Description
This Garlic Chicken Gnocchi Skillet is a creamy, one-pan dish packed with tender chicken, pillowy gnocchi, and a rich garlic-Parmesan sauce. Sautéed mushrooms and spinach add depth, while Italian seasoning and a touch of red pepper flakes bring warmth and balance. A perfect weeknight comfort meal that comes together in just 40 minutes!
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken thighs (4-6 thighs)
- Salt and pepper, to taste
- 1.5 teaspoons paprika
- 2 tablespoons butter or ghee
For the Skillet
- 3 tablespoons butter or ghee
- 1 medium yellow onion, diced
- 1 cup white mushrooms, diced
- 2 tablespoons minced garlic
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1/2 cup half and half (or heavy whipping cream)
- 1/2 cup shredded mozzarella
- 1 pound potato gnocchi, cooked according to package and drained
- 3 cups fresh spinach
For Garnish
- Red pepper chili flakes
- Shredded Parmesan cheese
- Fresh parsley, chopped
Instructions
-
Prepare the Chicken
Season the chicken thighs with salt, pepper, and paprika. Heat 2 tablespoons of butter or ghee in a large skillet over medium-high heat. -
Sear the Chicken
Add the chicken thighs to the skillet and cook for 5-10 minutes per side, until golden brown and cooked through. Transfer to a plate and set aside. -
Sauté the Vegetables
Melt the remaining 3 tablespoons of butter in the skillet. Add the garlic, Italian seasoning, onion, and mushrooms. Sauté for 3-4 minutes, until the onion is translucent and the mushrooms are tender. -
Make the Sauce
Whisk in the chicken broth, stirring for 1 minute until heated. Gradually pour in the half and half while continuously whisking. Stir in the shredded mozzarella and whisk for 2-3 minutes, until combined and slightly thickened. -
Combine Everything
Stir in the cooked gnocchi and fresh spinach. Season with additional salt and pepper to taste. -
Finish the Dish
Return the chicken thighs to the skillet, letting them simmer for 2 minutes to warm through. -
Garnish and Serve
Top with Parmesan cheese, parsley, and red pepper flakes as desired. Serve immediately.
Notes
- Substitutions: You can swap chicken thighs for boneless, skinless chicken breasts if preferred.
- Make it Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. Add extra mushrooms or white beans for protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to maintain the sauce’s consistency.
Nutrition
- Serving Size: 1 plate
- Calories: 650kcal
- Sugar: g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 130mg