You know those nights when you need dinner to be fast, healthy, and actually satisfying? That’s exactly why I’m obsessed with this chicken and gnocchi recipe—it’s my go-to when I want something hearty but still packed with good-for-you ingredients. The tender chicken and pillowy gnocchi soak up all the garlicky, herby flavors, while the spinach and tomatoes sneak in veggies without any fuss. And let’s be real: anything that cooks in one skillet in under 30 minutes is a win in my book. Trust me, this dish proves that “healthy” doesn’t mean boring—it’s cozy, protein-packed, and totally slurp-worthy. Plus, it’s versatile enough to tweak with whatever’s in your fridge!

Why You’ll Love These Healthy Chicken and Gnocchi Recipes

This dish checks all the boxes for me—here’s why it might become your weeknight hero too:

• Quick magic: From fridge to table in 25 minutes flat (yes, I timed it!). Perfect for those “I’m starving now” evenings.
• Protein powerhouse: With 28g of protein per serving, it keeps you full for hours without that heavy pasta-coma feeling.
• Sneaky-nutritious: Spinach and tomatoes add vitamins while the gnocchi feels indulgent—my kids never notice they’re eating greens!
• Endless swaps: Use whatever veggies are wilting in your crisper—zucchini, mushrooms, or even roasted red peppers work beautifully.

It’s the kind of meal that makes you feel like you’ve got your life together, even when you totally don’t.

Ingredients for Healthy Chicken and Gnocchi Recipes

Grab these simple ingredients—most might already be in your kitchen! I always eyeball the garlic (because more is better), but measurements here guarantee that perfect balance every time:

• 1 lb chicken fillet, diced into bite-sized pieces (breast or thigh both work!)
• 16 oz potato gnocchi (look for whole-wheat for extra fiber)
• 2 tbsp olive oil (the good stuff—it’s where the flavor starts)
• 3 cloves garlic, minced (or 4 if you’re feeling bold)
• 1 cup spinach, roughly chopped (stems removed)
• 1/2 cup cherry tomatoes, halved (they burst into juicy pockets)
• 1/4 cup low-sodium chicken broth (or veggie broth if you prefer)
• 1 tsp dried basil (fresh works too—just double the amount)
• 1/2 tsp black pepper
• 1/4 tsp salt (adjust to taste after cooking)

See? Nothing fussy—just real ingredients that do the heavy lifting for you.

How to Make Healthy Chicken and Gnocchi Recipes

This recipe comes together so fast you’ll think it’s magic—but the real trick is nailing these simple steps. Don’t worry, I’ve burned enough gnocchi in my life to know exactly what not to do!

Step 1: Cook the Chicken

Heat that glorious olive oil in your biggest skillet over medium heat—you’ll hear it sizzle when it’s ready. Add your diced chicken (no crowding!) and let it get golden for about 5 minutes, stirring just once or twice. We’re going for tender, not rubbery, so take it off the heat the second there’s no pink left.

Step 2: Sauté Vegetables

Now the fun part! Toss in your garlic and let it get fragrant (about 30 seconds—don’t let it burn!). Then pile in the spinach and tomatoes. The spinach will wilt down dramatically—keep stirring until it’s bright green and the tomatoes start releasing their juices, about 2 minutes. Your kitchen will smell unreal right now.

Step 3: Combine and Simmer

Pour in the broth and scrape up any tasty browned bits from the pan—that’s flavor gold! Add the gnocchi (no need to precook!) and gently stir everything together. Cover with a lid and let it simmer for 5 minutes—the gnocchi will plump up perfectly as it absorbs the broth. If things look dry, add a splash more broth. You’ll know it’s done when the gnocchi feels tender when poked with a fork.

Tips for Perfect Healthy Chicken and Gnocchi Recipes

After making this dish more times than I can count, here are my hard-earned secrets:

• Whole-wheat gnocchi FTW: It adds a nutty flavor and extra fiber—just cook 1 minute longer since it’s denser.
• Spice control: Start with 1/4 tsp red pepper flakes if you like heat (you can always add more later!).
• Texture saver: Don’t stir too much once gnocchi’s in—overhandling makes it mushy. Just fold gently!
• Fresh herb finish: Toss in chopped parsley or basil right before serving for a bright pop.

Oh, and always taste before adding extra salt—the broth and gnocchi often have enough!

