Looking for a dinner that’s rich, satisfying, and ready in a single skillet? This One-Pan Creamy Chicken brings all the cozy comfort of a restaurant-worthy meal—without the pile of dishes. Juicy golden-seared chicken, tender gnocchi, and a velvety mushroom-spinach sauce come together in a creamy, herby harmony that’s hard to resist. Perfect for busy weeknights or an easy date-night dinner, this dish delivers maximum flavor with minimal effort.

Table of Contents

Why You’ll Love This Recipe

Quick & Easy: Everything cooks in one pan in about 30 minutes—less cleanup, more time to enjoy.
Incredible Flavor: The mix of mushrooms, garlic, herbs, and cheese builds deep, savory notes.
Creamy Perfection: The sauce thickens beautifully, coating every bite of gnocchi and chicken.
Comfort Food Magic: Warm, rich, and satisfying—ideal for chilly evenings or family dinners.
Crowd-Pleaser: A guaranteed hit for both kids and adults; elegant enough for guests too.

Unlike many creamy chicken recipes, this one uses half-and-half for a luscious texture without being heavy, and fresh spinach for a pop of color and freshness.

Ingredients Needed

For the Chicken:

1½ lb boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil, divided

For the Sauce:

1 small shallot, finely diced
8 oz baby bella mushrooms, sliced
2 cloves garlic, minced
2 tsp fresh thyme leaves
1 tsp dried oregano
1 cup low-sodium chicken broth
1¼ cups half-and-half
Pinch of crushed red pepper flakes

To Finish:

1 (17-oz) package gnocchi
¾ cup shredded mozzarella cheese
½ cup freshly grated Parmesan
3 cups baby spinach, packed

💡 Tip: Use freshly grated Parmesan—it melts smoother and adds a deeper nutty flavor than pre-shredded cheese.

How to Make One-Pan Creamy Chicken

Step 1: Sear the Chicken

Season chicken on both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4 minutes per side, until golden and slightly crisp on the edges.
👉 This step locks in juices and builds the base flavor for your sauce.
Remove chicken from the pan and set aside.

Step 2: Build the Flavor Base

Lower heat to medium, then add the remaining 1 tablespoon olive oil.
Sauté the diced shallot and sliced mushrooms for about 5 minutes, until the mushrooms are golden and have released their moisture.
Add garlic, thyme, and oregano; cook 1 minute more, just until fragrant.
Pour in the chicken broth and scrape up the brown bits—that’s pure flavor gold!

Step 3: Make the Cream Sauce

Slowly stir in the half-and-half and bring to a gentle simmer.
Season with salt, pepper, and a pinch of red pepper flakes.
Add the gnocchi and return the chicken to the skillet.
Simmer for 8–10 minutes, stirring occasionally, until the chicken reaches 165°F (74°C) internally and the sauce thickens enough to coat a spoon.

Step 4: Add the Finishing Touches

Remove the chicken briefly. Stir in mozzarella and Parmesan until melted and creamy.
Add spinach and stir just until wilted—about 1 minute.
Slice the cooked chicken and return it to the skillet.
Taste and adjust seasoning with extra salt or pepper if needed.

Serving and Storage Tips

Serving: Serve straight from the skillet for that rustic, cozy vibe. Garnish with extra Parmesan or a sprinkle of fresh thyme.
Side Ideas: Pair with a crisp green salad, roasted veggies, or garlic bread to soak up the sauce.
Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
Reheating: Warm gently over medium-low heat; add a splash of milk or broth to loosen the sauce.

Helpful Notes

Don’t overcook the chicken—it stays juiciest when cooked just to temperature.
Substitutions: You can swap chicken breasts for thighs, or use store-bought rotisserie chicken for a quicker version.
Gnocchi Options: Shelf-stable, refrigerated, or even cauliflower gnocchi all work here.
Vegetarian twist: Skip the chicken and add extra mushrooms or roasted cauliflower for a meat-free meal.

One-Pan Creamy Chicken with Gnocchi and Spinach

This One-Pan Creamy Chicken with Gnocchi and Spinach combines juicy golden-seared chicken, tender gnocchi, and a velvety mushroom-spinach sauce in one skillet. It’s cozy, creamy, and bursting with restaurant-quality flavor — all ready in under an hour with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Calories: 610

Ingredients Method Notes

Ingredients

For the Chicken

1.5 lb boneless, skinless chicken breasts seasoned with salt and pepper
Kosher salt and freshly ground black pepper to taste
2 Tbsp extra-virgin olive oil, divided

For the Sauce

1 small shallot, finely diced
8 oz baby bella mushrooms, sliced
2 cloves garlic, minced
2 tsp fresh thyme leaves
1 tsp dried oregano
1 cup low-sodium chicken broth
1.25 cups half-and-half
Crushed red pepper flakes a pinch, to taste

To Finish

17 oz package gnocchi shelf-stable or refrigerated
3/4 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
3 cups baby spinach, packed

Method

Step 1: Sear the Chicken: Season chicken with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 4 minutes per side, until golden and cooked through. Remove and set aside.
Step 2: Build the Flavor Base: Lower heat to medium, add remaining olive oil, and sauté shallot and mushrooms for 5 minutes until golden. Add garlic, thyme, and oregano; cook 1 minute until fragrant. Deglaze with chicken broth, scraping up brown bits.
Step 3: Make the Cream Sauce: Stir in half-and-half and bring to a gentle simmer. Season with salt, pepper, and red pepper flakes. Add gnocchi and return chicken to the skillet. Simmer 8–10 minutes, until sauce thickens and chicken reaches 165°F (74°C).
Step 4: Add the Finishing Touches: Remove chicken briefly, then stir in mozzarella and Parmesan until melted. Add spinach and cook until wilted, about 1 minute. Slice chicken and return to skillet. Taste and adjust seasoning as needed.

Notes

For extra richness, add a splash of white wine when deglazing the pan (optional). Substitute chicken thighs for a juicier texture, or omit meat and add extra mushrooms for a vegetarian version. Store leftovers up to 3 days and reheat gently with a splash of milk or broth.

Conclusion

This One-Pan Creamy Chicken is the kind of recipe that proves comfort food doesn’t need to be complicated. It’s rich, creamy, and irresistibly cozy—yet comes together in just one pan and under an hour. Whether you’re feeding family, entertaining friends, or treating yourself after a long day, this dish guarantees satisfaction in every bite.

If you try it, please leave a comment and a star rating below—I’d love to hear how it turned out! Don’t forget to share your skillet masterpiece on Pinterest or Facebook.
✨ What’s your favorite twist on creamy chicken dinners? Let me know in the comments!

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs stay extra tender and juicy. Just adjust the cooking time slightly—they may need a couple of extra minutes to cook through.

Can I make this gluten-free?

Yes—simply use gluten-free gnocchi or replace it with cooked rice or gluten-free pasta.

Why did my sauce curdle?

If the heat is too high when adding the half-and-half, it can separate. Keep the pan at a gentle simmer and stir frequently to ensure a smooth, creamy texture.

Is this freezer-friendly?

This dish is best enjoyed fresh, as cream sauces tend to split when frozen. However, you can refrigerate leftovers and reheat gently with a bit of milk or broth.

How thick should the sauce be?

It should be thick enough to coat the back of a spoon but still pourable. If it’s too thin, simmer uncovered for a few extra minutes.