Go Back
–+ servings
A skillet filled with Creamy Chicken Gnocchi with spinach and a wooden spoon on side.
Print Recipe

Creamy Chicken and Gnocchi

This Creamy Chicken Gnocchi is a restaurant-quality dinner with juicy seared chicken and pillowy gnocchi smothered in a velvety parmesan sauce with white wine, garlic, and spinach.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 6 people
Calories: 462kcal
Author: Stephanie

Ingredients

Sauce

  • 2 cups chicken broth
  • 1/3 cup heavy cream
  • ½ chicken bouillon cube
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • ½ teaspoon EACH: dried basil, oregano, onion powder, parsley

Chicken, Gnocchi, etc.

  • 1 ¼ lbs. boneless skinless chicken breast
  • Salt/pepper
  • ½ teaspoon paprika
  • 1 tablespoon olive oil
  • 3 tablespoons butter divided
  • ½ cup yellow onions diced
  • ½ cup white wine
  • 3 cloves garlic minced
  • 2 tablespoons flour
  • ¾ cup parmesan cheese
  • 2 tablespoons softened cream cheese
  • 2 ½ cups packed baby spinach roughly chopped
  • 1 tablespoon lemon juice
  • 16 oz. potato gnocchi
US Customary - Metric

Instructions

  • Combine the sauce ingredients and set aside. Measure out remaining ingredients before beginning.
  • Cover the chicken with saran wrap and use a meat mallet to tenderize each side. Pat it dry. Cut into 1-inch cubes and season with salt, pepper, and paprika.
  • Heat the olive oil over medium-high heat. Add the chicken and sear until golden and cooked through, 3-4 minutes per side. Set aside.
  • Add 1 tablespoon of butter along with the diced onions and set the heat to medium. Cook for 6 minutes, stirring frequently.
  • Add the wine and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Reduce by half, 3 to 4 minutes. Add the remaining 2 tablespoons of butter along with the garlic and cook for 1 to 2 minutes, stirring continuously.
  • Gradually stir in the flour and cook for 2 minutes, stirring continuously.
  • Add the combined sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
  • Simmer gently, uncovered, while you cook the gnocchi in a separate pot of boiling water according to package instructions. Drain once cooked.
  • Reduce heat to low. Add the cream cheese and gradually stir in the parmesan cheese. Add the lemon juice and stir in the gnocchi. Stir in the spinach and let it wilt, about 2 minutes.
  • Let the dish simmer until your near desired thickness is obtained, then add the chicken and stir to combine and heat through. Serve!

Notes

Pro Tips:
  • Gnocchi: The Gnocchi is cooked separately in this recipe as cooking it in the sauce can lead to a gummy texture and introduce more starch, which may make it overly thick. Cooking it separately preserves the consistency of both the sauce and the gnocchi. I used DeLallo Imported Potato Gnocchi for this recipe, found in the pasta aisle. Fresh or frozen gnocchi is even better if your store has it available.
  • Wine: Sauvignon Blanc, Pinot Grigio, and Chardonnay are the best dry white wines to use in this recipe. Non-alcoholic wines are also widely available. Chicken broth can be used instead of wine if needed.
  • Parmesan: Grate the cheese from a block, it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan. 
  • Dijon Mustard, soy sauce, and honey are used as secret flavor enhancers in this recipe that you can’t taste outright.
  • The lemon juice brightens up all of the flavors but doesn't add a strong lemon flavor to the dish. Fresh lemon juice is best, but bottled can be used if needed.
  • Use a wide, 12-inch skillet for this recipe so that the sauce can reduce and thicken properly. 
  • This pairs well with my No Knead Bread and Olive Oil Bread Dip!
Storage:
  • This is a dish best enjoyed fresh, but you can refrigerate for up to 3 days or freeze for up to 3 months. Gnocchi tends to soften and become chewier after thawing/reheating. The sauce holds up pretty well since it's roux based.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 462kcal | Carbohydrates: 35g | Protein: 29g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 972mg | Potassium: 530mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1828IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 4mg