One Pot Gnocchi Chicken (Print-Friendly Version)
A cozy twist on classic comfort food combining pillowy gnocchi with creamy filling and tender chicken. Ready in under 30 minutes!
# Ingredients List:
→ Aromatics & Vegetables
01 -
5 tablespoons unsalted butter
02 -
3 medium carrots, sliced into half-moons
03 -
3 celery ribs, diced
04 -
10 ounces cremini mushrooms, quartered
05 -
1 medium yellow onion, finely chopped
06 -
4 garlic cloves, minced
07 -
1 teaspoon fresh thyme leaves
08 -
1/4 cup fresh parsley, chopped
→ Sauce Base
09 -
1/4 cup all-purpose flour or gluten-free flour blend
10 -
3 cups chicken stock, homemade preferred
11 -
1 cup whole milk or half-and-half
12 -
1 tablespoon Dijon mustard
13 -
1 1/2 teaspoons Italian seasoning
14 -
1/4 teaspoon nutmeg, optional
→ Main Components
15 -
16 ounces fresh potato gnocchi
16 -
2 1/2 cups cooked chicken, torn into bite-sized pieces
17 -
1 cup sweet peas, fresh or frozen
18 -
Salt and freshly ground black pepper, to taste
19 -
Grated Parmesan, for serving (optional)
# How to Make It:
01 -
Melt butter in a large, deep skillet over medium heat. Add carrots, celery, onion, and 1/2 teaspoon salt. Cook until vegetables soften, 6-8 minutes.
02 -
Add mushrooms and garlic. Cook until mushrooms release their moisture, about 5 minutes.
03 -
Sprinkle in flour and stir to coat the vegetables. Cook for 2 minutes, stirring constantly.
04 -
Gradually whisk in chicken stock and milk, stirring continuously to prevent lumps. Add Dijon mustard, Italian seasoning, and nutmeg (if using).
05 -
Bring the mixture to a gentle simmer and add the gnocchi. Cook uncovered for 4-5 minutes, stirring occasionally.
06 -
Stir in cooked chicken and sweet peas. Simmer until heated through and the sauce thickens, about 3-4 minutes.
07 -
Fold in fresh parsley and thyme. Season to taste with salt and freshly ground black pepper.
08 -
Let the mixture rest for 5 minutes before serving. Top with grated Parmesan if desired.
# Extra Tips:
01 -
A 5-quart or larger Dutch oven works best for this recipe.
02 -
Rotisserie, poached, or roasted chicken are all good options for this dish.
03 -
You can prep the vegetables up to 2 days in advance.
04 -
Store leftovers in the refrigerator for up to 4 days.
05 -
Reheat with a splash of broth to restore the sauce's texture.
06 -
You can substitute chicken with turkey or add seasonal vegetables for variations.