One-Pan Creamy Chicken and Gnocchi (Buttermilk Marinade Twist)

As a chef and food enthusiast, I believe a truly great weeknight meal should be both comforting and ridiculously easy to clean up. That’s why I’m thrilled to share my go-to recipe for the ultimate One-Pan Chicken and Gnocchi. This dish promises a rich, creamy, and satisfying experience without hours in the kitchen or a mountain of dishes. Whether you’re a seasoned cook or just starting out, this recipe is designed to deliver restaurant-quality results, bringing warmth and flavor to your table with minimal fuss. Get ready to transform your dinner routine!

Why You’ll Love This Recipe

I’m all about those little culinary tweaks that elevate a simple dish to something truly extraordinary. My One-Pan Chicken and Gnocchi isn’t just another weeknight meal; it’s a testament to how a few smart choices can make all the difference. Here’s why I know you’ll adore this version:

• Buttermilk and Herb Marinade for Unrivaled Tenderness: Forget dry chicken! I start by marinating boneless, skinless chicken breasts in a savory mixture of buttermilk, fresh thyme, dried oregano, and garlic powder for just 30 minutes to 2 hours. The buttermilk works its magic by gently breaking down the proteins, ensuring your chicken emerges from the pan incredibly juicy and tender, preventing that all-too-common dryness.
• White Wine Deglazing for Depth of Flavor: After searing the chicken and sautéing the aromatics, I introduce a secret weapon: a splash of dry white wine (like Pinot Grigio or Chardonnay). This isn’t just for fancy; it’s for flavor! Deglazing the pan allows us to scrape up all those delicious browned bits, known as ‘fond’, that accumulate during the Maillard reaction. This adds a layer of acidic complexity and depth to the sauce that truly transforms the dish.
• Heavy Cream for a Luscious, Stable Sauce: While some recipes might call for half-and-half, I insist on heavy cream for this dish. Its higher fat content is crucial for creating a richer, more luxurious, and incredibly stable sauce. This means you get a consistently smooth, velvety texture without the worry of splitting or curdling, ensuring perfect emulsification every time.

These unique touches not only guarantee a more sophisticated flavor profile and melt-in-your-mouth chicken but also deliver a dish that’s reliable and easy to execute. It’s comforting, elevated, and perfectly suited for a delicious weeknight dinner with easy cleanup.

Ingredients Needed

Gather your ingredients, and let’s get cooking! The precision of these components is key to our luscious One-Pan Chicken and Gnocchi.

• 1 1/2 lb. boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil, divided
• 1 small shallot, finely chopped
• 8 oz. baby bella mushrooms, thinly sliced
• 2 garlic cloves, minced
• 2 tsp. fresh thyme leaves
• 1 tsp. dried oregano
• 1 c. low-sodium chicken broth
• 1 1/4 c. half-and-half
• Pinch of crushed red pepper flakes
• 1 pkg. gnocchi
• 3/4 c. shredded mozzarella
• 1 oz. Parmesan, finely grated (about 1/2 cup)
• 3 c. packed baby spinach

Ingredient Notes & Substitutions

• Chicken: Boneless, skinless chicken breasts are fantastic here for their quick cooking time. Remember, the buttermilk marinade (with thyme, oregano, and garlic powder) is my secret to exceptionally juicy, tender chicken that won’t dry out. If you prefer, boneless, skinless chicken thighs can be used, just be aware they may require a slightly longer cooking time to reach the proper internal temperature.
• Gnocchi: I use packaged gnocchi, either shelf-stable or refrigerated, for ultimate convenience. The beauty of this recipe is that the gnocchi cooks directly in the sauce, soaking up all those wonderful flavors without needing any pre-boiling! For dietary needs, gluten-free gnocchi works beautifully as an easy adaptation. If you enjoy gnocchi, you might also like our creamy chicken gnocchi soup.
• Creamy Base: While the core recipe lists half-and-half, I strongly recommend using heavy cream as part of my unique twist. Its higher fat content creates a more stable, richer, and lusher sauce that’s far less prone to splitting or curdling, especially when interacting with acidic ingredients or high heat. If you’re looking for a lighter alternative, 2% milk can be used, but be mindful that the sauce may not be as thick or stable.
• Aromatics & Vegetables: Shallots and garlic provide a sweet, pungent base of flavor. Baby bella mushrooms add an earthy depth and can easily be omitted if you’re not a fan, or swapped for other quick-cooking vegetables like diced bell peppers or zucchini. Fresh thyme is highly recommended for its vibrant flavor, but dried herbs work well too – just use about one-third the amount of dried for fresh, as dried herbs are more concentrated.
• Wine: A dry white wine, such as Pinot Grigio or Chardonnay, is used for deglazing. This step is a flavor powerhouse, lifting all the browned bits (fond) from the pan, which adds a complex, acidic note and a deeper dimension to the creamy sauce.
• Cheese: Mozzarella contributes to the creaminess and a lovely stretch, while Parmesan adds a sharp, salty depth. Be cautious not to overdo the mozzarella, as too much can sometimes make the sauce overly thick or gloopy.

