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One-pan Chicken Thigh Gnocchi Skillet mixes juicy chicken, soft potato dumplings, and crisp veggies in a rich, garlicky cream sauce. It's quick to make and brings together cozy flavors that'll please everyone at your dinner table—just what you need after a long day.
Soul-Warming Comfort Food
I stumbled upon this dish during a hectic time in life and now we can't get enough of it on weeknights. The magic happens when those fluffy gnocchi dumplings soak up all that garlicky sauce while the chicken stays moist and tender. And the best part? You'll only dirty one pan, which means less time washing dishes after dinner.
Ingredients List
- Boneless Chicken Thighs: 1.5 pounds, rubbed with paprika, salt, and pepper. You can swap in bone-in thighs for richer flavor, but they'll take longer to cook through.
- Gnocchi: 1.5 pounds, cooked as the package says. Pick gluten-free ones if you need to.
- Butter: 4 tablespoons, split between cooking meat and making your sauce.
- Chicken Broth: 1 cup, forms the foundation of your creamy sauce.
- Half and Half: 1 cup, stirred into the mix for that silky, creamy finish.
- Shredded Mozzarella: 1 cup, melted through the sauce for extra creaminess.
- Vegetables: 1 yellow onion (chopped), 1 cup white mushrooms (chopped), and 2 cups fresh spinach to pack in some goodness and taste.
- Seasonings: Paprika, garlic, Italian seasoning, salt, and pepper to create a well-balanced flavor profile.
Cooking Steps
- Prepare the Gnocchi
- Cook gnocchi in salty water following the package directions. Drain them and put aside while you work on the other stuff.
- Brown the Chicken
- Sprinkle chicken thighs with paprika, salt, and pepper. Warm up 2 tablespoons of butter in a big skillet over medium-high heat. Cook chicken about 5-10 minutes on each side until golden, then take it out and set aside.
- Cook the Veggies
- Drop the rest of your butter in the pan, scraping up the tasty bits. Toss in garlic, onions, mushrooms, and Italian seasoning. Let them cook 3-4 minutes until onions look clear and mushrooms get soft.
- Create the Cream Sauce
- Stir in chicken broth and let it warm up for a minute. Slowly pour in half and half, stirring the whole time. Mix in the mozzarella until it melts and your sauce gets thicker.
- Mix Everything Together
- Throw in your cooked gnocchi and spinach. Give it a taste and add more salt and pepper if needed. Put the chicken back in the pan, tucking the pieces into the sauce. Let it all bubble gently until the chicken warms through.
Tips for Success
I've made this so many times now and learned a few tricks along the way. Don't rush the chicken browning step—it's where tons of flavor comes from. And when you see those brown specks stuck to the bottom after cooking the chicken, that's where all the good stuff is hiding. They'll make your sauce taste amazing. Always taste before serving too. Sometimes just a bit more salt or pepper can really wake up all the flavors.
Storing Leftovers
This meal works great as leftovers if you don't finish it all. I put mine in a sealed container in the fridge, and when I want to heat it up, I add a tiny bit of water or broth to bring the sauce back to life. It tastes just as good the next day and makes for an easy lunch or another comfy dinner without any extra work.
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Frequently Asked Questions
- → Is it possible to make this gluten-free?
- Absolutely! Just switch to gluten-free gnocchi and double-check your other ingredients to ensure they're gluten-free. The rest stays the same.
- → Why pick chicken thighs?
- Thighs are juicier and more flavorful than breasts, so they're a great choice here. They're also more forgiving if you accidentally cook them a bit too long.
- → What can I use instead of cream?
- Stick with half and half or heavy cream. If you want a lighter dish, go for half and half. Heavy cream makes it extra rich.
- → How does this work for meal prep?
- It's meal prep friendly! It reheats well and has all you need—protein, veggies, and carbs—all in one dish.
- → Can I swap out the veggies?
- Totally! Use what you have. You can replace the mushrooms, spinach, and onions with similar veggies you like.