Garlic Chicken Gnocchi Skillet is the ultimate one-pan comfort meal soft, pillowy gnocchi paired with juicy chicken, spinach, and mushrooms in a creamy, garlicky sauce. It’s rich, flavorful, and perfect for weeknight dinners when you want something quick yet indulgent.
In just 30 minutes, you can serve up a dish that tastes like it came straight from a cozy Italian bistro. Every forkful has buttery gnocchi coated in creamy sauce with juicy bits of chicken and a hint of spice from chili flakes a balanced meal that truly satisfies.
Why You’ll Love This Garlic Chicken Gnocchi Skillet
Garlic Chicken Gnocchi Skillet brings together everything you crave in a comforting meal creamy sauce, tender chicken, buttery gnocchi, and fragrant garlic. It’s packed with flavor yet simple enough for busy nights, made entirely in one pan for easy cleanup.
The rich, garlicky cream sauce clings to every piece of gnocchi while the spinach and mushrooms add freshness and balance. Cozy, satisfying, and endlessly customizable, this dish proves that simple ingredients can make spectacular food.
Ingredients
- 1 pound potato gnocchi, cooked according to the package and drained
- 1½ pounds boneless, skinless chicken thighs (4–6 thighs), seasoned with salt and pepper to taste
- 1½ teaspoons 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
- ½ cup half-and-half (or heavy whipping cream)
- ½ cup shredded mozzarella
- 3 cups fresh spinach
- Red pepper chili flakes, shredded Parmesan, and parsley for serving
Step-by-Step Method
Step 1: Cook the chicken
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the seasoned chicken thighs, sprinkle with paprika, and sear for 4–5 minutes per side until golden brown and cooked through (165°F / 74°C internal temperature).
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. Slice or chop into bite-sized pieces.
Step 2: Sauté the vegetables
In the same skillet, melt another tablespoon of butter. Add the diced onion and sauté for 2 minutes until soft and translucent. Stir in the diced mushrooms and cook for another 3 minutes until they release their juices and begin to brown.
Add minced garlic and Italian seasoning, stirring constantly for 30 seconds until fragrant.
Step 3: Build the sauce
Pour in the chicken broth and half-and-half, stirring well to combine. Bring to a gentle simmer and scrape up all the browned bits from the bottom of the pan for maximum flavor.
Stir in the shredded mozzarella until melted and smooth. Season lightly with salt and pepper to taste.
Step 4: Combine gnocchi, spinach, and chicken
Add the cooked gnocchi and spinach to the skillet, along with the chopped chicken. Toss everything together until coated evenly in the sauce and the spinach is wilted.
Simmer gently for another 2–3 minutes to let the flavors meld and the sauce thicken slightly.
Step 5: Serve
Remove from heat. Sprinkle with red pepper chili flakes, shredded Parmesan, and chopped parsley for garnish. Serve hot and creamy straight from the pan.
Expert Tips for Success
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Crisp gnocchi option: Pan-sear cooked gnocchi in butter for a few minutes before mixing into the sauce for added texture.
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Use chicken breast: You can substitute chicken thighs with boneless breasts just avoid overcooking to keep them juicy.
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Balance flavors: Adjust salt after adding cheese since mozzarella and Parmesan both add saltiness.
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Creaminess level: For an extra rich sauce, use heavy cream instead of half-and-half.
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Fresh gnocchi shortcut: Fresh store-bought gnocchi cooks faster and gives a softer texture.
Tasty Variations to Try
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Bacon addition: Toss in crispy turkey bacon bits for smoky flavor.
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Sun-dried tomato twist: Add chopped sun-dried tomatoes for tangy depth.
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Spinach swap: Use kale or arugula instead for a different green profile.
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Cheese variety: Swap mozzarella for fontina, asiago, or even creamy goat cheese.
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Veggie version: Skip chicken and double the mushrooms and spinach for a vegetarian delight.
Serving Ideas
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Weeknight dinner: Serve directly from the skillet with extra Parmesan sprinkled on top.
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Family meal: Pair with homemade garlic knots or a warm loaf of bread.
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Date-night menu: Plate neatly with fresh parsley and red pepper flakes for visual appeal.
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Meal prep: Divide into containers for quick, reheatable lunches.
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Special occasions: Garnish with finely grated Parmesan and truffle oil for added luxury.
Frequently Asked Questions
Can I use store-bought gnocchi?
Yes! Pre-packaged gnocchi works perfectly and cuts down on prep time. Just cook according to package instructions before adding to the skillet.
How do I make it dairy-free?
Use plant butter and coconut cream or unsweetened oat cream as substitutes for butter and half-and-half.
Can I make this ahead?
You can prepare the sauce and chicken ahead, then reheat and toss with freshly cooked gnocchi before serving.
What can I serve it with?
Pair this dish with garlic bread, a crisp salad, or roasted vegetables to complete the meal.
Can I store leftovers?
Store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk to loosen the sauce.
Print
Garlic Chicken Gnocchi Skillet
- Total Time: 30
- Yield: 4 servings 1x
Description
Cozy one-pan meal with pillowy gnocchi, tender chicken, and fresh spinach in a creamy garlic sauce, enhanced by sautéed mushrooms and melted mozzarella. Rich Italian bistro flavors ready in 30 minutes.
Ingredients
- 1 lb potato gnocchi, cooked and drained
- 1½ lbs boneless, skinless chicken thighs (4–6 pieces)
- Salt and pepper, to taste
- 1½ tsp paprika
- 5 tbsp butter or ghee
- 1 medium yellow onion, diced
- 1 cup white mushrooms, diced
- 2 tbsp minced garlic
- 1 tsp Italian seasoning
- 1 cup chicken broth
- ½ cup half-and-half (or heavy cream)
- ½ cup shredded mozzarella
- 3 cups fresh spinach
- Red pepper flakes, Parmesan, and parsley, for serving
Instructions
- Season chicken with salt, pepper, and paprika. Melt 2 tbsp butter in large skillet over medium heat. Sear chicken 4–5 minutes per side until golden and cooked through (165°F / 74°C). Rest 5 minutes, then chop bite-size.
- In same skillet, melt 1 tbsp butter. Cook onion 2 minutes until soft. Add mushrooms, cook 3 minutes until browned. Stir in garlic and Italian seasoning, cook 30 seconds until fragrant.
- Add chicken broth and half-and-half, scraping browned bits. Simmer gently. Stir in mozzarella until melted and smooth. Season with salt and pepper.
- Add cooked gnocchi, spinach, and chopped chicken. Toss to coat and wilt spinach. Simmer 2–3 minutes to thicken sauce.
- Remove from heat. Garnish with red pepper flakes, Parmesan, and parsley. Serve hot from the pan.
Notes
Pan-sear cooked gnocchi in butter before adding for extra texture.
Chicken breasts can be used instead; avoid overcooking.
Adjust salt cautiously; cheese adds natural saltiness.
Heavy cream creates a richer sauce.
Store leftovers up to 3 days; reheat with broth splash.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 580
- Sugar: 4g
- Sodium: 720mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 160mg
Keywords: garlic chicken gnocchi, creamy gnocchi skillet, one pan chicken dinner, spinach mushroom gnocchi, easy chicken pasta alternative
