When you’re looking for a quick yet impressive meal, this Creamy Chicken Gnocchi is exactly what you need. Juicy chicken thighs, soft potato gnocchi, and fresh baby spinach come together in a luscious garlic and sun-dried tomato cream sauce that’s both rich and comforting. Best of all, this one-pan dish comes together in just 30 minutes, making it perfect for busy weeknights or casual dinners.
Why You’ll Love This Creamy Chicken Gnocchi
You’re about to discover one of those meals that tastes like you spent hours in the kitchen, but really, it’s ready in half an hour. The combination of tender chicken thighs and pillow-soft gnocchi creates a comforting texture that’s hard to beat. The sauce, rich with butter, garlic, and cream, is elevated by the sun-dried tomatoes that add just the right tang and a pop of color.
This dish is incredibly versatile, satisfying, and rich in protein and flavor, yet it’s simple enough to prepare on a busy day. Whether you’re cooking for yourself, your family, or guests, this recipe will quickly become a go-to. It’s also a great way to introduce gnocchi if you haven’t cooked with it before.
Ingredients You’ll Need for Creamy Chicken Gnocchi
To make this delicious meal, you’ll gather a handful of everyday ingredients that combine into something special.
- 1½ pounds boneless, skinless chicken thighs (about 6 pieces)
- Salt and pepper to taste
- ¼ cup unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ¼ cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 teaspoon sweet paprika
- 1 cup chicken broth
- 1 pound potato gnocchi
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 4 cups baby spinach, roughly chopped
How to Make Creamy Chicken Gnocchi
Start by seasoning your chicken thighs generously with salt and pepper. This simple step adds a lot of flavor to the dish. Heat butter in a large skillet over medium heat, then add the chicken thighs. Cook each side for about 4 to 5 minutes until they develop a golden crust and are cooked through. Once done, transfer the chicken to a plate and set aside.
Using the same skillet (to keep all those tasty browned bits), add the chopped onion and cook for 3 minutes until it softens and becomes translucent. Next, add minced garlic and stir for 30 seconds, releasing its fragrant aroma.
Now, toss in the chopped sun-dried tomatoes, Italian seasoning, red pepper flakes, and sweet paprika. Stir everything together and cook for about a minute so the spices bloom and the tomatoes soften. Pour in the chicken broth and add the gnocchi right away. Let it simmer for 3 to 5 minutes, stirring occasionally until the gnocchi is tender and cooked through.
Once the gnocchi is ready, reduce the heat and stir in the heavy cream and Parmesan cheese. Cook for another 1 to 2 minutes until the sauce thickens slightly and becomes creamy. Taste your sauce and adjust the seasoning with salt and pepper if needed.
Finally, add the baby spinach to the skillet and cook until it wilts, about 1 to 2 minutes. Return the cooked chicken thighs to the pan and spoon the creamy sauce over them to coat everything evenly.
Serve immediately, and for an extra touch, sprinkle a little more Parmesan cheese on top.
How to Serve Creamy Chicken Gnocchi
This dish shines best served fresh and hot from the skillet. Plate the chicken thighs alongside a generous helping of the creamy gnocchi and spinach mixture. You can garnish with extra Parmesan cheese or a sprinkle of fresh herbs like parsley for a pop of color.
For sides, a simple green salad with a light vinaigrette pairs wonderfully, helping to balance the richness of the sauce. Crusty bread is also a great choice to soak up any leftover sauce. You can enjoy this as a hearty lunch or a cozy dinner that feels indulgent but still home-cooked.
Expert Tips for Making Perfect Creamy Chicken Gnocchi
To make sure your chicken is juicy and fully cooked, use a meat thermometer. The internal temperature should reach at least 165°F (74°C). This ensures safety without overcooking and drying out the meat.
If you want to add an extra layer of flavor, reduce the amount of chicken broth by a quarter cup and replace it with white wine. This will give your sauce a subtle depth without overpowering the creaminess.
