One Pan Garlic Chicken Gnocchi

$- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 lb potato gnocchi, store-bought or homemade - 4 cloves garlic, minced - 2 cups fresh baby spinach - 1 cup cherry tomatoes, halved - 1 teaspoon Italian seasoning - 1 teaspoon red pepper flakes (optional) - 2 tablespoons olive oil - Salt and black pepper, to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving For this one pan garlic chicken gnocchi dish, I focus on fresh and simple ingredients. Chicken thighs bring rich flavor and tenderness. I often choose them over chicken breasts for this recipe. They stay juicy and absorb the flavors well. Potato gnocchi is a key part of this meal. It adds a soft texture that pairs nicely with the chicken. You can find them at the store or make your own, which is fun! Garlic is a must-have for this dish. It adds a lovely aroma and depth of flavor. I use four cloves because I love garlic. If you prefer less, you can adjust. In the additional components, fresh baby spinach adds color and nutrients. Cherry tomatoes bring sweetness and a burst of flavor. The Italian seasoning ties everything together, while red pepper flakes add a kick if you want some heat. I use olive oil for cooking. It adds richness and helps to sauté everything evenly. Salt and black pepper round out the flavors. Don’t forget the fresh basil and grated Parmesan for garnish. They make the dish look and taste even better! {{ingredient_image_2}} To start, heat 2 tablespoons of olive oil in a large skillet over medium heat. This oil helps cook the chicken evenly. Next, add 1 pound of bite-sized chicken thighs to the skillet. Season them well with salt, black pepper, and 1 teaspoon of Italian seasoning. The seasoning adds great flavor. Cook the chicken for about 5-7 minutes. Stir occasionally until the chicken turns golden brown and is fully cooked. Once the chicken is cooked, lower the heat to a gentle simmer. Now, add 4 cloves of minced garlic and 1 cup of halved cherry tomatoes to the skillet. The garlic will add a nice aroma, while the tomatoes will soften. Cook for an additional 2-3 minutes. This step helps blend the flavors well. Now it's time to add the gnocchi. Pour in 1 pound of raw potato gnocchi directly into the skillet. Make sure to mix it thoroughly with the chicken and tomatoes. Next, pour in about 1 cup of water or chicken broth for extra flavor. This liquid should mostly cover the gnocchi. Cover the skillet and raise the heat to medium-high. Let it simmer for around 5 minutes. After that, remove the lid and gently stir the mixture. Add 2 cups of fresh baby spinach and, if you like heat, sprinkle in some red pepper flakes. Cover the skillet again and cook for another 2-3 minutes. This will help the spinach wilt and the gnocchi to become tender. Finally, check the dish's consistency. If it seems too watery, let it simmer uncovered for another 1-2 minutes. Taste and adjust the seasoning as needed before serving hot. Enjoy your meal garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese! - Ensuring the chicken is cooked properly: Cook the chicken for 5-7 minutes until golden brown. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). This ensures it is safe to eat and not dry. - Making sure gnocchi becomes tender: Add the gnocchi directly into the skillet with the liquid. Cover the skillet and let it simmer for about 5 minutes. This method helps the gnocchi soak up the flavors while becoming tender. - Garnishes and presentation ideas: Top your dish with fresh basil leaves. A sprinkle of grated Parmesan cheese adds a nice touch. Use a colorful plate to enhance the visual appeal. - Recommended side dishes or beverages: Pair this meal with a simple salad or crusty bread. A crisp white wine, like Pinot Grigio, complements the flavors well. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh garlic and spinach. Fresh ingredients elevate the dish and enhance the overall taste. Choose the Right Gnocchi: If using store-bought gnocchi, look for quality brands that use simple ingredients. Homemade gnocchi can provide a delightful, fluffy texture. Adjust Spice Levels: Feel free to modify the amount of red pepper flakes according to your heat preference. Start with a small pinch and gradually increase to find your perfect balance. Perfect the Cooking Time: Keep an eye on the gnocchi as it cooks; overcooking can lead to a mushy texture. Simmer just until they're tender for the best results. {{image_4}} You can switch the chicken for turkey if you prefer. Turkey thighs work well and stay juicy. For a vegan option, use chickpeas or tofu. Both options provide protein and flavor. Just ensure you adjust the cooking times. Tofu may need a little longer to crisp up. Feel free to mix in other veggies. Zucchini, bell peppers, or broccoli are great choices. They add color and nutrients. You can add them at the same time as the garlic and tomatoes. Just cut them into small pieces so they cook well. Want to boost the flavor? Try adding more spices. Italian herbs like oregano or thyme work nicely. A splash of balsamic vinegar adds a tangy twist. For a creamy touch, mix in some heavy cream or a dollop of pesto at the end. These changes keep the dish fresh and exciting! You can keep One Pan Garlic Chicken Gnocchi in the fridge for up to three days. Make sure to store it in an airtight container. This helps keep the flavors fresh and prevents any smells from mixing with other foods. To reheat, place the dish in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir often until it's hot throughout. Avoid using the microwave, as it can make the gnocchi gummy and unevenly heated. You can freeze this dish for up to three months. Let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw it overnight in the fridge. Reheat on the stove as mentioned above. This way, you keep the flavors intact and enjoy a quick meal anytime. Yes, you can use store-bought gnocchi. Many brands offer tasty options. Store-bought gnocchi cooks quickly and saves time. Homemade gnocchi can taste great but takes longer to make. If you are short on time, store-bought is a good choice. This dish can be as spicy as you like! The red pepper flakes add heat. You can adjust the amount based on your taste. If you prefer no heat, just skip the flakes. For mild spice, use a small pinch. If you want to change the protein, there are many options. You can use turkey or pork. For a vegetarian dish, try chickpeas or tofu. These substitutes work well with the other flavors. Adjust cooking times based on what you choose. This dish combines chicken thighs, potato gnocchi, and fresh veggies for a tasty meal. You learned how to cook everything step-by-step. I shared tips for serving the dish and ideas for variations. Remember, using the right cooking times helps make it great. Don’t forget about storage tips for enjoying leftovers. Whether you change ingredients or keep it classic, this recipe is sure to please. Get cooking and enjoy a hearty meal that fits your taste!$

