One-Pan Creamy Garlic Chicken Gnocchi (Print Version)

Tender chicken and fluffy gnocchi in a rich garlic Parmesan cream sauce with spinach, all cooked in one skillet.

# What You'll Need:

→ Chicken & Seasoning

01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon salt
03 - 1/2 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 - 1/2 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 - 3/4 cup freshly grated Parmesan cheese
14 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

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

# How-To Steps:

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 to 3 minutes per side until golden brown. Transfer to a plate for later use.
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 from the bottom. 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 with 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 to 18 minutes, until chicken reaches internal temperature of 165°F (74°C) and gnocchi are tender.
10 - Stir in spinach immediately after removing from oven, allowing the heat to wilt the leaves. Garnish with fresh parsley and extra Parmesan before serving.

# Expert Advice:

01 -
  • The gnocchi absorbs all that garlicky cream while the chicken stays tender, so every bite tastes intentional even though you barely fussed.
  • Dinner is on the table in under 45 minutes, which means you can actually relax instead of standing at the stove watching six different pans.
  • It feels like restaurant food but tastes like home, and people always seem surprised when you tell them it's just one skillet doing all the work.
02 -
  • Don't skip patting the chicken dry or you'll end up steaming it instead of searing it, and that golden crust is what makes everything taste intentional.
  • Fresh gnocchi cooks faster than shelf-stable, so if you go the fresh route, watch it carefully because it'll be done in the oven time or possibly earlier.
03 -
  • Buy good Parmesan and grate it yourself because the difference in how it melts into the cream sauce is genuinely noticeable and worth the five extra minutes.
  • If your skillet isn't oven-safe, you can finish this on the stovetop instead, just cover it with a lid and simmer over low heat for the last 15 minutes while stirring occasionally.
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