One-Pan Creamy Garlic Chicken Gnocchi (Print View)

Tender chicken and soft gnocchi in a rich, cheesy garlic cream sauce with fresh spinach—all cooked in one skillet.

# Components:

→ Meats

01 - 4 bone-in, skinless chicken thighs (about 1.5 lbs)

→ Vegetables

02 - 3 cups fresh baby spinach
03 - 1 medium yellow onion, diced
04 - 4 garlic cloves, minced

→ Gnocchi & Dairy

05 - 1 lb shelf-stable potato gnocchi
06 - 1 cup heavy cream
07 - 0.5 cup grated Parmesan cheese, plus extra for serving

→ Pantry & Seasoning

08 - 2 tablespoons olive oil
09 - 0.5 cup low-sodium chicken broth
10 - 1 teaspoon dried Italian herbs
11 - 0.5 teaspoon kosher salt, plus more to taste
12 - 0.25 teaspoon freshly ground black pepper
13 - Pinch of red pepper flakes (optional)

# Directions:

01 - Set oven to 400°F and allow to fully preheat.
02 - Pat chicken thighs dry with paper towels and season both sides generously with salt, pepper, and Italian herbs.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs and sear for 4 to 5 minutes per side until golden brown. Transfer to a plate and set aside.
04 - In the same skillet, add diced onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in gnocchi and toast for 2 minutes. Pour in chicken broth and heavy cream, stirring to combine. Bring mixture to a gentle simmer.
06 - Stir in Parmesan cheese until melted and incorporated. Fold in baby spinach until just wilted.
07 - Return seared chicken thighs to the skillet, nestling them into the creamy gnocchi mixture. Spoon sauce over the chicken to coat.
08 - Transfer skillet to preheated oven and bake uncovered for 15 to 18 minutes, until chicken reaches an internal temperature of 165°F and gnocchi is tender.
09 - Remove from oven and let rest for 5 minutes. Serve hot, garnished with additional Parmesan cheese and red pepper flakes if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor—the chicken seasons the cream sauce as it roasts.
  • Chicken thighs stay impossibly juicy while the gnocchi absorbs all that garlicky, Parmesan-rich sauce like little flavor sponges.
  • Honestly, it feels fancy enough for guests but casual enough to throw together on a Tuesday with whatever's in your fridge.
02 -
  • Don't skip the searing step even though you're finishing in the oven; that caramelization on the chicken is what gives the whole dish depth and the sauce something to build on.
  • If your gnocchi starts breaking apart, your cream is boiling too vigorously—lower the heat once everything is combined and let it simmer gently, almost like you're coaxing it rather than forcing it.
03 -
  • If your cream sauce breaks or separates, turn off the heat immediately and stir in a splash of cold broth or even milk—that shock of cold usually brings it back together.
  • Buy pre-minced garlic in a jar if you're short on time, but do yourself a favor and add it early so it loses any sharp edges and melds into the sauce naturally.
Return