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This is my favorite one pan dinner for those crazy weeknights when I want something delicious but don't have hours to spend in the kitchen. Tender chicken thighs and pillowy gnocchi swim in the most amazing garlic cream sauce. I throw in spinach and mushrooms to make it a complete meal. The best part? It's ready in 30 minutes and my family licks their plates clean every time.
The Story Behind This Recipe
I created this recipe during a particularly busy season when I needed quick but comforting dinners. Now it's become our Thursday night tradition. The sauce is rich and creamy the chicken stays juicy and those little potato gnocchi dumplings soak up all the flavors. Plus I only have one pan to wash afterward which makes me very happy.
What You'll Need to Make It
- Chicken Thighs: I always grab boneless skinless ones. They're impossible to mess up and stay so juicy.
- Potato Gnocchi: Look for them in the pasta aisle. I usually get two packages.
- Butter: Real butter makes everything better.
- Chicken Broth: This makes our sauce extra flavorful.
- Half and Half: For that perfect creamy sauce.
- Mozzarella: Get the good stuff and shred it yourself.
- Fresh Veggies: Yellow onion white mushrooms and big handfuls of spinach.
- My Favorite Seasonings: Lots of garlic paprika Italian seasoning and of course salt and pepper.
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Time to Cook
- Start With the Gnocchi
- I boil mine first in salty water. Just follow the package times they're usually done in minutes. Keep an eye on them they float when they're ready.
- Get That Chicken Golden
- While the gnocchi cooks I get my big skillet hot with some butter. Season those chicken thighs really well and let them get all golden and gorgeous. About 5 minutes each side does it.
- Making Magic with Veggies
- Once the chicken is done I throw my butter garlic and veggies in that same pan. All those brown bits from the chicken make everything taste amazing.
- Creating That Sauce
- This is where it gets good. Pour in your broth then slowly add the half and half. When you add the cheese it turns into this creamy dreamy sauce that makes everyone happy.
- Putting It All Together
- Now everything goes back in the pan. The gnocchi soaks up that sauce the spinach wilts just right and the chicken gets even more tender.
Serving It Up
I love bringing the whole skillet right to the table. A sprinkle of fresh parsley some extra parmesan and maybe some red pepper flakes for those who like heat. Sometimes I'll tear up some crusty bread to soak up all that sauce.
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Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs. Just adjust cooking time as breasts cook faster than thighs and can dry out more easily.
- → How can I make this recipe gluten-free?
Simply use gluten-free gnocchi instead of regular gnocchi. The rest of the ingredients are naturally gluten-free when using basic seasonings.
- → Can I meal prep this dish?
This recipe works great for meal prep. Store in airtight containers in the fridge for up to 4 days. Reheat gently to prevent sauce from separating.
- → What can I substitute for half and half?
You can use heavy cream for a richer sauce, or mix equal parts whole milk and heavy cream. For a lighter version, use whole milk alone.
- → Can I add different vegetables?
Yes, this recipe is very versatile. Try adding peas, broccoli, or sun-dried tomatoes. Just adjust cooking times based on the vegetables you choose.
Conclusion
A delicious and easy skillet meal that combines tender chicken, soft gnocchi, and fresh vegetables in a creamy garlic sauce. Quick to prepare and full of flavor, this dish is perfect for weeknight dinners.