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This garlic chicken gnocchi skillet brings together juicy chicken thighs, soft gnocchi, and crisp veggies all in one pan. The creamy sauce is packed with flavor and comes together fast. It’s a no-fuss dinner everyone wants more of, especially when you’re crunched for time.
Ultimate Comfort Fare
I threw this together when life felt extra hectic and it totally stuck as a regular on our table. The way gnocchi gets all soft and soaked in garlic cream? Amazing. The chicken stays so juicy, too. And best part? Just one pan, so dishes are a breeze.
Stuff You’ll Need
- Vegetables: Chop up 1 yellow onion, dice a cup of white mushrooms, and toss in 2 cups fresh spinach right at the end for some greens and flavor.
- Boneless Chicken Thighs: Grab 1.5 pounds, sprinkle on paprika, salt, and pepper. If you want, use bone-in for more taste—it’ll just take a little longer.
- Chicken Broth: Got 1 cup? Great, that’s the creamy sauce starter.
- Half and Half: You’ll need 1 cup to make things extra smooth and creamy.
- Shredded Mozzarella: Use a cup and melt it in for extra cheesiness.
- Gnocchi: 1.5 pounds. Boil them up just how the package says. Gluten-free works too!
- Butter: Divide 4 tablespoons—some for frying, some for creamy sauce.
- Seasonings: A hefty shake of paprika, some garlic, Italian herbs, plus your choice of salt and pepper covers all bases.
Let’s Whip This Up
- Combine and Simmer
- Drop in your cooked gnocchi and fresh spinach with the sauce. Try it—maybe you’ll need more salt or pepper. Tuck the chicken right in so it soaks up all that saucy goodness. Let it get warm and meld for a few minutes.
- Make the Cream Sauce
- Add your chicken broth and let it get steamy for about 60 seconds. Pour in the half and half slowly and keep whisking. Cheese goes in last—mix till it’s smooth and thick.
- Sauté the Vegetables
- Now, melt the rest of your butter in the skillet and scrape up those tasty brown bits at the bottom. Toss in garlic, mushrooms, onions, and herbs. Let it all cook till mushrooms soften and onions look see-through, about 3-4 minutes.
- Sear the Chicken
- Sprinkle paprika, salt, and pepper on the chicken. Melt 2 tablespoons of butter in a big pan over medium-high heat. Crisp up the chicken on each side for 5-10 minutes. Move the pieces to a plate once they’re golden.
- Cook the Gnocchi
- Start out by boiling gnocchi in salty water—follow the package to get it just right. Drain the gnocchi, then set aside.
Nailing It Every Time
After making this one so often, I’ve got a few tricks. Always get that sear on your chicken—it locks in taste that runs through the whole dinner. Don’t skip scraping the pan, either. All those browned bits at the bottom pump up your sauce flavor big time. Give it a taste at the end and tweak the seasoning a little if it seems off. Sometimes all it takes is a pinch more salt or pepper to make it sing.
Making It Last
If you end up with extras, don’t worry—this meal heats up really well. Stick what’s left in a tight container in the fridge. When it’s time to eat again, splash in a bit of broth or water while reheating so it stays nice and saucy. Tastes just as awesome for lunch or a quick dinner the next day.
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Frequently Asked Questions
- → Can I make this gluten-free?
- Absolutely. Swap regular gnocchi for a gluten-free version and double-check the other ingredients to keep them gluten-friendly. No other changes needed!
- → Why choose chicken thighs?
- Thighs are juicier and more flavorful than breasts, making them the tastier option. Plus, they're harder to dry out while cooking.
- → Can I replace the cream?
- You can use either heavy cream for a richer result or go with half and half for something lighter.
- → Is it meal prep friendly?
- Yes! This dish reheats well and provides a nice balance of protein, carbs, and veggies for easy meal planning.
- → Can I use different vegetables?
- Totally! Feel free to swap in veggies like kale, bell peppers, or zucchini if you don't have spinach, mushrooms, or onions on hand.