Are you on the hunt for the ultimate one-pan dinner? A complete, hearty, and incredibly delicious meal that comes together in about 30 minutes with only one skillet to wash? This amazing, from-scratch-tasting One-Pan Chicken and Gnocchi in a savory tomato-basil sauce is your new weeknight hero.
This isn’t just another easy dinner recipe; it’s a guide to a brilliant cooking method that will change your weeknight routine. The secret lies in cooking the soft, pillowy gnocchi directly in the sauce with the chicken, which not only saves you time and an extra pot, but also infuses the gnocchi with incredible flavor. It’s a satisfying, restaurant-quality meal that is perfect for the whole family.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Weeknight Hero
What makes this One-Pan Chicken and Gnocchi so spectacularly delicious is its incredible ease of preparation and its rich, comforting, Italian-inspired flavor. This recipe is a masterpiece of efficiency. We start by searing juicy, seasoned chicken thighs to create a deep, savory flavor base. Then, in the same pan, we build a simple yet delicious sauce using a high-quality jarred tomato-basil sauce. The true magic happens when we add the uncooked, dry gnocchi directly to the skillet, allowing it to simmer and cook to tender perfection right in the sauce. It’s a complete, all-in-one meal that is sure to become a new family favorite.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This One-Pan Meal
This recipe uses a handful of simple, high-impact ingredients and smart shortcuts to create a spectacular result.
- The Chicken:
- Boneless, Skinless Chicken Thighs: This is the perfect cut of chicken for this one-pan dish. Chicken thighs are incredibly juicy and flavorful, and they stay wonderfully tender even after being seared and then simmered in the sauce.
- The Gnocchi (The Shortcut is Key!):
- Dried, Shelf-Stable Potato Gnocchi: Using a package of shelf-stable gnocchi is a fantastic shortcut that makes this a perfect, fast weeknight meal. Unlike fresh or frozen gnocchi, this type is designed to be cooked directly in a liquid, making it ideal for a one-pan sauce dish.
- The Easy Sauce & Veggies:
- Jarred Tomato-Basil Sauce: A high-quality, store-bought tomato-basil sauce is a brilliant shortcut that provides a deep, slow-simmered flavor with zero extra effort.
- Fresh Zucchini: Slices of fresh zucchini are quickly seared in the pan after the chicken, giving them a beautiful color and a tender-crisp texture.
- The Finishing Touches: A generous garnish of freshly grated Parmesan cheese and some torn fresh basil leaves adds a final, fresh, and authentic Italian touch.
Step-by-Step to the Perfect One-Pan Dinner
This delicious, one-pan meal is incredibly simple to prepare.
Step 1: Sear the Chicken and Zucchini
Step 1: In a large, deep skillet or Dutch oven, heat the 1 tablespoon of olive oil over medium-high heat.
Step 2: Pat your 1 1/4 pounds of boneless, skinless chicken thighs dry with a paper towel. Sprinkle both sides of the chicken generously with the 2 tablespoons of dried Italian seasoning and a good pinch of salt.
Step 3: Arrange the seasoned chicken in the hot pan. Cover the pan and let the chicken sear for about 5 minutes. Flip the chicken, cover the pan again, and let it sear for another 5 minutes on the other side. The chicken will not be cooked all the way through at this point, but it should have a beautiful, golden-brown crust.
Step 4: Remove the chicken from the pan and set it aside on a plate.
Step 5: If the pan seems dry, you can add a small splash of water to deglaze it, using a wooden spoon to scrape up any delicious browned bits from the bottom. Add the sliced zucchini to the pan in a single layer. Season the zucchini with a pinch of salt and let it sear for about 2 minutes. Flip the zucchini and let it sear for another minute or two, until it is nicely charred on both sides.
Part 2: Build the Sauce and Cook the Gnocchi
Step 1: Return the seared chicken (and any of its accumulated juices from the plate) back to the pan with the zucchini. Reduce the heat to medium-low.
Step 2: Add the 24-ounce jar of tomato-basil sauce to the skillet. Pour about 1/3 cup of water into the empty sauce jar, swirl it around to get every last bit of the sauce, and add that to the pan as well.
Step 3 (The Magic Step!): Add the 1 pound of uncooked, dry gnocchi directly to the pan. Use a pair of tongs to gently nestle the gnocchi down into the sauce, so that all the pieces are covered by the liquid.
Part 3: Combine and Simmer to Perfection
Step 1: Cover the skillet with a lid and bring the heat up to medium. Let the mixture simmer for 5 to 6 minutes, or until the gnocchi is perfectly tender and has plumped up.
Step 2: Divide the finished dish among warm dinner bowls. If you like, you can use two forks to gently shred the tender chicken thighs a little bit.
Garnish each bowl generously with freshly grated Parmesan cheese and some fresh basil leaves. Serve immediately!
