Flavor, texture, and comfort all combine to make this meal a definite keeper. Tender chicken, pillowy gnocchi, tangy sun-dried tomatoes, and spinach are all gently cooked in a luscious, golden sauce made of cream, chicken broth, garlic, and Parmesan cheese. What could be better on a cold winter evening?
The Chicken and Gnocchi One-Pan Dinner recipe I am sharing today has become a favorite in my household. It is one of those classic meals that tastes like it was more difficult to make than it actually was. And it all comes together in one skillet, which is an added bonus.
I have come across many variations of chicken and gnocchi in a cream sauce-type of recipes, but this variation has been the one I keep coming back to, time and time again. Adapted from Real Simple magazine’s September 2025 issue, this recipe features flavors that work so well together and its simplicity makes it accessible for both a weeknight or a weekend.
As far as flavor goes, using the oil from the jar of sun-dried tomatoes to cook with infuses the chicken with extra richness. Also, for the Italian seasoning, I like to use Trader Joe’s Everything but the Bagel seasoning blend.
For the chicken, I prefer thin-sliced chicken breasts because they cook more evenly and quickly. If I can’t find them already thinly sliced, I either cut their width in half or pound them down to about 1/4 inch thick.
Happy New Year! It was a whirlwind of a holiday season, with time spent with treasured family and friends. I did a lot of cooking, with more fun recipes to share in the coming weeks. In addition to lots of meals, the holiday season included time spent in the woods and along the abandoned road near our home.
In this new year, I have been embracing the quiet of winter mornings, getting up before the sun and enjoying the ‘blue hour’ just before sunrise, with a cup of hot coffee. The quiet time helps with balance and perspective! May the new year bring you all health, hope, strength, and new opportunities.
Chicken and Gnocchi One-Pan Dinner
Ingredients:
Approximately 1 pound of chicken breasts, thinly sliced or pounded to about 1/4 of an inch thick
1 and 1/2 teaspoons of dried Italian seasoning (I like to use Trader Joe’s Everything but the Bagel seasoning here, but use your favorite blend)
1 teaspoon kosher salt (omit the salt if your Italian seasoning already has salt in it)
1/3 cup sun-dried tomatoes in oil, drained and chopped.
2 Tablespoons of the oil from the sun-dried tomatoes jar
3 cloves of garlic, finely chopped
1 cup of chicken stock (I like to use Better than Bouillon)
3/4 cup of heavy cream
16-ounce package of shelf-stable gnocchi
5-ounce package of baby spinach
1/4 cup of grated Parmesan cheese
Directions:
Once the chicken breasts are to the desired thickness, pat them dry and sprinkle both sides with the Italian seasoning and salt (omit the salt it there is salt in your Italian seasoning). Heat the sun-dried tomato oil in a large, heavy skillet over medium-high heat. Add the chicken and cook, about 5 minutes on each side or until the chicken is cooked through and no longer pink inside. Transfer the chicken to a cutting board.
Add the sun-dried tomatoes and garlic to the skillet. Cook and stir over medium heat until fragrant, for about 30 seconds. Add the chicken stock and cream. Bring just to a simmer or medium-high heat. Add the gnocchi and gently simmer until the gnocchi is plump and tender and the sauce is slightly thickened. Add the spinach by the handful and stir until the spinach is wilted, about 2 minutes or so.
Remove the skillet from the heat and stir in the Parmesan cheese. Slice the chicken breasts and nestle them on top of the gnocchi mixture. Serve with a salad, a side dish, or simply as a one-pan meal. Enjoy!
This was so good, and so easy! It is going into our regular rotation. Thank you, Jenny!
I am so happy to hear that, Laura! Great to hear from you!