Description
This creamy chicken and gnocchi bake combines tender seared chicken thighs with pillowy potato gnocchi, all smothered in a rich, cheesy sauce made with mozzarella, Parmesan, and fresh spinach. Ready in just 45 minutes, this comforting, oven-finished skillet meal is perfect for a satisfying dinner.
Ingredients
Units
Scale
Main Ingredients
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, cut in half
- 2 cups chopped yellow onion
- 3 cloves garlic, minced (or 1 1/2 teaspoons minced garlic)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 2 cups fresh baby spinach
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the gnocchi: Bring a large pot of water to a boil and add the potato gnocchi. Cook until the gnocchi float to the surface, about 3 minutes. Drain and drizzle with a little olive oil, tossing gently to coat and prevent sticking. Set aside.
- Sear the chicken: Preheat the oven to 400°F. Season chicken thighs generously with salt and pepper on both sides. Heat 1 tablespoon olive oil in an oven-safe large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 7-8 minutes until golden brown. Flip and cook until chicken reaches 150°F internal temperature. Remove chicken to a plate and set aside.
- Sauté aromatics and thicken sauce: In the same skillet, lower heat to medium. Add chopped onions and cook until softened, about 3 minutes. Stir in minced garlic, basil, oregano, and thyme; cook for 1 minute more. Sprinkle flour over the onion mixture and stir until the flour is translucent, about 1-2 minutes.
- Add broth and simmer: Slowly pour in the chicken broth while stirring constantly to avoid lumps. Let the mixture simmer for 4-5 minutes until it thickens to a creamy consistency.
- Incorporate cream and cheese: Remove skillet from heat. Stir in heavy cream and shredded mozzarella cheese until melted and smooth. Add the fresh baby spinach and return heat to low, stirring until the spinach wilts.
- Combine and bake: Gently fold cooked gnocchi into the sauce, then nestle the seared chicken thighs back into the skillet. Sprinkle grated Parmesan cheese evenly on top. Transfer the skillet to the oven and bake for 12 minutes until the cheese is melted, bubbly, and chicken reaches 165°F. Remove from oven and serve warm.
Notes
- For extra flavor, add red pepper flakes, fresh basil, mushrooms, or Italian seasoning to the sauce.
- Try substituting mozzarella with fontina, gruyere, or smoked mozzarella for a different cheese profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- The nutrition information is an estimate; exact values depend on ingredient brands.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
