Chicken Gnocchi
A quick and delicious one-pan meal featuring juicy chicken thighs, soft potato gnocchi, and fresh spinach in a rich garlic and sun-dried tomato cream sauce.
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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Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth to maintain creaminess.