Creamy Garlic Chicken Gnocchi (Printable Version)

Tender chicken and fluffy gnocchi simmered in a garlic Parmesan cream sauce with fresh spinach—all in one skillet for easy cleanup.

# What You'll Need:

→ Meats

01 - 4 bone-in, skinless chicken thighs (about 1.5 lbs)

→ Vegetables

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

→ Gnocchi & Dairy

05 - 1 lb shelf-stable potato gnocchi
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese, plus extra for serving

→ Pantry & Seasoning

08 - 2 tablespoons olive oil
09 - 1/2 cup low-sodium chicken broth
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon kosher salt, plus more to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - Pinch of red pepper flakes (optional)

# Directions:

01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry and season both sides with salt, pepper, and 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 4–5 minutes per side until golden. Transfer chicken to a plate.
04 - In the same skillet, add onion and sauté for 2–3 minutes until softened. Add 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. Spoon some sauce over the chicken.
08 - Transfer skillet to the oven and bake uncovered for 15–18 minutes, or until chicken is cooked through (internal temperature 165°F) and gnocchi is tender.
09 - Remove from oven, let rest 5 minutes, then serve hot, garnished with extra Parmesan and a sprinkle of red pepper flakes if desired.

# Expert Advice:

01 -
  • It's genuinely one-pan, meaning your sink stays cleaner and your evening stays simpler.
  • The gnocchi absorbs all that creamy, garlicky goodness without turning mushy, somehow.
  • Chicken thighs stay juicy and forgiving, even if your oven temperature is a few degrees off.
  • It feels restaurant-worthy but tastes homemade in the best way.
02 -
  • Pat the chicken completely dry before searing, or it will steam instead of sear and you'll lose that golden crust that makes the first bite so satisfying.
  • Don't walk away during the garlic minute—it's the difference between fragrant and burnt, and burnt garlic ruins everything.
  • Add the spinach last and fold it gently; if you stir it into hot liquid, it breaks down into tiny pieces instead of staying whole.
  • The sauce will look thinner than you expect when you pull it from the oven, but it thickens slightly as it cools and the gnocchi continues absorbing liquid.
03 -
  • Use freshly grated Parmesan, not the pre-grated kind in a shaker—it melts smoother and tastes brighter and less starchy.
  • Toast the gnocchi for those 2 minutes even though it feels like an extra step; it prevents them from tasting bland and adds a subtle nutty undertone.
  • Save a small cup of the pasta water before you drain the gnocchi if you're making this and feel like the sauce needs thinning at the last second (though it rarely does).
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