Description
This creamy chicken and gnocchi recipe offers a comforting, hearty meal perfect for weeknight dinners. Tender chicken thighs are browned to perfection, then combined with soft potato gnocchi, fresh spinach, and a luscious Parmesan cream sauce, all cooked together in one skillet for easy preparation and cleanup.
Ingredients
Chicken and Seasonings
- 1.25 lbs chicken thighs (4 to 5 thighs), diced into 2-inch pieces
- 1 Tbsp Italian Seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 cups fresh spinach
Dairy and Broth
- 2 Tbsp salted butter, divided
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Other
- 1 Tbsp cooking oil
- 1 lb dry potato gnocchi
Instructions
- Prepare the chicken: Dice the chicken thighs into 2-inch pieces. In a bowl, combine the chicken with Italian seasoning, smoked paprika, salt, and pepper, mixing well to coat evenly.
- Brown the chicken: Heat a large, deep skillet over medium heat and add the cooking oil. When shimmering, place the chicken pieces in the skillet and cook undisturbed for about 3 minutes until well browned. Stir and brown the other side for an additional 3 minutes. Remove the chicken once cooked through and set aside, leaving the rendered fat in the skillet.
- Sauté aromatics: Add diced onion and minced garlic to the skillet. Sauté until the onions are soft and garlic is fragrant, roughly 2 minutes.
- Cook the gnocchi: Add dry gnocchi and 1 tablespoon of salted butter to the skillet. Cook, stirring occasionally, until the gnocchi browns slightly, about 2 minutes.
- Wilt spinach and hydrate gnocchi: Add the fresh spinach and vegetable broth to the skillet. Cover the pan and cook for 1 to 2 minutes until the spinach has wilted and the gnocchi are hydrated and tender.
- Create the creamy sauce: Stir in the heavy cream and remaining tablespoon of salted butter. Heat gently, stirring until the butter has melted and the cream is steaming hot but not boiling.
- Add Parmesan: Remove the skillet from heat and stir in the grated Parmesan cheese until it melts smoothly into the sauce, creating a velvety texture.
- Combine chicken and sauce: Return the cooked diced chicken to the skillet. Gently stir to combine the chicken with the gnocchi and cream sauce. Optionally, garnish with fresh parsley before serving.
Notes
- Use chicken thighs for a juicier, more flavorful dish; chicken breasts can be substituted but may be less tender.
- For a richer sauce, heavy cream is recommended; half-and-half can be used as a lighter alternative but may result in a thinner sauce.
- Dry gnocchi hydrates and cooks quickly in the skillet; avoid pre-boiling to maintain texture.
- Fresh spinach wilts rapidly – watch carefully to prevent overcooking.
- Garnish with parsley or extra Parmesan for added flavor and presentation.
