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My One Pan Creamy Chicken Gnocchi dish is an easy weeknight dinner rotation must-have! Made with juicy chicken thighs and loaded with veggies like baby spinach, mushrooms, and potato gnocchi sopping up all that cream sauce with parmesan cheese? She's a winner, honey!
Whew, y'all feel that chill starting to come through in the evenings? Our patio dinners now require me to bring a little shawl when it runs later into the evenings.
But that could just be the anemia. No one else seems to feel it.
Anyway, when the evenings are like this, I know it's time to start making that oh, so comforting food that I am so well known for. And this creamy chicken gnocchi recipe? Pure comforting delicious goodness.
You will, in fact, scrape the plate clean and grab seconds. It's that good.
This dish is all done in one skillet. The chicken is seared to golden brown perfection, then we have sautéed onions and garlic, some mushrooms because they're just so tasty, spices and herbs cooking in a little butter, a little flour, heavy cream, and then throw in a little spinach in there for some pizzazz. Make it healthy.
And then cover your gnocchi and chicken with plenty of parmesan. Boom, dinner is done in less than 30 minutes and you have very little clean up. AKA a mom's best friend!
Jump to:
What is Gnocchi?
Gnocchi are small lumps of dough, made with potato, sometimes flour and cheese, egg, and salt. In Italy, it's boiled and served with sauces as an appetizer. But in this recipe, it's cooked in the rich and creamy parmesan sauce.
It's really easy to make gnocchi at home, but it's also widely available in grocery stores.
Ingredients
Gnocchi. There's potato gnocchi, ricotta gnocchi, pumpkin gnocchi, even cauliflower gnocchi!
Cremini Mushrooms. I love these little mushrooms, you can also sub in button mushrooms.
Boneless, Skinless Chicken Thighs. You can use chicken breasts if that is how you roll.
Yellow Onion.
Garlic cloves.
Fresh thyme
Butter.
All purpose Flour.
Dry White Wine. If you don't use alcohol, just forget the wine in this recipe.
Chicken Broth.
Heavy Cream.
Parmesan Cheese.
Baby Spinach.
Instructions
Preheat your oven, then warm up some oil in a large braiser or sauté pan. Sear the chicken thighs until they are nice and golden brown, both sides.
Add the mushrooms, let them cook down a bit, then add the diced onions. Mushrooms take a bit longer to cook than onions, so add the onions halfway.
Once the mushrooms and onions are beautifully golden brown, we add the garlic and thyme. These babies burn easily, so they get a short stint with another splash of white wine before we turn this into a roux with some flour.
The roux will thicken up our sauce, so make sure you have a good amount of fat in your pan before adding the flour. Cook it out for 2 minutes, then add chicken broth, wine, and cream to make the sauce.
Add the chicken back to the pan, add the gnocchi, and throw it in the oven for 15 minutes.
At the end, mix in the parmesan cheese and spinach, let it wilt down for a couple of minutes. Serve nice and hot.
Storage and Reheat Instructions
This keeps in an airtight container in the fridge for 3 days. Reheat in the microwave in a heat-safe bowl until warmed through, super simple.
Pro Tips for the Best Chicken and Gnocchi
Do not freeze this dish. It doesn't thaw well, leaving the dairy to separate.
Use a meat thermometer to check the chicken if you aren't sure it's ready. Chicken thighs are safe to eat around 165 degrees F.
Other amazing Weeknight Comfort Foods
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One Pan Creamy Chicken and Gnocchi
Ingredients
- 4-6 boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 tablespoons butter
- 8 ounces cremini mushrooms, quartered
- 1 medium yellow onion, small diced
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 3 tablespoons all purpose flour
- 1 ¼ cup chicken broth
- ¼ cup dry white wine, optional
- ½ cup heavy cream
- 16 ounces potato gnocchi
- 2 cups fresh baby spinach, washed
- ½ cup freshly grated Parmesan
Instructions
- Preheat your oven to 400 degrees F.
- Pat the chicken thighs dry with a paper towel, then season on both sides with salt and pepper.
- Melt butter in large braiser or sauté pan over medium high heat. Sear the chicken thighs until they are nice and golden brown, 3-4 minutes each side.
- Remove the chicken thighs from the pan and add the mushrooms. Add more fat if needed, and cook them until they're turning brown and losing moisture.
- Add the diced onions and sauté until the onions gain a golden brown color, then stir in the garlic, red pepper flakes, and thyme for a minute.
- Whisk in flour and cook for 2 minutes, then whisk in the chicken broth, white wine, and cream.
- Add the chicken back to the pan, add the gnocchi, and put it in the oven for 15-20 minutes.
- Once the chicken is fully cooked, bring the pan out of the oven, mix in the parmesan cheese and spinach, let it wilt down for a couple of minutes.
- Serve nice and hot.
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