A silken pan sauce coats pillowy gnocchi and tender seared chicken in this refined Creamy Chicken & Gnocchi. Bright lemon and nutty parmesan cut through the richness, creating a balanced, elegant plate. If you enjoy restrained comfort with polished technique, try a complementary weeknight option like creamy baked chicken with asparagus for a matching menu idea.

Why Make This Recipe

Effortless Yet Elegant: Short hands-on time and a restaurant-style sauce.
Minimal Ingredients: Pantry-friendly staples lift into something special.
Impressive Flavor: Caramelized chicken, aromatic herbs, and a velvet cream finish.

This version elevates ordinary gnocchi by searing the chicken for color and deglazing the pan to capture all those browned bits. For a lighter, noodle-forward alternative, see creamy chicken with buttered noodles.

Ingredients

Base

1 lb boneless, skinless chicken breasts (about 2 breasts), pounded to even thickness
Note: dry with paper towels; season well with salt and pepper.
1 lb potato gnocchi (fresh or refrigerated)
Note: choose quality store-bought or homemade for best texture.
2 tbsp olive oil

Sauce

2 tbsp unsalted butter, room temperature
1 small shallot, finely chopped (or 1/2 small yellow onion, finely chopped)
2 garlic cloves, minced
1 tbsp all-purpose flour
1 1/4 cups low-sodium chicken stock, warm
3/4 cup heavy cream, cold from the fridge
1/2 cup finely grated Parmesan cheese
1 tsp fresh thyme leaves, finely chopped (or 1/2 tsp dried thyme)
Zest of 1 lemon

Topping

2 tbsp chopped flat-leaf parsley, finely chopped
Freshly ground black pepper, to taste
Optional: a drizzle of extra-virgin olive oil or splash of lemon juice

How to Make Creamy Chicken & Gnocchi:

Prepare the chicken: season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear chicken 3–4 minutes per side until deeply golden and cooked through (internal temperature 165°F / 74°C). Transfer to a plate to rest.

Tip: Pound breasts to an even thickness so they cook uniformly; resting keeps juices locked in.

Cook the gnocchi: in the same skillet (add a touch more oil if needed), sear gnocchi until lightly golden and slightly crisp, about 2–3 minutes. Remove and set aside.

Sensory cue: you want a light toffee color on the gnocchi exterior for texture contrast.

Sweat aromatics: reduce heat to medium; add butter to the pan. When it foams, add shallot and cook until translucent and fragrant, about 2 minutes. Add garlic and cook 30 seconds until aromatic.

Mini-tip: cook the garlic just until fragrant to avoid bitterness.

Build the sauce: sprinkle flour over the aromatics and stir for 1 minute to cook the raw taste. Gradually pour warm chicken stock while whisking to avoid lumps; simmer until the sauce begins to thicken and take on a glossy sheen.

Professional note: deglaze the pan with stock, scraping up browned bits to capture all the flavor.

Finish with cream and cheese: lower the heat and stir in cold cream, then add grated Parmesan and thyme. Simmer gently until the sauce is silky and coats the back of a spoon — about 2–3 minutes. Adjust seasoning with salt, pepper, and lemon zest.

Texture cue: the sauce should be velvety, not overly thick; a ribbon should fall from the spoon.

Combine and warm through: return chicken (sliced) and gnocchi to the skillet. Toss gently to coat and heat through for 1–2 minutes. Taste and adjust acidity or salt as needed.

Mini-tip: if sauce tightens too much, loosen with a splash of warm chicken stock or a teaspoon of cream.

Finish: plate with chopped parsley and an optional drizzle of good olive oil or a squeeze of lemon for brightness.

How to Serve Creamy Chicken & Gnocchi:

Serve in shallow bowls so the sauce pools around the gnocchi and chicken. Arrange sliced chicken fanwise over the gnocchi, sprinkle parsley and lemon zest, and add a few grinds of fresh black pepper. For an elevated touch, shave a little extra Parmesan and place microgreens or a few thyme sprigs on top.

How to Store Creamy Chicken & Gnocchi:

Cool to room temperature within one hour. Transfer to an airtight container and refrigerate up to 3 days. To reheat, warm gently on the stovetop over low heat with a splash of chicken stock or cream to restore silkiness; avoid high heat to prevent gnocchi from becoming gummy. For longer storage, freeze the sauce separately (without gnocchi) for up to 2 months; thaw overnight and reheat, then cook fresh gnocchi when serving.

Tips to Make Creamy Chicken & Gnocchi:

Sear for color: good browning on both chicken and gnocchi adds nutty depth.
Control sauce thickness: cold cream and cheese thicken differently—adjust with warm stock.
Freshly grate Parmesan for better melting and brighter flavor than pre-grated.
Zest lemon last-minute to preserve volatile oils and aroma.

Variation (if any):

Mushroom & Sage: add sautéed cremini mushrooms and finish with fried sage leaves for earthiness.
Prosciutto Crisp: top with crisped prosciutto slices for salty crunch.
Lighter option: replace heavy cream with half-and-half plus a tablespoon of mascarpone for richness with less weight.
Presentation upgrade: serve in shallow white bowls with a microgreen garnish and a thin drizzle of truffle oil for special occasions.

FAQs

Can I use frozen gnocchi?

Yes — thaw frozen gnocchi briefly or cook straight from frozen according to package then sear briefly in the pan for color. Ensure excess moisture is reduced so the sauce doesn’t become watery.

Can I make this ahead of time?

You can prepare the sauce and sear the chicken a day ahead; cool and refrigerate separately. Reheat gently and finish with freshly cooked gnocchi to preserve texture.

Is there a gluten-free version?

Use gluten-free gnocchi and substitute a gluten-free flour or a cornstarch slurry (mix 1 tsp cornstarch with cold water) to thicken the sauce. Taste and adjust seasoning after thickening.

Conclusion

This Creamy Chicken & Gnocchi balances luxurious texture with bright aromatic lifts, making it suitable for both intimate dinners and impressive weeknight menus. The technique—searing, deglazing, and finishing gently with cheese and lemon zest—keeps flavors layered and refined without fuss. If you’d like another take on the classic, consult the Creamy Chicken and Gnocchi Recipe – Pinch of Yum for inspiration. Share your plating photos and notes in the comments or on social media — how would you make this dish your own?