Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This quick and easy Chicken and Gnocchi with Mushrooms, garlic, sage, and thyme is tossed in a rich brown butter sauce. Ready from start to finish in less than 30 minutes, it’s the perfect weeknight dinner. Serve the tender potato gnocchi with a side of crusty bread and a crisp green salad.
Table of Contents
- What is Chicken and Gnocchi with Mushrooms?
- Ingredients for Chicken and Mushroom Gnocchi
- How to Make Chicken Gnocchi with Mushrooms
- How to Store Chicken and Mushroom Gnocchi
- Recipe Variations for Chicken and Gnocchi with Mushrooms
- Tips for the Best Chicken Mushroom Gnocchi Skillet Recipe
- More Italian-Inspired Chicken Recipes to Try
- Chicken Gnocchi with Mushrooms and Brown Butter Recipe
It might taste and sound like a gourmet meal, but this simple supper is incredibly fast to stir together on a busy night. With shortcuts like store-bought rotisserie chicken and pre-sliced baby Bella mushrooms, you can have dinner on the table in well under 30 minutes. Gnocchi, little Italian potato dumplings, are a nice alternative to pasta — and they only require about 3-4 minutes to boil.
What is Chicken and Gnocchi with Mushrooms?
You’ll love the flavors in this fall-inspired meal, from the sage and thyme to the nutty brown butter and the toasted pumpkin seeds on top. This chicken and mushroom gnocchi skillet is a great way to take advantage of leftover Thanksgiving turkey, too! Just swap out the chicken and use turkey in its place.
This quick dinner doesn’t require a delicate cream sauce or rich and creamy chicken. It’s hearty and flavorful — with extra seasoning from aromatics like shallot, garlic cloves, and savory herbs — without being heavy and weighted down in a creamy sauce. As much as we love a creamy pasta dish, the delicious flavor of this comforting meal is just as satisfying. With a salad on the side and some bread or biscuits for soaking up any extra buttery sauce, it’s a delicious meal that the whole family will love.
Ingredients for Chicken and Mushroom Gnocchi
This is an overview of the ingredients that you’ll need for this chicken and mushroom gnocchi skillet. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
- Gnocchi: refrigerated gnocchi or shelf-stable store-bought gnocchi will work. I like Delallo brand, which I find in my grocery store near the dry pasta. I have not tested the recipe with alternative types of gnocchi (such as cauliflower gnocchi), but I imagine that they would probably work fine.
- Olive oil: to sauté the mushrooms.
- Sliced fresh mushrooms: use just about any mushrooms that you prefer. I like to buy sliced baby Bella mushrooms for a shortcut, but white mushrooms or shiitake mushrooms would both be nice options as well.
- Salted butter: the base of the sauce.
- Shallot: adds a mild, savory flavor to the sauce that’s more subtle than onion. You can substitute with minced onion if necessary.
- Garlic: the perfect flavor booster for the butter, herbs, and chicken.
- Thyme and sage: fresh, earthy herbs that give this dish its rustic fall flavor. Feel free to use other herbs that you prefer, such as rosemary, parsley, oregano, or basil.
- Chicken: you’ll need cooked and shredded chicken for this dish. I like to use the meat from a store-bought rotisserie chicken as a shortcut that also adds great flavor to the dish. If you prefer, you can boil about 1 lb. of boneless, skinless chicken breasts or thighs to use in this recipe or brown the meat in the skillet before making the sauce.
- Kosher salt and black pepper: to enhance the other flavors in the dish.
- Toasted pumpkin seeds, chopped toasted nuts, Parmesan cheese, or additional herbs: optional garnishes that add flavor and texture to the finished meal.
How to Make Chicken Gnocchi with Mushrooms
Have all of your ingredients prepped and ready to go because this meal comes together quickly on the stovetop!
- Cook the gnocchi in a large pot of salted boiling water according to the package instructions, about 3-4 minutes. Drain.
- Sauté the mushrooms in olive oil in a large skillet.
- Make the brown butter sauce in the same skillet.
- Stir in the cooked gnocchi and chicken; heat through for about 1 more minute.
- Garnish with optional toppings and serve!
Is it better to boil or fry gnocchi? Can you sauté gnocchi after boiling?
This recipe calls for boiling the gnocchi before missing it into the skillet — this way, the gnocchi is perfectly soft and pillowy when mixed into the brown butter sauce. It’s perfectly okay to sauté gnocchi after frying. This step gives them just a slightly crispy exterior with all the flavors from the buttery sauce, mushrooms, and seasoned chicken. If you want to skip the boiling step, you start by cooking the gnocchi in the skillet with 2 cups of chicken broth (just enough to cover the gnocchi). Once the gnocchi is soft, remove it from the pan before sauteing the mushrooms and making the sauce.
What do you eat gnocchi with?
Serve the chicken and gnocchi dumplings with a simple green salad with red wine vinaigrette, Caesar salad, or a House Salad with candied pecans. You’ll also want something to soak up any extra brown butter sauce, such as a loaf of crusty no-knead Dutch oven bread, French baguette, homemade focaccia, flaky buttermilk biscuits or 3-ingredient sour cream muffins.
