Irresistible Garlic Chicken Gnocchi Skillet

This skillet chicken and gnocchi dish turns basic items into an impressive dinner in about half an hour. The soft gnocchi drinks up the thick garlic sauce while juicy chicken thighs pack in plenty of protein. I whipped up this single-pan creation during a hectic week, and it's now my favorite quick fix when I want something tasty without tons of dishes.

The first time I threw this meal together was when my sister dropped by unexpectedly for dinner and I needed to make something quick but fancy. Watching everyone scrape their dishes clean told me this one needed to stay in my regular cooking lineup.

Ingredients

• Potato gnocchi: delivers a soft, doughy texture that sucks up all the yummy sauce
• Boneless skinless chicken thighs: much tastier and more tender than breast meat
• Paprika: gives a hint of smoky flavor and pretty reddish color to the chicken
• Butter: adds depth and helps the chicken turn golden brown
• Yellow onion: brings natural sweetness when cooked down
• White mushrooms: contribute an earthy flavor and substantial texture
• Minced garlic: serves as the key flavor base for the entire dish
• Italian seasoning: adds herb flavors without needing separate spices
• Chicken broth: creates the sauce foundation while boosting savory taste
• Half and half: makes everything creamy without feeling too heavy
• Mozzarella cheese: adds that gooey pull while helping thicken the sauce
• Fresh spinach: brings bright color, nutrients and subtle earthiness
• Red pepper flakes: add a kick of heat if you want it spicy

Step-by-Step Instructions

Season the Chicken:

Dry chicken thighs with paper towels and coat them well with salt, pepper and paprika on all sides. Good seasoning at this stage builds flavor throughout the whole dish.

Brown the Chicken:

Heat butter in a big skillet over medium-high until it's bubbly but not burned. Add chicken thighs pretty side down and let them cook without moving for 5-7 minutes until they're golden. Flip and cook another 5 minutes. This browning creates amazing flavor.

Sauté the Aromatics:

Using the same pan with all the tasty chicken bits, add the leftover butter, garlic and Italian seasoning. Cook for 30 seconds until it smells good, then toss in onions and mushrooms. Cook for 3-4 minutes, stirring now and then until onions turn clear and mushrooms get juicy.

Create the Sauce:

Add chicken broth while scraping the pan bottom to get all the stuck bits loose. Bring to a gentle bubble, then slowly pour in half and half while stirring constantly so it doesn't separate. Add mozzarella and keep stirring until the sauce gets thick enough to stick to a spoon.

Combine Components:

Mix the cooked gnocchi and fresh spinach into the sauce, folding gently until spinach shrinks down and gnocchi gets coated. Put the chicken back in, tucking it into the sauce so it can soak up flavor and warm through for about 2 minutes.

Finish and Serve:

Try the sauce and add more salt or pepper if needed. Sprinkle with fresh parsley for color, parmesan for extra flavor, and red pepper flakes for some heat if you want it.

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The Italian seasoning mix is my hidden trick in this dish. My grandma showed me that this simple spice blend cuts down on prep time but still gives that real Italian taste that makes weeknight dinners feel special.

Make-Ahead Options

This meal warms up great, so it's perfect for planning ahead. Make the full recipe, let it cool down, then split it into sealed containers. Keep in the fridge for up to 4 days. When you warm it up, add a little chicken broth or cream since the sauce gets thicker after cooling. The flavors actually blend together overnight, so it sometimes tastes even better the next day.

Easy Substitutions

Want to switch things up? There are lots of easy swaps. You can use chicken breasts instead of thighs, just don't cook them too long. For a dairy-free version, try coconut cream instead of half and half and leave out the cheese, adding a spoon of nutritional yeast for flavor. Gluten-free gnocchi works fine, or try cauliflower gnocchi to cut carbs. You can swap the spinach with kale or arugula based on what's in your fridge.

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Serving Suggestions

Though this dish stands on its own, I like pairing it with a simple arugula salad dressed with lemon juice and olive oil to balance the richness. A glass of light white wine like Pinot Grigio or mild Chardonnay goes perfectly with it. For bigger appetites, some toasted garlic bread on the side is great for mopping up all that tasty sauce.

Common Questions

→ Can I use chicken breast instead of thighs?

You sure can swap in chicken breasts. Just watch your cooking time as they cook up quicker than thighs do.

→ Is the cream sauce gluten-free?

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

→ What can I use instead of mozzarella?

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

→ Can I make this dish ahead of time?

You bet. Just cook it up, pop it in a sealed container, and keep it in your fridge for up to 3 days. Warm it back up on the stove when you're ready.

→ What side dishes pair well with this?

This tastes great with a simple green salad, some warm bread with garlic butter, or a side of roasted veggies to round out your meal.

→ Can I use frozen spinach instead of fresh?

You can definitely use frozen spinach. Just thaw it and squeeze out the water first so your sauce doesn't get watery.