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A cast iron skillet filled with creamy spinach gnocchi, mushrooms, spinach, shredded chicken, and topped with grated parmesan cheese. A plate of fresh spinach leaves is visible in the background.

One Pan Chicken and Spinach Gnocchi

Print Recipe
This Chicken and Spinach Gnocchi is perfect for an easy weeknight meal. Simple to make and full of flavor, this is sure to be a favorite!
Course Main Course
Cuisine American
Keyword chicken recipe, gnocchi recipe, one pan recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 308
Author Gayle Bialas

Equipment

Ingredients

  • 1 (16 ounce) package potato gnocchi
  • 3 tablespoons olive oil
  • 8 ounces fresh baby bella mushrooms
  • 2 teaspoons minced garlic
  • 2 teaspoons Italian seasoning
  • Salt and pepper , to taste
  • 1 cup low-sodium chicken broth
  • 3 tablespoons 1% milk (or milk of choice)
  • 2 tablespoons all-purpose flour
  • 2 cups shredded rotisserie chicken
  • 2 cups fresh baby spinach
  • ½ cup shredded Parmesan cheese

Instructions

  • Cook gnocchi according to package directions. Drain and set aside.
  • In a large skillet, add olive oil over medium heat. Add mushrooms and saute until tender, for about 5-6 minutes. Add minced garlic, Italian season, salt and pepper. Saute for one minute, then remove to a plate a set aside.
  • In the same skillet, add low-sodium chicken broth, milk, and flour. Whisk until smooth. Simmer on low for about 3-4 minutes, or until slightly thickened. Add gnocchi, chicken, mushrooms, and spinach. Stir to combine and simmer for 1-2 minutes, or until warmed.
  • Remove from heat. Stir in shredded Parmesan cheese until thoroughly combined. Serve immediately.

Nutrition

Serving: 1serving | Calories: 308kcal | Carbohydrates: 9g | Protein: 26g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 292mg | Potassium: 590mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1572IU | Vitamin C: 5mg | Calcium: 214mg | Iron: 2mg