Creamy Garlic Chicken Gnocchi

recipe is a s This Creamy Garlic Chicken Gnocchi is a comfort food favorite. It’s a one pan meal that’s a combination of juicy chicken and pillowy gnocchi in an irresistible creamy sauce flavored with garlic, fresh thyme and Parmesan. 

Ingredients You’ll Need

I use boneless, skinless chicken thighs for this dish, as well as mini potato gnocchi. The flavor of the shallots, garlic, fresh thyme leaves and grated Parmesan give the creamy sauce such fabulous flavor. You could also opt for chicken breasts for this recipe, but I prefer thighs. They’re always so juicy and tender.

I like to cut my chicken up into bite sizes pieces before I add to the creamy sauce with the gnocchi so I get chicken and gnocchi in every bite. You could also cook your chicken thighs through and add whole to the gnocchi if you’d prefer. Either works and we’ve enjoyed it both ways.

Step-By-Step Instructions

First, you’ll heat your olive oil in a large deep skillet over medium heat. You will combine your flour, salt, pepper and paprika in a shallow bowl and then dip your chicken thighs in, one at a time on both sides and then add to the hot skillet. You’ll want to cook the chicken until no longer pink inside, roughly 8 minutes per side. They should register 165 degrees F in the center of the thigh on a thermometer. Remove the thighs from the pan to a plate and set aside.

Next up, you’ll add your butter to the skillet and cook your shallots until softened, followed by all your garlic. Add your wine at this point and scrape any brown bits from the bottom of the pan and continue to cook until the wine has almost evaporated.

Stir in 1 1/2 cups of the chicken stock and thyme leaves and cook until heated through, followed by your cream and mix until well combined.

Add your gnocchi and cook, uncovered for 6-7 minutes, stirring occasionally until the gnocchi is tender and the sauce has thickened.

Last up will be to add your Parmesan cheese and your remaining 3/4 cup chicken stock slowly until you get to your desired thickness and mix until well combined and smooth. I added the whole 3/4 cup. Add your chicken and just cook until heated through. I like to cut my chicken into bite-sized pieces before adding, but you could also leave the thighs whole.

I hope you find a cozy night to enjoy this dish guys. It’s an easy meal with great flavor!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Creamy Garlic Chicken Gnocchi

Author: MaryAnn Dwyer

Servings: 6 servings

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This Creamy Garlic Chicken Gnocchi is a comfort food favorite. It's a one pan meal that's a combination of juicy chicken and pillowy gnocchi all in an irresistible creamy sauce flavored with garlic, fresh thyme and Parmesan. 

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Ingredients

  

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• 2 lbs. boneless, skinless chicken thighs
• 1/4 cup all-purpose flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• 3 Tbsp. olive oil
• 2 Tbsp. butter
• 2 medium shallots, finely chopped
• 6 cloves garlic, 4 smashed, 2 finely minced
• 1/4 cup white cooking wine
• 2 1/4 cup low-sodium chicken stock, divided
• 1 cup heavy cream
• 1 Tbsp. fresh thyme leaves
• 1/3 cup grated Parmesan cheese
• 1 lb. shelf-stable mini potato gnocchi, uncooked
• chopped parsley, for garnish if desired

Instructions

 

• Heat olive oil in a large deep skillet over medium heat. Combine your flour, salt, pepper and paprika in a shallow bowl and then dip your chicken thighs in, one at a time on both sides and then add to the hot skillet. Cook the chicken until no longer pink inside, roughly 8 minutes per side. They should register 165 degrees F in the center of the thigh on a thermometer. Remove the thighs from the pan to a plate and set aside.
• Add butter to the skillet and cook your shallots on medium-low heat until softened, followed by your garlic. Add your wine at this point and scrape any brown bits from the bottom of the pan and continue to cook until the wine has almost evaporated.
• Stir in 1 1/2 cups of the chicken stock and thyme leaves and cook until heated through, followed by your cream and mix until well combined.
• Add gnocchi and cook, uncovered for 6-7 minutes, stirring occasionally until the gnocchi is tender and the sauce has thickened.

  Add your Parmesan cheese and your remaining 3/4 cup chicken stock slowly until you get to your desired thickness and mix until well combined and smooth. I added the entire 3/4 cup. Add your chicken and just cook until heated through. I like to cut my chicken into bite-sized pieces before adding, but you could also leave the thighs whole. Sprinkle with chopped parsley if desired. Serve immediately.

Notes

I used shelf-stable mini potato gnocchi for this recipe, but if you can't find mini gnocchi just use regular size. You will add the gnocchi to the sauce uncooked. It will cook in the sauce.

This dish is delicious served with a side salad and some chilled white wine. 

As I mentioned above, I used boneless skinless chicken thighs for this recipe, but if you prefer chicken breasts by all means use those. Cooking time for the breasts will be less, so just cook until no longer pink inside.

Nutrition

Calories: 613kcal | Carbohydrates: 37g | Protein: 37g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 204mg | Sodium: 869mg | Potassium: 553mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1113IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 5mg

Keyword: Chicken, Comfort Food, gnocchi

Cuisine: American

Course: Main Dish

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