Creamy Tuscan Chicken Gnocchi Skillet – Easy One-Pan Dinner Recipe

Steam swirling off a skillet packed with pillowy gnocchi, juicy chicken, and a rich, creamy sauce—that’s my idea of a weeknight win. The first time I whipped up this creamy Tuscan chicken gnocchi skillet, I’d just come home after a marathon grocery run, craving something cozy but not complicated. Honestly, the warmth and flavor of this dish made me forget all about my tired feet! Tuscan-inspired recipes always remind me of sun-drenched kitchens, rustic flavors, and meals that bring everyone together. But this one has a little twist: it’s all made in one pan, with minimal mess and maximum comfort.

If you’re anything like me, you want dinner to be simple—without sacrificing taste. That’s why creamy Tuscan chicken gnocchi skillet has become my go-to for lazy Sundays, busy weeknights, and even when friends pop over unexpectedly. I’ve tested this recipe more times than I can count, tweaking the seasoning and playing with add-ins, so you get the best possible flavor every single time. It’s loaded with tender chicken, pillowy gnocchi, sun-dried tomatoes, and spinach, all swimming in a luscious, garlicky cream sauce. It’s a dish that feels special, but you don’t need chef skills to nail it.

This creamy Tuscan chicken gnocchi skillet isn’t just delicious—it’s practical. It’s packed with protein and veggies, perfect for families, picky eaters, and anyone looking for a hearty meal that doesn’t take hours to make. Whether you’re craving comfort, need to impress, or just want to use up a pack of gnocchi hiding in your pantry, this recipe delivers. Trust me, after making it for my own family (and a few picky neighbors), it’s earned a permanent spot in my dinner rotation.

Why You’ll Love This Recipe

After years of tinkering with skillet dinners and one-pan wonders, I can honestly say this creamy Tuscan chicken gnocchi skillet checks every box for a home-cooked meal that feels indulgent without being fussy. Here’s why you’ll fall for it, just like I did:

• Quick & Easy: Ready in under 40 minutes. You can have this on the table before anyone starts complaining about being hungry!
• Simple Ingredients: No trips to specialty stores required. Everything’s easy to find, and you probably have most of it already.
• Perfect for Any Occasion: Whether it’s a quiet dinner for two, a family meal, or a potluck with friends, this skillet fits right in.
• Crowd-Pleaser: Creamy, cheesy, and loaded with flavor—kids ask for seconds, and adults sneak leftovers for lunch.
• One-Pan Magic: Less mess, less cleanup. If you’re not a fan of washing up, this is your kind of recipe.
• Unbelievably Delicious: The combo of savory chicken, pillowy gnocchi, and tangy sun-dried tomatoes is just pure comfort food.

What sets my creamy Tuscan chicken gnocchi skillet apart? The secret is blending the cream sauce right in the pan, letting the gnocchi soak up all the flavor as it cooks. No separate boiling or draining required—you toss everything in and let it mingle. I use a little extra garlic and a splash of chicken broth for depth, and I always finish with a handful of baby spinach for color and freshness. It’s the kind of meal that feels rich but doesn’t weigh you down.

This is comfort food with a healthy twist—packed with lean chicken and veggies, but still totally satisfying. And when you’re sitting down with a steaming plate, you know you’ve made something special. You don’t need to be a pro chef to get restaurant-worthy results, and that’s what makes this recipe a keeper. It’s the dish I make when I want to impress without any stress, or just make a regular night feel a little more cozy.

Ingredients Needed

This creamy Tuscan chicken gnocchi skillet uses simple, wholesome ingredients for bold flavor and a satisfying texture—no fuss, no fancy shopping. Here’s what you’ll need:

• For the skillet:
• 1 lb (450g) boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 tbsp olive oil (for sautéing)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced (adds depth and aroma)
• 16 oz (450g) shelf-stable potato gnocchi (no need to pre-boil, just toss it in!)
• 1/2 cup (75g) sun-dried tomatoes, chopped (not oil-packed or drained if using oil-packed)
• 2 cups (60g) fresh baby spinach (roughly chopped, optional but recommended)
• 1 cup (240ml) low-sodium chicken broth (adds moisture and flavor)
• 1 cup (240ml) heavy cream (or use half-and-half for a lighter sauce)
• 1/2 cup (50g) grated Parmesan cheese (plus more for serving)
• 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional, for a little kick)
• Optional Garnishes:
• Fresh basil leaves or parsley, chopped
• Extra Parmesan shavings

