One-Pan Creamy Garlic Chicken Gnocchi (Printable Version)

Tender chicken and gnocchi simmer in a rich, garlicky Parmesan cream sauce with fresh spinach—all in one pan for easy cleanup.

# What You'll Need:

→ Meats

01 - 4 bone-in, skinless chicken thighs (about 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

# Cooking Steps:

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, skin-side down, 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 minced 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 reaches an internal temperature of 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 Advice:

01 -
  • Everything happens in a single skillet, which means minimal cleanup and maximum flavor concentration from the chicken's browning.
  • The gnocchi absorbs the garlicky cream sauce like little flavor sponges, making every bite deeply satisfying without heaviness.
  • Bone-in chicken thighs stay juicy and forgiving, even if your timing isn't perfect, unlike leaner cuts that dry out in minutes.
02 -
  • Don't skip patting the chicken dry—moisture is the enemy of a golden crust, and a crust is where all the flavor lives.
  • Once you add the cream, resist the urge to boil aggressively; a gentle simmer keeps it smooth and prevents the fat and milk solids from separating into a broken, grainy mess.
03 -
  • Measure your gnocchi before cooking; it swells slightly in water, so exact amounts prevent a too-dense or too-loose final dish.
  • Keep extra Parmesan at the table so guests can add more to their own taste—it's the easiest way to customize without seeming fussy.
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