Dive into a bowl of creamy goodness with this delectable Creamy Chicken and Gnocchi recipe. Tender boneless, skinless chicken thighs are seasoned to perfection and paired with pillowy gnocchi in a luscious cream sauce infused with pancetta, mushrooms, and spinach. This dish is a comforting and satisfying meal that’s perfect for cozy dinners or special occasions.
This Creamy Chicken and Gnocchi recipe has become a staple in our household, especially during the colder months when we crave hearty and comforting meals. I still remember the first time I made it for my family. The aroma of garlic, mushrooms, and pancetta sizzling in the pan filled the kitchen, building anticipation for the mouthwatering dish to come. As we sat down to eat, the creamy sauce enveloping the tender chicken and fluffy gnocchi instantly warmed our souls. Since then, it’s been a go-to recipe for gatherings with friends and family, always eliciting rave reviews and requests for seconds.
Why This Creamy Chicken and Gnocchi Recipe Will Become Your New Go-To Comfort Food
- Flavorful seasoning: The combination of paprika, onion powder, garlic powder, black pepper, and dried thyme gives the chicken thighs a burst of flavor that pairs perfectly with the creamy sauce and gnocchi.
- Rich and creamy sauce: The sauce, made with chicken stock, double cream, Dijon mustard, and Parmesan cheese, is velvety smooth and decadently rich, adding depth and indulgence to every bite.
- Versatile ingredients: This recipe calls for simple yet flavorful ingredients like pancetta, mushrooms, shallots, and spinach, which can be easily customized based on personal preference or ingredient availability.
- Quick and easy: With just one pan and minimal prep work, this dish comes together in under 30 minutes, making it perfect for busy weeknights or last-minute dinner plans.
Ingredients:
- For the chicken:
- 600 grams (1.3 lb) boneless, skinless chicken thighs
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 tablespoon olive oil
- For the creamy gnocchi:
- 140 grams (5 oz) diced pancetta
- 200 grams (7 oz) baby chestnut mushrooms, halved or quartered
- 2 shallots, finely diced
- 2 cloves of garlic, finely diced
- 120 ml (1/2 cup) chicken stock (use low-salt if sensitive to salt)
- 240 ml (1 cup) double/heavy cream, at room temperature
- 1 teaspoon Dijon mustard
- 40 grams (1/2 cup) freshly grated Parmesan cheese
- 100 grams (3.5 oz) baby spinach leaves, roughly diced
- 500 grams (1 lb) fresh gnocchi
- Salt and pepper, as needed
Instructions:
- In a small bowl, mix together the paprika, salt, onion powder, garlic powder, black pepper, and dried thyme. Coat both sides of the chicken thighs with the seasoning mix.
- Heat the olive oil in a large pan over medium-high heat. Add the seasoned chicken thighs and fry for about 5 minutes on each side, or until lightly charred and cooked through. Remove the chicken from the pan and set aside.
- Lower the heat to medium and add the diced pancetta to the pan. Fry until it begins to crisp and release its fat, then stir in the mushrooms and cook until they start to soften and develop a golden crust. Add the shallots and garlic, and cook until softened and fragrant.
- Pour in the chicken stock and cream, then stir in the Dijon mustard and Parmesan cheese. Allow the sauce to simmer gently until it begins to thicken, usually 3-5 minutes. Stir in the baby spinach until it wilts.
- In a separate large pot, bring salted water to a boil. Add the fresh gnocchi and cook for 1 minute, then drain and add it to the sauce. Stir to coat the gnocchi evenly in the creamy sauce. Adjust seasoning with salt and pepper, if needed.
- Return the cooked chicken thighs to the pan and simmer for 1-2 minutes to warm them through and finish cooking the gnocchi. Serve the creamy chicken and gnocchi hot, garnished with additional Parmesan cheese if desired.
Notes:
- If preferred, you can use chicken breasts instead of chicken thighs for a leaner option.
- Feel free to substitute baby chestnut mushrooms with baby button mushrooms or any other variety you prefer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. Enjoy!
