Creamy Garlic Chicken Gnocchi (Printable version)

Tender chicken and soft gnocchi in a rich garlic-Parmesan cream sauce with spinach, all cooked in one skillet for easy cleanup.

# What you need:

→ Chicken & Seasoning

01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon salt
03 - 0.5 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 - 0.5 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 - 0.75 cup freshly grated Parmesan cheese
14 - 0.25 teaspoon crushed red pepper flakes

→ Garnish

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

# Steps to follow:

01 - Preheat oven to 400°F (200°C).
02 - Pat chicken thighs dry and season both sides 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 to rest.
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. Return chicken thighs and any accumulated juices to the pan, nestling them into the sauce.
08 - Sprinkle with Parmesan cheese and red pepper flakes. Transfer skillet to preheated oven.
09 - Bake uncovered for 15-18 minutes, until chicken reaches an internal temperature of 165°F (74°C) and gnocchi are tender.
10 - Stir in spinach immediately after removing from the oven, allowing residual heat to wilt the leaves. Garnish with fresh parsley and extra Parmesan cheese before serving.

# Expert tips:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying your meal with people you love.
  • The gnocchi soaks up every bit of that garlicky cream sauce, making it impossible to stop eating until your bowl is empty.
  • Chicken thighs stay impossibly tender while the Parmesan crisps just slightly on top in the oven, creating these little pockets of richness.
02 -
  • Don't skip patting the chicken dry; even a little moisture will prevent that golden sear that makes this dish feel special.
  • Freshly grated Parmesan melts into the sauce like silk, while pre-grated cheese gets clumpy and separated because of the anti-caking agents they add.
03 -
  • Use bone-in thighs if you can find them; they give you even more flavor, though boneless work beautifully too for weeknight speed.
  • If your gnocchi are shelf-stable, give them a quick boil in salted water for 2 minutes before adding to the skillet if you want them extra tender, or skip this step if you prefer them firmer.
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