Chicken Gnocchi Skillet

This delicious Chicken Gnocchi dish is creamy and flavorful with crisp bacon, mushrooms, shallots, garlic, and spinach in a rich Parmesan cream sauce. We absolutely love this flavor-infused comfort food meal.

Enjoy this tasty chicken dish with a small garden salad with a light lemon dijon vinaigrette and a glass of chenin blanc or sauvignon blanc.

Ingredient Notes and Substitutions

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

• Bacon: Choose a bacon that is not too thick or too thin. I used Coleman naturally uncured hickory-smoked bacon, but any good-quality smoked bacon will work.
• Chicken: Use cutlets, or cut two thick, boneless, skinless chicken breasts in half lengthwise to make four thinner chicken breasts.
• Gnocchi: Gnocchi are small, soft dumplings usually made from potatoes, but can also be made from ricotta and semolina. Find them in the frozen, refrigerated, or dried pasta section of your local grocery store.
• Mushrooms: Use cremini or white button mushrooms.
• Shallots: You can substitute a small yellow onion.
• Chicken broth: Preferably low-sodium.
• Heavy cream: You can substitute whipping cream, but you will need to reduce it for a few minutes longer.
• Baby spinach: You can use regular spinach, but remove the thick stems and coarsely chop it.
• Parmesan cheese: Use freshly grated Parmesan for the best flavor and meltability.

How To Make This Chicken Gnocchi Recipe

See the complete list of ingredients on the recipe card below.

1. Cook the bacon until crispy. Remove to a paper towel to drain.
2. Cook the chicken until brown and cooked through. Remove the chicken to a plate.
3. Brown the gnocchi and remove it to the plate.
4. Brown the mushrooms. When the mushrooms are about halfway brown, add the shallots and continue cooking until the mushrooms are brown and the shallots are tender.
5. Reduce the heat to low. Add the garlic, marjoram, thyme, rosemary, red pepper flakes, salt, and black pepper. Cook for a minute while stirring.
6. Stir in the chicken broth and heavy cream. Simmer for about 10 minutes.
7. Add the spinach and bacon to the skillet and cook until the spinach wilts. Stir in the Parmesan cheese and simmer gently until it melts.
8. Add the chicken and gnocchi back to the skillet and warm.

Preparation Tips For Success

• Don’t overcook the chicken. Chicken is done when it reaches an internal temperature of 165 degrees.
• Most grocery stores carry fresh gnocchi in the refrigerated section along with the other fresh pastas and cheeses. If time permits, homemade gnocchi takes this recipe right over the top.
• The red pepper flakes do not add much heat; they add a sweet, subtle undertone.
• If the cream sauce thickens too much, add ¼ cup of low-sodium chicken broth at a time until you reach the desired consistency.

More Chicken Recipes

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