Ingredient Notes & Substitutions:

• Chicken: You can swap breasts for thighs (juicier!) or use rotisserie chicken in a pinch. If you’re vegetarian, try white beans or mushrooms instead.
• Gnocchi: I use shelf-stable potato gnocchi for convenience, but homemade or frozen works too. Gluten-free gnocchi is a great option for sensitive eaters.
• Sun-Dried Tomatoes: If you’re not a fan, roasted red peppers are a tasty swap. Oil-packed tomatoes add extra richness, but drain them well.
• Spinach: Kale or arugula can stand in for spinach. If you’re allergic or just out, leave it out—the dish will still be delicious.
• Cream: Half-and-half or coconut cream works if you want to lighten things up or keep it dairy-free.
• Parmesan: I prefer a wedge I grate myself (so much more flavor). For dairy-free, try nutritional yeast or a plant-based Parmesan.

Honestly, you don’t need to stress if you’re missing an ingredient—this creamy Tuscan chicken gnocchi skillet is forgiving. I’ve swapped in leftover veggies and played with different cheeses; it always turns out comforting and delicious.

Equipment Needed

You don’t need a fancy kitchen setup to make this creamy Tuscan chicken gnocchi skillet—just a few basics:

• Large Oven-Safe Skillet (preferably nonstick or cast iron, 12-inch works best)
• Sharp Chef’s Knife (for chopping chicken and veggies)
• Cutting Board
• Wooden Spoon or Silicone Spatula (for stirring and scraping)
• Measuring Cups and Spoons (accuracy is key)
• Grater (for Parmesan)

If you don’t have an oven-safe skillet, use any large pan and transfer to a baking dish for broiling at the end. I’ve used both nonstick and cast iron—cast iron gives that gorgeous golden crust, but nonstick is easier to clean. If you’re on a budget, any sturdy pan will do. Just make sure it’s big enough to hold everything comfortably. Quick tip: keep your wooden spoons in good shape by hand-washing and drying them right away—mine have lasted for years!

Preparation Method

1. Prep the chicken:
   Cut 1 lb (450g) chicken breasts into bite-sized pieces. Pat dry with a paper towel and season with a pinch of salt and pepper.
2. Sauté chicken:
   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 4-5 minutes, turning occasionally, until browned and cooked through. Transfer to a plate—don’t worry if the chicken’s not fully cooked; it’ll finish in the sauce.
3. Cook onion and garlic:
   In the same skillet (no need to wash!), add the chopped onion. Sauté for 2 minutes until soft, then stir in minced garlic and cook for 30 seconds until fragrant. Scrape any browned bits—they add flavor!
4. Deglaze and add broth:
   Pour in 1 cup (240ml) chicken broth, scraping the pan. The mixture should look steamy and smell amazing. Bring to a gentle simmer.
5. Add gnocchi and sun-dried tomatoes:
   Stir in 16 oz (450g) potato gnocchi and 1/2 cup (75g) chopped sun-dried tomatoes. Cook for 3-4 minutes until gnocchi softens and starts to puff up.
6. Return chicken to skillet:
   Add the cooked chicken back in, along with any juices on the plate.
7. Pour in cream and seasonings:
   Add 1 cup (240ml) heavy cream, 1 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, and crushed red pepper flakes if using. Stir well.
8. Simmer and thicken:
   Lower heat to medium. Let the sauce bubble gently for 5-6 minutes, stirring often. Sauce should thicken and coat the gnocchi. If it gets too thick, splash in more broth.
9. Add spinach and Parmesan:
   Toss in 2 cups (60g) baby spinach and 1/2 cup (50g) grated Parmesan. Stir until spinach wilts and cheese melts. Taste and adjust salt/pepper.
10. Broil for golden top (optional):
    If your skillet is oven-safe, place under the broiler for 2-3 minutes to brown the top. If not, skip this—still delicious!
11. Garnish and serve:
    Sprinkle with extra Parmesan and fresh basil. Serve hot, straight from the skillet.