How to Make One-Pan Creamy Chicken and Gnocchi

Let’s walk through the steps to create this incredible One-Pan Chicken and Gnocchi dish. Follow these instructions closely for a truly spectacular meal!

Phase 1: Marinate and Sear the Chicken

First, if you haven’t already, marinate your boneless, skinless chicken breasts in a mixture of buttermilk, fresh thyme, dried oregano, and garlic powder for 30 minutes to 2 hours. This is my secret to juicy, tender chicken! Once marinated, remove the chicken, pat it dry, then season both sides generously with kosher salt and freshly ground black pepper.

In a large, heavy-bottomed skillet (my preference is cast iron for a superior sear) set over medium-high heat, warm 1 tablespoon of extra-virgin olive oil until shimmering. Carefully add the seasoned chicken breasts and cook, turning them once halfway through, until they achieve a beautiful, deep golden-brown sear on both sides – about 4 minutes per side. This golden crust from the Maillard reaction is crucial for flavor development. Once seared, transfer the chicken to a clean plate; it will finish cooking in the sauce later.

Phase 2: Build the Flavor Base and Deglaze

Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of olive oil. Introduce the finely chopped shallot and thinly sliced baby bella mushrooms. Sauté them, stirring occasionally, until they have softened and the mushrooms have released their moisture, which typically takes about 5 minutes. Now, add the minced garlic, fresh thyme leaves, and dried oregano, stirring constantly for about 1 minute until the aromatics become incredibly fragrant.

Pour in your dry white wine (if using) and use a wooden spoon to vigorously scrape up any browned bits (the ‘fond’) clinging to the bottom of the pan. This deglazing step adds immense depth. Next, add the low-sodium chicken broth, continuing to scrape the bottom of the pan to ensure all those flavorful bits are incorporated. Slowly pour in the heavy cream (or half-and-half), stirring gently. Bring the sauce to a gentle simmer, then season it generously with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes for a subtle kick.

Phase 3: Simmer the Gnocchi and Finish the Chicken

Carefully stir the package of gnocchi into the simmering sauce. Return the seared chicken breasts to the pan, nestling them into the creamy mixture. Continue to simmer, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when an instant-read thermometer is inserted into the thickest part. This usually takes about 8 to 10 minutes, and the gnocchi will cook directly in the sauce during this time, absorbing all the wonderful flavors. Once the chicken is cooked, transfer it back to a cutting board.

Phase 4: Add Cheese and Spinach

With the chicken set aside, add the shredded mozzarella and finely grated Parmesan cheese to the sauce in the skillet. Cook, stirring continuously, until both cheeses have fully melted into a luscious, smooth consistency, which should take about 3 minutes. Finally, add the packed baby spinach, stirring it gently until it just wilts into the creamy sauce, about 1 minute more. This preserves its vibrant color and tender texture.

Phase 5: Serve

Thinly slice the cooked chicken breasts and return them to the skillet, tossing them gently with the creamy gnocchi and spinach. Taste the dish and season with additional salt and black pepper if needed. Serve immediately and enjoy your comforting, restaurant-quality One-Pan Chicken and Gnocchi!

Choosing Your Pan & Mastering the Sauce

Success in the kitchen often comes down to understanding your tools and ingredients. For this One-Pan Chicken and Gnocchi, a few insights can elevate your cooking experience.

The Right Skillet Makes a Difference

The choice of skillet plays a crucial role in the success of this one-pan dish, especially when it comes to searing the chicken and building the sauce. I highly recommend using a large, heavy-bottomed skillet, such as a cast iron skillet or a high-quality stainless steel pan. These materials ensure even heat distribution, which is vital for achieving a beautiful, deep golden-brown sear on your chicken. A good sear means better flavor, thanks to the Maillard reaction. Furthermore, a sturdy pan facilitates the deglazing process, allowing you to effectively scrape up all those delicious browned bits, or ‘fond,’ from the bottom, which are essential for a rich and complex sauce.

Preventing a Watery or Separated Sauce

A stable, luscious creamy sauce is the hallmark of this dish, and preventing it from becoming watery or separated is key. This is why I emphasize using heavy cream in my recipe. Half-and-half, while lighter, has a lower fat content and is much more prone to separating or curdling, especially when exposed to high heat or acidic ingredients like wine. Heavy cream, with its higher fat content, creates a more stable emulsion, resulting in a consistently smooth and rich sauce that holds up beautifully.

