Creamy Poultry and Gnocchi

By Roger Rizzo 4 November, 2025 3 mins read 5 Views

Creamy chicken and gnocchi in a skillet.

This recipe is sponsored by DeLallo!

I Knew My Husband Would Love This Meal.

But I didn’t want to set him up, so I just waited to see his reaction to see if I was right – and after one bite he was like “whoa, that’s good.”

Juicy pan-fried chicken with the golden exterior, nestled into a creamy gnocchi with the flavor of shallot and tomato and cream? Yes, sir. You are correct. That is very, very delicious.

I’m team Store-Bought Gnocchi for this one to keep it really simple for a weeknight. DeLallo is my go-to for many Italian items, including gnocchi! They have mini gnocchi, regular gnocchi, gluten-free gnocchi?! So many options to choose from. Locally in the Twin Cities I was able to find a lot of selections at Cub Foods! Otherwise you can order online.

We served this with a simple green salad per usual, and it was a perfect little family dinner that only took 30 minutes. Bjork and I cleaned our plates, and one of my daughters went back for seconds on the gnocchi.

Also can confirm this works great with chicken meatballs!

This definitely has a Marry Me flavor profile, and the flavors are just too good.

Hope you love it!

How To Make This Chicken and Gnocchi

1 Pan Fry the Chicken.

I use two chicken breasts, sliced in half horizontally so they’re thinner, and just coat them really well with an all-purpose spice mix.

2 Cook Down Your Shallots.

Set the chicken aside and just use the same pan!

3

dd Gnocchi and Broth.

Let it all cook for a few minutes! One pan wonder!

Gnocchi, broth, and shallots in a skillet.

4

dd Cream and Spinach.

And salt, pepper, thyme, Parmesan, and any other things you like in there. Red pepper flakes are great.

5 Chicken Goes Back In.

Showstopper. It’s beautiful and so cozy.

Finished chicken and gnocchi in a skillet.

Watch How To Make This Chicken and Gnocchi

Creamy Chicken and Gnocchi

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Author: Lindsay

Creamy Poultry and Gnocchi

Total Time:30 minutes

Creamy Poultry and Gnocchi

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Description

Creamy Chicken and Gnocchi that is fast, easy, and so luscious! Serve with a simple green salad, and you’ve got dinner!

Ingredients

UnitsUSM

Chicken:

1 tablespoonolive oil1lbchicken breasts, pounded thin, or thinly sliced as pictured1 tablespoonseasoning of choice(I like the McCormick rotisserie chicken seasoning)

Gnocchi:

1 tablespoonolive oil1 large shallot, thinly sliced or minced1/4cupsun-dried tomatoes packed in oil, drained (love DeLallo’s!), or similar (see notes)12ouncesstore-bought gnocchi(I use DeLallo gnocchi)2cupschicken broth(more as needed)1/2cupcream1cup packed spinach leaves, torn into smaller pieces

Finishers:

salt and pepper, to tastefresh thyme, to tastegrated Parmesan, to tasteCook Mode Prevent your screen from going dark

Instructions

Chicken: Heat the oil in a large, wide skillet over medium high heat. Season the chicken on both sides (you may need more than 1 tablespoon depending on your seasoning blend – I usually just eyeball it until they’re evenly coated). Add chicken to the hot pan; cook for 3-4 minutes per side until golden brown and cooked through (165 degrees F). Remove chicken and set aside.Shallots: In the same pan, add the oil, shallots, and sun dried tomatoes. Sauté for 5 minutes until the shallots are golden and softened.Gnocchi: Add the gnocchi and broth. Simmer for another 5 minutes, until the gnocchi are tender.Cream: Add the cream and spinach; stir to combine. Keep it at a low simmer for a few minutes to further thicken the sauce.Season: Add salt, pepper, and fresh thyme leaves to taste. Add chicken back in.Serve: Serve pieces of chicken with a scoop of the creamy gnocchi and a spoonful of the extra sauce over the top. Add a sprinkle of Parmesan on top, or into the sauce, for even more flavor. SO yum.

Notes

If you’re not into sun-dried tomatoes, I actually prefer to use the DeLallo tomato bruschetta which is a bit more juicy and less chewy. Love the flavor of it. But sun-dried tomatoes are easier to find and those also work great!

For the broth, I’m using Better Than Bouillon chicken base mixed with water whenever possible. It just has more robust flavor. For this I used 1 heaping tablespoon mixed with my 2-ish cups water.