Savory Garlic Chicken Gnocchi Skillet

This one-pan garlic chicken gnocchi dish turns basic ingredients into a fancy dinner in just half an hour. Soft gnocchi drinks up the garlicky cream sauce while juicy chicken thighs pack in the protein. I whipped up this skillet meal during a crazy busy week, and now it's what I turn to whenever I want something tasty without tons of dishes.

The first time I cooked this was when my sister dropped by unexpectedly for dinner and I needed to throw together something impressive - fast. Watching everyone scrape their plates clean told me I needed to keep this recipe in my regular lineup.

Ingredients

• Potato gnocchi: little dumplings that soak up all the yummy sauce
• Boneless skinless chicken thighs: way more flavorful and moist than chicken breast
• Paprika: gives a hint of smoky flavor and nice color to your chicken
• Butter: adds a rich taste and helps the chicken get that golden crust
• Yellow onion: brings a sweet flavor when it gets all golden brown
• White mushrooms: add a meaty bite and earthy flavor
• Minced garlic: the key flavor that makes everything taste amazing
• Italian seasoning: packs multiple herbs into one easy sprinkle
• Chicken broth: makes the sauce tasty and helps scrape up flavor from the pan
• Half and half: makes everything creamy without being too heavy
• Mozzarella cheese: melts into the sauce making it thick and stretchy
• Fresh spinach: adds bright color and sneaks in some healthy greens
• Red pepper flakes: sprinkle some on if you want a bit of heat

Step-by-Step Instructions

Season the Chicken:

Dry your chicken thighs with paper towels then sprinkle salt pepper and paprika all over both sides. Getting the seasoning right here sets up flavors for the whole meal.

Brown the Chicken:

Heat butter in a big skillet over medium high heat until it's sizzling but not burnt. Put chicken in pretty side down and don't touch it for 5 7 minutes until it's nice and golden. Flip and cook another 5 minutes. This browning adds tons of flavor.

Sauté the Aromatics:

Using the same pan with all the tasty chicken bits add the rest of your butter garlic and Italian seasoning. Let them cook for 30 seconds until they smell amazing then toss in onions and mushrooms. Cook for 3 4 minutes stirring now and then until onions turn clear and mushrooms start to shrink.

Create the Sauce:

Add chicken broth while scraping all the brown bits off the bottom of the pan. Let it bubble then slowly pour in half and half while stirring non stop so it doesn't separate. Add mozzarella and keep stirring until the sauce gets thick enough to coat a spoon.

Combine Components:

Put cooked gnocchi and fresh spinach into the sauce gently folding everything together until spinach wilts down. Nestle chicken back into the pan letting it sink into the sauce to warm up and soak in flavors for about 2 minutes.

Finish and Serve:

Try the sauce and add more salt or pepper if needed. Throw on some fresh parsley to brighten it up some parmesan for extra flavor and red pepper flakes if you want a kick.

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Italian seasoning is the real MVP in this dish. My grandma showed me how this simple mix saves time but still gives you that real Italian taste that makes weeknight dinners feel special.

Make-Ahead Options

You can totally make this ahead of time. Cook everything let it cool down and pack it into containers. It'll keep in the fridge for about 4 days. When you warm it up add a splash of broth or cream since the sauce gets thicker after sitting. The flavors actually get better overnight so sometimes it's even tastier the next day.

Easy Substitutions

You can switch up this recipe in lots of ways. You can use chicken breasts instead of thighs just don't cook them too long or they'll dry out. If you can't do dairy try coconut cream instead of half and half and skip the cheese - maybe add a spoon of nutritional yeast for extra flavor. Gluten free gnocchi works great or try cauliflower gnocchi if you want fewer carbs. Don't have spinach? Kale or arugula work too.

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Serving Suggestions

This dish is fine by itself but I like serving it with a simple arugula salad with just lemon juice and olive oil to balance out the richness. A cold glass of Pinot Grigio or Chardonnay goes perfectly with it. If you want something more filling some crusty garlic bread on the side is amazing for soaking up all that delicious sauce.

Common Questions

→ Can I use chicken breast instead of thighs?

Sure thing, chicken breasts work too. Just watch your cooking time since they cook quicker than thighs and can dry out.

→ Is the cream sauce gluten-free?

The sauce itself doesn't have gluten, but you'll need to grab specially marked gluten-free gnocchi if you're avoiding wheat.

→ What can I use instead of mozzarella?

You can swap in some grated parmesan, provolone, or any cheese that melts nicely and has a mild taste.

→ Can I make this dish ahead of time?

You bet. Make it now and keep it in a sealed container in your fridge for up to 3 days. Just warm it back up in a pan when you're ready.

→ What side dishes pair well with this?

This goes great with a simple green salad, some crusty bread with butter, or a plate of roasted veggies to round out your meal.

→ Can I use frozen spinach instead of fresh?

Frozen spinach works fine. Just make sure you thaw it and squeeze out the extra water first so your sauce stays nice and thick.