If you find your sauce is too thin, you can gently simmer it a bit longer to allow it to reduce and thicken naturally. For a quicker fix, you can whisk a small amount of cornstarch (about 1 teaspoon) with an equal amount of cold water to create a slurry, then gradually whisk it into the simmering sauce until it reaches your desired consistency. Just be careful not to boil the cream sauce too vigorously, as this can also contribute to separation.

Perfectly Cooked Gnocchi Every Time

One of the beauties of this One-Pan Chicken and Gnocchi is how simply the gnocchi cooks. Forget pre-boiling! Packaged gnocchi, whether shelf-stable or refrigerated, cooks beautifully directly in the simmering sauce. This allows the little potato dumplings to absorb all the rich flavors, making each bite incredibly delicious. To avoid mushiness or hardness, ensure you don’t overcrowd the pan, as this can lower the sauce temperature and lead to uneven cooking. Stir occasionally to prevent sticking. For smaller, more manageable bites, especially if you have larger gnocchi, I often cut them in half before adding them to the pan.

Pro Tips & Troubleshooting

Even the most experienced chefs benefit from a few tried-and-true tips and knowing how to sidestep common pitfalls. Here’s my collective wisdom for mastering this One-Pan Chicken and Gnocchi.

Pro Tips

• Buttermilk Marinade for Juicy Chicken: This is a game-changer! Marinating your chicken breasts in buttermilk and herbs for just 30 minutes to 2 hours makes an incredible difference. The buttermilk tenderizes the chicken, ensuring it stays juicy and prevents it from drying out during cooking.
• Don’t Pre-Cook the Gnocchi: Seriously, resist the urge! Packaged gnocchi is designed to cook perfectly right in the simmering sauce. This saves you a pot and allows the gnocchi to soak up all the delicious creamy flavors, enhancing the overall dish.
• Deglaze with White Wine: Don’t skip this step! After sautéing your aromatics and mushrooms, adding a splash of dry white wine and scraping up the ‘fond’ (the browned bits at the bottom of the pan) creates an incredible depth of flavor that is essential to the dish’s complexity.
• Spinach Last: Add the baby spinach at the very end of cooking, stirring just until it wilts. This preserves its vibrant green color and tender texture, preventing it from becoming an overcooked, mushy mess.
• Cut Gnocchi for Easy Bites: For larger gnocchi pieces, I often cut them in half. This makes them easier to eat and ensures a better distribution of that glorious creamy sauce with every forkful.
• Use an Instant-Read Thermometer: For perfectly cooked chicken every single time, an instant-read thermometer is your best friend. Insert it into the thickest part of the chicken, aiming for an internal temperature of 165°F (74°C). This ensures your chicken is safe to eat and perfectly juicy, never overcooked.

Common Mistakes to Avoid

• Sauce Separation with Half-and-Half: A common mistake is using half-and-half and then having the sauce separate or curdle. This often happens due to its lower fat content, especially with high heat or acidic ingredients. Stick to heavy cream for a stable, luscious sauce that won’t let you down.
• Gloopy Sauce from Too Much Mozzarella: While cheese is delicious, excessive mozzarella can make your sauce overly thick, stringy, and yes, gloopy. Follow the recommended amount to achieve a creamy, not heavy, consistency.
• Undercooking the Initial Chicken Sear:
  If you don’t get a good, golden-brown sear on your chicken initially, it can prolong its cooking time in the sauce. This might lead to overcooked gnocchi or affect the overall sauce consistency. Take the time to get that beautiful crust!
• Overcooking Gnocchi: While gnocchi cooks quickly in the sauce, simmering it for too long will turn it into a mushy texture. Keep an eye on it and cook just until tender.
• Forgetting to Scrape the Fond: Those browned bits at the bottom of the pan are flavor gold! Forgetting to scrape them up during deglazing means you’re leaving a significant amount of deliciousness behind.

Serving & Storage

Once you’ve perfected your One-Pan Chicken and Gnocchi, let’s talk about how to best enjoy it and keep those delicious leftovers fresh!

Serving Ideas

This dish is incredibly satisfying on its own, but a few complementary sides can truly complete the meal. I love serving it with a crusty baguette or focaccia to sop up every last drop of that creamy sauce. A simple green salad with a light vinaigrette provides a refreshing contrast, or you could opt for Parmesan roasted green beans or even some cacio e pepe Brussels sprouts for another layer of flavor.

