Cooking: Skillet Gnocchi with Pesto Chicken and Spinach (Complete Recipe)

2026-04-11

A 30-minute one-pan dinner with browned gnocchi, juicy chicken, and a bright pesto finish. Serves 4.

Ingredients
- 1 lb shelf-stable or refrigerated potato gnocchi
- 1 lb boneless skinless chicken thighs, cut bite-size
- 2 tbsp olive oil, divided
- 3/4 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/3 cup basil pesto
- 3 cups baby spinach
- 1/4 cup grated Parmesan
- Juice of 1/2 lemon

Steps
1) Heat 1 tbsp oil in a large skillet over medium-high. Season chicken with 1/2 tsp salt and pepper; sear 6–7 minutes until cooked. Remove.
2) Add remaining oil and gnocchi; brown 4–5 minutes.
3) Stir in garlic for 30 seconds, then add broth and pesto; simmer 2 minutes.
4) Return chicken, add spinach, and cook until wilted.
5) Off heat, stir in Parmesan, remaining 1/4 tsp salt, and lemon juice. Serve immediately.

Meal plan · Pantry essentials