Creamy Garlic Chicken Gnocchi (Print Version)

Juicy chicken thighs with gnocchi, spinach, and a smooth Parmesan garlic sauce in a simple skillet dish.

# 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 Make It:

01 - Preheat oven to 400°F. Pat chicken thighs dry and season both sides with salt, pepper, and Italian herbs.
02 - Heat olive oil in a large, oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and sear for 4-5 minutes per side until golden. Transfer chicken to a plate.
03 - In the same skillet, add onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in gnocchi and toast for 2 minutes, then pour in chicken broth and heavy cream. Bring to a simmer.
05 - Stir in Parmesan cheese, then fold in baby spinach until just wilted.
06 - Nestle chicken thighs into the creamy gnocchi mixture. Spoon some sauce over the chicken.
07 - 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.
08 - Remove from oven, let rest 5 minutes, then serve hot, garnished with extra Parmesan and a sprinkle of red pepper flakes if desired.

# Expert Tips:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor as the chicken, gnocchi, and cream sauce all mingle together.
  • Chicken thighs stay juicy and forgiving, unlike breasts, so you don't have to hover anxiously over the oven.
  • The gnocchi absorbs all that garlicky, creamy goodness, making each bite feel luxurious without any pretension.
02 -
  • Don't skip drying the chicken thighs before seasoning; any moisture on the surface will steam off instead of creating that beautiful golden crust.
  • Shelf-stable gnocchi are a different beast than fresh gnocchi—they won't fall apart in the cream sauce and don't need pre-boiling, so trust the process.
03 -
  • Use an oven-safe skillet with a metal or oven-proof handle; glass handles can crack at 400°F, which I learned by nearly setting my kitchen back three years.
  • Taste the sauce before it goes in the oven and adjust salt and pepper then, because you can't easily do it after everything bakes.
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