Creamy Garlic Chicken Gnocchi (Printable)

Juicy chicken thighs paired with pillowy gnocchi and fresh spinach in a garlicky cream sauce.

# What Goes In:

→ Meats

01 - 4 bone-in, skinless chicken thighs (approximately 1.5 pounds)

→ Vegetables

02 - 3 cups fresh baby spinach
03 - 1 medium yellow onion, diced
04 - 4 garlic cloves, minced

→ Gnocchi & Dairy

05 - 1 pound shelf-stable potato gnocchi
06 - 1 cup heavy cream
07 - 0.5 cup grated Parmesan cheese, plus extra for serving

→ Pantry & Seasoning

08 - 2 tablespoons olive oil
09 - 0.5 cup low-sodium chicken broth
10 - 1 teaspoon dried Italian herbs
11 - 0.5 teaspoon kosher salt, plus more to taste
12 - 0.25 teaspoon freshly ground black pepper
13 - Pinch of red pepper flakes (optional)

# How to Make It:

01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry with paper towels and season both sides with salt, pepper, and Italian herbs.
03 - Heat olive oil in a large, oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear for 4-5 minutes per side until golden brown. Transfer chicken to a plate.
04 - In the same skillet, add diced onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in gnocchi and toast for 2 minutes, then pour in chicken broth and heavy cream. Bring to a simmer.
06 - Stir in Parmesan cheese, then fold in baby spinach until just wilted.
07 - Nestle chicken thighs into the creamy gnocchi mixture and spoon some sauce over the chicken.
08 - Transfer skillet to the oven and bake uncovered for 15-18 minutes, or until chicken reaches an internal temperature of 165°F and gnocchi is tender.
09 - Remove from oven, let rest 5 minutes, then serve hot, garnished with extra Parmesan and red pepper flakes if desired.

# Expert Advice:

01 -
  • It comes together in one skillet, which means less cleanup and more time enjoying dinner with people you actually want to spend time with.
  • Chicken thighs stay juicy while baking, absorbing the garlicky cream sauce instead of drying out like breasts sometimes do.
  • The gnocchi soaks up all that rich Parmesan goodness, making every bite feel indulgent without the fuss of a restaurant kitchen.
02 -
  • Don't skip patting the chicken dry—wet skin won't brown, and browning is where the flavor lives.
  • Shelf-stable gnocchi needs the initial toast in the pan; otherwise it absorbs too much liquid and falls apart or becomes gluey.
  • Taste the sauce before serving; cream can sometimes dull seasoning, so a pinch more salt or a crack of pepper often makes the difference between good and perfect.
03 -
  • Use an oven-safe skillet with a stainless steel or metal handle, because if the handle is plastic, it might warp or melt at 400°F—and yes, I learned that the hard way.
  • If your sauce looks too thin after you've added the cream and broth, let it simmer on the stovetop for a minute or two before the gnocchi goes in; it will thicken as the gnocchi cooks and releases starch.
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