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Garlic Chicken Gnocchi Skillet Recipe
Ben Carraoli

Garlic Chicken Gnocchi Skillet Recipe

I love quick, hearty dinners that feel fancy but don’t take all night to make, and this garlic chicken gnocchi skillet is exactly that. The first time I made it, the creamy sauce and tender chicken completely won me over.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds potato gnocchi – fresh works best for a pillowy texture.
  • 1 pound boneless skinless chicken thighs – juicy and flavorful; bone-in can be used, but cook longer.
  • 3 tablespoons butter – adds richness; ghee is a good alternative for a slightly nutty flavor.
  • 1 cup chicken broth – helps make the sauce flavorful; low-sodium preferred.
  • ½ cup half and half – gives a creamy consistency; full-fat works best.
  • ½ cup shredded mozzarella – fresh mozzarella melts better and adds gooey texture.
  • 1 small yellow onion diced – adds sweetness and depth.
  • 1 cup white mushrooms diced – earthy flavor; fresh mushrooms are ideal.
  • 2 cups fresh spinach – stir in at the end; don’t use frozen it releases too much water.
  • 2 cloves garlic minced – garlic flavor is key; adjust based on preference.
  • 1 teaspoon paprika – enhances the chicken flavor.
  • 1 teaspoon Italian seasoning – adds herbaceous notes.
  • Salt and pepper to taste – essential for seasoning.

Method
 

  1. Start by chopping your onions, mushrooms, and spinach, and mincing the garlic. Season the chicken thighs with salt, pepper, and paprika. Boil the gnocchi according to package instructions, then set aside.
  2. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken thighs for 5–10 minutes on each side until golden brown. Transfer to a plate and keep warm while preparing the sauce.
  3. Add the remaining butter to the skillet, then toss in garlic, onions, mushrooms, and Italian seasoning. Sauté for 3–4 minutes until the onions are translucent and mushrooms tender.
  4. Whisk in chicken broth for one minute until combined, then add half and half. Gradually mix in mozzarella until melted and the sauce thickens slightly.
  5. Stir in the drained gnocchi and spinach, adjusting seasoning with salt and pepper. Nestle the chicken back into the skillet, allowing it to simmer for a few minutes until heated through.

Notes

  • I always use fresh gnocchi; it gives a lighter texture.
  • Melting cheese gradually prevents clumping and creates a smooth sauce.
  • Searing chicken properly ensures a crispy, golden crust that adds flavor.
  • I like to leave the spinach slightly crisp to retain its vibrant color.