Creamy Spinach Artichoke Gnocchi Skillet with Chicken
Why You’ll Love This Recipe
I first tested this Creamy Spinach Artichoke Gnocchi Skillet with Chicken on a Tuesday when my fridge was nearly empty. I had a pack of chicken thighs, half a bag of frozen spinach, and a jar of marinated artichokes staring back at me. I grabbed a shelf-stable bag of potato gnocchi and just started cooking. The result was so much better than I expected. The gnocchi soaked up the creamy sauce and turned pillowy soft. The chicken came out juicy and golden.
This Creamy Spinach Artichoke Gnocchi Skillet with Chicken is the kind of meal that feels fancy but comes together in one pan. You do not need to boil the gnocchi separately. You do not need a ton of dishes. The sauce is built right in the skillet while the chicken rests. It is a weeknight lifesaver. If you love creamy skillet meals, you should also check out my Creamy Tuscan Salmon with Garlic Spinach Sauce for another one-pan favorite.
The flavors here are inspired by classic spinach artichoke dip. That familiar creamy, tangy, cheesy combination gets turned into a full dinner. It is rich but not heavy. The artichokes add a little brightness. The spinach gives it color and nutrition. My family ate the whole skillet in one sitting.
Ingredients
- 1 pound boneless skinless chicken breasts (about 2 medium breasts)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 (16 ounce) package shelf-stable potato gnocchi
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 3 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Step-by-Step Directions
- First, I pat the chicken breasts dry with paper towels. Season them generously on both sides with salt and pepper. I get my largest heavy skillet out and put it over medium high heat. I splash in the olive oil and let it get shimmery hot before I even think about putting the chicken in.
- I lay the chicken breasts in the hot oil. They should sizzle loudly as soon as they hit the pan. I let them cook without moving them for 5 to 6 minutes. The bottom turns deep golden brown. I flip them over and cook for another 5 minutes. The chicken should feel firm to the touch and the internal temperature should reach 165 degrees F. I transfer the chicken to a cutting board and let it rest.
- I turn the heat down to medium. I drop the butter into the same skillet. It melts and bubbles up. I scrape the brown bits off the bottom of the pan with a wooden spoon. Those bits are pure flavor. I add the minced garlic and stir it around for 30 seconds until it smells amazing.
- I pour in the chicken broth and the heavy cream. I stir everything together. The sauce looks thin at first but I let it come to a gentle simmer. I add the gnocchi straight from the package. No boiling needed. I stir them into the sauce and let them cook for 3 minutes. The gnocchi start to puff up and look tender.
- I stir in the quartered artichoke hearts and the chopped spinach. The spinach wilts down fast. I keep stirring until it is fully incorporated. The sauce thickens a little more as it cooks.
- I sprinkle in the Parmesan cheese and stir until it melts into the sauce. The whole skillet looks creamy and glossy. I add the red pepper flakes now if I want a little heat.
- I slice the rested chicken breasts into thick strips. I lay them right on top of the gnocchi mixture. I sprinkle fresh parsley over everything and serve it straight from the skillet.
Pro Tips for Success
Do not skip resting the chicken after cooking. If you slice it right away, all those juices will run out onto the cutting board. Your chicken will end up dry. Let it rest for at least 5 minutes before slicing.
Use shelf stable gnocchi for this recipe. Fresh gnocchi from the refrigerator section is more delicate and can turn mushy. Shelf stable gnocchi holds its shape better in the creamy sauce. The history of gnocchi is fascinating and explains why different types behave differently in cooking.
If your sauce seems too thin at the end, let it simmer for another minute or two without stirring. The sauce will reduce and thicken naturally. If it gets too thick, splash in a little extra chicken broth to loosen it up.
Servings and Timing
This Creamy Spinach Artichoke Gnocchi Skillet with Chicken serves 4 people generously. Prep time is about 10 minutes. Cook time is about 25 minutes. Total time is 35 minutes. It is fast enough for a busy weeknight but impressive enough for company.
Variations and Substitutions
You can swap the chicken breasts for boneless skinless chicken thighs. Thighs are more forgiving and stay juicy even if you cook them a minute or two too long. Cook them the same way as the breasts.
For a vegetarian version, skip the chicken entirely. Add a can of drained chickpeas or white beans when you add the artichokes. The beans add protein and creaminess. You can also add a second package of gnocchi to make it more filling.
If you want a lighter sauce, replace half the heavy cream with half and half or whole milk. The sauce will be slightly thinner but still delicious. Do not use skim milk. It will curdle.
For a gluten free version, use gluten free gnocchi. Most shelf stable gnocchi is made with wheat flour, so check the label carefully. The rest of the recipe is naturally gluten free.
What to Serve With This
I love serving this Creamy Spinach Artichoke Gnocchi Skillet with Chicken with a simple green salad dressed with lemon vinaigrette. The brightness cuts through the richness of the sauce. Crusty bread is also essential for soaking up every last drop of sauce.
For another comforting meal, try my Street Corn Chicken Pasta Bake with TajΓn Crunch. It has that same creamy, cheesy vibe with a crunchy topping. Or pair this skillet with my Honey Garlic Shrimp Rice Skillet with Scallions for a seafood night.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will absorb some of the sauce overnight. The texture changes a little but the flavor stays great.
To reheat, put the leftovers in a skillet over medium low heat. Add a splash of chicken broth or milk to loosen the sauce. Stir gently until everything is hot. Do not use the microwave. It makes the gnocchi mushy and the chicken rubbery.
I do not recommend freezing this dish. The sauce can separate when thawed and the gnocchi turns grainy. Make it fresh for the best results.
FAQs
What happens if I use fresh gnocchi instead of shelf stable?
Fresh gnocchi cooks much faster. It can turn into a gluey mess if you simmer it too long. If you only have fresh gnocchi, add it at the very end of cooking. Let it heat through for just 1 minute before serving.
Can I use frozen spinach instead of fresh?
Yes. Thaw a 10 ounce package of frozen spinach and squeeze out as much water as you can. Add it at the same point as fresh spinach. You might need to cook it a minute longer to heat through.
My sauce curdled. What did I do wrong?
Curdling usually happens when the heat is too high or you add acid too fast. Keep the heat at medium or medium low after adding the cream. If your artichokes are marinated in vinegar, drain and rinse them well before adding.
Can I make this dairy free?
You can try using full fat coconut cream and a dairy free Parmesan alternative. The flavor will be different but still creamy. Use vegan butter or olive oil instead of regular butter. I have not tested this version myself so results may vary.
What if I accidentally leave the gnocchi in the sauce too long?
The gnocchi will keep absorbing liquid and get very soft. If you notice it getting too puffy, take the skillet off the heat immediately. The gnocchi will continue to cook from the residual heat. Serve right away.
Conclusion
This Creamy Spinach Artichoke Gnocchi Skillet with Chicken has become a regular request in my house. It is the kind of dinner that feels indulgent but does not require a ton of effort. I love that it all cooks in one pan and leaves me with minimal cleanup. The combination of tender chicken, pillowy gnocchi, and that rich spinach artichoke sauce is just so satisfying. I really hope you try it and love it as much as my family does. Let me know how it turns out in the comments.
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