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One-pan Chicken Thigh Gnocchi Skillet blends succulent thighs, soft potato dumplings, and crisp veggies in a rich, garlicky sauce. It's a quick, no-fuss dinner option packed with cozy flavors your family will crave.
Soul-Warming Comfort Food
I stumbled on this gem during a hectic time in my life and now we can't get enough of it on weeknights. There's real magic in how the fluffy gnocchi drinks up that garlicky cream while the chicken stays moist and tender. And the best part? You'll only dirty one pan, which makes cleanup a breeze in my world.
Ingredients List
- Boneless Chicken Thighs: 1.5 pounds, rubbed with paprika, salt, and pepper. You can swap in bone-in thighs for richer taste but they'll need more time to cook.
- Gnocchi: 1.5 pounds, cooked as directed on the package. Pick gluten-free ones if you have dietary needs.
- Butter: 4 tablespoons, split between cooking meat and making the sauce.
- Chicken Broth: 1 cup, forming the sauce foundation.
- Half and Half: 1 cup, stirred into the mix for silky creaminess.
- Shredded Mozzarella: 1 cup, added for extra creaminess and flavor.
- Vegetables: 1 yellow onion (chopped), 1 cup white mushrooms (chopped), and 2 cups fresh spinach to boost nutrition and taste.
- Seasonings: Paprika, garlic, Italian seasoning, salt, and pepper to create a balanced flavor profile.
Cooking Instructions
- Prep the Gnocchi
- Cook gnocchi in salty water following package directions. Drain them and put aside while you handle the other components.
- Brown the Chicken
- Rub chicken thighs with paprika, salt, and pepper. Warm 2 tablespoons of butter in a big skillet over medium-high heat. Cook chicken about 5-10 minutes each side until golden, then move to a plate.
- Cook the Veggies
- Melt the rest of your butter in the pan, scraping those tasty bits from the bottom. Throw in garlic, onions, mushrooms, and Italian seasoning. Cook for 3-4 minutes until onions turn clear and mushrooms soften.
- Create the Sauce
- Stir in chicken broth and let it warm up for a minute. Slowly pour in half and half while stirring constantly. Mix in the mozzarella until it melts and your sauce gets thick.
- Mix Everything Together
- Toss in the cooked gnocchi and spinach. Give it a taste and add more salt and pepper if needed. Lay the chicken back in the pan so it's swimming in sauce. Let everything bubble gently until the chicken warms through.
Nailing the Details
After whipping this up so many times, I've picked up some useful tips. Don't rush past browning the chicken because that's where tons of flavor comes from. The stuck-on bits at the bottom of your pan after cooking the meat are flavor bombs for your sauce. And always taste before serving since sometimes just a pinch more salt or pepper will transform the whole dish.
Storage Tips
Got extras? No problem. This meal warms up great later on. I keep mine in a sealed container in the fridge, and when I'm ready to eat it again, I add a little water or broth to bring the sauce back to life. It tastes just as good the next day and makes for an awesome lunch or another easy dinner.
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Common Questions
- → Can this be made gluten-free?
- Absolutely! Just grab some gluten-free gnocchi and double-check your other items are certified gluten-free. Everything else in the recipe stays exactly the same.
- → Why use chicken thighs?
- Chicken thighs keep their moisture and flavor better than breasts, which works great in this meal. They won't dry out even if you cook them a bit longer than needed.
- → Can I substitute the cream?
- You've got options - the recipe needs half and half or heavy cream. Go with heavy cream for something richer, or stick with half and half for a lighter touch.
- → Is this good for meal prep?
- For sure! This dish warms up really well and gives you protein, veggies, and carbs all together, making it perfect for planning meals ahead.
- → Can I add different vegetables?
- This dish is super adaptable - just toss in whatever veggies you have around. You can swap out the mushrooms, spinach, and onions for similar stuff you like better.