One Pan Creamy Chicken and Gnocchi
User Reviews
5
One Pan Creamy Chicken and Gnocchi
Description
One Pan Creamy Chicken and Gnocchi combines tender chicken thighs seared to a golden brown with sautéed mushrooms and onions, creating a base full of savory depth. Garlic and fresh thyme add aromatic layers. The sauce is thickened with flour and enriched with chicken broth, optional white wine, and heavy cream, giving it a rich, velvety texture that perfectly coats the gnocchi and chicken.
Potato gnocchi adds a pillowy texture that absorbs the creamy sauce nicely, while fresh spinach wilted near the end brings some freshness and color to the dish. The final touch of grated Parmesan cheese enriches the sauce with sharp umami notes.
This recipe is assembled in one pan and finished in the oven, which helps cook the gnocchi through and allows the chicken to fully cook while keeping the sauce creamy. It makes a hearty meal suitable for family dinners and can be served hot straight from the pan.
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently to maintain the creamy sauce, and avoid freezing as the dairy may separate. Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
Ingredients
- 4-6 boneless skinless chicken thighs
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 5 tablespoons butter
- 8 ounces cremini mushrooms quartered
- 1 yellow onion small diced, medium
- 4 cloves garlic minced
- 2 teaspoons thyme fresh leaves
- 3 tablespoons all-purpose flour
- 1 1/4 cup chicken broth
- 1/4 cup white wine optional, dry
- 1/2 cup heavy cream
- 16 ounces potato gnocchi
- 2 cups spinach washed, fresh baby
- 1/2 cup Parmesan Cheese freshly grated
Instructions
- Preheat your oven to 400 degrees F.
- Pat the chicken thighs dry with a paper towel, then season on both sides with salt and pepper.
- Melt butter in large braiser or sauté pan over medium high heat. Sear the chicken thighs until they are nice and golden brown, 3-4 minutes each side.
- Remove the chicken thighs from the pan and add the mushrooms. Add more fat if needed, and cook them until they're turning brown and losing moisture.
- Add the diced onions and sauté until the onions gain a golden brown color, then stir in the garlic, red pepper flakes, and thyme for a minute.
- Whisk in flour and cook for 2 minutes, then whisk in the chicken broth, white wine, and cream.
- Add the chicken back to the pan, add the gnocchi, and put it in the oven for 15-20 minutes.
- Once the chicken is fully cooked, bring the pan out of the oven, mix in the parmesan cheese and spinach, let it wilt down for a couple of minutes.
- Serve nice and hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave until warmed through without boiling to preserve creaminess.
- Do not freeze this dish as the cream sauce may separate upon thawing.
- Use a meat thermometer to confirm the chicken reaches 165°F for safe consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 569kcal | 28% |
| Carbohydrates | 40g | 13% |
| Protein | 37g | 74% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 694mg | 29% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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