One-Pan Creamy Garlic Chicken Gnocchi (Print Version)

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

# Components:

→ Meats

01 - 4 bone-in, skinless chicken thighs, approximately 1.5 pounds

→ Vegetables

02 - 3 cups fresh baby spinach
03 - 1 medium yellow onion, diced
04 - 4 garlic cloves, minced

→ Gnocchi & Dairy

05 - 1 pound shelf-stable potato gnocchi
06 - 1 cup heavy cream
07 - 0.5 cup grated Parmesan cheese, plus extra for serving

→ Pantry & Seasoning

08 - 2 tablespoons olive oil
09 - 0.5 cup low-sodium chicken broth
10 - 1 teaspoon dried Italian herbs
11 - 0.5 teaspoon kosher salt, plus more to taste
12 - 0.25 teaspoon freshly ground black pepper
13 - Pinch of red pepper flakes, optional

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit
02 - Pat chicken thighs dry and season both sides with salt, pepper, and dried Italian herbs
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear for 4 to 5 minutes per side until golden brown. Transfer chicken to a plate
04 - In the same skillet, add diced onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant
05 - Stir in gnocchi and toast for 2 minutes, then pour in chicken broth and heavy cream. Bring to a simmer
06 - Stir in Parmesan cheese, then fold in baby spinach until just wilted
07 - Nestle chicken thighs into the creamy gnocchi mixture and spoon some sauce over the chicken
08 - Transfer skillet to preheated oven and bake uncovered for 15 to 18 minutes, or until chicken reaches internal temperature of 165 degrees Fahrenheit and gnocchi is tender
09 - Remove from oven, let rest for 5 minutes, then serve hot garnished with extra Parmesan and red pepper flakes if desired

# Expert Advice:

01 -
  • Everything happens in one skillet, which means less cleanup and more time enjoying your dinner instead of scrubbing dishes.
  • The gnocchi absorbs the cream sauce like little pillows, creating pockets of pure comfort in every bite.
  • Bone-in thighs stay juicy and forgiving, so even if you're not a precise cook, you'll get beautiful results.
02 -
  • Don't skip drying the chicken before searing—moisture is the enemy of that beautiful golden crust, and the crust is where half the flavor comes from.
  • Taste the sauce before adding the spinach and adjust the salt then, because the Parmesan and broth contribute saltiness that builds as things cook down.
  • If your gnocchi starts to break apart when stirring, you've either used the wrong kind or the sauce is too hot; lower the heat and stir more gently from that point on.
03 -
  • Use an oven-safe skillet with a metal handle to avoid any plastic melting surprises, and make sure it's large enough that everything fits comfortably without crowding the pan.
  • Keep the oven temperature at exactly 400°F—higher and the sauce bubbles too aggressively, lower and the gnocchi stays gummy instead of becoming tender.
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