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If you're after an easy one-pan dinner, this garlic chicken gnocchi skillet really hits the spot. Tender chicken thighs, soft gnocchi, and bright veggies all get tossed in a super creamy sauce. It cooks up fast, saves you dishes, and you can bet everyone at the table is going to ask for seconds.
Cozy Comfort Dish
I started making this during a hectic stretch and honestly, it saved me more nights than I can count. The gnocchi just soaks up every bit of that garlicky cream while the chicken stays so juicy. Plus, everything cooks up in a single pan so cleanup is a breeze. That's a solid win for me.
What You'll Gather
- Vegetables: You'll want 1 diced yellow onion, 1 cup diced mushrooms, and a couple handfuls of spinach for color and goodness.
- Shredded Mozzarella: Measure out a cup—stir it in to give your sauce that melty, gooey thing.
- Butter: You'll need 4 tablespoons, split. Some for browning, some for your sauce.
- Half and Half: Use 1 cup, whisked into the sauce to make it crazy creamy.
- Seasonings: Grab paprika, garlic, Italian mix, then salt and pepper for taste.
- Gnocchi: 1.5 pounds, core ingredient—give 'em a boil as directed. Try gluten-free ones if that's your jam.
- Boneless Chicken Thighs: 1.5 pounds, preseasoned with salt, pepper, and paprika. Sub bone-in but they'll take longer.
- Chicken Broth: A cup to tie the sauce together—think flavorful and not too thick.
Let's Dive In
- Combine and Heat Through
- Toss your cooked gnocchi and spinach right into the skillet with the sauce, then taste and tweak your salt and pepper if needed. Snuggle those chicken thighs back into the pan and let everything simmer a few minutes until the chicken's nice and hot again.
- Make Creamy Sauce
- Pour in the chicken broth and let it warm up, then slowly whisk in the half and half bit by bit. Sprinkle in your mozzarella and stir until the cheese is melted and the sauce gets all silky and thick.
- Sauté Your Veggies
- Melt your leftover butter in the same skillet, scraping up those flavorful bits. Pop in your garlic, onions, mushrooms, and a dash of Italian herbs. Give it 3-4 minutes—wait until mushrooms are soft and onions look see-through.
- Sear Chicken
- Sprinkle salt, pepper, and paprika over the chicken. Melt 2 tablespoons of butter in a big skillet on medium-high. Sear chicken 5-10 minutes each side until it's golden, then set it aside on a plate.
- Boil Gnocchi
- Get your gnocchi into boiling salted water per package directions. Drain and keep them handy for later.
Nail It Every Time
After so many rounds of this meal here’s what I’d never skip. Searing the chicken is a must for flavor and don’t ditch those crispy bits left in the pan—they’re delicious stirred into the sauce. And before serving, always sample and add more seasoning if you want. Sometimes salt is all you need to wake up the whole dish.
Storing Leftovers
Leftovers stay tasty for days. I just pop them into a sealed container and chill in the fridge. To reheat, a splash of broth or water loosens up the sauce—still creamy and awesome the next day, so it's perfect for a grab-and-go lunch or easy dinner redo.
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Frequently Asked Questions
- → How can this be gluten-free?
- Swap the gnocchi for a gluten-free version and double-check your ingredients are labeled gluten-free. The rest stays the same.
- → Why are chicken thighs used?
- They’re more flavorful and retain moisture better than chicken breasts. They’re also harder to overcook.
- → Is there a cream substitute?
- You can use heavy cream for a richer flavor or half and half to keep things lighter.
- → Does it reheat well for meal prep?
- Yes, it reheats perfectly and has protein, veggies, and carbs all in one meal.
- → Can I add other vegetables?
- Absolutely, you can replace mushrooms, spinach, or onions with veggies you prefer or have on hand.