Julie Clark
Posted:
Creamy Chicken and Gnocchi Bake
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This Chicken and Gnocchi Bake is a one-pan meal that brings together tender chicken thighs, potato gnocchi, and a homemade creamy garlic-herb sauce.
If you love alfredo sauce, you’ll love this cream sauce made from heavy cream, mozzarella and Parmesan cheeses. This creamy chicken and gnocchi recipe starts on the stovetop and finishes in the oven.
This chicken recipe is my go-to for a comfort food dinner.
I worked on this recipe in the heat of the summer, but you know what? One taste and I didn’t mind at all.
This chicken and gnocchi bake reminds me of a mix of chicken gnocchi soup and a cheesy chicken casserole.
I love making meals that look a little extra special but are complete comfort food, and that is this creamy chicken gnocchi bake. It is quick enough for a weeknight, but delicious enough for company or for sharing a meal with a friend.
To make it a complete meal, serve with our soft dinner rolls or garlic bread, a side of roasted asparagus and a sheet pan cookie for dessert.
Enjoy! -Julie
Ingredients
Information about key ingredients in this chicken and gnocchi bake:
- Chicken. Tired of dry, tough chicken? Chicken thighs bake up so, so tender. And they are often more economical to buy. If they are on sale, buy them for our slow cooker chicken tacos, cheese stuffed chicken thighs, baked chicken thighs and grilled chicken thighs.
- Parmesan and mozzarella cheese. If you buy a block of cheese and shred it at home, it will melt more smoothly in this dish. I often shred cheese at the beginning of the week so its ready to go for any cheesy recipes on the menu that week.
- Potato gnocchi. Need gluten free? I love Delallo gluten-free gnocchi. Sweet potato gnocchi would be excellent in this too. Or swap out tortellini pasta, which would be excellent in this creamy sauce.
See the recipe card below for more ingredients and amounts.
Creamy Chicken and Gnocchi Bake
This Chicken and Gnocchi Bake is a one-pan meal that brings together tender chicken thighs, potato gnocchi, and a homemade creamy garlic-herb sauce.
Servings 4
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 2 cups fresh baby spinach
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the gnocchi in a large pot of boiling water. They will float to the top after about 2-3 minutes. Drizzle a little olive oil and toss to coat the gnocchi, so they do not stick together. Set aside. 1 pound potato gnocchi
- Preheat the oven to 400°F. Season the chicken thighs generously with salt and pepper on both sides. Heat the remaining olive oil in an oven-safe large skillet over medium-high heat. Place the chicken thighs top side down and sear for about 7-8 minutes, until a golden crust has formed. Flip the chicken thighs and cook until the chicken has reached about 150°F. Remove from the skillet and set aside. 2 tablespoons olive oil, 1 pound boneless skinless chicken thighs
- Place the onions in the same skillet and turn the heat to medium. Cook the onions until they have softened a little bit, about 3 minutes. Add in the garlic, basil, oregano and thyme and cook for another minute. Sprinkle the flour over the onion mixture and stir until the flour is translucent. 2 cups chopped yellow onion, 3 cloves garlic, ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon dried thyme, 3 tablespoons all-purpose flour
- Slowly pour in the chicken broth while stirring continuously. Allow the broth and onions to simmer for about 4-5 minutes until the mixture has thickened. Really make sure there are no clumps of flour. 1 ½ cups low-sodium chicken broth
- Turn the heat off and stir in the heavy cream and mozzarella cheese and stir until the cheese has melted. Put the spinach into the sauce and turn the heat to low. Stir until the spinach has wilted. ½ cup heavy cream, 1 cup shredded mozzarella cheese, 2 cups fresh baby spinach
- Place the gnocchi into the sauce and gently toss to coat. Place the chicken back into the mixture as well. Cover the top in Parmesan cheese and place in the oven for 10-12 minutes until the cheese has melted, bubbling and the chicken reaches an internal temperature of 165°F. Serve and enjoy. ¼ cup grated Parmesan cheese, Salt and black pepper
Notes
- For a little bit of extra flavor, try adding red pepper flakes, fresh basil, mushrooms, Italian seasoning or garnish with a touch of smoked paprika. Fontina, gruyere, or smoked mozzarella also offer a different flavor.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 666kcal | Carbohydrates: 57g | Protein: 39g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 821mg | Potassium: 635mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2122IU | Vitamin C: 11mg | Calcium: 296mg | Iron: 7mg
How to Make Chicken and Gnocchi Bake: Step by Step
Prepare the gnocchi. Cook the gnocchi in a large pot of boiling water. They will float to the top after about 2-3 minutes. Drizzle a little olive oil and toss to coat the gnocchi. Set aside.
Cook the chicken thighs. Preheat the oven to 400°F. Season the chicken thighs generously with salt and pepper on both sides. Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs top side down and sear for about 7-8 minutes, until a golden crust has formed. Allow it to really get the golden brown crust. It will unstick from the pan on it’s own when the crust has formed, so do not disturb it. Flip the chicken thighs and cook until the chicken has reached about 150°F. Set the chicken aside.
Add the aromatics. Place the onions in the same skillet and turn the heat to medium. Cook the onions until they have softened a little bit, about 3 minutes. Add in the seasonings and cook for another minute. Sprinkle the flour over the onion mixture and stir until the flour is translucent. The flour will help make the gravy thick.
Add the broth. Slowly pour in the chicken broth while stirring continuously. Allow the broth and onions to simmer for about 4-5 minutes until the mixture has thickened.
Add the cheese and spinach. Turn the heat off and stir in the heavy cream and mozzarella cheese and stir until the cheese has melted. Put the spinach into the sauce and turn the heat to low, stirring for a minute or two until it is wilted.
Finish in the oven. Place the gnocchi into the sauce and gently toss to coat. Place the chicken back into the mixture. Sprinkle Parmesan cheese on top and place in the oven for 10-12 minutes until the cheese is melted, bubbling and the chicken reaches an internal temperature of 165°F.
