This creamy chicken and broccoli gnocchi is a weeknight winner: tender seared chicken, pillowy potato gnocchi, and crisp broccoli all coated in a rich Parmesan cream sauce. It comes together in about 30 minutes, so it’s perfect when you want something comforting but faster than a casserole. If you like gnocchi in lush sauces, you might also enjoy this creamy gnocchi with spinach and feta for another quick, flavorful weeknight option.
Why you’ll love this dish
This recipe hits the sweet spot between cozy comfort food and weeknight convenience. It’s rich without being fussy, uses one skillet for most of the work, and combines protein, starch, and veg in a single pan. That makes it family-friendly, easy to portion for leftovers, and forgiving for cooks who want a reliable, tasty result.
“A perfect comfort meal — creamy, cheesy, and brightened by broccoli. Ready in half an hour and everyone asks for seconds.” — home cook review
When to make it: weeknight dinners, casual date nights, or a Sunday meal-prep that reheats beautifully. It’s also versatile enough to scale up for guests.
How this recipe comes together
This is the fast overview so you know what to expect before you start:
- Sear bite-sized chicken cubes in olive oil for a golden crust and flavor.
- Make a quick roux with butter and flour, then whisk in chicken broth to form the sauce base.
- Add heavy cream, then fold in uncooked gnocchi and broccoli so they cook right in the sauce.
- Finish with freshly grated Parmesan and return the chicken to reheat briefly.
The whole process highlights browning for flavor, a smooth roux for body, and simple timing so the gnocchi cooks through without getting gummy.
What you’ll need
- 2 tablespoons extra virgin olive oil (for searing)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt, divided (½ tsp for chicken, ½ tsp for sauce)
- ½ teaspoon freshly ground black pepper, divided (¼ tsp and ¼ tsp)
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 lb potato gnocchi (shelf-stable or refrigerated)
- 3 cups broccoli florets, cut small
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon dried thyme (optional)
- Pinch of red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Ingredient notes and swaps:
- Use low-sodium broth so you can control final salt. If you only have regular broth, reduce added salt.
- For gluten-free, substitute a 1:1 gluten-free flour for the roux (results may be slightly different).
- To lighten, use half-and-half but expect a thinner sauce and shorter shelf-life in the fridge.
Step-by-step instructions
- Pat chicken dry and season with ½ tsp salt and ¼ tsp pepper. Drying helps a good sear.
- Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high until shimmering. Add chicken in a single layer (work in batches if needed). Sear 3–4 minutes per side until golden and cooked through. Remove with a slotted spoon and set aside.
- Reduce heat to medium. Add 2 tablespoons butter to the same skillet. When melted, add the minced garlic and sauté 30–60 seconds until fragrant. Don’t let it brown.
- Sprinkle 2 tablespoons flour over the butter and garlic. Whisk constantly about 1 minute to form a roux and cook out the raw flour taste.
- Slowly pour in 2 cups chicken broth a little at a time, whisking vigorously to avoid lumps. Once smooth, bring to a gentle simmer.
- Simmer 3–5 minutes until the liquid thickens slightly. Stir in 1 cup heavy cream, the remaining ½ tsp salt, ¼ tsp pepper, dried thyme, and red pepper flakes if using. Bring back to a gentle simmer.
- Add uncooked gnocchi and 3 cups broccoli florets to the skillet. Stir gently to coat. Cover and cook 5–7 minutes, or until gnocchi are tender and float and broccoli is crisp-tender. Check gnocchi package times as brands vary.
- Uncover, reduce heat to low, and stir in ½ cup freshly grated Parmesan until melted. Return the cooked chicken and any juices to the pan. Stir to combine and reheat for 1–2 minutes.
- Taste and adjust seasoning. Serve hot with a sprinkle of fresh parsley.
Best ways to enjoy it
Serve this straight from the skillet for a rustic presentation. Pairing ideas:
- A crisp green salad with lemon vinaigrette cuts through the richness.
- Warm crusty bread or garlic bread to soak up the sauce.
- For an indulgent, crowd-pleasing combo, offer buttery sides or even a handheld like a Chick-fil-A Crispy Chicken Sandwich copycat recipe at a casual gathering.
Wine and drink pairings:
- A crisp Pinot Grigio or Sauvignon Blanc brightens the cream sauce.
- For red wine fans, a light Sangiovese or Chianti works without overpowering.
Storage and reheating tips
- Refrigerate within 2 hours of cooking. Store in an airtight container for 3–4 days.
