One-Pan Creamy Tuscan Chicken with Gnocchi

Creamy Tuscan Chicken and Gnocchi is a comforting, one-pot dinner you’ll want to make again and again. The dish combines seared chicken, tender potato gnocchi, sun-dried tomatoes, and leafy greens in a luscious cream and parmesan sauce. Ready in about 35 minutes and ideal for weeknights or easy entertaining.

We Love One-Pot Meals

One-pot meals reduce cleanup and concentrate flavor. For this recipe you sear the chicken and sauté the vegetables in an oven-safe skillet, then finish the entire dish in the oven. The result is a richly flavored, easy dinner with minimal dishes.

Why Make This Chicken and Gnocchi?

This version stands out for its balance of savory, creamy, and bright elements. Key reasons to try it:

• Robust flavor: a sauce built from chicken broth, garlic, sun‑dried tomatoes, butter and a splash of heavy cream, finished with parmesan for depth.
• One-pot convenience: sear, sauté and bake in a single oven-safe pan to save time on washing up.
• Great leftovers: this recipe keeps well and makes lunches or second meals easy.
• Balanced meal: protein from chicken, starch from gnocchi and nutrients from kale make it a satisfying, all-in-one dish.

Ingredients — What You Need

Chicken

• Boneless, skinless chicken thighs are recommended for richness, but boneless breasts or bone-in thighs can be used (see notes).

Seasonings & Sauce

• Salt and pepper
• Olive oil
• Butter
• Chicken broth
• Heavy cream
• Italian seasoning
• Shredded parmesan

Veggies & Starch

• White onion
• Garlic cloves
• Chopped kale (packed)
• Sun-dried tomatoes (with some of their oil or liquid)
• Potato gnocchi (uncooked)

Chicken Thighs vs. Chicken Breasts

Chicken thighs: Boneless thighs are recommended because their slightly higher fat content yields a richer, more savory final dish. If using bone-in thighs, allow additional cooking time so the internal temperature reaches 165°F.

Chicken breasts: Boneless breasts will work; however, larger breasts may need more time in the oven to reach 165°F. Always check internal temperature to ensure doneness.

Do I Need an Oven-Safe Skillet?

You need a vessel that can go from stovetop to oven. A cast iron skillet or a dutch oven is ideal because you can sear and then bake in the same pan. If you don’t have an oven-safe pan, sear in a frying pan and transfer to a casserole dish for baking.

How to Make Creamy Tuscan Chicken and Gnocchi

Below are the key steps to prepare this dish. Scroll to the ingredient and instruction list for exact measurements and the full method.

Step-by-step Overview

Preheat & Prep

Preheat the oven to 375ºF. Season chicken thighs with salt and pepper.

Sear Chicken

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the thighs 2 minutes per side until browned, then remove and set aside.

Sauté Veggies

Melt butter in the skillet and sauté minced onion and garlic until translucent. Add chopped kale and sun-dried tomatoes and cook briefly, then stir in chicken broth and heavy cream until the kale wilts.

Add Gnocchi and Assemble

Stir in Italian seasoning, uncooked gnocchi and shredded parmesan. Nestle the seared chicken into the sauce so the pieces are partially submerged.

Bake

Bake at 375ºF for about 15 minutes, or until chicken reaches an internal temperature of 165ºF and the gnocchi are tender.

Rest & Serve

Let the dish rest 5 minutes, then toss gently so the sauce coats everything. Finish with freshly ground black pepper and extra parmesan to taste.

How Many Does This Recipe Serve?

This recipe yields 4–6 servings depending on portion size, making it suitable for a family dinner or for reheating as leftovers across a few meals.

Storage Instructions

Allow the dish to cool completely, then transfer to an airtight container and refrigerate for 3–5 days. Reheat gently on the stovetop or in a moderate oven until warmed through.

Recipe — Ingredients (Serves 4–6)

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 teaspoon ground pepper
• 1/2 teaspoon salt
• 1.5 tablespoons olive oil
• 2 tablespoons butter
• 1/2 medium white onion, minced
• 5 cloves garlic, smashed and minced
• 4 cups chopped kale, packed
• 1/3 cup sun-dried tomatoes (with some liquid or oil)
• 1.5 cups chicken broth
• 3 tablespoons heavy cream
• 1 teaspoon Italian seasoning
• 16 oz potato gnocchi (uncooked)
• 1/2 cup shredded parmesan, plus more for topping

Instructions

1. Preheat oven to 375ºF. Season the chicken thighs with salt and pepper.
2. Heat olive oil in an oven-safe skillet or dutch oven over medium-high. Sear the chicken 2 minutes per side to brown; remove and set aside.
3. Add butter to the skillet. Sauté onion and garlic about 3 minutes until translucent.
4. Add chopped kale and sun-dried tomatoes; cook 2 minutes. Stir in chicken broth and heavy cream and cook 2–3 more minutes until the kale wilts.
5. Stir in Italian seasoning, uncooked gnocchi and shredded parmesan. Mix to combine and nestle the seared chicken into the sauce.
6. Bake at 375ºF for about 15 minutes, or until chicken reaches 165ºF and gnocchi are tender.
7. Let rest 5 minutes, toss gently so everything is coated with sauce, and serve with extra parmesan and cracked black pepper.

Nutrition (Approximate)

Serving: 1 of 6 • Calories: ~391 kcal • Carbohydrates: ~19 g • Protein: ~24 g • Fat: ~26 g • Fiber: ~3 g • Sugar: ~3 g

Nutrition is an approximation and should be used as a guide only.