One-Pan Garlic-Parm Chicken and Gnocchi
Soft pillows of gnocchi and quick-cooking chicken thighs, plus the most luxurious garlic-Parmesan cream sauce.
Serves4 to 6
Prep15 minutes to 20 minutes
Cook20 minutes to 25 minutes
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.
One-Pan Garlic-Parm Chicken and Gnocchi Recipe
Soft pillows of gnocchi and quick-cooking chicken thighs, plus the most luxurious garlic-Parmesan cream sauce.
Prep time 15 minutes to 20 minutes
Cook time 20 minutes to 25 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 1
medium shallot
- 4
garlic cloves
- 4 ounces
baby portobello or white button mushrooms
- 1 packed cup
baby spinach (about 1 ounce)
- 1/2 bunch
fresh thyme leaves, divided
- 1 1/2 ounces
Parmesan cheese (about 3/4 firmly packed cup grated on a Microplane or 1/4 cup plus 2 tablespoons store-bought), divided
- 1 1/2 pounds
boneless, skinless chicken thighs (about 6)
- 3/4 teaspoon
kosher salt, divided
- 1/2 teaspoon
freshly ground black pepper, plus more for serving
- 2 tablespoons
unsalted butter, divided
- 1 tablespoon
olive oil
- 2 tablespoons
all-purpose flour
- 1 pound
shelf-stable potato gnocchi
- 3 cups
whole or 2% milk
Instructions
Finely dice 1 medium shallot (about 1/4 cup). Mince 4 garlic cloves. Trim, halve 4 ounces baby portobello or white button mushrooms if larger than 2-inches in diameter, then slice. Coarsely chop 1 packed cup baby spinach. Pick the leaves from 1/2 bunch fresh thyme until you have 1 tablespoon, then coarsely chop. Set aside 1 teaspoon of the thyme for garnish. If needed, finely grate 1 1/2 ounces Parmesan cheese (about 3/4 packed cup) or measure out 1/4 cup plus 2 tablespoons store-bought grated. Cut 1 medium lemon into wedges for serving.
Season 1 1/2 pounds boneless, skinless chicken thighs all over with 1/2 teaspoon of the kosher salt and 1/2 teaspoon black pepper.
Melt 1 tablespoon of the unsalted butter and 1 tablespoon olive oil in a 12-inch cast iron or high-sided stainless steel skillet over medium heat. Add the chicken thighs in a single layer and cook until deeply browned and an instant read thermometer inserted into the thickest part registers 165°F, 4 to 5 minutes per side. Transfer the chicken to a plate.
Add the remaining 1 tablespoon unsalted butter to the pan and let melt. Add the shallot and cook until soft and golden, 30 seconds. Add the mushrooms, remaining 2 teaspoons thyme, and remaining 1/4 teaspoon kosher salt. Sauté until the mushrooms have released their liquid and are browned, 3 to 5 minutes. Add the garlic and cook for 30 seconds.
Sprinkle 2 tablespoons all-purpose flour evenly over the mushrooms and cook until the flour begins to brown, 30 seconds to 1 minute. Add 3 cups whole or 2% milk and bring to a rapid simmer, whisking constantly.
Add 1 pound shelf-stable potato gnocchi (breaking the gnocchi apart if needed). Cook, stirring frequently, until the sauce is reduced slightly and thickened and the gnocchi is tender, 3 to 4 minutes. Add the Parmesan and spinach and stir until the cheese melts and the spinach wilts. Nestle the chicken into the gnocchi mixture (leave any accumulated juices on the plate). Garnish with the remaining 1 teaspoon thyme leaves and more black pepper, and serve with lemon wedges, if using.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.