Ingredient Substitutions for Chicken and Gnocchi Recipes

No spinach? No problem! This recipe is crazy flexible—here are my favorite swaps:

• Greens: Swap spinach for chopped kale, arugula, or even Swiss chard (just remove the tough stems).
• Protein: Turkey or shrimp work beautifully instead of chicken—just adjust cooking time (shrimp cooks in 2-3 minutes!).
• Broth: Veggie broth keeps it vegetarian, or use white wine for extra zing (reduce to 2 tbsp).
• Gnocchi: Cauliflower gnocchi adds extra veggies—just bake first to avoid sogginess.

The moral? Whatever’s in your fridge can make magic here.

Serving Suggestions for Healthy Chicken and Gnocchi

This dish is basically a complete meal in one pan, but if you’re anything like me, you’ll want to gild the lily a little. Here’s how I love to serve it:

• With a crisp salad—baby arugula with lemon vinaigrette cuts through the richness perfectly
• Garlic bread soldiers for dunking (because carbs love company!)
• A sprinkle of Parmesan—because everything’s better with cheese
• Roasted asparagus when I’m feeling fancy

Pro tip: Serve it straight from the skillet at the table—it stays warmer and looks effortlessly impressive that way!

Storing and Reheating Chicken and Gnocchi Recipes

Leftovers (if you’re lucky enough to have any!) keep beautifully for up to 3 days in an airtight container—just let the dish cool completely first. When reheating, splash in a tablespoon of broth or water before microwaving to keep the gnocchi pillowy. My favorite trick? Warm leftovers in a skillet over medium-low with a lid—the texture stays perfect, and you can crisp up the chicken bits a little. Just don’t freeze it—gnocchi turns into sad little sponges when thawed!

Nutritional Information for Healthy Chicken and Gnocchi

Here’s the breakdown per serving (and yes, these are estimates—your exact amounts might vary a smidge depending on your ingredients!). Each bowl packs in 320 calories with a whopping 28g of protein to keep you satisfied, plus 35g carbs (4g fiber!) for energy. It’s got just 8g fat, mostly the good-for-you kind from olive oil. My nutritionist friend loves that it’s low in sodium too—only 280mg per portion when you use low-sodium broth like I do. Not bad for something that tastes this cozy, right?

Frequently Asked Questions

Can I use frozen gnocchi for this recipe?
Absolutely! Frozen gnocchi works great—just add it straight from the freezer (no thawing needed) and extend the simmering time by 1-2 minutes. The texture turns out just as pillowy, though I find fresh gnocchi has a slight edge in flavor.

How can I bump up the protein even more?
Toss in a can of drained white beans or chickpeas with the gnocchi! They blend right in and add 7-10g extra protein per serving. Or top each bowl with a soft-boiled egg—the runny yolk makes a dreamy sauce.

Will this recipe work with gluten-free gnocchi?
Yes! I’ve tested it with both cauliflower and rice-based gnocchi. They cook faster than regular versions, so check for doneness at 3 minutes. The sauce might thicken differently, so keep extra broth handy to adjust consistency.

Can I prep this ahead for meal prep?
The chicken and veggie mix keeps well for 2 days in the fridge—just cook the gnocchi fresh when ready to eat (it only takes 5 minutes!). Assembled leftovers reheat best within 48 hours before the gnocchi gets too soft.

For more delicious recipes and inspiration, check out Wilingga Recipes on Pinterest.

Irresistible 25-Minute Healthy Chicken and Gnocchi Recipe

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• Author: Christina R. Jones
• Total Time: 25 mins
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A healthy and flavorful chicken and gnocchi dish that’s easy to make and packed with protein.

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Ingredients

Scale 1x2x3x

• 1 lb chicken fillet, diced
• 16 oz potato gnocchi
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup low-sodium chicken broth
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1/4 tsp salt

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add chicken and cook until no longer pink, about 5 minutes.
3. Add garlic, spinach, and cherry tomatoes. Cook for 2 minutes.
4. Pour in chicken broth and stir in gnocchi.
5. Season with basil, black pepper, and salt.
6. Cover and simmer for 5 minutes until gnocchi is tender.
7. Serve warm.

Notes

• Use whole-wheat gnocchi for extra fiber.
• Add red pepper flakes for a spicy kick.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 280mg
• Fat: 8g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 65mg

Keywords: healthy chicken gnocchi, easy dinner recipe, protein-packed meal