Troubleshooting Tips:

• If sauce is too thin, simmer a bit longer, uncovered.
• If sauce thickens too much, add a splash more broth or cream.
• Gnocchi sticking? Stir gently and keep heat at medium.

When I first made this, I left the skillet unattended (rookie mistake!) and the gnocchi stuck. Now, I stir every couple minutes and keep a close eye—no more sticky surprises.

Cooking Tips & Techniques

After many skillet dinners gone sideways (trust me—burnt bottoms and split sauces!), I’ve learned a few tricks to make creamy Tuscan chicken gnocchi skillet a consistent success:

• Brown the chicken well: Don’t rush this step. A golden crust means more flavor in the final dish.
• Use room temperature cream: It blends smoother and won’t curdle as easily. I’ve used cold cream before and it separated—lesson learned.
• Don’t skip deglazing: Scraping up the bits after sautéing the chicken and onions is what makes the sauce so tasty.
• Simmer, don’t boil: Gentle heat keeps the sauce creamy. High heat can make it split—been there, regretted that.
• Season gradually: Salt can intensify as the sauce reduces. Taste before adding more.
• Multitask smartly: While the gnocchi simmers, grate your Parmesan and chop spinach. It saves time and keeps you ahead.

Common mistakes? Overcooking the gnocchi (it gets mushy) or using low-fat cream (the sauce won’t thicken). Stick with regular or half-and-half for best results. My biggest flop was adding all the spinach at the start—it turned to mush. Now, I toss it in at the end for a pop of color and freshness. For extra consistency, measure everything before you start. That way, you can focus on cooking and not scrambling for ingredients mid-recipe.

Variations & Adaptations

One of my favorite things about creamy Tuscan chicken gnocchi skillet is how flexible it is. Here are a few ways you can mix things up:

• Vegetarian Swap: Leave out the chicken and add more veggies—think sautéed mushrooms, zucchini, or white beans. You’ll still get all the creamy, Tuscan flavor.
• Spicy Version: Double the crushed red pepper flakes, add a pinch of cayenne, or stir in a spoonful of Calabrian chili paste for extra kick.
• Low-Carb Option: Use cauliflower gnocchi or diced roasted cauliflower instead of potato gnocchi. I’ve tried this for friends cutting carbs—it fills you up, but feels lighter.
• Cheese Lovers: Stir in a handful of shredded mozzarella before broiling, or top with provolone for a gooey finish.
• Seasonal Veggies: When summer hits, swap sun-dried tomatoes for cherry tomatoes. In winter, add kale or roasted squash.
• Gluten-Free: Use gluten-free gnocchi (they’re in most grocery stores now). The sauce works perfectly with them.

I once made a dairy-free version for a friend with allergies: coconut cream and vegan Parmesan. It wasn’t quite as rich, but still really tasty! Don’t be afraid to get creative—this skillet adapts to what you have and what you love.

Serving & Storage Suggestions

This creamy Tuscan chicken gnocchi skillet is best served hot and fresh, straight from the pan. I like to sprinkle extra Parmesan on top and add a few fresh basil leaves for color. If you’re feeding a crowd, bring the skillet right to the table—makes dinner feel extra cozy.

• Serving Temperature: Serve immediately for the creamiest texture. If you’re prepping ahead, keep it warm on low heat but don’t let it boil.
• Presentation: Garnish with chopped parsley, lemon zest, or a drizzle of olive oil. Pair with a crisp green salad or garlic bread for a complete meal.
• Beverage Pairing: A chilled Pinot Grigio or sparkling water with lemon is my favorite.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens overnight; add a splash of broth or cream when reheating to loosen.
• Freezing: Not ideal, as the sauce can split. But if you must, freeze in single portions and reheat gently.
• Reheating: Microwave in 30-second bursts, stirring each time, or warm gently on the stove with a splash of broth.

Honestly, the flavors deepen after a day in the fridge—it’s even better as leftovers! Just don’t forget that extra Parmesan when you reheat.

