Chicken Gnocchi Bake with Spinach and Mushrooms

I wrote this post as part of my participation in a blog tour on behalf of Johnson & Johnson Consumer Inc. McNeil Consumer Healthcare Division, the makers of PEPCID®. I received compensation to thank me for taking the time to participate. However, all opinions expressed are my own.

Skip eating out and host dinner for your family at home with this Chicken Gnocchi Bake with Spinach and Mushrooms. It’s so delicious, you’ll feel like you’re eating at your favorite restaurant! This is comfort food at it’s finest without a ton of calories.

One of the most satisfying aspects of cooking and blogging is not only being able to share your creations with the world, but also with those closest to you! Food is love and gatherings with friends and family around a good meal just don’t happen often enough. Last weekend I decided to change that with the opportunity to create and share this gnocchi dish with a few of my favorite people. A few close friends and I gathered at my home for dinner and conversation, and although I’ve made this gnocchi bake in the past (and loved it), I could not wait for my friends to try it!

Chicken Gnocchi Bake with Mushrooms and Spinach (3 of 3)-2

 Gnocchi is not a pasta I typically cook with but I absolutely love it in recipes, and especially in baked, hearty dishes. These dishes are perfect for gatherings of friends and family, and provides a little soulful comfort for everyone. As you probably know, I typically keep a clean diet during the week, so on the weekends I tend to splurge on food–like a lot sometimes!! Since my diet is usually so clean, richer dishes can sometimes lead to heartburn. It sucks, but it’s all good because we always keep fast-acting PEPCID® around in my house!

Chicken Gnocchi Bake with Mushrooms and Spinach (1 of 3)-2

I started this gnocchi bake with tender chicken breast that I cooked in olive oil, lemon juice and onion. The key to moist chicken breast is to cook them on low heat, allowing the steam to thoroughly cook the chicken. Then I made my pasta, and started on my sauce of olive oil, basil, tarragon, parmesan and yes, wine. I absolutely LOVE tarragon–it’s almost in everything I make! I tried not to add too much cheese–with the intention of avoiding heartburn, but who doesn’t love a little cheese?? Once everything was prepped I mixed it all in a cast iron skillet, browned it in the oven, and served. It was so delicious, and they loved it!

WEB (2 of 2)

 Recently, PEPCID® and Chef Isaac Toups hosted a dinner similar to mine in New Orleans at Toups’ Meatery–serving 100 courses! New Orleans is the heart and soul of food in America so you know it was amazing 🙂 PEPCID®, Chef Isaac Toups and guests celebrated that when heartburn is off the table, dinner and good conversations are meant to last 🙂 I’m sure this was an awesome experience!

Want more? Be sure to check out 100CourseDinner.com for more inspiring dinner courses from Chef Isaac Toups! Use the #CarpeDinner hashtag to show us what you’re cooking and follow PEPCID® on Facebook and Instagram for all of your heartburn needs!

Chicken Gnocchi Bake with Spinach and Mushrooms WholeYum
  • 30-40 minutes
  • 6 Servings
  • 1 cals


  • 1 Large Chicken Breast
  • 1 Pack of Gnocchi
  • 1 1/2 Cups Chicken Broth
  • 1/3 Cup Lemon Juice
  • 1/2 Cup White Wine
  • 2 Tablespoons Flour
  • 1 Tablespoon Garlic Paste
  • 2 Cups Baby Bella Mushrooms
  • 2 Cups Spinach
  • 1 Yellow Onion Chopped
  • 1 1/4 Cup Olive Oil
  • 1/3 Cup Tarragon Chopped
  • 1/3 Cup Basil Leaves Chopped
  • 1 Cup Parmesan Cheese
  • Pepper to taste
  • Salt to taste


  1. Heat skillet on medium heat and add 1/4 cup olive oil. Add chopped onion and stir for 2 minutes.
  2. Flatten chicken breast with mason jar and to skillet with salt, pepper, and fresh lemon juice. Cook on one side for one minute.
  3. After one minute flip the chicken breast to the other side and cook for one minute. Lower heat, and cover for 15 minutes.
  4. Once done remove chicken from fire and chop into cubes. Set aside.
  5. Preheat oven to lo broil. Cook gnocchi as directed on package.
  6. In a pan on low heat add 1/4 cup of olive oil and add mushrooms and spinach. Cover and let steam for 3-5 minutes.
  7. In a pan on medium heat add remaining olive oil, flour, chicken broth, garlic, wine, and salt/pepper to taste. Stir until sauce thickens and is smooth and add basil, tarragon, and left over cooked onion from the pan with the chicken. Continue to stir for 3 minutes.
  8. Add pasta, chicken, spinach, mushrooms, sauce to cast iron skillet. Mix evenly brown in oven on lo broil for 4-5 minutes.
  9. Serve warm and enjoy!
See Recipe
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