Main Courses

Creamy Chicken and Gnocchi Skillet

Posted: January 6

Time: 40 minutes

Yield: 6 servings

recipe image

Gnocchi tastes like the best of the pasta and potato worlds: fluffy, hearty, tender, and rich, perfect for soaking up all the flavors of the sauces. Creamy Chicken and Gnocchi Skillet takes advantage of gnocchi's scrumptious strengths with a luxurious, fatty, and seasoned sauce. Deeply savory and meaty, Creamy Chicken and Gnocchi Skillet tastes like a full meal in a single dish, making clean-up just as much of a snap as making it; it's another example of the best of both worlds.


1 tablespoon olive oil
2 cups mushrooms, sliced
1 small yellow onion, finely diced
1 1/2 teaspoons garlic, minced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 teaspoons chicken bouillon powder
1 teaspoon Italian seasoning
fine sea salt, to taste
pepper, to taste
1/4 teaspoon ground cayenne pepper, optional
2 cups whole milk
1 1/4 cups chicken stock
1 (16-ounce) package gnocchi
2 cups rotisserie chicken, cooked and chopped
2 cups baby spinach, coarsely chopped
1/2 cup parmesan cheese, plus more for topping, finely grated
fresh parsley, optional, for topping


Step 1

Adjust the oven racks so the rack is in the upper third of the oven.

Step 2

Preheat the oven to 425 degrees F.

Step 3

On the stovetop over medium-high heat, heat the olive oil in a large oven-safe skillet.

Step 4

Once the oil is hot, add in the sliced mushrooms and diced onions.

Step 5

Sauté while stirring frequently, until the onions are translucent and the mushrooms are slightly browned, for about 5 minutes.

Step 6

Add in the garlic, sautéing until fragrant, about 30 seconds.

Step 7

Transfer the onion/mushroom mixture to a plate and set aside.

Step 8

In the same skillet over medium-high heat, melt the butter.

Step 9

Once the butter is melted, add in the flour and mix, whisking until a light roux forms, about 1-2 minutes.

Step 10

Add in the chicken bouillon powder, Italian seasoning, salt, pepper, and cayenne pepper.

Step 11

Gradually, a little at a time, and whisking constantly, add in the chicken stock and the milk.

Step 12

Continue whisking until a smooth, thick sauce forms, about 5-7 minutes.

Step 13

Add the cooked chicken, gnocchi, onion/mushroom mixture, and spinach to the sauce, stirring until everything is evenly coated.

Step 14

Top the mixture with 1/2 cup parmesan cheese.

Step 15

Bake the mixture for 18-25 minutes.

Step 16

Remove the skillet from the oven and let it stand for 5-10 minutes.

Step 17

Taste for seasoning and top with more parmesan and fresh parsley.

Step 18


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