Comforting skillet with juicy chicken, tender gnocchi, and rich garlic Parmesan cream sauce with fresh spinach.
# What You Need:
→ Poultry
01 - 4 bone-in, skinless chicken thighs (approximately 1.5 pounds)
→ Vegetables
02 - 3 cups fresh baby spinach
03 - 1 medium yellow onion, diced
04 - 4 garlic cloves, minced
→ Gnocchi & Dairy
05 - 1 pound shelf-stable potato gnocchi
06 - 1 cup heavy cream
07 - 0.5 cup grated Parmesan cheese, plus additional for serving
→ Pantry & Seasonings
08 - 2 tablespoons olive oil
09 - 0.5 cup low-sodium chicken broth
10 - 1 teaspoon dried Italian herbs
11 - 0.5 teaspoon kosher salt, plus additional to taste
12 - 0.25 teaspoon freshly ground black pepper
13 - Pinch of red pepper flakes, optional
# Directions:
01 - Set oven to 400°F and allow to reach temperature.
02 - Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and Italian herbs.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs and sear for 4 to 5 minutes per side until golden brown. Transfer to a clean plate.
04 - In the same skillet, add diced onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in gnocchi and toast for 2 minutes. Pour in chicken broth and heavy cream, stirring to combine. Bring mixture to a gentle simmer.
06 - Stir in Parmesan cheese until fully incorporated. Fold in baby spinach until just wilted.
07 - Nestle seared chicken thighs into the creamy gnocchi mixture. Spoon sauce over chicken to coat.
08 - Transfer skillet to preheated oven and bake uncovered for 15 to 18 minutes until chicken reaches an internal temperature of 165°F and gnocchi is tender.
09 - Remove from oven and let rest for 5 minutes. Serve hot, garnished with additional Parmesan cheese and red pepper flakes if desired.
