Creamy Chicken and Gnocchi Bake

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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.

Prep Time20

Cook Time25

Total Time45

Course: Main Dish

Cuisine: American

Servings:

Calories: 666kcal

Author: Julie Clark

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 1/2 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, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 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 1/2 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. 1/2 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. 1/4 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.

The calories shown are based on the recipe making 4 servings, with 1 serving being 1/4 of the chicken and gnocchi. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition