Cozy Creamy Chicken and Gnocchi Skillet with Vegetables

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut in 1-inch pieces
• 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked or sweet paprika
• 2 tbsp olive oil, 2 tbsp unsalted butter
• 1 small yellow onion (about 1 cup), diced
• 2 medium carrots, thinly sliced
• 2 celery ribs, thinly sliced
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1/2 tsp dried rosemary, crushed
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 lb shelf-stable potato gnocchi
• 2 cups loosely packed baby spinach
• 1/2 cup frozen peas
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tbsp chopped fresh parsley (for serving)
• Optional: pinch red pepper flakes, lemon zest for finishing

Do This

• 1. Season chicken with salt, pepper, and paprika. Sear in olive oil over medium-high heat until golden and just cooked through; remove to a plate.
• 2. In the same skillet, melt butter and sauté onion, carrots, and celery until softened. Stir in garlic, thyme, and rosemary.
• 3. Sprinkle in flour and cook 1–2 minutes. Gradually whisk in broth, then milk and cream; simmer until slightly thickened.
• 4. Add gnocchi to the simmering sauce. Cook, stirring often, until the gnocchi are tender and the sauce is creamy, 5–7 minutes.
• 5. Stir in peas, spinach, and reserved chicken. Simmer a few minutes until the spinach wilts and everything is hot.
• 6. Turn off heat, stir in Parmesan, taste and adjust seasoning, then finish with parsley (and lemon zest, if using). Serve hot from the skillet.

---

Why You’ll Love This Recipe

• All-in-one comfort: juicy chicken, pillowy gnocchi, vegetables, and a velvety herb sauce in a single skillet.
• Weeknight-friendly: simple steps and pantry-friendly ingredients, ready in under an hour.
• Cozy and flexible: easy to swap veggies or lighten up the cream to fit your mood and fridge.
• Great leftovers: reheats beautifully for next-day comfort lunches or dinners.

Grocery List

• Produce: 1 small yellow onion, 2 carrots, 2 celery ribs, 3 garlic cloves, baby spinach, fresh thyme (optional but recommended), fresh parsley, lemon (optional)
• Dairy: Unsalted butter, whole milk, heavy cream, Parmesan cheese
• Pantry: Boneless skinless chicken thighs, olive oil, kosher salt, black pepper, smoked or sweet paprika, dried rosemary, all-purpose flour, low-sodium chicken broth, potato gnocchi (shelf-stable or refrigerated), frozen peas, red pepper flakes (optional)

Full Ingredients

For the Chicken

• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch bite-size pieces (about 6 thighs)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked or sweet paprika
• 2 tbsp olive oil

For the Vegetables & Gnocchi

• 1 tbsp unsalted butter (from the total butter amount below, if desired)
• 1 small yellow onion, finely diced (about 1 cup)
• 2 medium carrots, thinly sliced into rounds or half-moons (about 3/4 cup)
• 2 celery ribs, thinly sliced (about 1/2 cup)
• 3 cloves garlic, minced
• 1 lb potato gnocchi (shelf-stable, refrigerated, or frozen; no need to pre-boil)
• 2 cups loosely packed baby spinach (about 2 oz), roughly chopped if leaves are large
• 1/2 cup frozen peas (no need to thaw)

For the Creamy Herb Sauce

• 1 tbsp unsalted butter (plus the 1 tbsp above, for a total of 2 tbsp butter in the recipe)
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk (room temperature if possible)
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
• 1/2 tsp dried rosemary, crushed between your fingers
• 1/4–1/2 tsp kosher salt, to taste (in addition to seasoning the chicken)
• 1/4 tsp freshly ground black pepper, plus more to taste
• Pinch of red pepper flakes (optional, for gentle heat)

To Finish

• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 2 tbsp chopped fresh parsley
• Finely grated zest of 1/2 lemon (optional, but brightens the rich sauce)

Step-by-Step Instructions

Step 1: Gather and prep your ingredients

Before you start cooking, take a few minutes to prep everything. Dice the onion, slice the carrots and celery, and mince the garlic. Roughly chop the spinach if the leaves are large. Chop the parsley and grate the Parmesan cheese. Have the chicken broth, milk, and cream measured and ready; this makes it much easier to build a smooth sauce.

Pat the chicken dry with paper towels so it will brown nicely. Cut into 1-inch bite-size pieces. In a bowl, toss the chicken with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked or sweet paprika until evenly coated.

Step 2: Season and sear the chicken

Heat a large, heavy 12-inch skillet or braiser (cast iron or enameled cast iron works beautifully) over medium-high heat. Add 2 tablespoons olive oil and let it heat until shimmering but not smoking.

Add the seasoned chicken pieces in a single layer, working in two batches if needed to avoid overcrowding. Sear for 3–4 minutes per side, turning once, until the chicken is golden brown on the outside and just cooked through. The internal temperature should reach 165°F in the thickest pieces.

Transfer the browned chicken and any juices to a plate and set aside. Do not wipe out the pan; those browned bits on the bottom will add flavor to the sauce.

Step 3: Soften the vegetables and build flavor

Reduce the heat to medium. In the same skillet, add 1 tablespoon unsalted butter. Once melted, add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for 5–7 minutes, until the vegetables are softened and the onion is translucent. Scrape up any browned bits from the bottom of the pan as you stir.

Add the minced garlic, thyme, rosemary, and a pinch of red pepper flakes if using. Cook for 30–60 seconds, just until the garlic is fragrant. Be careful not to let it brown, as burnt garlic can make the sauce taste bitter.

Step 4: Make the creamy herb sauce

Sprinkle the 1/4 cup flour evenly over the vegetables. Stir continuously for 1–2 minutes; the mixture will look somewhat dry and pasty. This step cooks out the raw flour taste and forms a base (roux) to thicken the sauce.

Slowly pour in the chicken broth while whisking or stirring vigorously, breaking up any lumps as you go. Once the broth is mostly incorporated and the mixture looks smooth, add the milk and heavy cream, continuing to whisk until fully combined.

Bring the mixture to a gentle simmer. Cook for 3–5 minutes, stirring often, until the sauce has thickened to a light, creamy consistency that coats the back of a spoon. Season with 1/4–1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, tasting and adjusting as needed.

Step 5: Cook the gnocchi in the sauce

Add the gnocchi directly to the simmering sauce. Stir well so that all of the gnocchi are submerged and not clumped together. Return the mixture to a gentle simmer over medium heat.

Cook for 5–7 minutes, stirring frequently to prevent sticking, until the gnocchi are tender and pillowy and the sauce has thickened further. The gnocchi will release a bit of starch into the sauce as they cook, making it luxuriously creamy. If the sauce becomes too thick at any point, stir in 2–4 tablespoons of additional broth or milk to loosen it.

Step 6: Add vegetables and return the chicken

Once the gnocchi are almost tender, add the frozen peas and baby spinach to the skillet. Stir gently to combine and wilt the spinach, 1–2 minutes.

Return the seared chicken and any accumulated juices to the skillet. Stir everything together, ensuring the chicken is nestled into the sauce. Let the mixture simmer for another 2–3 minutes, just until the chicken is fully heated through and the vegetables are bright and tender. Taste the sauce again and adjust salt and pepper if needed.

Step 7: Finish with cheese, taste, and serve

Turn off the heat. Stir in the 1/2 cup grated Parmesan cheese until it melts smoothly into the sauce. The sauce should be rich, glossy, and clinging generously to the gnocchi and chicken pieces. If you like a touch of brightness to cut the richness, add the finely grated zest of 1/2 lemon and stir to distribute.

Sprinkle the top with chopped fresh parsley and a little extra Parmesan. Let the skillet sit for 2–3 minutes off the heat; it will thicken slightly as it rests. Serve straight from the skillet, spooning generous scoops of chicken, gnocchi, vegetables, and plenty of creamy herb sauce into warm bowls.

Pro Tips

• Use room-temperature dairy. Cold milk and cream are more likely to cause lumps when added to a hot roux. If possible, pull them from the fridge 10–15 minutes before cooking.
• Do not rush the roux. Cooking the flour for a full 1–2 minutes before adding liquid ensures a silky sauce without a raw flour taste.
• Adjust the thickness. If the sauce thickens too much as it sits, stir in a splash or two of warm broth or milk just before serving until it reaches your ideal creaminess.
• Grate your own Parmesan. Pre-grated cheeses often contain anti-caking agents that prevent smooth melting. Freshly grated Parmesan melts more cleanly and tastes better.
• Watch the heat once the dairy is in. Keep the sauce at a gentle simmer rather than a hard boil to prevent it from separating or scorching on the bottom.

Variations

• Lighter version: Use 1 1/2 cups milk and skip the heavy cream, or use half-and-half instead of the combination of milk and cream. The sauce will be a bit less rich but still creamy and comforting.
• Mushroom and bacon twist: Cook 3–4 slices chopped bacon until crisp; remove and sear the chicken in the bacon fat. Sauté 8 oz sliced mushrooms with the vegetables, then proceed with the recipe and sprinkle the crisp bacon over the finished dish.
• Rotisserie chicken shortcut: Skip searing raw chicken and instead fold in 3 cups shredded rotisserie chicken in Step 6. Warm through in the sauce for 3–4 minutes before adding cheese.

Storage & Make-Ahead

Let the skillet cool to room temperature, then transfer leftovers to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce as needed. The gnocchi will continue to absorb some sauce as it sits, so expect a thicker texture on day two.

For make-ahead prep, you can chop all vegetables, herbs, and grate the cheese up to 2 days in advance and store them in separate containers in the refrigerator. You can also sear the chicken a day ahead; keep it chilled and add it to the sauce as directed, allowing a few extra minutes to heat through. This makes the final cooking step much faster on a busy evening.

Nutrition (per serving)

Approximate values for 1 of 4 servings: 720 calories; 40 g protein; 45 g carbohydrates; 38 g fat; 18 g saturated fat; 150 mg cholesterol; 1400 mg sodium (will vary with broth, salt, and cheese); 4 g fiber; 6 g sugar. These numbers are estimates and will vary based on exact ingredients and brands used.