Ingredients
Equipment
Method
- Start by seasoning your boneless skinless chicken thighs generously with 1 tsp Italian seasoning, 1 tsp paprika, 1 tsp salt, and 1/2 tsp ground black pepper.
- In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Carefully place the seasoned chicken thighs in the hot pan. Cook for about 5 minutes per side until beautifully browned and cooked through (reaching an internal temperature of 165°F/74°C). Remove the chicken and set it aside on a plate.
- In the same pan, add a drizzle more olive oil if needed. Add the finely diced small onion and sauté until translucent and softened, about 3-5 minutes. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan while the onion cooks.
- Add the sliced baby bella mushrooms, minced garlic, 1 tsp Italian seasoning, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp ground black pepper to the pan. Stir everything together and continue to cook until the mushrooms release their moisture and become tender, about 5-7 minutes.
- Remove about half of the total 16 oz potato gnocchi. In a separate small pan, heat a small amount of butter or olive oil over medium heat. Pan-sear these reserved gnocchi until they are golden brown and slightly crispy. Set these aside to use as a textural garnish for serving. Now, add the remaining gnocchi (approximately 8 oz) to your main skillet with the aromatics.
- Pour in 1 cup chicken broth and 1 cup heavy cream. Stir everything together well, ensuring the gnocchi are mostly submerged in the creamy liquid. Bring the mixture to a gentle simmer over medium-low heat and cook for just 5 minutes, allowing the sauce to thicken slightly and the gnocchi to become tender and pillowy.
- Stir in 1/2 cup freshly shredded Parmesan Cheese and 2 cups fresh spinach until the spinach wilts into the sauce. Return the cooked chicken thighs to the pan. Reduce the heat to low, cover the skillet, and cook for another 5 minutes until the sauce is gently bubbling around the chicken and everything is heated through.
- Garnish generously with fresh parsley and extra Parmesan Cheese if desired. Serve hot, making sure to spoon plenty of that rich, creamy sauce over the chicken and gnocchi. Top individual servings with the reserved crispy pan-seared gnocchi for an incredible, unforgettable textural contrast!
Nutrition
Notes
For best results, use fresh, quality ingredients and season generously throughout the cooking process. Avoid overcooking the gnocchi to prevent them from becoming mushy. Taste and adjust seasoning before serving. This dish stores well in an airtight container in the refrigerator for 3-4 days; reheat gently on the stovetop, adding a splash of broth or cream to loosen the sauce. Consider making a fresh batch of crispy gnocchi when reheating for that essential crunch. Nutrition information is estimated based on common ingredients and serving sizes and may vary.