Nutritional Information & Benefits

This creamy Tuscan chicken gnocchi skillet is a hearty, balanced meal. Here’s a rough breakdown per serving (based on six servings):

• Calories: Approx. 420
• Protein: 30g
• Carbs: 38g
• Fat: 18g
• Fiber: 4g

Health Benefits: Chicken is a lean protein, spinach adds vitamins A and C, and sun-dried tomatoes deliver antioxidants. You can make it gluten-free or dairy-free with simple swaps. Allergens? Watch out for dairy and gluten in the gnocchi and cheese—easy to adapt if needed.

I love that this dish feels indulgent but packs in veggies and protein. It’s a regular in my healthy eating routine, especially when I want something cozy but still balanced.

Conclusion

If you’re looking for a dinner that feels like a hug in a pan, creamy Tuscan chicken gnocchi skillet is it. Fast, flavorful, and totally satisfying—this recipe is my answer to comfort food without the fuss. You can tweak it to suit your taste, switch up the veggies, or make it lighter if you want. I love sharing it because it’s the kind of meal that brings people together and makes any evening feel special.

Give it a try, and don’t be shy about making it your own. Drop a comment below if you add a special twist or share with a friend who needs a new dinner idea. Cooking should be fun, forgiving, and delicious—this skillet checks all those boxes. Enjoy every creamy, cozy bite!

FAQs

Can I use frozen gnocchi in this recipe?

Yes! Just add frozen gnocchi straight to the skillet. You may need to cook a few minutes longer until they’re tender.

Can I make this creamy Tuscan chicken gnocchi skillet ahead of time?

Absolutely. Make up to a day ahead, store in the fridge, and reheat gently with a splash of broth or cream.

How do I make this recipe gluten-free?

Use gluten-free potato gnocchi (available at most supermarkets). The rest of the ingredients are naturally gluten-free.

What can I use instead of sun-dried tomatoes?

Roasted red peppers, cherry tomatoes, or even chopped olives work well. Use what you love or have on hand.

Can I substitute the heavy cream?

Yes. Half-and-half, coconut cream, or even evaporated milk can be used for a lighter or dairy-free version.

Creamy Tuscan Chicken Gnocchi Skillet

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• Author: Savannah Collins
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

A cozy, one-pan dinner featuring tender chicken, pillowy gnocchi, sun-dried tomatoes, and spinach in a rich, garlicky cream sauce. This easy skillet meal is perfect for busy weeknights or lazy Sundays and comes together in under 40 minutes.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 16 oz shelf-stable potato gnocchi
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh baby spinach, roughly chopped
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• 1 tsp Italian seasoning
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• Fresh basil leaves or parsley, chopped (optional garnish)
• Extra Parmesan shavings (optional garnish)

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Instructions

1. Cut chicken breasts into bite-sized pieces. Pat dry and season with a pinch of salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes, turning occasionally, until browned and cooked through. Transfer to a plate.
3. In the same skillet, add chopped onion. Sauté for 2 minutes until soft, then stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in chicken broth, scraping the pan to deglaze. Bring to a gentle simmer.
5. Stir in potato gnocchi and chopped sun-dried tomatoes. Cook for 3-4 minutes until gnocchi softens and puffs up.
6. Return chicken to the skillet, along with any juices.
7. Add heavy cream, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Stir well.
8. Lower heat to medium. Simmer for 5-6 minutes, stirring often, until sauce thickens and coats the gnocchi. Add more broth if sauce gets too thick.
9. Add baby spinach and grated Parmesan. Stir until spinach wilts and cheese melts. Taste and adjust seasoning.
10. If desired, broil skillet for 2-3 minutes for a golden top.
11. Garnish with extra Parmesan and fresh basil. Serve hot, straight from the skillet.

Notes

For gluten-free, use gluten-free gnocchi. Substitute chicken with mushrooms or white beans for vegetarian. Use half-and-half or coconut cream for a lighter or dairy-free sauce. Stir gently to prevent gnocchi from sticking. Add more broth if sauce thickens too much. Garnish with fresh herbs and extra Parmesan for best flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: About 1/6 of skillet
• Calories: 420
• Sugar: 4
• Sodium: 650
• Fat: 18
• Saturated Fat: 9
• Carbohydrates: 38
• Fiber: 4
• Protein: 30

Keywords: Tuscan chicken, gnocchi skillet, creamy chicken, one-pan dinner, Italian comfort food, easy skillet meal, weeknight dinner, chicken gnocchi, sun-dried tomatoes, spinach