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Creamy Chicken and Gnocchi
4.9 from 426 votes

Creamy Chicken and Gnocchi

Creamy Chicken and Gnocchi features pan-seared chicken thighs combined with cauliflower potato gnocchi and sauteded kale in a rich, creamy sauce made from butter, shallots, garlic, thyme, chicken broth, white wine, and half and half. This dish balances tender chicken, pillowy gnocchi, and tender greens in a velvety sauce seasoned with Parmesan cheese for added depth.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 - 6 servings
Course: Main Course

Ingredients

  • 1 (16-ounce)package cauliflower potato gnocchi
  • 1 ½ pounds chicken thighs boneless, skinless
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 5 tablespoons butter divided, unsalted
  • 1 shallot diced, medium
  • 3 cloves garlic minced
  • 2 teaspoons thyme chopped fresh leaves
  • 3 tablespoons all-purpose flour
  • 1 ¼ cup chicken broth
  • ¼ cup dry white wine
  • ½ cup half and half
  • 1 kale stems removed and leaves torn into bite-sized pieces, bunch
  • ½ cup Parmesan Cheese about 2 ounces, freshly grated

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. In a large pot or Dutch oven of boiling salted water, cook gnocchi according to package instructions; drain well.
  3. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  4. Melt 2 tablespoons butter in a large oven-proof skillet or Dutch oven over medium heat. 
  5. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
  6. Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
  7. Whisk in flour until lightly browned, about 1 minute.
  8. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
  9. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
  10. Place into oven and bake until bubbly, about 10-12 minutes.
  11. Serve immediately.

Notes

  • Substitute additional chicken broth for the dry white wine to create a non-alcoholic version without reducing sauce liquid.