One-pot Chicken, Bacon & Mushroom Gnocchi

This is the kind of dinner that feels like a reward. Creamy, rich, deeply savoury, and cooked entirely in one pan, which already puts it in elite territory. Chicken, bacon, mushrooms, and pillowy gnocchi all wrapped up in a glossy cream sauce that clings to everything in sight. It’s comforting without being boring, indulgent without being fussy, and ready in under half an hour.

This is not delicate food. This is sit-down, exhale, and eat kind of food. The sort of dish that makes you slow down whether you meant to or not.

One-Pot Chicken, Bacon & Mushroom Gnocchi

This one-pot chicken, bacon, and mushroom gnocchi is creamy, deeply satisfying, and unapologetically comforting. Juicy chicken thigh, crispy bacon, and golden mushrooms come together in a rich cream sauce, with soft gnocchi cooked directly in the pan so it soaks up every bit of flavour.

There’s no boiling pasta separately, no extra pans, and no unnecessary steps. Everything builds in layers, starting with bacon fat for flavour, then chicken for substance, mushrooms for depth, and cream and stock to pull it all together. The gnocchi goes in at the end and does exactly what it’s supposed to do, turning the sauce silky and cohesive.

Finished with parmesan and parsley, this is the kind of dish that feels generous and grounding, perfect for busy evenings or when you just want something comforting that actually delivers.

Why this dish works so well

This recipe is built on smart sequencing and good ingredients doing what they do best.

Bacon lardons go in cold and render slowly, releasing flavourful fat that becomes the base of the entire dish. Chicken thighs cook quickly and stay juicy, making them ideal for fast, creamy sauces. Mushrooms bring earthiness and umami, especially when you let them brown properly instead of stirring too soon.

Cooking the gnocchi directly in the sauce is the real win here. As it cooks, it releases starch, naturally thickening the sauce and binding everything together. That’s why the end result feels luxurious without needing extra flour or effort.

Parmesan adds salt and richness, parsley cuts through the cream, and Italian herbs give you that familiar, comforting flavour profile without overpowering anything.

It’s balanced, comforting, and extremely moreish.

One pan, big comfort

This is one of those recipes that feels like cheating. You get something rich and satisfying, but the washing-up stays minimal. Everything happens in stages in the same pan, which means flavour builds naturally and nothing gets lost.

It’s also forgiving. You don’t need perfect knife skills or precise timing. As long as you brown things properly and let the gnocchi simmer, the dish does the rest.

This is exactly the kind of meal you want in your back pocket for nights when energy is low but standards are still high.

Equipment you’ll need

You’ll need a large, wide non-stick pan with a lid. That’s essential so the gnocchi has space to cook evenly and the sauce can reduce properly.

A wooden spoon or spatula, a knife, and a chopping board round things out.

That’s it. One pan, no stress.

Ingredients

250 g chicken thigh fillets, cut into bite-sized pieces
200 g bacon lardons
250 g mushrooms, cut into quarters
4 cloves garlic, minced
300 ml chicken stock
200 ml double cream
2 tsp Italian mixed herbs
800 g gnocchi
50 g parmesan, grated
15 g parsley, chopped

Salt and black pepper

Simple ingredients, serious comfort.

How to make it

Place a large non-stick pan over medium-high heat. Add the bacon lardons to the cold pan and let them heat up slowly. This allows the fat to render out properly and the bacon to crisp without burning. Once golden and crisp, scoop the bacon out and set aside, leaving the fat in the pan.

Add the chicken pieces straight into the bacon fat. Season well with salt and black pepper. Cook for about 5 to 6 minutes, turning occasionally, until browned and just cooked through. Remove the chicken and set aside with the bacon.

Add the mushrooms to the same pan. Spread them out and let them sit for a minute before stirring. This is important, it helps them brown rather than steam. Once they’ve taken on some colour, stir and cook for another minute or two.

Add the minced garlic and cook for about a minute until fragrant, stirring so it doesn’t catch.

Pour in the chicken stock and bring it to a simmer, scraping up any sticky bits from the bottom of the pan. These are pure flavour.

Stir in the double cream and Italian mixed herbs. Let the sauce bubble gently for a minute so everything comes together.

Return the bacon and chicken to the pan, then add the gnocchi straight in. Stir well so everything is coated.

Pop a lid on the pan and let it bubble for about 5 to 6 minutes, stirring occasionally, until the gnocchi is soft and the sauce has thickened and turned glossy.

Once everything is creamy and well coated, stir through the grated parmesan and chopped parsley. Taste and adjust seasoning if needed.

Serve straight from the pan with extra parmesan on top. If you want to go even harder, pan-fried wild mushrooms on top are an excellent move.

What good gnocchi should look like

The gnocchi should be soft and pillowy, not mushy.

The sauce should cling to everything, not pool at the bottom.

You should be able to drag a spoon through the pan and see it briefly before the sauce settles back.

If it’s too thick, add a splash of stock. If it’s too loose, let it simmer uncovered for another minute.

Tips for best results

Start the bacon in a cold pan to render fat properly.

Let the mushrooms brown before stirring.

Use chicken thighs, not breast. They stay juicy.

Don’t overcook the gnocchi. Once it’s soft, it’s done.

Season at the end, bacon and parmesan both add salt.

Easy variations

Add spinach or kale at the end for something green.

Swap mushrooms for leeks or courgette if you prefer.

Add a splash of white wine before the stock for extra depth.

Use smoked bacon for a stronger flavour.

Finish with a squeeze of lemon if you want brightness.

What to serve it with

Honestly, nothing. This is a complete meal.

If you insist, a simple green salad with a sharp dressing works well.

Garlic bread is optional but rarely regretted.

Storage and leftovers

This is best eaten fresh, straight from the pan.

Leftovers will keep in the fridge for up to two days.

Reheat gently on the hob or microwave with a splash of stock or cream to loosen the sauce.

Freezing isn’t ideal, the gnocchi texture suffers, but it will survive if needed.

FAQs

Can I use shelf-stable gnocchi?
Yes. That’s exactly what this recipe is designed for.

Can I use chicken breast instead?
You can, but thighs are better and more forgiving.

Is this very rich?
Yes, but in a good way. Balance it with parsley or greens if needed.

Can I make it lighter?
Use single cream instead of double, but the sauce will be thinner.

Can I double the recipe?
Yes, just use a very large pan.

Final word

This one-pot chicken, bacon, and mushroom gnocchi is creamy, comforting, and ridiculously satisfying. Minimal effort, maximum reward, and barely any washing up.

If you want a dinner that feels like a hug and doesn’t ask much of you, this is it.