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Chicken Gnocchi Skillet with Tomato, Spinach, and Parmesan Recipe

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Savor a delightful and creamy Chicken Gnocchi Skillet that combines tender pan-seared chicken thighs, pillowy potato gnocchi, fresh spinach, and juicy grape tomatoes in a luscious parmesan cream sauce. Ready in just 25 minutes, this one-pan meal is perfect for a comforting weeknight dinner.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Gnocchi

  • 1 lb. potato gnocchi

Chicken

  • 1.5 lb. chicken thighs (boneless, skinless)
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika

Vegetables and Aromatics

  • 1/2 cup onion (diced)
  • 1 pint grape tomatoes (halved)
  • 4 garlic cloves (minced)
  • 5 oz. spinach

Liquids and Fats

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 cup chicken broth (divided)
  • 1/2 cup heavy cream

Thickener and Cheese

  • 2 tbsp all purpose flour
  • 3/4 cup parmesan cheese (freshly grated)

Instructions

  1. Cook the gnocchi: Prepare the potato gnocchi according to the package instructions until tender. Drain the gnocchi well and set aside for later use.
  2. Pan-sear the chicken: Heat the olive oil in a large, deep skillet over medium heat. Season the chicken thighs evenly with salt, garlic powder, and smoked paprika. Place the chicken smooth side down in the skillet and cook undisturbed for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  3. Sauté vegetables: Add a splash of chicken broth to the skillet to deglaze, scraping up any browned bits from the bottom. Add the diced onions and sauté for 3-4 minutes until softened. Then add the butter and allow it to melt. Stir in the halved grape tomatoes, minced garlic, and a pinch of salt, cooking for another 3 minutes. Finally, add the spinach and stir until wilted and vibrant.
  4. Make the creamy sauce: In a separate bowl or measuring cup, whisk together the remaining chicken broth, heavy cream, and all-purpose flour until smooth. Pour this mixture into the skillet with the vegetables and bring to a low simmer. Gradually stir in the freshly grated parmesan cheese until the sauce becomes smooth and creamy. Let the sauce simmer gently for 2 minutes to thicken slightly.
  5. Combine and finish: Add the cooked gnocchi to the skillet and stir gently to coat it in the creamy sauce. Nestle the pan-seared chicken thighs back into the skillet, then simmer everything together for an additional 1-2 minutes to meld flavors and heat through. Season with extra salt, pepper, and additional parmesan cheese if desired. Serve hot and enjoy this comforting skillet meal!

Notes

  • Use freshly grated parmesan cheese for the best flavor and smooth sauce.
  • Chicken thighs provide juiciness, but boneless skinless chicken breasts can be substituted if preferred, adjusting cooking time accordingly.
  • For a lighter version, substitute heavy cream with half-and-half or a lower-fat cream alternative.
  • If you prefer a thicker sauce, add an additional tablespoon of flour mixed with broth and cream.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/chicken-gnocchi-skillet-with-tomato-spinach-and-parmesan-recipe/