Description

This Garlic Chicken Gnocchi Skillet is a quick and easy weeknight dinner featuring juicy chicken thighs and tender potato gnocchi cooked together in a creamy garlic sauce. Packed with mushrooms, spinach, and savory seasonings, this one-pan meal delivers comfort and flavor with minimal cleanup. Perfect for a family dinner or meal prep, it can also be made gluten-free by choosing the appropriate gnocchi.

Ingredients

Chicken and Seasonings

1.5 pounds boneless, skinless chicken thighs (4-6 thighs), seasoned with salt and pepper to taste
1.5 teaspoon paprika

Vegetables and Aromatics

1 medium yellow onion, diced
1 cup white mushrooms, diced
2 tablespoons minced garlic
3 cups spinach

Dairy and Broth

5 tablespoons butter or ghee
1 cup chicken broth
1/2 cup half and half (or heavy whipping cream)
1/2 cup shredded mozzarella

Additional Toppings and Seasonings

Red pepper chili flakes, shredded parmesan, and parsley, for serving

Pasta

1 pound potato gnocchi, cooked according to package instructions and drained

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Instructions

Season the Chicken: Season the boneless skinless chicken thighs evenly with salt, pepper, and paprika. This will give the chicken a flavorful and slightly smoky base.
Cook the Chicken: Heat 2 tablespoons of butter or ghee in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 5-10 minutes on each side, until they develop a golden-brown crust and are cooked through. Remove the chicken from the skillet and set aside on a plate.
Sauté Vegetables and Aromatics: Melt the remaining 3 tablespoons of butter in the same skillet. Add the minced garlic and Italian seasoning, sautéing briefly to release their aromas. Then add the diced onion and mushrooms. Cook for 3-4 minutes, stirring occasionally, until the onion turns translucent and mushrooms soften.
Make the Cream Sauce: Pour in the chicken broth and whisk for about 1 minute until the mixture is hot. Gradually whisk in the half and half (or heavy cream), continuing to stir as the sauce begins to thicken slightly. Add the shredded mozzarella and keep whisking for 2-3 more minutes until fully melted and combined into a creamy sauce.
Add Gnocchi and Spinach: Stir the cooked and drained potato gnocchi into the skillet along with the fresh spinach. Mix well to coat everything evenly in the creamy sauce. Season with additional salt and pepper to taste.
Combine Chicken and Simmer: Nestle the cooked chicken thighs back into the skillet. Allow everything to simmer together for about 2 minutes to warm the chicken through and let flavors meld.
Garnish and Serve: Remove from heat and garnish with freshly chopped parsley, shredded parmesan cheese, and a sprinkle of red pepper chili flakes if desired. Serve immediately for a comforting and delicious meal.

Notes

To keep the meal gluten-free, use gluten-free potato gnocchi.
You can substitute chicken thighs with chicken breasts, but thighs provide more flavorful, juicy results.
If you prefer a richer sauce, use heavy whipping cream instead of half and half.
For a lighter version, reduce the butter to 3 tablespoons and use half and half instead of heavy cream.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.