Description
This garlic chicken gnocchi skillet is a quick and easy one-pan dinner perfect for weeknights. Featuring juicy chicken thighs, tender gnocchi, and a creamy sauce loaded with mushrooms, onions, and spinach, this meal is comforting, flavorful, and family-friendly. Ready in just 40 minutes, it’s also adaptable for gluten-free diets and makes excellent meal prep for busy days.
Ingredients
Scale
Chicken and Seasoning
- 1.5 pounds boneless, skinless chicken thighs (4–6 thighs), seasoned with salt and pepper to taste
- 1.5 teaspoon paprika
- Salt and pepper to taste
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1 cup white mushrooms, diced
- 2 tablespoons minced garlic
- 3 cups spinach
Dairy and Liquids
- 5 tablespoons butter or ghee
- 1 cup chicken broth
- 1/2 cup half and half (or heavy whipping cream)
- 1/2 cup shredded mozzarella cheese
Other Ingredients
- 1 pound potato gnocchi, cooked according to the package and drained
- 1 teaspoon Italian seasoning
- Red pepper chili flakes, shredded parmesan, and parsley for serving
Instructions
- Season Chicken: Season the chicken thighs evenly with salt, pepper, and paprika to infuse flavor into the meat before cooking.
- Cook Chicken: Heat 2 tablespoons of butter or ghee in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook them for 5–10 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Vegetables: In the same skillet, melt the remaining 3 tablespoons of butter. Add minced garlic and Italian seasoning, stirring briefly to release their aromas. Then add diced onions and mushrooms and sauté until the onions become translucent and mushrooms are tender, about 3–4 minutes.
- Create Cream Sauce: Pour in the chicken broth and whisk for about one minute until heated through. Gradually whisk in the half and half or cream, continuously stirring to blend smoothly. Stir in the shredded mozzarella cheese and continue whisking for 2–3 minutes until the sauce thickens.
- Add Gnocchi and Spinach: Stir in the cooked potato gnocchi and spinach into the sauce. Adjust seasoning by adding additional salt and pepper if needed to balance the flavors.
- Simmer Chicken: Return the cooked chicken thighs to the skillet, nestling them into the sauce. Let everything simmer together for about 2 minutes to ensure the chicken is warmed through and flavors meld.
- Garnish and Serve: Finish the dish by garnishing with freshly chopped parsley, shredded parmesan cheese, and red pepper chili flakes as desired for an extra kick and fresh taste. Serve hot directly from the skillet.
Notes
- For a gluten-free version, ensure the potato gnocchi you purchase is labeled gluten-free.
- Chicken thighs are preferred for juiciness, but chicken breasts can be used if desired; adjust cooking times accordingly.
- Heavy cream can be substituted with half and half for a lighter sauce, but cream will yield a richer texture.
- Red pepper chili flakes are optional but add a nice subtle heat to the dish.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
