Description
Creamy Chicken and Gnocchi Bake is a comforting and flavorful dish featuring tender chicken thighs, pillowy potato gnocchi, and a rich creamy sauce with mozzarella, Parmesan, and fresh spinach, all baked to bubbly perfection. Perfect for a cozy dinner, this recipe combines simple ingredients with classic Italian herbs to create a satisfying main course.
Ingredients
Scale
Main Ingredients
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs cut in half
- 2 cups chopped yellow onion
- 3 cloves garlic minced (or 1 ½ teaspoons minced garlic)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- 2 cups fresh baby spinach
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the gnocchi: Bring a large pot of water to a boil and cook the potato gnocchi until they float to the top, about 3 minutes. Drain and drizzle with olive oil, tossing gently to keep them from sticking together. Set aside.
- Sear the chicken: Preheat the oven to 400°F. Season chicken thighs with salt and black pepper on both sides. Heat olive oil in a large oven-safe skillet over medium-high heat and sear chicken thighs, skin side down, for 7-8 minutes until golden brown. Flip and cook until internal temperature reaches 150°F. Remove from skillet and set aside.
- Sauté onions and aromatics: In the same skillet, reduce heat to medium and cook chopped onions until softened, about 3 minutes. Add minced garlic, basil, oregano, and thyme, cooking for another minute until fragrant. Sprinkle flour over the mixture and stir until translucent, about 1-2 minutes.
- Make the sauce: Slowly pour in the chicken broth while stirring continuously to avoid lumps. Simmer the mixture for 4-5 minutes until thickened.
- Add cream and cheese: Remove heat and stir in heavy cream and shredded mozzarella until melted and smooth. Add fresh spinach and reduce heat to low, stirring until spinach wilts.
- Combine and bake: Gently toss cooked gnocchi into the sauce, then nestle the seared chicken back into the mixture. Sprinkle grated Parmesan cheese on top. Transfer skillet to the preheated oven and bake for 12 minutes until cheese is bubbly and chicken reaches 165°F. Serve hot and enjoy.
Notes
- For extra flavor, add red pepper flakes, fresh basil, mushrooms, or Italian seasoning.
- Try different cheeses like fontina, gruyere, or smoked mozzarella for varied taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
- Make sure to stir the flour well to avoid lumps when making the sauce.
- The recipe yields about 4 servings, with one serving being a quarter of the entire bake.
