One-Pan Tuscan Chicken Gnocchi

This one-pan Tuscan Chicken Gnocchi Bake has become my cozy weeknight go-to for rich comfort with minimal cleanup Every forkful is creamy loaded with pillowy gnocchi juicy chicken bursts of sun-dried tomato and a golden cheesy topping Whether you are feeding a family or looking for a little Italian-inspired indulgence this dish wraps up big flavor and ease in just one pan

The first time I made this we scraped the pan clean before it ever cooled Now it is the dinner I bring out when we want a little celebration or just need to feel wrapped in creamy garlicky goodness

Ingredients

• Chicken breast: gives the dish protein and soaks up the flavors be sure to use fresh for tender results
• Potato gnocchi: brings pillowy texture look for fresh or good-quality shelf-stable brands
• Sun-dried tomatoes: add sweet tanginess oil-packed ones give even richer flavor
• Fresh baby spinach: adds color and nutrients choose vibrant leaves without wilt
• Onion and garlic: create the flavor base go for yellow onion and fresh garlic
• Parmesan and mozzarella: give creaminess and that melty top always grate your own for the best melt
• Heavy cream and whole milk: build the luscious sauce use high-quality dairy for richest taste
• Olive oil: helps brown the chicken use extra-virgin for the best aroma
• Low-sodium chicken broth: lightens the creaminess without losing depth
• Italian herbs and red pepper flakes: give a hint of warmth I prefer adding just a sprinkle of pepper flakes for gentle heat
• Salt and black pepper: help all the flavors pop fresh cracked black pepper makes a difference

Instructions

Preheat and Prepare:

Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius so it is hot and ready when you finish prepping on the stove

Brown the Chicken:

Heat olive oil in a large ovenproof skillet over medium-high until shimmering then add chicken pieces season well and cook for about four minutes just until lightly golden on the outside but not yet fully cooked transfer chicken to a plate for later

Build the Aromatics:

In the same pan add diced onion stir over medium heat until it turns soft and translucent about three minutes then add minced garlic stir just until you smell the fragrance

Layer the Vegetables and Gnocchi:

Add sliced sun-dried tomatoes and potato gnocchi tumbling them to coat with the oil and aromatics

Create the Sauce:

Pour in chicken broth heavy cream and whole milk sprinkle in dried Italian herbs and red pepper flakes if using stir deeply so everything mingles together

Reunite the Chicken:

Return the browned chicken and its juices to the pan stir them in so the meat gets seasoned by the creamy base let it come to a gentle simmer

Add Spinach:

Fold in fresh baby spinach and let it soften just for one minute so it wilts but still looks vibrant green

Add the Cheese:

Scatter grated Parmesan and shredded mozzarella over the entire top creating a cheesy blanket

Bake Until Bubbly:

Carefully slide the skillet into your hot oven bake for fifteen to eighteen minutes until the sauce bubbles around the edges and the cheese turns a golden brown

Cool and Serve:

Let the dish rest five minutes after baking this keeps the sauce creamy and lets you serve perfect scoops

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The gnocchi always makes this feel like a treat my kids call it their magic cloud dinner and the creamy garlic-Parmesan sauce is what keeps everyone coming back for seconds Sometimes I tuck in a little extra spinach or add a pinch of nutmeg to the sauce for special occasions

Storage Tips

Store leftovers in an airtight container in the refrigerator They will hold well for about three days For best results reheat gently in the oven or on the stovetop with a splash of milk to loosen the sauce If freezing cook through but let cool completely before storing in freezer-safe portions then reheat from frozen with a little added cream

Ingredient Substitutions

Chicken thighs can be swapped in for the breasts for more flavor Try kale or even arugula in place of spinach Go for any melting cheese you love Gruyere fontina or a smoked provolone For gluten-free swap regular gnocchi with a certified version that meets your needs

Serving Suggestions

Serve straight from the skillet with a sprinkle of fresh basil or chopped parsley Pair with a simple green salad and crusty bread to help mop up the creamy sauce A crisp white wine like Pinot Grigio or Sauvignon Blanc is perfect alongside For a family night I love adding roasted broccoli on the side for extra veggies

Cultural and Historical Context

Tuscan flavors combine creamy sauce sun-dried tomatoes and spinach taking inspiration from Italian comfort food The gnocchi brings a potato dumpling tradition often found in Italian kitchens Baked versions like this show up often in Italian-American homes where weeknight ease meets bold flavors My grandmother would always stir Parmesan into simple bakes making sure every bite had a little bit of Italy

Seasonal Adaptations

Swap spinach for Swiss chard or baby kale in cooler months Add cherry tomatoes or zucchini in late summer Try stirring in a handful of peas or asparagus tips in the spring

Success Stories

This dish earns rave reviews at potlucks and family reunions My neighbor once asked for the recipe after just one bite and I have shared it with friends who say it has become their staple for busy nights Kids seem to love the soft gnocchi and the dish disappears quickly every single time it hits the table

Freezer Meal Conversion

To make ahead assemble everything up to the point of baking and cover tightly with foil Freeze for up to two months Bake from frozen at 375 degrees Fahrenheit adding an extra ten to fifteen minutes until hot and bubbly

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I learned that allowing a five minute rest after baking really develops the flavors and keeps every spoonful creamy and luscious

Common Recipe Questions

→ Can I substitute kale for spinach?

Yes, kale can be used instead of spinach for a heartier texture. Just chop it finely and cook until tender.

→ Is it possible to use rotisserie chicken?

Shredded rotisserie chicken works well—add it after the vegetables have sautéed to prevent overcooking.

→ How can I make this gluten-free?

Use gluten-free potato gnocchi and double-check all ingredients for gluten-free certification.

→ What wine pairs best with this dish?

A chilled Pinot Grigio or Sauvignon Blanc complements the creamy and savory flavors nicely.

→ Can I prepare this ahead of time?

You can assemble the dish in advance and refrigerate it. Bake just before serving for best results.

→ What side dishes go well with this?

Serve with a green salad, garlic bread, or roasted vegetables to complete your meal.