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

4 servings


10 minutes

active time

30 minutes

total time


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)

1/2 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


Serving Size



832 kcal

Total Fat

58 g

Saturated Fat

22 g

Unsaturated Fat

30 g

Trans Fat

0.1 g


212 mg


659 mg

Total Carbohydrate

47 g

Dietary Fiber

5 g

Total Sugars

3 g


33 g

4 servings


10 minutes

active time

30 minutes

total time
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