 more minutes. By this point, the sauce should be nice and thick.

Bring everything together to make the dish

It’s time to add in the cooked gnocchi and the baby kale. Stir everything together, give it a little taste, and add salt and pepper, as desired. Finally, you’re ready to serve and enjoy! Top your creamy chicken gnocchi off with fresh parsley, or simply dive right in. “This dish goes great with a fresh green salad or some roasted vegetables like zucchini or asparagus — something light to help balance the creamy sauce,” MacLean suggests. “Serving the roasted vegetables right on top would even be wonderful!”

And, in case you have leftovers, you can easily store and reheat them. “Leftovers will keep for up to 5 days in an airtight container in the refrigerator,” MacLean says, adding that you can simply add another splash of heavy cream if the sauce thickens up too much. If there is such a thing as a perfect dinner, we’d say that this creamy chicken gnocchi is it — enjoy!

Creamy Chicken Gnocchi Recipe

What could make a better comfort food dinner than a creamy chicken gnocchi recipe? This tasty dish can be on the table in roughly 30 minutes flat.

1 16-ounce package gnocchi
2 tablespoons olive oil
2 tablespoons butter
1 medium shallot, diced
4 cloves garlic, minced
2 sprigs fresh thyme
½ teaspoon dried oregano
2 tablespoons all-purpose flour
¼ cup dry white wine
1 cup chicken broth
¾ cup heavy cream
2 cups cooked chicken breast, shredded
1 cup Parmesan cheese, grated
1 cup packed baby kale
2 tablespoons fresh parsley, for garnish
salt and pepper, to taste
Optional Ingredients
½ teaspoon red pepper flakes
Cook the gnocchi according to package directions. Drain and set aside. To keep the gnocchi from sticking together, toss it in a small amount of olive oil, if desired.
Heat the 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and cook for 1-2 minutes, until soft.
Add the thyme and oregano, as well as the red pepper flakes, if desired. Add the flour and stir until fully incorporated.
Add the white wine and broth to the skillet and whisk to combine them with the flour. Bring to a simmer and cook for 4-5 minutes, until slightly thickened.
Add the chicken, heavy cream, and Parmesan, and simmer for another 4-5 minutes, until thickened.
Add the drained gnocchi and mix to combine. Stir in the baby kale. Add salt and pepper, to taste.
Serve immediately, garnished with fresh parsley.

One-Pan Creamy Chicken & Gnocchi

When everything cooks together everyone wins. The chicken will finish cooking in the sauce making it the easiest and most comforting meal. It’s what weeknight dinner dreams are made of!

Have you made this yet? Let us know how it went in the comments below! 





1 1/2 lb. 

boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

2 tbsp. 

extra-virgin olive oil, divided

small shallot, diced

8 oz. 

baby bella mushrooms, sliced 

cloves garlic, minced

2 tsp. 

fresh thyme leaves

1 tsp. 

dried oregano

1 c. 

low-sodium chicken broth 

1 1/4 c. 

half and half

Pinch crushed red pepper flakes

(17-oz.) package gnocchi

3/4 c. 

shredded mozzarella

1/2 c. 

freshly grated Parmesan

3 c. 

packed baby spinach


  1. Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden, 4 minutes per side. Remove from skillet. 
  2. Reduce heat to medium and add remaining 1 tablespoon oil. Add shallot and mushrooms and cook until golden, 5 minutes. Add garlic, thyme, and oregano and cook until fragrant, 1 minute more. Add broth and scrape up any brown bits on bottom of pan, then slowly add in half and half. Bring to a simmer and season with salt, pepper, and a pinch of red pepper flakes. Stir in gnocchi and return chicken to pan. Let simmer until chicken is cooked through and internal temperature reaches 165°, 8 to 10 minutes, stirring occasionally. Remove chicken from skillet. 
  3. Add cheeses and stir until melted, then add spinach and stir until wilted. 
  4. Slice chicken and return to skillet. Season with more salt and pepper to taste.

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