- To reheat: warm gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce has thickened or separated. Heat just until steaming, not boiling. Internal temperature should reach 165°F (74°C).
- Freezing: the cream sauce can change texture after freezing. If you must freeze, cool completely and freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently, whisking in a little extra broth or cream to restore creaminess.
- Tip: separate a portion for reheating (avoid overcooking the gnocchi) if you plan to freeze; gnocchi can get softer after thawing.
Pro chef tips
- Dry chicken well and don’t overcrowd the pan when searing — crowding causes steaming and prevents browning.
- Whisk the broth in slowly to prevent roux lumps. If lumps form, strain or use an immersion blender briefly.
- Use freshly grated Parmesan from a block for best melting and flavor. Pre-shredded cheese often contains anti-caking agents that affect texture.
- If your sauce gets too thick, thin with warm chicken broth, not cold water; it reincorporates more smoothly.
- Timing: add gnocchi and broccoli together so they finish cooking at the same time. If your broccoli pieces are large, par-cook or cut smaller.
Creative twists
- Swap chicken for Italian sausage (sliced) or sliced mushrooms for a vegetarian version.
- Add sun-dried tomatoes and spinach for a tangy, colorful variation.
- Use cauliflower instead of broccoli for a milder veg.
- For a zesty finish, stir in 1–2 teaspoons lemon zest and a squeeze of lemon juice before serving.
- Dairy-free: use a cashew cream (blended soaked cashews + water) and a nutritional yeast “Parmesan” for a vegan-friendly option.
Common questions
Q: How long does this take from start to finish?
A: About 30–35 minutes: 10 minutes prep (chopping chicken and broccoli) and 20–25 minutes cooking.
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes. Add diced pre-cooked chicken when you return the cooked chicken in step 8 and heat through for 2–3 minutes. This shortens active cooking time.
Q: Can I boil the gnocchi separately?
A: You can, but the gnocchi absorbs the sauce best when cooked in it. If you cook separately, undercook them slightly, drain, and add to the sauce to finish simmering for 1–2 minutes.
Q: Will the sauce thicken as it cools?
A: Yes. Gently thin with warm broth or milk when reheating if it becomes too thick.
Q: Is this freezer-friendly?
A: It’s okay to freeze in moderation, but expect texture changes to the cream and gnocchi. For best results, freeze only the sauce separately and add freshly cooked gnocchi when reheating.
Q: Can I substitute half-and-half for heavy cream?
A: Yes, but the sauce will be less rich and a bit thinner. You may need a slightly longer simmer to reduce and thicken, or use a touch more roux.
If you have other questions about timing, ingredient swaps, or plating, ask and I’ll help tailor the recipe to your pantry or dietary needs.
Creamy Chicken and Broccoli Gnocchi
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil (for searing)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt, divided ½ tsp for chicken, ½ tsp for sauce
- ½ teaspoon freshly ground black pepper, divided ¼ tsp for chicken, ¼ tsp for sauce
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 cups low-sodium chicken broth Use low-sodium broth to control final salt.
- 1 cup heavy cream For a lighter version, substitute with half-and-half.
- 1 lb potato gnocchi Shelf-stable or refrigerated.
- 3 cups broccoli florets, cut small
- ½ cup freshly grated Parmesan cheese Best when freshly grated.
- ¼ teaspoon dried thyme (optional)
- Pinch red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Pat chicken dry and season with ½ tsp salt and ¼ tsp pepper.
- In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Add chicken in a single layer and sear for 3–4 minutes per side until golden and cooked through, then remove and set aside.
- Reduce heat to medium and add 2 tablespoons butter to the same skillet.
- Once melted, add minced garlic and sauté for 30–60 seconds until fragrant.
- Sprinkle 2 tablespoons of flour over the butter and garlic, whisk constantly for about 1 minute to form a roux.
- Slowly pour in 2 cups of chicken broth while whisking vigorously to avoid lumps.
- Once smooth, bring to a gentle simmer and let it thicken for about 3–5 minutes.
- Stir in 1 cup of heavy cream, remaining salt, pepper, thyme, and red pepper flakes.
- Add the uncooked gnocchi and broccoli florets, gently stir to coat, cover, and cook for 5–7 minutes until the gnocchi are tender.
- Uncover, reduce heat to low, and stir in the Parmesan until melted, returning the cooked chicken to the pan for 1–2 minutes to reheat.
- Taste and adjust seasoning as needed, then serve hot garnished with fresh parsley.