Gnocchi were originally made from breadcrumbs in 1570s Rome—potato versions didn't exist until tomatoes arrived from America.
Creamy Chicken Gnocchi Skillet
Indulge in a dreamy one-pan Creamy Chicken Gnocchi Skillet that’s packed with protein and bursting with flavor! With tender chicken, pillowy gnocchi, and a luscious garlic-infused cream sauce, this dish is your go-to for a quick yet satisfying weeknight dinner. Get ready to impress your taste buds with minimal cleanup—dinner just got a whole lot easier!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 EL Exquisa Fitline Kräuter (30 ml)
- 1 Zwiebel
🥩Meat & Seafood(1)
- 300 g Hähnchenbrust (0.66 lbs)
🥛Dairy & Eggs(1)
- 150 ml Sahne 7 % (5.07 fl oz)
🫙Pantry Staples(2)
- 200 g Gnocchi (7.06 oz)
- 50 ml Gemüsebrühe (1.69 fl oz)
🧂Spices & Seasonings(1)
- Salz, Pfeffer, Paprikapulver
📦Other(2)
- 5–6 Cherry-Tomaten
- 6 Champignons
👨🍳 Instructions
- 1
Sear the chicken breast in a pan until golden brown, then set aside.
- 2
In the same pan, sauté the diced onion and sliced mushrooms until soft.
- 3
Add the gnocchi and halved cherry tomatoes to the pan.
- 4
Pour in the vegetable broth and cream, then season with salt, pepper, and paprika.
- 5
Stir in the herbs and let it simmer until thickened.
- 6
Finally, add the chicken back to the pan and serve hot.
💡 Pro Tips
- ✓Sear chicken at 400-425°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard browning while keeping internal temp at 165°F.technique400-425°F surface temp
- ✓Don't crowd gnocchi in the pan - use maximum 70% pan surface area so they brown instead of steam, creating better texture contrast.technique70% pan coverage
- ✓Use a 3:1 ratio of broth to cream to prevent breaking - add cream after broth reaches simmer temperature (185°F) to avoid curdling.ingredient3:1 ratio, 185°F
- ✓Simmer sauce at 180-185°F for 8-10 minutes to reduce liquid by 30-40% and achieve proper nappe consistency that coats the back of a spoon.timing180-185°F, 8-10 minutes
- ✓Add fresh herbs in the final 2 minutes of cooking to preserve volatile oils - dried herbs can go in with the cream for maximum flavor extraction.timing2 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Gnocchi were originally made from breadcrumbs in 1570s Rome—potato versions didn't exist until tomatoes arrived from America.
Creamy Chicken Gnocchi Skillet
Indulge in a dreamy one-pan Creamy Chicken Gnocchi Skillet that’s packed with protein and bursting with flavor! With tender chicken, pillowy gnocchi, and a luscious garlic-infused cream sauce, this dish is your go-to for a quick yet satisfying weeknight dinner. Get ready to impress your taste buds with minimal cleanup—dinner just got a whole lot easier!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 EL Exquisa Fitline Kräuter (30 ml)
- 1 Zwiebel
🥩Meat & Seafood(1)
- 300 g Hähnchenbrust (0.66 lbs)
🥛Dairy & Eggs(1)
- 150 ml Sahne 7 % (5.07 fl oz)
🫙Pantry Staples(2)
- 200 g Gnocchi (7.06 oz)
- 50 ml Gemüsebrühe (1.69 fl oz)
🧂Spices & Seasonings(1)
- Salz, Pfeffer, Paprikapulver
📦Other(2)
- 5–6 Cherry-Tomaten
- 6 Champignons
👨🍳 Instructions
- 1
Sear the chicken breast in a pan until golden brown, then set aside.
- 2
In the same pan, sauté the diced onion and sliced mushrooms until soft.
- 3
Add the gnocchi and halved cherry tomatoes to the pan.
- 4
Pour in the vegetable broth and cream, then season with salt, pepper, and paprika.
- 5
Stir in the herbs and let it simmer until thickened.
- 6
Finally, add the chicken back to the pan and serve hot.
💡 Pro Tips
- ✓Sear chicken at 400-425°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard browning while keeping internal temp at 165°F.technique400-425°F surface temp
- ✓Don't crowd gnocchi in the pan - use maximum 70% pan surface area so they brown instead of steam, creating better texture contrast.technique70% pan coverage
- ✓Use a 3:1 ratio of broth to cream to prevent breaking - add cream after broth reaches simmer temperature (185°F) to avoid curdling.ingredient3:1 ratio, 185°F
- ✓Simmer sauce at 180-185°F for 8-10 minutes to reduce liquid by 30-40% and achieve proper nappe consistency that coats the back of a spoon.timing180-185°F, 8-10 minutes
- ✓Add fresh herbs in the final 2 minutes of cooking to preserve volatile oils - dried herbs can go in with the cream for maximum flavor extraction.timing2 minutes