Ingredients
Method
- Dice the chicken thighs into 2-inch pieces. Add the chicken to a bowl and toss with Italian seasoning, smoked paprika, salt, and pepper until well-coated.
- Heat a large deep skillet over medium heat and add the cooking oil. Once shimmering, add the seasoned chicken and cook undisturbed for about 3 minutes until well-browned. Flip and cook for an additional 3 minutes until cooked through. Remove chicken and set aside, leaving the fat in the skillet.
- Add the diced onion and minced garlic to the skillet. Sauté for about 2 minutes until the onions are soft and the garlic is fragrant.
- Add the dry gnocchi and 1 tablespoon of salted butter to the skillet. Cook for about 2 minutes, stirring occasionally, to allow the gnocchi to brown lightly.
- Stir in the spinach and vegetable broth. Cover the skillet and cook for 1 to 2 minutes until the spinach wilts and the gnocchi begins to soften.
- Pour in the heavy cream and add the remaining tablespoon of salted butter. Stir until the butter has melted and the cream is steaming hot but not boiling.
- Remove the skillet from the heat. Stir in the Parmesan cheese until it melts and forms a smooth, velvety sauce.
- Return the cooked chicken to the skillet and gently stir to combine with the gnocchi and creamy sauce. If desired, garnish with fresh parsley before serving.
Nutrition
Notes
This creamy chicken and gnocchi dish is easy to whip up and full of comforting flavors. The richness of the cream pairs perfectly with the tender chicken and soft gnocchi, making it the ideal cozy meal. For a lighter version, you can swap the cream for coconut cream and the butter for a vegan alternative.