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Garlic Chicken Gnocchi Skillet

This garlic chicken gnocchi skillet is the perfect simple recipe for a quick weeknight dinner. It’s easy, done in 30 minutes, and can be made gluten-free! Juicy chicken thighs and pillowy gnocchi are cooked in a delicious cream sauce, and there’s plenty of vegetables included right in the same meal with the spinach, onions and mushrooms. It’s truly a one pan wonder that’s family friendly, or great for meal prep.

  • Author: Bailey
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: American


  • 1pound potato gnocchi, cooked according to the package and drained
  • 1.5pounds boneless, skinless chicken thighs (4-6 thighs), seasoned with salt and pepper to taste
  • 1.5 teaspoon paprika
  • 5 tablespoons butter or ghee
  • 1 medium yellow onion, diced
  • 1 cup white mushrooms, diced
  • 2 tablespoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1 cup chicken broth
  • 1/2 cup half and half (or heavy whipping cream)
  • 1/2 cup shredded mozzarella
  • 3 cups spinach
  • Red pepper chili flakes, shredded parmesan and parsley, for serving


  1. Season chicken with salt, pepper and paprika. Melt 2 tablespoons of butter or ghee in a large skillet over medium-high heat
  2. Add the chicken thighs to the skillet and cook for about 5 minutes per side, until golden brown. Transfer the chicken thighs to a plate and set aside
  3. Melt the last 3 tablespoons of butter, add in the garlic, Italian seasoning and then add in the onion and mushroom. Sauté until onion is translucent and mushrooms are tender, about 3-4 minutes
  4. Whisk in the chicken broth and whisk for about 1 minute until hot. Then gradually pour in the cream, whisking continually as you pour it in. Add in the shredded mozzarella and continue whisking about 2-3 minutes until combined and beginning to thicken
  5. Stir in the cooked potato gnocchi and spinach, and add any additional salt and pepper to taste
  6. Place the chicken thighs back into the skillet and let simmer for about 2 minutes to heat chicken
  7. Garnish with parsley, parmesan and red pepper chili flakes, if desired