Ingredients
Equipment
Method
Prepare and Cook the Chicken
- Season both sides of the chicken thighs with the Italian seasoning, paprika, salt, and ground black pepper.
- Heat 2 tablespoons of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
- Add the seasoned chicken thighs and cook for approximately 5 minutes on each side, or until browned and completely cooked. The internal temperature should reach 165°F (74°C).
- Transfer the cooked chicken thighs to a plate and set aside.
Prepare the Creamy Gnocchi
- Add the finely diced onion to the same skillet. Sauté over medium heat until softened and translucent, adding another drizzle of olive oil if the skillet is too dry.
- Add the sliced baby bella mushrooms, minced garlic, Italian seasoning, paprika, salt, and ground black pepper. Stir until evenly combined.
- Cook until the mushrooms release their moisture and become tender.
- Pour the chicken broth and heavy cream into the skillet, then add the potato gnocchi. Stir well to combine.
- Reduce the heat to medium-low and simmer the gnocchi for 5 minutes, stirring occasionally to prevent it from sticking.
- Stir in the freshly shredded Parmesan cheese and fresh spinach. Cook briefly until the Parmesan melts and the spinach wilts into the sauce.
Finish and Serve
- Return the cooked chicken thighs to the skillet, nestling them into the creamy gnocchi and spooning some of the sauce over the chicken.
- Reduce the heat to low, cover the skillet, and cook for another 5 minutes, or until the sauce is gently bubbling around the chicken and the gnocchi is tender.
- Remove the skillet from the heat. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired.
- Serve immediately, spooning the creamy Parmesan sauce and gnocchi over and around each chicken thigh.
Notes
- Chicken temperature: Use a meat thermometer to ensure the thickest part of each chicken thigh reaches an internal temperature of 165°F (74°C).
- Extra olive oil: Add another drizzle of olive oil while sautéing the onion if the skillet becomes too dry.
- Gnocchi: Shelf-stable, refrigerated, or frozen potato gnocchi may be used. Frozen gnocchi may require a few additional minutes of cooking.
- Parmesan: Freshly shredded Parmesan melts more smoothly than pre-shredded cheese. Additional Parmesan may be added as a garnish.
- Sauce consistency: The sauce will continue to thicken as it cools. Add a small splash of chicken broth if it becomes too thick.
- Storage: Refrigerate cooled leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently in a covered skillet over low heat. Add a splash of chicken broth or cream to loosen the sauce if needed.
- Nutrition: Nutrition values are not included because they may vary depending on the size of the chicken thighs and the brands of gnocchi, cream, broth, and Parmesan used.