Creamy Garlic Chicken Gnocchi (Print Version)

Juicy chicken thighs and pillowy gnocchi simmered in a garlicky Parmesan cream with fresh spinach.

# 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)

# How-To Steps:

01 - Heat 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 and sear for 4–5 minutes per side until golden. Transfer to a plate.
04 - In the same skillet, add diced onion and sauté for 2–3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in gnocchi and toast for 2 minutes. Pour in chicken broth and heavy cream, then bring to a simmer.
06 - Stir in Parmesan cheese, then fold in baby spinach until just wilted.
07 - Nestle seared chicken thighs into the creamy gnocchi mixture. Spoon some sauce over the chicken.
08 - Transfer skillet to the oven and bake uncovered for 15–18 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 red pepper flakes if desired.

# Expert Advice:

01 -
  • One skillet, real food: Everything cooks in the same pan, which means less stress and actual time to sit down.
  • Chicken thighs don't dry out: They stay tender and flavorful in a way that makes you wonder why you ever bought boneless breasts again.
  • It feels fancy but tastes homey: The kind of dish that makes weeknight dinners feel like something worth celebrating.
02 -
  • Dry the chicken thighs thoroughly before searing: Moisture prevents browning, and that golden crust is what makes this dish taste restaurant-quality instead of steamed.
  • Don't skip the mincing step for garlic: Chunks of garlic can turn bitter in the cream, but minced garlic distributes evenly and melts into the sauce for smooth, subtle flavor.
03 -
  • Use an oven-safe skillet with a metal handle: Silicone or wooden handles can't go in the oven, and transferring everything midway through cooking is just extra work and extra dishes.
  • Let the gnocchi toast for those 2 minutes: This small step keeps them from absorbing too much liquid and turning to mush by the time everything is finished cooking.
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