Introduction:

There’s something magical about a dinner that feels indulgent and cozy but comes together in the time it takes to watch your favorite sitcom. That’s the exact charm of this Creamy Chicken Marsala Gnocchi. Imagine tender chicken and pillowy gnocchi, all swimming in a luxuriously creamy Marsala wine sauce with savory mushrooms. It’s the kind of meal that tastes like you spent hours in the kitchen, yet it’s famously weeknight-friendly. The original Chicken Marsala hails from Sicily, where the fortified wine from the city of Marsala has been cooking into sauces for centuries. Adding gnocchi and cream transforms that classic into a complete, dreamy one-pan wonder that your whole family will request on repeat. If you loved our One-Pan Garlic Butter Chicken and Gnocchi, you’ll adore this recipe for its similarly easy cleanup but with an elegant, rich flavor profile that feels special. Get ready to ditch the takeout menu—this dish is about to become your new go-to for a stress-free, spectacular dinner.

What is Creamy Chicken Marsala Gnocchi?

Ever wondered how to make a restaurant-worthy Italian meal without the fancy price tag or culinary degree? Let me introduce you to your new best friend: Creamy Chicken Marsala Gnocchi. The name might sound elaborate, but it’s simply a delicious mashup. We take the essential elements of classic Chicken Marsala—sautéed chicken, mushrooms, and that irreplaceable Marsala wine sauce—and then we make it heartier and more comforting by adding soft potato gnocchi and a splash of cream. Is it traditional? Maybe not strictly, but is it incredibly tasty and satisfying? Absolutely. They do say the way to a person’s heart is through their stomach, and this dish is a direct route. So, why not grab a skillet and see what all the fuss is about? Your taste buds will thank you.

Why You’ll Love This Creamy Chicken Marsala Gnocchi

First and foremost, this dish is the ultimate comfort food with a touch of elegance, all made in one single pan. That means incredible flavor and minimal cleanup—a winning combination on any busy evening. Secondly, making this Creamy Chicken Marsala Gnocchi at home saves you a significant amount compared to ordering a similar dish at an Italian restaurant, and you control the quality of every ingredient. Finally, the combination of flavors and textures is divine: the earthy mushrooms, the sweet and complex Marsala sauce, the creamy parmesan blanket, and those delightfully chewy gnocchi create a symphony in every bite. If you’re a fan of our Classic Chicken Marsala, you’ll love this creamier, heartier version that turns the sauce into a complete meal. Ready to create a family favorite? Let’s get cooking.

How to Make Creamy Chicken Marsala Gnocchi

Quick Overview

This dish is a straightforward path to a deeply satisfying meal. It’s easy, relying on simple techniques like pan-searing and simmering, and the result is a luxurious, creamy sauce that clings perfectly to every piece of chicken and gnocchi. The total time from start to finish is about 45 minutes, with most of it being hands-off cooking time.

Key Ingredients for Creamy Chicken Marsala Gnocchi

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil, divided
• 8 ounces cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup dry Marsala wine
• 1 cup low-sodium chicken broth
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• 1 (16 oz) package shelf-stable potato gnocchi
• ½ cup heavy cream
• ½ cup freshly grated Parmesan cheese, plus more for serving
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt and pepper, then toss in a bowl with the flour until lightly coated.
2. Sear the Chicken: In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid crowding. Cook for 3-4 minutes per side until golden brown. The chicken does not need to be cooked through at this stage. Remove to a plate and set aside.
3. Cook Mushrooms & Aromatics: Add the remaining 1 tablespoon of oil to the same skillet. Add the sliced mushrooms and cook for 5-7 minutes, until they have released their water and are golden brown. Add the minced garlic and cook for one more minute until fragrant.
4. Deglaze with Marsala: Pour in the Marsala wine to deglaze the pan, scraping up all the flavorful browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
5. Build the Sauce: Stir in the chicken broth and fresh thyme. Bring the mixture to a gentle simmer.
6. Add Gnocchi: Stir in the entire package of gnocchi. They do not need to be pre-cooked. Submerge them in the liquid, reduce the heat to medium-low, cover the skillet, and let it cook for 5 minutes.
7. Finish the Dish: Uncover and return the seared chicken (and any accumulated juices) to the skillet. Stir in the heavy cream and grated Parmesan cheese. Let everything simmer together for another 3-5 minutes, uncovered, until the sauce has thickened slightly, the gnocchi are tender, and the chicken is cooked through.
8. Garnish and Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese before serving.

What to Serve With Creamy Chicken Marsala Gnocchi

To round out this rich dish, simple sides are best. A crisp Italian-style green salad with a bright lemon vinaigrette cuts through the creaminess perfectly. For a vegetable side, garlic sautéed green beans or roasted asparagus are excellent choices. To soak up every last drop of the incredible sauce, a slice of crusty garlic bread or a warm, soft dinner roll is non-negotiable. For drinks, a glass of the Marsala wine used in cooking, a light Chardonnay, or even sparkling water with lemon makes a great pairing.

Top Tips for Perfecting Creamy Chicken Marsala Gnocchi (The 5 Secrets!)

Here are the five secrets to taking this dish from great to absolutely incredible:

1. Use Dry Marsala Wine, Not Sweet: This is the most crucial tip. For cooking, always opt for a dry Marsala. Sweet Marsala will make your sauce cloying. The dry variety provides a nuanced, nutty depth that forms the sauce’s backbone.
2. Don’t Skip the Fond: Those browned bits left in the pan after searing the chicken are pure flavor gold (called “fond”). Deglazing the pan thoroughly with the Marsala wine lifts them up and incorporates them into your sauce.
3. Choose Shelf-Stable Gnocchi: For this one-pan method, the vacuum-sealed, shelf-stable gnocchi work better than refrigerated fresh gnocchi. They hold their shape perfectly during the simmering process.
4. Fresh Herbs are a Game-Changer: While dried thyme works, a teaspoon of fresh thyme leaves added with the garlic makes the aroma and flavor pop. A finish of fresh parsley adds a necessary fresh note.
5. Let the Sauce Simmer to Thicken: After adding the cream and cheese, allow the sauce to simmer gently, uncovered, for a few minutes. This reduces it slightly, intensifying the flavors and creating a luxurious, coating consistency.

Storing and Reheating Tips

Storing: Allow leftovers to cool completely before transferring to an airtight container. They will keep in the refrigerator for up to 3 days.
Reheating for Best Results: The gnocchi will absorb sauce as it sits. Reheat gently on the stovetop over low heat, adding a small splash of chicken broth or cream to loosen the sauce to your desired consistency. Stir frequently until heated through. Avoid the microwave if possible, as it can make the gnocchi gummy.
Freezing: While you can freeze this dish for up to 2 months, the dairy-based sauce may separate slightly upon thawing. Thaw overnight in the fridge and reheat gently on the stove, whisking vigorously to help re-emulsify the sauce. The flavor will still be delicious.

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