Creamy Garlic Chicken Gnocchi (Printable Version)

Tender chicken and gnocchi in a rich garlic Parmesan cream sauce with spinach—all in one pan for effortless cleanup.

# What You'll Need:

→ Chicken & Seasoning

01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 1 tablespoon olive oil

→ Sauce & Gnocchi

06 - 4 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - ½ cup dry white wine
09 - 1 cup chicken broth
10 - 1 cup heavy cream
11 - 18 ounces potato gnocchi, fresh or shelf-stable
12 - 3 cups baby spinach, roughly chopped
13 - ¾ cup freshly grated Parmesan cheese
14 - ¼ teaspoon crushed red pepper flakes

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese for serving

# Cooking Steps:

01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry and season both sides generously with salt, pepper, and Italian seasoning.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until golden brown. Transfer to a plate.
04 - Reduce heat to medium. Add butter and garlic to the same skillet, sauté for 1 minute until fragrant.
05 - Deglaze pan with white wine, scraping up any browned bits. Simmer for 2 minutes.
06 - Stir in chicken broth and heavy cream. Bring to a gentle simmer.
07 - Add gnocchi to the skillet and stir to coat in sauce. Return chicken thighs with any accumulated juices, nestling them into the sauce.
08 - Sprinkle Parmesan cheese and red pepper flakes over the skillet. Transfer to preheated oven.
09 - Bake uncovered for 15-18 minutes until chicken reaches an internal temperature of 165°F and gnocchi are tender.
10 - Remove skillet from oven and stir in spinach, allowing residual heat to wilt the leaves. Garnish with fresh parsley and additional Parmesan before serving.

# Expert Advice:

01 -
  • One skillet means one cleanup, which honestly might be the best part of dinner on a busy night.
  • The chicken stays tender while the gnocchi absorbs all that garlicky cream, creating pockets of flavor in every bite.
  • It tastes like you spent hours cooking, but you'll have it on the table in under 45 minutes.
02 -
  • Don't skip drying the chicken, and don't crowd the skillet when searing or you'll steam instead of sear and miss that golden crust entirely.
  • The oven finish is non-negotiable because it cooks the chicken gently while the gnocchi stay pillowy instead of breaking down from prolonged heat.
03 -
  • Grate your Parmesan fresh rather than using pre-grated, because those anti-caking agents will make your sauce feel grainy instead of silky smooth.
  • Don't be afraid of the oven finish, it's the secret to keeping gnocchi tender and chicken moist at the same time.
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