How to Store Chicken and Mushroom Gnocchi
Store this leftover chicken and gnocchi recipe in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet on the stovetop just until warmed through. The cooked gnocchi can be somewhat fragile, so stir cautiously so that it doesn’t fall apart on you.
I don’t necessarily recommend freezing these leftovers since the mushrooms and herbs will have a watery, undesirable look and texture when thawed.
Recipe Variations for Chicken and Gnocchi with Mushrooms
- Instead of the chicken, use cooked Italian sausage, smoked sausage, or leftover turkey.
- Try other herbs of your choice, such as rosemary, basil, parsley, oregano, or an Italian seasoning blend.
- Swap out the mushrooms and use other vegetables. Cooked broccoli or sautéed zucchini are nice options. You can also stir fresh spinach or frozen peas into the sauce at the very end.
- While cooking the brown butter sauce, deglaze the pan with a little bit of dry white wine to add extra depth and flavor to the sauce. You only need about 1/4th of a cup of wine to complement the umami flavors of the shallots and mushrooms.
Tips for the Best Chicken Mushroom Gnocchi Skillet Recipe
- Use the meat from a store-bought rotisserie chicken for a simple shortcut and great added flavor. If you prefer, you can cook your own chicken at home or use leftovers from a previous meal. If starting with raw chicken, you’ll need about 1 lb. of boneless, skinless chicken breast or thighs. Boil the meat for about 15 minutes or until cooked through, then chop or shred to use in this recipe. (Use chicken broth instead of water for more seasoned chicken.) Alternatively, you can cook the chicken in the skillet before starting on the sauce.
- Fresh herbs are always best, so use fresh sage and fresh thyme in this dish.
- Garnish the finished dish with toasted pumpkin seeds or toasted nuts (such as almonds, pecans, hazelnuts, or walnuts) for great flavor and crunch. Additional herbs or some grated Parmesan cheese are also nice touches.
More Italian-Inspired Chicken Recipes to Try
Chicken Gnocchi with Mushrooms and Brown Butter
Ingredients
- 1 (16 ounce) package refrigerated or shelf-stable potato gnocchi (I like Delallo brand)
- 2 tablespoons olive oil
- 8 ounces sliced fresh mushrooms
- 1 stick (½ cup) salted butter
- 2 tablespoons minced shallot
- 1 clove garlic, minced or pressed
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh sage leaves
- 2 cups cooked, shredded chicken (such as from a rotisserie chicken)
- Kosher salt and ground black pepper, to taste
- Optional garnish: additional fresh herbs, toasted pumpkin seeds, chopped, toasted nuts, Parmesan cheese
Instructions
- Cook the gnocchi in a large pot of salted boiling water, according to package instructions (about 3-4 minutes). Drain.1 (16 ounce) package refrigerated or shelf-stable potato gnocchi
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until starting to brown, about 4-5 minutes. Season with salt and pepper. Reduce the heat to medium. Add the butter, shallot, garlic, thyme, and sage. Cook, stirring occasionally, until you start to see little brown specks begin to form at the bottom of the pan and the butter has a nutty aroma, about 4-5 minutes (be careful not to cook the butter too long or it will burn).2 tablespoons olive oil, 8 ounces sliced fresh mushrooms, 1 stick (½ cup) salted butter, 2 tablespoons minced shallot, 1 clove garlic, minced or pressed, 1 tablespoon fresh thyme leaves, 1 tablespoon chopped fresh sage leaves, Kosher salt and ground black pepper, to taste
- Turn the heat to low. Add the chicken and the cooked gnocchi to the skillet. Gently toss to coat in the warm butter sauce. Cook, stirring, just until warmed through – about 1 more minute.2 cups cooked, shredded chicken
- Garnish with additional fresh herbs, toasted pumpkin seeds, or toasted nuts; serve immediately.Optional garnish: additional fresh herbs, toasted pumpkin seeds, chopped, toasted nuts, Parmesan cheese
Notes
- Instead of the chicken, use cooked Italian sausage, smoked sausage, or leftover turkey.
- Try other herbs of your choice, such as rosemary, basil, parsley or oregano.
- Swap out the mushrooms and use other vegetables of your choice. Cooked broccoli or sautéed zucchini are nice options. You can also stir fresh spinach or frozen peas into the sauce at the very end.
- While cooking the brown butter sauce, deglaze the pan with a little bit of dry white wine to add extra depth and flavor to the sauce. You only need about 1/4th of a cup of wine to complement the umami flavors of the shallots and mushrooms.
- Use the meat from a store-bought rotisserie chicken for a simple shortcut and great added flavor. If you prefer, you can cook your own chicken at home or use leftovers from a previous meal. If starting with raw chicken, you’ll need about 1 lb. of boneless, skinless chicken breast or thighs. Boil the meat for about 15 minutes, or until cooked through, then chop or shred to use in this recipe. Alternatively, you can cook the chicken in the skillet before starting on the sauce.
- Fresh herbs are always best, so use fresh sage and fresh thyme in this dish.
- Garnish the finished dish with toasted pumpkin seeds or toasted nuts (such as almonds, pecans, hazelnuts, or walnuts) for great flavor and crunch. Additional herbs or some grated Parmesan cheese are also nice touches.
