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This Skillet Creamy Chicken and Parmesan Gnocchi is the perfect cold-weather dinner – quick, easy, warming, and delicious! Pan-seared seasoned chicken in a creamy kale and white wine parmesan sauce. Cooked together with mini potato gnocchi for a complete dinner that’s made in just ONE skillet. Truly one of those all-in-one dinners that everyone at the table will love. It’s delicious, especially when served with bread and a side salad. Such a cozy one-pot dinner with rich, comforting flavors.
Some recipes are just a touch more special than others, and I think this is one of those recipes. I knew the minute I had the idea that this recipe had the potential to be a new family favorite, and I was not wrong!
I served this over the weekend, making two large skillets of chicken and gnocchi. My family ate every last piece of chicken and scooped up every drip of creamy wine sauce. We loved this one. I think the sauce is just the yummiest!
Often, you’ll find me sharing skillet chicken and orzo recipes. In fact, one of my most popular recipes is my skillet sun-dried tomato chicken. It’s a recipe I make on repeat, especially when I have my family in town.
I wanted to switch things up a little this past weekend and try something new. I don’t cook with gnocchi often, so I thought I’d use a yummy potato gnocchi in my sauce! This is amazing and comes together quickly. Plus, it’s all made in one skillet!
Here are steps to making this chicken and gnocchi
Step 1: season the chicken
Before you begin cooking, you should season and flour the chicken. Start with fresh thyme, salt, and pepper. Then, mix paprika and a pinch of cayenne pepper with a scoop of flour.
Grab your chicken. I recommend using smaller thighs or chicken cutlets. Then toss them in the flour to coat them fully. The flour on the chicken creates a crispy coating, allowing the sauce to really stick to it.
Step 2: cook the bacon and sear the chicken
Find a big skillet; I always use cast iron. Cook the bacon until extra crispy. During the final minute of cooking, add fresh rosemary. Then, pull the bacon out of the pan and set aside.
Now add a sliver of butter and pan-sear the chicken until the crust is golden and the butter browns around the chicken. Take the chicken out of the skillet. Place on the same plate as the bacon.
Step 3: make the wine sauce
Add the remaining butter, shallots, and garlic to the same skillet. Get them cooking. Then, add a dry white wine and your favorite chicken broth. I love to use chicken bone broth for added protein instead of regular broth.
Let the wine simmer for 5 minutes, then stir in the cream, kale, and potato gnocchi. I love using a mini potato gnocchi. Cook until the gnocchi float, about 5 minutes. Then, slide the chicken right on in and sprinkle over the parmesan cheese. Then take the skillet and place it in the oven to finish up the cooking.
When the cheese is all melted and the sauce is bubbling up around the chicken, you can pull the skillet out of the oven. Add the rosemary and bacon to the top, then finish with freshly cracked black pepper. It’s going to look so yummy!
I’ve served this a few times now. It’s quickly becoming a dinner I can count on that everyone will enjoy. So far, I’ve only made this with kale, but adding sun-dried tomatoes would be delicious too. Or use broccoli and maybe add some cheddar cheese. YUM!
Looking for other simple dinners? Here are my favorites:
Crockpot Thai Short Ribs with Coconut Rice
Baked Chipotle Cheddar Sweet Potato Chowder
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Herby Buttered Balsamic Mushroom Ravioli
Smothered Chicken in Mushroom Wine Pan Sauce
Lastly, if you make this Skillet Creamy Chicken and Parmesan Gnocchi, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Skillet Creamy Chicken and Parmesan Gnocchi
Servings: 6
Calories Per Serving: 515 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 boneless chicken breasts or thighs
- kosher salt and black pepper
- 1/3 cup all-purpose flour
- 1/2 teaspoon paprika
- 1 pinch cayenne
- 2 tablespoons fresh thyme leaves
- 4 slices thick cut bacon,
- 1 tablespoon fresh chopped rosemary
- 3 tablespoons salted butter
- 2 shallots, chopped
- 6 cloves garlic, chopped
- 1 cup dry white wine wine
- 1/2 cup chicken bone broth
- 1/2-1 cup heavy cream
- 2 cups roughly chopped kale
- 1 pound potato gnocchi
- 1/2 cup grated parmesan cheese
Instructions
- 1. Preheat the oven 400° F. Season the chicken with salt and pepper. Add the flour, paprika, cayenne, and 1 tablespoon of thyme to a shallow bowl. Dredge the chicken through the flour mixture and toss to coat.2. Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon to a plate. 3. In the same skillet, add 1 tablespoon butter, then add the chicken. Sear on both sides until golden, 3-5 minutes per side. Add another tablespoon of butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet to a plate.3. To the same skillet, add 1 more tablespoon of butter, the shallots, garlic, a tablespoon of thyme, and a pinch each of salt and pepper. Add the wine, then the broth. Simmer for 5 minutes, pour in the cream. Add the kale and gnocchi. Cook for 5 minutes, until the gnocchi float. Slide the chicken back into the skillet. Sprinkle over the parmesan. Transfer to the oven and cook, uncovered, for 10 minutes, until the sauce is bubbling around the chicken. 4. Serve the chicken, gnocchi, and sauce topped with bacon. YUM.
