This Chicken Gnocchi Skillet brings together everything you love in a cozy, nourishing meal—tender bites of chicken, soft gluten-free potato gnocchi, and fresh vegetables, all simmered in a creamy, flavorful sauce with Italian-inspired spices. It’s rich without being heavy, comforting yet balanced, and comes together quickly in just one pan, making it perfect for busy weeknights or a relaxed dinner with family and friends.
The combination of garlic, onion, and mushrooms creates a savory base that’s elevated by Italian seasoning, paprika, and a touch of red pepper flakes for a warm, well-rounded flavor. As the sauce simmers, oat cream adds that creamy texture you crave—dairy-free and light—while low-sodium chicken broth keeps it wholesome and full of depth. Finally, a handful of baby spinach adds color, nutrition, and freshness to each bite, rounding out this satisfying skillet with a dose of greens.
Every forkful offers something to love: protein from the chicken, fiber and vitamins from the vegetables, and that irresistibly soft chew from the gnocchi. With its simple ingredients and quick prep, this skillet is an ideal solution for feeding a hungry crew or prepping a few days’ worth of delicious leftovers. Garnish with parsley and serve warm—it’s the kind of dish that feels like comfort food but fuels you like a balanced meal.
Recipe
Serves 4
2 tbsp. olive oil
1 lb. chicken breast, chopped
sea salt & black pepper, to taste
1 lb. gluten free potato gnocchi
2 cloves garlic, minced
1 onion, diced
3.5 oz. mushrooms, diced
1 tsp. Italian seasoning
1½ tsp. paprika
¼ tsp. red pepper flakes
8 fl oz. low-sodium chicken broth
4 fl oz. oat cream
3.5 oz. baby spinach
fresh parsley, chopped, for garnish
How to Prepare
Heat a large skillet over medium heat and add the olive oil. Season the chicken with salt and pepper, then cook in the skillet for 4-5 minutes until fully cooked and browned. Remove the chicken from the skillet and set aside.
While the chicken is cooking, prepare the gnocchi according to the package instructions, then drain and set aside.
In the same skillet, add the garlic, onion, mushrooms, Italian seasoning, paprika and red pepper flakes. Sauté until the vegetables are translucent.
Pour in the chicken broth and gradually whisk in the oat cream.
Continue whisking until the sauce thickens.
Add the spinach and cooked gnocchi into the skillet and cook for 3-4 minutes until the spinach wilts.
Return the chicken to the skillet. Season to taste with more salt and pepper, if needed. Serve warm, garnished with parsley.
