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Garlic Chicken Gnocchi Skillet is a delightful one-pan meal that combines juicy chicken thighs, tender gnocchi, and fresh vegetables in a creamy, flavorful sauce. Perfect for busy weeknights, this dish is simple, quick, and loaded with comforting flavors that everyone will love.
True Comfort Food
I discovered this recipe during a particularly busy season and it's become one of our favorite weeknight meals. There's something magical about the way the pillowy gnocchi soaks up that garlic cream sauce while the chicken stays perfectly juicy. Plus using just one pan means less cleanup which is always a win in my book.
What You'll Need
- Boneless Chicken Thighs: 1.5 pounds, seasoned with paprika, salt, and pepper. Bone-in thighs can be used for extra flavor but require longer cooking.
- Gnocchi: 1.5 pounds, boiled according to package instructions. Opt for gluten-free gnocchi if needed.
- Butter: 4 tablespoons, divided for sautéing and sauce preparation.
- Chicken Broth: 1 cup, for the base of the creamy sauce.
- Half and Half: 1 cup, whisked into the sauce for a smooth, creamy texture.
- Shredded Mozzarella: 1 cup, melted into the sauce for added richness.
- Vegetables: 1 yellow onion (diced), 1 cup white mushrooms (diced), and 2 cups fresh spinach for added nutrients and flavor.
- Seasonings: Paprika, garlic, Italian seasoning, salt, and pepper for well-rounded flavor.
Let's Make It Together
- Cook the Gnocchi
- Boil gnocchi in salted water according to package instructions. Drain and set aside while preparing the rest of the dish.
- Sear the Chicken
- Season chicken thighs with paprika, salt, and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Cook chicken for 5-10 minutes per side until golden brown, then transfer to a plate.
- Sauté the Vegetables
- Melt remaining butter in the skillet, scraping up brown bits. Add garlic, onions, mushrooms, and Italian seasoning. Cook for 3-4 minutes until the onions are translucent and mushrooms are tender.
- Make the Cream Sauce
- Whisk in chicken broth and let it heat for 1 minute. Gradually add half and half, whisking continuously. Stir in shredded mozzarella until melted and the sauce thickens.
- Combine and Simmer
- Add cooked gnocchi and spinach to the sauce. Taste and adjust salt and pepper as needed. Nestle the chicken thighs back into the skillet, ensuring they're surrounded by the sauce. Simmer for a few minutes until the chicken is heated through.
Making It Perfect
After making this dish countless times I've learned some helpful tricks. Don't skip searing the chicken it creates amazing flavor that infuses the whole dish. Those brown bits at the bottom of the pan after cooking the chicken are pure gold they add so much depth to the sauce. And always taste and adjust your seasonings at the end sometimes a little extra salt or pepper makes all the difference.
Keeping It Fresh
This dish reheats beautifully if you have any leftovers. I store it in an airtight container in the fridge and when reheating I add a splash of water or broth to bring back that creamy sauce consistency. It's just as delicious the next day perfect for lunch or another cozy dinner.
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Frequently Asked Questions
- → Can this be made gluten-free?
- Yes, simply use gluten-free gnocchi and ensure your other ingredients are certified gluten-free. The rest of the recipe remains the same.
- → Why use chicken thighs?
- Chicken thighs stay juicier and more flavorful than breasts, making them perfect for this dish. They're also more forgiving if slightly overcooked.
- → Can I substitute the cream?
- The recipe calls for half and half or heavy cream. Heavy cream will make a richer sauce, while half and half keeps it lighter.
- → Is this good for meal prep?
- Yes, this dish works well for meal prep as it reheats nicely and includes protein, vegetables, and carbs in one dish.
- → Can I add different vegetables?
- This recipe is versatile; you can adjust the vegetables based on what you have. The mushrooms, spinach, and onions can be substituted with similar alternatives.