Absolute 10/10! Do not skip this recipe!
Hi Amanda,
Wonderful!! Thanks so much for making this dish and sharing your feedback, so glad it was delish! xT
It was great. I added mushrooms to it and they were a great addition!
Hey Patrick,
Amazing!! Love to hear that this dish turned out well for you, thanks so much for making it! xT
My 9 year old daughter picked this recipe because she loves gnocchi and had to try it! We made it together and it was a 5 star for us! We loved it! Love all your recipies this is another winner!
Hey Ashley,
Wonderful!! Thanks so much for giving this recipe a try, I’m so glad to hear it turned out nicely for you! xT
This recipe was so yummy 😋 I swapped out kale with spinach and it was so tasty! This will definitely be a weeknight go to.
Hey Tawana,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I love to hear that it turned out well for you! xT
Made this tonight for dinner and HOLY MOLY! This is by far one of our faves now.
We used gluten free flour for the chicken and a tomato stuffed gnocchi and it was next level. 👌🏼
Hi Sara,
Wonderful! So glad to hear this recipe turned out well for you, thanks for making it! Have a great Friday! xT
This is literally one of the best tasting dishes I’ve ever had of yours. I’ve already made it 4 times for family and friends. Thank you for all that you do! I make one of your recipes every Sunday for family. You are awesome! 🙂
Aww, thank you so much for your kind message:) I love to hear that this recipe was just a hit, thanks for making so many recipes! Have a great weekend! xT
GREAT Recipe!!! I made this a couple days ago and it was amazing! My family of 4 had plenty of leftovers and it is just as good the next day! Definitely have a hunk of crusty bread to dip in that sauce!
Hi Corky,
I appreciate you trying this recipe and sharing your feedback, love to hear that it was enjoyed! xT
Hi! Just made this for dinner tonight–it was fantastic! Looking to make again and double for a dinner party. Do you have any recommendations how to make this around two hours in advance and have it still come out as great? I’m afraid the gnocchi might get soggy (but maybe that’s not an issue?) Advice welcomed!
Hi Natalie,
Thanks so much for trying this recipe and your comment, love to hear that it turned out well for you! I don’t think you would have any issues making this just 2 hours in advance a warming on low. Have a great Monday! xT
Another delicious meal! Your recipes are now 1/3 of our weekly dinners. I did use the frozen gnocchi from my local Italian deli. I just add them when your recipe suggests. Phenomenal. Don’t need to change a thing!
Hey Tricia,
Thanks for making so many recipes! Love to hear that this recipe was a winner:) Have a great weekend! xT
Absolutely creamy, rich, warm and bursting with flavor on a cold day. I used what I had in my fridge so I didn’t even follow it exactly and it was still so wonderful. I used onions instead of shallots, dry rose instead of white wine (I was skeptical but it totally worked), and asparagus instead of kale. One thing I really loved was the fact that you only use one pan for everything! That’s a total game changer!
Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
Recipe repeat! Easy for a weeknight meal and perfect for family gatherings or company. We Absolutely love it!!
Thank you sooo much Kym! Love to hear this! 🙂 xT
We absolutely loved this recipe! It was a bit more time consuming than I originally thought BUT it was very easy. I made a few changes. I used spinach instead of kale, used cauliflower gnocchi instead of regular for extra veggies, and used pancetta instead of bacon because it’s what I had on hand. Also, my skillet has a plastic handle so I just transferred everything to a casserole dish to place in the oven as the last step and it turned out fantastic! Can’t wait to make it again.
Thank you so much! Always loveee to hear when a recipe is enjoyed! Have a great rest of your week! 🙂 xT
Another win, Tieghan! I made one small addition. I added the juice of one lemon to the broth right before putting the chicken back in. YUM!
Hi there! Thanks SO much! I’m so glad to hear you’re enjoying the recipes! 🙂 xT