The Best Easy One-Pan Chicken and Gnocchi
A quick and easy one-pan meal featuring chicken thighs, gnocchi, and zucchini in a simple tomato-basil sauce. The recipe starts by searing seasoned boneless, skinless chicken thighs and zucchini in a large skillet. Jarred tomato-basil sauce and dried gnocchi are then added to the same pan. The gnocchi cooks directly in the sauce, which is simmered until the gnocchi is tender and the chicken is cooked through. The dish is finished with freshly grated Parmesan and basil.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 1/4 pounds boneless skinless chicken thighs
- 2 tablespoons dried Italian seasoning
- Coarse salt
- 1 medium zucchini, cut into half-moons
- One 24-ounce jar tomato-basil sauce
- 1 pound dried gnocchi
- Freshly grated Parmesan, for garnish
- Fresh basil leaves, for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Sprinkle both sides of the chicken with the dried Italian seasoning and a pinch of salt. Arrange the chicken in the pan, cover, and sear for 5 minutes. Flip the chicken, cover, and sear for another 5 minutes. Remove the chicken from the pan and set it aside (it will not be fully cooked).
- If needed, add a splash of water to the pan and use a wooden spoon to scrape up any browned bits from the bottom.
- Add the zucchini to the pan in a single layer. Season with a pinch of salt and sear for 2 minutes. Flip and sear for another 1 to 2 minutes, until nicely charred.
- Return the chicken and any accumulated juices to the pan. Reduce the heat to medium-low.
- Add the tomato sauce, about 1/3 cup of water, and the dried gnocchi. Use tongs to nestle the gnocchi down into the sauce so it is all covered.
- Cover the skillet with a lid, increase the heat to medium, and let it simmer for 5 to 6 minutes, until the gnocchi is tender.
- Serve immediately in bowls, garnishing with freshly grated Parmesan and fresh basil leaves.
Notes
- This is a true one-pan meal where the gnocchi cooks directly in the sauce, making for very easy cleanup.
- The chicken is only partially cooked during the initial sear and finishes cooking in the sauce with the gnocchi, which keeps it tender and juicy.
- Using jarred tomato sauce and dried gnocchi are key shortcuts that make this a very fast weeknight dinner.
Storage and Make-Ahead Tips
This is a fantastic meal for a busy week, and the leftovers are delicious.
- Make-Ahead: For a super-fast and impressive meal, you can get a head start by chopping your zucchini and seasoning your chicken up to a day in advance. Store them in separate airtight containers in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: You can reheat this dish gently in a covered skillet on the stovetop over a low heat. You may need to add a small splash of water or chicken broth to loosen up the sauce as it reheats.
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Creative Recipe Variations
- Add a Cheesy, Bubbly Finish: For an even more decadent, casserole-style dish, you can sprinkle the top of the finished dish in the skillet with about 1 cup of shredded mozzarella or an Italian cheese blend. Then, place the entire oven-safe skillet under the broiler for just a minute or two, until the cheese is melted and bubbly.
- Use a Different Protein: If you’re not a fan of chicken thighs, this recipe is also absolutely fantastic with about 1 pound of sliced, pre-cooked Italian sausage (which you can brown at the beginning) or with some mini meatballs.
- Add More Veggies: This is a great “clean out the fridge” meal! Feel free to add other quick-cooking vegetables like sliced mushrooms, chopped bell peppers, or a few large handfuls of fresh baby spinach (stir it in at the very end and let it wilt).
Enjoy The Ultimate One-Pan Dinner!
You’ve just created a truly special skillet dinner that is a perfect harmony of wholesome, fresh, and delicious flavors. This One-Pan Chicken and Gnocchi is a testament to the power of a simple, from-scratch-tasting meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for busy weeknights.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, one-pot meal!
Frequently Asked Questions (FAQs)
Q1: Do I really have to cook the dry, shelf-stable gnocchi directly in the sauce?
Do I need to boil it first? No, you do not need to boil it first! That is the brilliant, time-saving secret of this recipe. The shelf-stable potato gnocchi is designed to cook beautifully right in the simmering sauce. It will absorb all the delicious tomato-basil flavor as it cooks, and its starches will help to naturally thicken the sauce, making it extra rich and delicious.
Q2: What is the best kind of gnocchi to use for a one-pan meal like this one?
For this specific cooking method, it is best to use a package of shelf-stable, vacuum-sealed potato gnocchi, which is typically found in the pasta aisle of your grocery store. Fresh, refrigerated gnocchi or frozen gnocchi are much more delicate and are best when they are boiled separately first.
Q3: Can I use boneless, skinless chicken breasts instead of thighs?
You can, but you will need to be very careful not to overcook them, as they are much leaner and can dry out easily. It is a great idea to pound the chicken breasts to an even thickness first. You may also want to reduce the simmering time at the end by a few minutes.
Q4: Can I make this dish ahead of time?
This dish is at its absolute best when it is served fresh, right after the gnocchi has been cooked. If you do make it ahead, be aware that the gnocchi will continue to absorb the sauce as it sits in the refrigerator, so the leftovers will be much thicker.
Q5: Can I make this recipe vegetarian?
Of course! To make a delicious vegetarian version, simply omit the chicken. You can add an extra zucchini to the skillet, or you can add about 8 ounces of sliced cremini mushrooms (sauté them before the zucchini). Be sure to use a brand of jarred tomato sauce that does not contain any meat products.