For garnishing, a sprinkle of freshly grated Parmesan cheese, a scattering of fresh parsley, or a few extra red pepper flakes for those who enjoy a little heat, add the perfect finishing touches. When it comes to wine pairings, a creamy chicken and gnocchi dish pairs wonderfully with unoaked Chardonnay, Pinot Grigio, or a crisp Sauvignon Blanc.

Storage and Make-Ahead

This recipe is excellent for meal prep and enjoying throughout the week. For storage, transfer any leftovers into an airtight container and refrigerate for up to 3-4 days. Always ensure proper food safety by cooling the dish quickly before storing.

When reheating, I recommend a couple of methods to maintain the best texture and flavor. On the stovetop, gently reheat over low heat, adding a splash of chicken broth or extra heavy cream to loosen the sauce as it can thicken in the fridge. In the microwave, reheat in short 1-minute bursts, stirring occasionally, to prevent the chicken or gnocchi from drying out. If you’re planning on freezing this dish, it’s best to do so in individual portions in freezer-safe airtight containers. Thaw overnight in the refrigerator before reheating. While the texture of the gnocchi can soften slightly after freezing and thawing, the flavors remain delicious.

To get a head start, you can prep components in advance. Chop your shallots, garlic, and mushrooms, and store them in the fridge. You can also marinate the chicken a day ahead, making your mealtime even quicker when you’re ready to cook.

Conclusion

There you have it – my tried-and-true recipe for One-Pan Creamy Chicken and Gnocchi. I genuinely believe this dish is the epitome of comfort food, elevated. From the exceptionally tender, buttermilk-marinated chicken to the rich, stable sauce deepened by white wine deglazing, every element comes together to create a truly unforgettable meal. It’s proof that a restaurant-quality dinner doesn’t require endless effort or a pile of dishes.

So, step into your kitchen, embrace these simple yet impactful techniques, and prepare to delight your taste buds. I encourage you to try this recipe, perhaps experiment with a few of the variations I’ve suggested, and most importantly, savor the warmth and satisfaction it brings. If you love it as much as I do, please consider rating the recipe or leaving a comment to share your experience!

FAQ

Does gnocchi need to be cooked before adding it to the one-pan sauce?

No, absolutely not! One of the beauties of this recipe is that packaged gnocchi cooks perfectly directly in the simmering sauce. This allows it to absorb all the delicious flavors and eliminates an extra pot to wash.

How can I prevent the creamy sauce from separating or becoming too thick?

The best way to prevent sauce separation is to use heavy cream instead of half-and-half, as its higher fat content creates a more stable emulsion. Also, avoid boiling the sauce vigorously; a gentle simmer is ideal. If your sauce becomes too thick, you can thin it out by stirring in a splash of chicken broth or additional cream until it reaches your desired consistency.

What are some ingredient substitutions or variations for this recipe?

You have many options! For chicken, boneless, skinless chicken thighs work well. You can use gluten-free gnocchi for a dietary adaptation. For the creamy base, while heavy cream is recommended for stability, 2% milk can be used for a lighter sauce (though it may be less stable). Feel free to swap mushrooms or spinach for other quick-cooking vegetables like diced bell peppers, zucchini, or kale. You can also adjust the herbs, adding rosemary or sage for a different flavor profile.

Can I use chicken thighs instead of breasts for one-pan gnocchi?

Yes, absolutely! Boneless, skinless chicken thighs are an excellent alternative. They tend to be a bit more forgiving and remain very juicy. You might need to adjust the cooking time slightly, as thighs can sometimes take a minute or two longer to cook through than breasts.

What are the best side dishes to serve with Creamy Chicken and Gnocchi?

This rich dish pairs wonderfully with light, refreshing sides. I love it with crusty bread (for dipping!), a simple green salad with a vinaigrette, or some Parmesan roasted green beans. Cacio e pepe Brussels sprouts also make a fantastic complement.

How do I store and reheat leftover One-Pan Chicken and Gnocchi?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce. You can also reheat in the microwave in short bursts, stirring occasionally, to prevent drying out. Freezing is possible in airtight containers, though gnocchi texture can soften; thaw overnight in the fridge before reheating.

How do I know when the chicken is fully cooked?

The most reliable way to ensure your chicken is perfectly cooked and safe to eat is to use an instant-read thermometer. Insert it into the thickest part of the chicken breast, and it should register an internal temperature of 165°F (74°C).

What kind of pan is best for making one-pan chicken and gnocchi?

A large, heavy-bottomed skillet is ideal. My top recommendation is a cast iron skillet or a high-quality stainless steel pan. These types of skillets provide excellent heat distribution, which is crucial for achieving a good sear on the chicken and ensuring even cooking of the sauce and gnocchi.