Creamy Garlic Chicken Gnocchi (Printable)

Tender chicken and soft gnocchi in a rich garlic Parmesan cream sauce with spinach, all cooked in one skillet.

# What You Need:

→ Chicken & Seasoning

01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 1 tablespoon olive oil

→ Sauce & Gnocchi

06 - 4 cloves garlic, minced
07 - 2 tablespoons unsalted butter
08 - ½ cup dry white wine
09 - 1 cup chicken broth
10 - 1 cup heavy cream
11 - 18 ounces potato gnocchi, fresh or shelf-stable
12 - 3 cups baby spinach, roughly chopped
13 - ¾ cup freshly grated Parmesan cheese
14 - ¼ teaspoon crushed red pepper flakes

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese, for serving

# Directions:

01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry and season both sides with salt, pepper, and Italian seasoning.
03 - Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear chicken thighs for 2 to 3 minutes per side until golden brown. Transfer to a plate.
04 - Reduce heat to medium. Add butter and garlic to the same skillet, sauté for 1 minute until fragrant.
05 - Deglaze pan with white wine, scraping up any browned bits. Simmer for 2 minutes.
06 - Stir in chicken broth and heavy cream. Bring to a gentle simmer.
07 - Add gnocchi to the skillet, stir to coat. Return chicken thighs and any accumulated juices to the pan, nestling them into the sauce.
08 - Sprinkle with Parmesan cheese and red pepper flakes. Transfer skillet to preheated oven.
09 - Bake uncovered for 15 to 18 minutes, until chicken reaches an internal temperature of 165°F and gnocchi are tender.
10 - Stir in spinach right after removing from the oven, letting the residual heat wilt the leaves. Garnish with parsley and extra Parmesan before serving.

# Expert Suggestions:

01 -
  • Everything finishes in one skillet, which means fewer dishes and more time actually enjoying your meal.
  • The gnocchi soaks up that garlicky cream sauce like it was made for exactly this moment, pillowy and rich without feeling heavy.
  • Chicken thighs stay incredibly juicy because they braise gently in the sauce instead of drying out.
02 -
  • Don't skip the searing step even though you're tempted to rush through everything. That golden crust on the chicken is literally where the flavor is coming from.
  • Fresh gnocchi will cook in this sauce in about 10 minutes and can turn to mush if you're not watching, but shelf-stable gnocchi is more forgiving and takes the full baking time.
03 -
  • Use an oven-safe skillet with a metal handle, or wrap the handle in foil before it goes in the oven, so you're not surprised by a burning-hot handle when you pull it out.
  • Fresh Parmesan grated on a box grater melts into the sauce more evenly than pre-shredded, which has cellulose and won't feel as silky on your tongue.
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