Save It The smell of garlic and butter browning in a hot skillet still makes me think of weeknights when I'm too tired to do dishes but too hungry to settle for takeout. This recipe came together on one of those evenings when I dumped a bag of gnocchi into the pan with some chicken and cream, crossed my fingers, and ended up with something I've been making every few weeks since. It's the kind of meal that looks like you tried hard but really just asks you to layer flavors in one pan and let the oven finish the job. My kids fight over the crispy bits of Parmesan stuck to the edge of the skillet. I let them.
I made this for my sister the night she came over convinced she didn't like gnocchi. She ate two servings and texted me the next day asking for the recipe, which I took as a quiet victory. There's something about the way the spinach wilts into the cream and the chicken releases its drippings into the sauce that makes every bite taste richer than the last. It's become my go-to when I want to feed people something warm and satisfying without spending the whole evening in the kitchen. The skillet comes to the table still bubbling, and everyone helps themselves straight from the pan.
Ingredients
- Bone-in, skinless chicken thighs: They stay moist and add deep flavor to the sauce as they bake, and the bones help them cook evenly without drying out.
- Fresh baby spinach: Wilts down to almost nothing but adds color and a slight earthiness that balances the richness of the cream.
- Yellow onion: Diced small so it melts into the sauce and sweetens as it cooks, building a savory base you can taste in every spoonful.
- Garlic cloves: Minced fresh because the fragrance when it hits the hot pan is half the reason this dish smells so good.
- Shelf-stable potato gnocchi: No need to boil them first, they cook right in the sauce and soak up all that creamy, cheesy goodness.
- Heavy cream: The backbone of the sauce, it thickens as it simmers and clings to every piece of gnocchi and chicken.
- Grated Parmesan cheese: Adds a salty, nutty depth and helps thicken the sauce while making everything taste more luxurious.
- Olive oil: Used to sear the chicken and get a golden crust that adds flavor to the whole dish.
- Low-sodium chicken broth: Loosens the sauce just enough and adds savory notes without making it too salty.
- Dried Italian herbs: A simple blend that seasons the chicken and ties all the flavors together without fuss.
- Kosher salt and black pepper: Season every layer so the final dish tastes balanced and full.
- Red pepper flakes: Optional but highly recommended if you like a little warmth that sneaks up on you at the end of each bite.
Instructions
- Preheat and prep:
- Set your oven to 400°F and pat the chicken thighs completely dry with paper towels so they sear instead of steam. Season both sides generously with salt, pepper, and Italian herbs.
- Sear the chicken:
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, then lay the chicken thighs in and let them sizzle undisturbed for 4 to 5 minutes per side until golden and releasing easily from the pan. Transfer them to a plate and set aside.
- Build the base:
- In the same skillet with all those lovely browned bits, add the diced onion and cook for 2 to 3 minutes until softened and translucent. Stir in the minced garlic and cook for about 1 minute until it smells incredible and just starts to turn golden.
- Toast the gnocchi:
- Add the gnocchi to the skillet and stir them around for about 2 minutes to lightly toast and pick up some color. This step adds texture and keeps them from getting mushy later.
- Make the sauce:
- Pour in the chicken broth and heavy cream, stirring to scrape up any stuck bits from the bottom of the pan, then bring the mixture to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
- Wilt the spinach:
- Fold in the baby spinach and stir until it wilts down into the sauce. It will shrink quickly and distribute evenly through the gnocchi.
- Nestle and bake:
- Nestle the seared chicken thighs back into the skillet, pressing them gently into the creamy gnocchi and spooning a little sauce over the top. Transfer the whole skillet to the oven and bake uncovered for 15 to 18 minutes until the chicken reaches 165°F internally and the gnocchi is tender.
- Rest and serve:
- Remove the skillet from the oven and let it rest for 5 minutes so the sauce thickens slightly and the chicken stays juicy. Serve hot, garnished with extra Parmesan and a sprinkle of red pepper flakes if you like.
Save It The first time I pulled this skillet out of the oven and set it on the table, my husband looked at me like I'd just performed a magic trick. He couldn't believe it all came together in one pan with so little effort. Now it's the meal I make when I want to feel like I have my life together, even when I absolutely do not. There's something comforting about knowing that a little cream, some garlic, and a hot oven can turn simple ingredients into something that feels like a warm hug at the end of a long day.
Choosing Your Chicken
Bone-in, skinless thighs are my preference because the bone keeps the meat moist and adds flavor to the sauce as it bakes. If you only have chicken breasts, they'll work fine but watch the baking time closely since they cook faster and can dry out. I've also made this with boneless thighs when I'm feeling lazy, and it still turns out delicious, just a little less rich. The key is to sear whatever you use so you get that golden, flavorful crust that makes the whole dish taste deeper. Don't rush this step even if you're tempted.
Getting the Sauce Just Right
The sauce should be creamy but not thick like gravy when it goes into the oven because the gnocchi will absorb a lot of it as it bakes. If it looks too thin, don't worry, it will thicken as it cools and the cheese melts into it. I learned the hard way not to use pre-grated Parmesan from a can because it doesn't melt smoothly and can make the sauce grainy. Freshly grated Parmesan from a block makes all the difference and melts into the cream like it was always meant to be there. Taste the sauce before you add the chicken back in and adjust the salt if needed.
Serving and Storing
This dish is best served straight from the skillet while it's still hot and bubbling. I like to bring the whole pan to the table with a big spoon and let everyone dig in, it feels casual and cozy. Leftovers keep well in the fridge for up to three days, though the gnocchi will soak up more sauce as it sits and become softer. Reheat gently on the stovetop with a splash of cream or broth to loosen everything back up.
- Pair it with a simple arugula salad dressed with lemon and olive oil to cut through the richness.
- Crusty bread is not optional, you'll want it to soak up every last bit of sauce.
- A buttery Chardonnay or a light Pinot Grigio makes this feel like a special occasion even on a Wednesday.
Save It This is the kind of recipe that makes you look like you know what you're doing in the kitchen, even if you're mostly winging it. I hope it becomes one of those meals you make without thinking, the kind that feels like home no matter where you are.
Common Questions About Recipes
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well. Reduce the baking time to 12-15 minutes and check that the internal temperature reaches 165°F to avoid drying out the meat.
- → What if I don't have an oven-safe skillet?
Sear the chicken in a regular skillet, then transfer everything to a baking dish before placing it in the oven. The cooking time remains the same.
- → Can I make this dairy-free?
Substitute heavy cream with coconut cream or cashew cream, and use nutritional yeast instead of Parmesan cheese for a dairy-free alternative with similar richness.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to restore the sauce's consistency.
- → Can I add other vegetables?
Absolutely. Mushrooms, sun-dried tomatoes, cherry tomatoes, or bell peppers all work beautifully. Add heartier vegetables when sautéing the onion, and delicate ones with the spinach.
- → Is shelf-stable gnocchi necessary?
Shelf-stable gnocchi holds up better during baking. Fresh gnocchi from the refrigerated section may become too soft, but you can use it if you reduce the baking time slightly.