One Pan Garlic Chicken Gnocchi

A delicious one-pan meal featuring tender chicken, gnocchi, and fresh vegetables, all cooked together for a flavorful dish.

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Course Main Course

Cuisine Italian

Servings 4

Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 lb potato gnocchi
4 cloves garlic, minced
2 cups fresh baby spinach
1 cup cherry tomatoes, halved
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes (optional, for heat)
2 tablespoons olive oil
to taste Salt and black pepper
for garnish Fresh basil leaves
for serving Grated Parmesan cheese

Instructions

In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the bite-sized chicken pieces to the skillet and season liberally with salt, black pepper, and Italian seasoning. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
Lower the heat to a gentle simmer. Stir in the minced garlic and halved cherry tomatoes. Cook for an additional 2-3 minutes, allowing the tomatoes to soften and the garlic to become aromatic.
Add the raw potato gnocchi directly into the skillet, mixing thoroughly so that the gnocchi is well combined with the chicken and tomatoes.
Pour in about 1 cup of water (or for richer flavor, use chicken broth), ensuring that the gnocchi is mostly submerged in the liquid. Cover the skillet and increase the heat to medium-high, letting it simmer for around 5 minutes.
After the initial simmer, remove the lid and gently stir the mixture. Fold in the fresh baby spinach and sprinkle in the red pepper flakes, if you enjoy a bit of heat. Cover the skillet once more and continue cooking for another 2-3 minutes, until the spinach has wilted and the gnocchi is tender.
Check the consistency of the dish; if there is excess liquid, allow it to simmer uncovered for an additional 1-2 minutes. Taste and adjust seasoning as needed. Once everything is ready, serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.

Notes

For a richer flavor, use chicken broth instead of water.

Keyword chicken, gnocchi, Italian, one pan meal