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Garlic Chicken Gnocchi Skillet Recipe

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4 from 3 reviews

This Garlic Chicken Gnocchi Skillet is a creamy, comforting one-pan meal that features tender pan-seared chicken thighs, sautéed garlic and mushrooms, and pillowy potato gnocchi all tossed in a luscious garlic cream sauce with spinach. Ready in just 40 minutes, it’s perfect for a cozy weeknight dinner and garnished with parmesan, parsley, and a hint of red pepper flakes for a flavorful bite.

Ingredients

Chicken and Seasoning

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

Main Ingredients

  • 1 pound potato gnocchi, cooked according to package instructions and drained
  • 5 tablespoons butter or ghee, divided
  • 1 medium yellow onion, diced
  • 1 cup white mushrooms, diced
  • 2 tablespoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1 cup chicken broth
  • ½ cup half and half (or heavy whipping cream)
  • ½ cup shredded mozzarella cheese
  • 3 cups spinach

Garnishes

  • Red pepper chili flakes, for serving
  • Shredded parmesan cheese, for serving
  • Fresh parsley, chopped, for serving

Instructions

  1. Season the chicken: Pat the chicken thighs dry and season both sides generously with salt, pepper, and paprika to infuse flavor before cooking.
  2. Sear 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 to 10 minutes per side until they develop a golden brown crust and are fully cooked through. Once done, transfer the chicken to a plate and set aside.
  3. Sauté the aromatics: In the same skillet, melt the remaining 3 tablespoons of butter. Add the minced garlic and Italian seasoning, stirring briefly to release their aroma. Then add the diced onion and mushrooms, cooking for about 3 to 4 minutes until the onion becomes translucent and the mushrooms soften.
  4. Create the cream sauce: Pour in the chicken broth and whisk continuously for about 1 minute until hot. Gradually add the half and half or heavy cream, whisking constantly as you pour. Stir in the shredded mozzarella cheese and keep whisking for 2 to 3 minutes until the sauce is combined and begins to thicken.
  5. Add gnocchi and spinach: Fold in the cooked potato gnocchi and fresh spinach. Stir gently to combine everything evenly and allow the spinach to wilt slightly. Taste and add additional salt and pepper if needed.
  6. Simmer with chicken: Return the cooked chicken thighs to the skillet, nestling them into the sauce. Let everything simmer together for about 2 minutes to warm the chicken through and meld the flavors.
  7. Garnish and serve: Remove from heat and sprinkle with fresh parsley, shredded parmesan cheese, and red pepper chili flakes if desired for a bit of heat and color. Serve hot straight from the skillet.

Notes

  • Use fresh or frozen gnocchi but be sure to cook and drain frozen gnocchi before adding to the skillet.
  • Heavy cream can be substituted for half and half for a richer sauce.
  • Chicken thighs remain juicy and flavorful, but boneless, skinless chicken breasts can be used if preferred—adjust cooking time accordingly.
  • For added vegetables, consider tossing in bell peppers or zucchini along with the mushrooms.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.

Find it online: https://yumntasty.com/garlic-chicken-gnocchi-skillet-recipe/