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One-pan Chicken Thigh Gnocchi Skillet brings together succulent chicken, soft potato dumplings, and crisp veggies all wrapped in a rich, garlicky sauce. It's a hassle-free dinner option that's ready in no time, packed with cozy flavors your whole family will go crazy for.
Soul-Warming Comfort Food
I stumbled upon this dish when life got super hectic and now we can't get enough of it for weeknight dinners. There's something wonderful about how the fluffy gnocchi drinks up that garlicky cream while the chicken stays moist and tasty. And the bonus? Just one pan to wash afterward, which is always something to celebrate in my home.
Your Ingredients
- Boneless Chicken Thighs: 1.5 pounds, rubbed with paprika, salt, and pepper. You can try bone-in thighs for deeper flavor but they'll need more time to cook.
- Gnocchi: 1.5 pounds, cooked as the packaging says. Pick gluten-free ones if you want.
- Butter: 4 tablespoons, split between cooking meat and making your sauce.
- Chicken Broth: 1 cup, forming the foundation of your creamy sauce.
- Half and Half: 1 cup, stirred into the sauce for that smooth, 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 boost nutrition and taste.
- Seasonings: Paprika, garlic, Italian seasoning, salt, and pepper to create a balanced flavor profile.
Cooking Steps
- Prepare the Gnocchi
- Cook gnocchi in water with salt following the package directions. Drain them and put aside while getting everything else ready.
- Brown the Chicken
- Rub chicken thighs with paprika, salt, and pepper. Warm 2 tablespoons of butter in a big skillet over medium-high heat. Fry chicken for 5-10 minutes on each side until golden, then move to a plate.
- Cook the Veggies
- Drop remaining butter in the pan, scraping those tasty bits off the bottom. Throw in garlic, onions, mushrooms, and Italian seasoning. Cook for 3-4 minutes until onions look clear and mushrooms get soft.
- Create the Sauce
- Stir in chicken broth and let it warm up for 1 minute. Slowly pour in half and half, stirring all the time. Mix in shredded mozzarella until it melts and your sauce gets thicker.
- Mix and Warm
- Toss in cooked gnocchi and spinach to the sauce. Give it a taste and add salt and pepper if needed. Place chicken thighs back into the pan, making sure sauce surrounds them. Let it bubble gently until chicken warms through.
Tips for Success
I've made this meal so many times now and picked up some good tips along the way. Don't rush past browning the chicken as it builds incredible taste that spreads throughout the dish. Those stuck-on bits in the pan after cooking meat are treasure they pump up the sauce flavor big time. And always taste before serving because sometimes a bit more salt or pepper can really wake everything up.
Storing Leftovers
This meal tastes great the day after too. I put any extras in a sealed container in the fridge and when I warm it up I add a little water or broth to bring the sauce back to life. It tastes just as good the next day and makes for an awesome lunch or another snug dinner option.
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Frequently Asked Questions
- → How can I make this gluten-free?
- Just swap in gluten-free gnocchi and double-check that all other ingredients are gluten-free as well. Everything else stays the same.
- → Why is chicken thighs used?
- Thighs stay juicy and flavorful. They’re also more forgiving if you accidentally cook them a little longer.
- → Can I use something else instead of cream?
- You can pick between heavy cream for a richer texture or half and half for a lighter version. Both work well in this dish.
- → Does it work for meal prep?
- Absolutely! It reheats beautifully and comes with protein, veggies, and carbs all in one meal.
- → Can I change up the vegetables?
- Yes, swap out the mushrooms, spinach, or onions with other veggies you like. It’s a flexible recipe.