Creamy One-Pot Chicken and Gnocchi

Ingredients

• 1.5 lbsBoneless, skinless chicken breasts
• 1 tbspOlive oil
• 1 medium, choppedYellow onion
• 3 cloves, mincedGarlic
• 1 tspDried Italian seasoning
• 3 cupsChicken broth
• 1 cupHeavy cream
• 17.6 ozShelf-stable potato gnocchi
• 5 ozFresh spinach
• 0.5 cupGrated Parmesan cheese
• 0.5 tspSalt
• 0.3 tspBlack pepper
• 2 tbsp, chopped (for garnish, optional)Fresh parsley

Instructions

1. 1

   Dice the chicken breasts into 1-inch pieces. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the pot and set it aside on a plate.

   ⏱ 7 min
2. 2

   Reduce the heat to medium. Add the chopped yellow onion to the pot and cook for 3-5 minutes until it softens. Stir in the minced garlic and dried Italian seasoning (if using), cooking for another minute until fragrant.

   ⏱ 6 min
3. 3

   Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot with a spoon to incorporate them into the sauce. Season with salt and black pepper.

   ⏱ 5 min
4. 4

   Add the shelf-stable potato gnocchi and the cooked chicken back into the simmering liquid. Cook for 5-7 minutes, stirring occasionally, until the gnocchi are tender and cooked through, and the sauce has thickened slightly.

   ⏱ 7 min
5. 5

   Stir in the fresh spinach until it completely wilts, which should take about 1-2 minutes. Remove the pot from the heat and stir in the grated Parmesan cheese until it melts into the sauce and creates a smooth, creamy consistency.

   ⏱ 3 min
6. 6

   Taste the sauce and adjust seasonings if necessary. Ladle the creamy chicken and gnocchi into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.

   ⏱ 2 min