Creamy Garlic Chicken Gnocchi (Printable)

Juicy chicken thighs cooked with gnocchi, baby spinach, and a savory garlic Parmesan cream sauce.

# What You'll Need:

→ Meats

01 - 4 bone-in, skinless chicken thighs (approximately 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 - 1/2 cup grated Parmesan cheese, plus extra for serving

→ Pantry & Seasoning

08 - 2 tablespoons olive oil
09 - 1/2 cup low-sodium chicken broth
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon kosher salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of red pepper flakes (optional)

# Method:

01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry and season both sides 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. Transfer chicken to a plate.
04 - In the same skillet, add onion and sauté for 2 to 3 minutes until softened. Add garlic and cook for 1 minute until fragrant.
05 - Stir in gnocchi and toast for 2 minutes, then pour in chicken broth and heavy cream. Bring to a simmer.
06 - Stir in Parmesan cheese, then fold in baby spinach until just wilted.
07 - Nestle chicken thighs into the creamy gnocchi mixture. Spoon some sauce over the chicken.
08 - Transfer skillet to the oven and bake uncovered for 15 to 18 minutes, or until chicken is cooked through (internal temperature 165°F) and gnocchi is tender.
09 - Remove from oven, let rest 5 minutes, then serve hot, garnished with extra Parmesan and a sprinkle of red pepper flakes if desired.

# Expert Pointers:

01 -
  • Everything happens in one skillet, which means your dishwasher gets a break and your dinner is ready faster than you'd think.
  • Chicken thighs stay juicy and forgiving while the gnocchi soaks up this incredible garlic-Parmesan cream that tastes way fancier than the effort required.
  • It's the kind of meal that feels like comfort but looks like you actually know what you're doing in the kitchen.
02 -
  • Patting the chicken completely dry is non-negotiable if you want that beautiful golden sear; any moisture steams instead of browns.
  • Don't skip the five-minute rest at the end—it lets the gnocchi finish absorbing the sauce and the chicken relaxes into tenderness.
03 -
  • If your sauce seems too thick when you add the gnocchi, thin it with a splash of broth; too thin, and let it simmer for an extra minute before adding the cream.
  • Grate your own Parmesan from a block rather than buying pre-shredded—it melts smoother and tastes noticeably better, and it's not more work.
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