Chicken Gnocchi Skillet Recipe

Ingredients

• 1.5 lb. chicken thighs, boneless, skinless
• 1 tbsp butter
• 1/2 cup heavy cream
• 3/4 cup parmesan cheese, freshly grated
• 1 pint grape tomatoes, halved
• 4 garlic cloves, minced
• 5 oz. spinach
• 1/2 cup onion, diced
• 1 lb. potato gnocchi
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 cup chicken broth, divided
• 2 tbsp all purpose flour

Instructions

1. 1

   Cook the gnocchi: Prepare the potato gnocchi according to the package instructions, typically boiling until they float to the surface. Drain well and set aside for later use in the skillet.

2. 2

   Pan-sear the chicken: Heat olive oil in a large, deep skillet over medium heat. Season chicken thighs evenly with salt, garlic powder, and smoked paprika. Place them smooth side down in the hot skillet and sear for 4-5 minutes per side until nicely browned and cooked through. Remove chicken from the skillet and set on a plate.

3. 3

   Sauté vegetables and build flavor: Add a splash of chicken broth to the skillet and scrape the bottom to lift up any browned bits. Add diced onion and cook until translucent, about 3-4 minutes. Stir in butter and let it melt, then add grape tomatoes, minced garlic, and a pinch of salt. Cook for 3 minutes until tomatoes soften. Finally, add spinach and stir until wilted.

4. 4

   Make the creamy sauce: In a separate bowl or measuring cup, combine remaining chicken broth with heavy cream and flour, whisking until smooth. Pour this mixture into the skillet and bring to a gentle simmer. Slowly whisk in parmesan cheese until the sauce is creamy and smooth. Allow it to simmer for 2 minutes to thicken slightly.

5. 5

   Combine and finish: Fold the cooked gnocchi into the creamy sauce to coat evenly. Nestle the seared chicken thighs back into the skillet and let everything simmer together for 1-2 minutes to marry the flavors. Garnish with additional salt, pepper, and more parmesan cheese as desired before serving.