Hold off on salting the sauce until the end. The Parmesan cheese adds saltiness, and adjusting seasoning last prevents the dish from becoming too salty.
For best results, use fresh grated Parmesan cheese rather than pre-grated. The fresh cheese melts better and gives your sauce a smoother texture.
How to Store Creamy Chicken Gnocchi
If you have leftovers, store them in an airtight container in the fridge. The dish will keep well for up to four days. When reheating, add a splash of chicken broth or water to loosen the sauce, as it tends to thicken and firm up in the fridge.
For longer storage, you can freeze the dish for up to three months. To thaw, place it in the fridge overnight. When ready to eat, warm it gently in the microwave or on the stovetop, adding a bit of liquid to bring back the creamy consistency.
Variations to Try with Your Creamy Chicken Gnocchi
Feel free to customize this recipe to suit your tastes or what you have on hand. You can swap out chicken thighs for chicken breasts if you prefer leaner meat, though thighs provide more flavor and juiciness.
Try using kale or Swiss chard instead of baby spinach for a slightly different texture and earthy taste. Adding mushrooms to the onion and garlic step can also give your sauce a savory, meaty note.
For a lighter sauce, substitute half of the heavy cream with half-and-half or whole milk. If you want extra cheese flavor, stir in a handful of shredded mozzarella or Asiago.
If you like some heat, increase the red pepper flakes or add a dash of hot sauce to the sauce. This dish adapts well to many flavor tweaks, so don’t hesitate to experiment.
Frequently Asked Questions about Creamy Chicken Gnocchi
Can I use frozen gnocchi instead of fresh?
Yes, frozen gnocchi works well. Just add a couple more minutes to the cooking time to ensure they are cooked through.
Is it okay to use chicken breasts instead of thighs?
Absolutely! Chicken breasts are leaner but can dry out faster. Cook them carefully and avoid overcooking to keep them tender.
How do I know when the chicken is fully cooked?
The best way is to check the internal temperature with a meat thermometer. It should read at least 165°F (74°C).
Can I make this dish ahead of time?
You can prepare it in advance and store it in the fridge. Reheat gently with a bit of broth to keep the sauce creamy.
What can I serve with Creamy Chicken Gnocchi?
A simple green salad or steamed vegetables work great. Bread or garlic toast is also perfect for soaking up the sauce.
Is this dish suitable for freezing?
Yes, it freezes well for up to three months. Thaw in the fridge overnight before reheating.
Chicken Gnocchi
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 1.5 lb. boneless, skinless chicken thighs (about 6 pieces)
- Salt and pepper to taste
- ¼ cup unsalted butter
- 1 medium onion chopped
- 3 cloves garlic minced
- ¼ cup sun-dried tomatoes chopped
- 1 tsp. Italian seasoning
- ¼ tsp. red pepper flakes
- 1 tsp. sweet paprika
- 1 cup chicken broth
- 1 lb. potato gnocchi
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 4 cups baby spinach roughly chopped
Instructions
- Season the chicken thighs generously with salt and pepper.
- Heat butter in a large skillet over medium heat, then add the chicken thighs. Cook each side for 4 to 5 minutes until golden and cooked through. Transfer to a plate and set aside.
- In the same skillet, add the chopped onion and cook for 3 minutes until softened. Add minced garlic and stir for 30 seconds.
- Add chopped sun-dried tomatoes, Italian seasoning, red pepper flakes, and sweet paprika. Cook for about a minute.
- Pour in the chicken broth and add the gnocchi. Let it simmer for 3 to 5 minutes, stirring occasionally until the gnocchi is tender.
- Reduce heat and stir in heavy cream and Parmesan cheese. Cook for 1 to 2 minutes until the sauce thickens slightly.
- Add baby spinach and cook until wilted, about 1 to 2 minutes. Return the chicken thighs to the pan and coat with the creamy sauce.
- Serve immediately, garnished with extra Parmesan cheese if desired.
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