One-Pan Garlic-Parm Chicken and Gnocchi
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Credit: Photo: Vicky Wasik ; Food Stylist: Kelli Foster
What I really need right now is a satisfying one-pan dinner that has it all. (Is that too much to ask for?) Usually cozy winter dinners like comforting casseroles or warm bowls of soup satisfy my hunger, but often take too long to prep or leave my sink filled with dishes to clean. That’s why I love this creamy one-pan chicken and gnocchi. Juicy chicken thighs cook quickly in a cast iron skillet until golden, then tender gnocchi and a creamy garlic-Parmesan sauce cook in the very same pan. It’s a dream dinner come true.
Why You’ll Love It
- Golden, juicy chicken thighs and pillowy-soft gnocchi cooked in a creamy garlic Parmesan sauce is pure comfort.
- The entire meal comes together in a single skillet, making cleanup a breeze.
Key Ingredients in One-Pan Garlic-Parm Chicken and Gnocchi
- Chicken: Season boneless, skinless chicken thighs simply with salt and pepper, then sear until deeply golden, juicy, and tender.
- Gnocchi: Shelf-stable gnocchi cooks directly in the garlic-Parmesan cream sauce until soft and pillowy.
- Parmesan cheese: Gives the sauce a nutty, cheesy flavor reminiscent of Alfredo sauce. Grate the cheese on a box grater or pick up pre-grated from the store (save the green can for spaghetti, as it won’t do this dinner justice).
- Garlic: Infuse the creamy sauce with minced fresh garlic.
- Milk: Make the sauce with milk — either whole or 2% — rather than heavy cream or half-and-half. The roux, combined with the starches from the gnocchi, thicken the sauce to a luxuriously creamy consistency.
Credit: Photo: Vicky Wasik ; Food Stylist: Kelli Foster