This skillet of garlic chicken and potato gnocchi has been a weeknight savior in my home for years. I first developed the combination on a busy fall evening when I wanted something comforting yet fast enough for a weekday dinner. The dish is built on contrasts: crisp, golden-brown chicken thighs against tender, pillowy gnocchi tossed in a silky garlic-cream sauce studded with mushrooms and bright spinach. Every bite balances rich savory notes with fresh green lift, and the family always asks for seconds.

I remember the first time I served it to guests—what began as a humble pantry-inspired meal ended up being the star of the evening. The aroma of butter, garlic and paprika filled the kitchen, and someone compared the sauce to a lighter, more comforting version of a classic restaurant cream sauce. It’s the kind of dish that makes you linger at the table; the simple techniques turn everyday ingredients into something memorable.

Ingredients

• Potato gnocchi (1 pound): Use packaged potato gnocchi cooked according to the package directions. Look for brands with simple ingredients like potatoes, flour and egg for the best pillowy texture.
• Boneless, skinless chicken thighs (1 1/2 pounds): Thighs bring more flavor and moisture than breasts—choose even-sized pieces for uniform cooking. Season simply with salt, pepper and paprika for color and mild smoke.
• Paprika (1 1/2 teaspoons): Use sweet or smoked depending on your preference; smoked paprika adds a deeper, almost barbecue-like note.
• Butter or ghee (5 tablespoons): Butter gives richness and browning; ghee is great if you want slightly higher heat and a nuttier flavor.
• Yellow onion (1 medium), white mushrooms (1 cup): Dice the onion and mushrooms evenly; they create the savory base of the sauce and add texture contrast to the gnocchi.
• Minced garlic (2 tablespoons): Fresh garlic is essential—adds aromatic lift and the backbone of the sauce.
• Italian seasoning (1 teaspoon): A blend of dried oregano, basil and thyme brightens the cream without overpowering the garlic.
• Chicken broth (1 cup): Use low-sodium if possible so you control salt levels in the final dish.
• Half-and-half (1/2 cup): Or use heavy cream for an even richer finish—half-and-half keeps the sauce lighter but still silky.
• Shredded mozzarella (1/2 cup): Melts into the sauce for a stretchy, comforting finish; part-skim works fine for less fat.
• Baby spinach (3 cups): Adds bright color and freshness—tucks into the hot sauce and wilts quickly.
• Garnishes: Chopped parsley, grated Parmesan and crushed red pepper flakes to taste.

Instructions

Season and Brown the Chicken: Pat the chicken thighs dry with paper towels and season both sides with salt, pepper and paprika. Heat 2 tablespoons of butter or ghee in a large, heavy skillet over medium-high heat until shimmering. Add the thighs, leaving space between pieces. Brown for about 5–10 minutes per side until you see a deep golden crust and the internal temperature reaches 165°F (74°C). Transfer chicken to a plate and tent loosely with foil to rest. Sauté Aromatics and Vegetables: Reduce heat to medium and add the remaining 3 tablespoons of butter. Add the minced garlic and Italian seasoning, stirring for 20–30 seconds until fragrant. Add the diced onion and mushrooms and sauté about 3–4 minutes until the onion is translucent and mushrooms are tender and just beginning to caramelize. Taste and adjust seasoning with a pinch of salt and pepper. Build the Sauce: Pour in 1 cup of chicken broth and use a whisk to deglaze the pan, scraping up any browned bits. Let the broth heat for about a minute, then slowly whisk in 1/2 cup half-and-half (or heavy cream) a little at a time to create a smooth emulsion. Add 1/2 cup shredded mozzarella and whisk for 2–3 minutes until the cheese melts and the sauce begins to thicken and coat the back of a spoon. Keep the sauce at a gentle simmer—avoid rapid boiling to prevent separation. Toss in Gnocchi and Greens: Stir the cooked, drained potato gnocchi into the sauce and fold in 3 cups of fresh spinach. Stir just until the spinach wilts and the gnocchi heats through, about 1–2 minutes. Taste and season with additional salt and pepper if needed. Finish with Chicken and Garnish: Return the browned chicken thighs to the skillet, nestling them into the gnocchi and spooning sauce over the top. Let everything simmer together for about 2 minutes to reheat the chicken and marry flavors. Garnish with chopped parsley, grated Parmesan and a sprinkle of red pepper flakes if you like heat.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. When cooling, allow the skillet to come close to room temperature (no more than one hour) before sealing to avoid condensation. To reheat, warm gently in a skillet over low heat with a splash of chicken broth to loosen the sauce—this prevents the cream from breaking and keeps the gnocchi tender. Freeze in a tightly sealed container for up to 2 months; thaw overnight before reheating. When reheating from frozen, defrost in the refrigerator and reheat gently to maintain texture.

Ingredient Substitutions

Swap gnocchi for cooked small pasta like orecchiette or casarecce if you prefer—you may need a little extra liquid since pasta absorbs more sauce. Use boneless chicken breasts in place of thighs if you want leaner meat; reduce searing time and watch internal temperature closely to avoid drying. Replace half-and-half with heavy cream for a richer finish or with whole milk plus a tablespoon of butter for a lighter sauce. For a dairy-free version, use a plant-based cream and dairy-free cheese alternative—ghee or butter should be swapped for olive oil or a vegan butter.

Serving Suggestions

Serve straight from the skillet with a crisp green salad and a lemony vinaigrette to cut through richness. Add crusty bread to soak up the sauce or serve with roasted vegetables for a heartier plate. Garnish with chopped parsley, extra grated Parmesan, and a squeeze of lemon to brighten the flavors. For dinner parties, plate family-style so guests can help themselves—this dish is colorful and presents beautifully in the skillet.

Cultural Background

Though not a traditional Italian classic, this dish is an Italian-American riff combining potato gnocchi with common Italian flavors—garlic, cream, cheese and herbs. Gnocchi itself has roots in European peasant cooking where potatoes and flour were shaped into dumplings. Over time, chefs and home cooks have paired gnocchi with everything from simple tomato sauces to rich cream sauces; this skillet honors that versatility by pairing gnocchi with seared chicken and a pan-made cream sauce.

Seasonal Adaptations

In spring, swap spinach for fresh peas and add lemon zest for brightness. In autumn and winter, stir in roasted butternut squash cubes or wilted kale for a heartier seasonal variation. For a summer twist, use cherry tomatoes and basil in place of spinach for a lighter, fresher finish. Small adjustments like switching mushrooms to cremini or shiitake will tilt the flavor profile subtly to match seasonal produce.

Meal Prep Tips

Make the sauce and cook the gnocchi ahead of time; store separately from the chicken to retain the seared texture. When ready to serve, reheat the sauce and gnocchi together, then quickly sear or reheat the chicken and add it back to the skillet. Portion into individual containers with a paper towel in the lid to absorb excess moisture for grab-and-go lunches. This approach keeps the textures better than fully assembling ahead of time.

This garlic chicken gnocchi skillet is proof that weekday cooking can be both efficient and delicious. It’s forgiving, adaptable and reliably comforting—give it a try and make the finishing touches your own.