Here’s my go-to chicken and broccoli gnocchi recipe, featuring soft potato dumplings, tender pieces of chicken, and fresh broccoli all tossed in a creamy, garlic-parmesan sauce.
This gnocchi dish has become my weeknight dinner hero – it’s ready in about 30 minutes and my kids always clean their plates. Plus, it’s perfect for those busy evenings when you want something comforting but don’t have hours to spend in the kitchen.
Why You’ll Love This Chicken and Broccoli Gnocchi
- Quick weeknight dinner – Ready in just 30-45 minutes, this dish is perfect for those busy evenings when you want something homemade but don’t have hours to spend in the kitchen.
- One-pan meal – Everything cooks in a single pan, which means less cleanup and more time to enjoy your evening.
- Customizable recipe – You can easily swap the cream for coconut cream to make it dairy-free, or use pasta instead of gnocchi – it’s flexible to fit your preferences.
- Balanced meal – With protein from the chicken, carbs from the gnocchi, and vegetables from the broccoli, you’ve got all your nutritional bases covered in one satisfying dish.
What Kind of Chicken Should I Use?
For this gnocchi dish, boneless, skinless chicken breasts are your best bet, though you could also use chicken thighs if you prefer darker meat. Fresh chicken will give you the best results, but if you’re using frozen, just make sure it’s completely thawed and patted dry before cooking. When shopping, look for chicken breasts that are roughly the same size so they’ll cook evenly, and try to choose pieces that feel firm and have a pink, not gray, color. For the most tender result, let your chicken come to room temperature for about 20 minutes before cooking, and remember that uniformly-sized cubes (about 1-inch) will help everything cook at the same rate.
Options for Substitutions
This cozy dish is pretty adaptable – here are some handy swaps you can try:
- Chicken breasts: You can easily swap chicken breasts for thighs – they’re actually more forgiving and stay juicier. Turkey cutlets work well too, just adjust cooking time as needed since they cook a bit faster.
- Gnocchi: While potato gnocchi gives this dish its comfort-food feel, you can use any pasta shape you like. Short pasta like penne or fusilli works great for catching the sauce. For a low-carb option, try cauliflower gnocchi.
- Cream: The recipe already mentions coconut cream as an option, but you can also use half-and-half mixed with a bit of cornstarch, or cashew cream for a dairy-free alternative. Just blend 1 cup of soaked cashews with 3/4 cup water until smooth.
- Broccoli: Feel free to swap broccoli with cauliflower, broccolini, or even green beans. Frozen broccoli works too – just add it near the end of cooking time to prevent it from getting mushy.
- Chicken broth: Vegetable broth works just fine here, or you can use water with a chicken bouillon cube. In a pinch, just water will do – you might want to add a bit more seasoning though.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking chicken and broccoli gnocchi is timing – adding the broccoli too early can leave you with mushy florets, while adding it too late means tough, undercooked pieces, so aim to add them about 5 minutes before the dish is done. A common mistake is overcrowding the pan when cooking the chicken, which leads to steaming instead of browning – work in batches if needed to get that golden crust that adds extra flavor. The gnocchi itself can quickly become gummy if overcooked, so keep a close eye on it and remove it from the water as soon as it floats to the surface. For the creamiest sauce possible, make sure to simmer (never boil) after adding the cream, and if the sauce becomes too thick, gradually thin it with small amounts of chicken broth until you reach your desired consistency.
What to Serve With Chicken and Broccoli Gnocchi?
This creamy chicken and broccoli gnocchi is pretty filling on its own, but a few simple sides can really round out the meal. A fresh arugula salad with lemon dressing works great to cut through the richness of the cream sauce, while some garlic bread on the side is perfect for soaking up any extra sauce (because trust me, you won’t want to leave any behind!). If you’re feeding a crowd, you might want to start with some simple bruschetta or a light tomato soup, since the gnocchi dish itself is on the heavier side. For a really easy option, just toss some cherry tomatoes with olive oil and herbs, then roast them until they’re slightly blistered – they add a nice pop of flavor to the plate.
Storage Instructions
Keep Fresh: This chicken and broccoli gnocchi makes great leftovers! Place it in an airtight container and pop it in the fridge for up to 3 days. The sauce might thicken up a bit in the fridge, but don’t worry – that’s totally normal.
Freeze: If you want to make this ahead, you can freeze portions in freezer-safe containers for up to 2 months. Just keep in mind that the gnocchi might get a bit softer after freezing and thawing. For best results, you could freeze the sauce and chicken separately and cook fresh gnocchi when you’re ready to eat.
Warm Up: When you’re ready to enjoy your leftovers, warm them gently in a pan over medium-low heat. Add a splash of cream or broth if the sauce is too thick. If using the microwave, heat in 30-second intervals, stirring between each, until it’s heated through. The gentle approach helps keep the gnocchi from getting too mushy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 60-70 g
- Fat: 40-50 g
- Carbohydrates: 50-60 g
Ingredients
- 4 cubed chicken breasts
- 1 finely chopped onion
- 3 crushed garlic cloves
- 1 head of broccoli, cut into small florets
- 1/2 cup chicken broth
- 3/4 cup cream (or substitute with coconut cream)
- 1 to 2 tablespoons lemon juice
- Salt and pepper as preferred
- Cooked potato gnocchi or your choice of pasta
Step 1: Sauté the Chicken
Begin by heating a splash of olive oil in a large, deep frying pan over medium heat.
Add the chicken pieces and sauté until they are golden brown.
Once cooked, remove the chicken from the pan and set it aside for later.
Step 2: Sauté the Onions and Garlic
In the same pan, add the chopped onion and garlic.
Sauté them until they turn translucent and release a fragrant aroma.
This should take a few minutes, stirring occasionally to prevent sticking or burning.
Step 3: Cook the Broccoli and Create the Sauce
Add the broccoli to the pan and cook briefly for a minute or two.
Pour in the chicken stock and cream, stirring to combine.
Allow the mixture to come to a simmer.
Step 4: Simmer the Chicken and Reduce the Sauce
Return the sautéed chicken to the pan, incorporating it into the cream sauce.
Let the sauce cook and reduce for 7-10 minutes, or until the chicken is thoroughly cooked and the sauce has thickened to your liking.
Step 5: Finish and Season
Add a splash of lemon juice to the sauce for a fresh burst of flavor.
Season the mixture with salt and pepper to taste.
Adjust the seasoning as needed to suit your preferences.
Step 6: Combine with Gnocchi and Serve
Add the cooked gnocchi to the pan and stir everything together until the gnocchi is well-coated with the sauce.
Serve hot, optionally topped with grated parmesan cheese for added richness and a cheesy finish.