Creamy Chicken and Gnocchi

Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

If you need one of those nights in with a tall glass of white wine (that you can also use in this recipe) and the best kind of comfort food you can eat in the most comfortable sweatpants, this is it for you.

It’s hearty, it’s cozy, and it’s super super easy to whip up.

Now you can use store-bought cauliflower potato gnocchi (I used the one from Whole Food’s here – it seemed a lot lighter and less dense than the regular kind of gnocchi), or you can go that extra mile and use the homemade gnocchi recipe here.

IT IS ALL GOOD. There is absolutely no wrong-doing here at all. Just know that the cream sauce is absolute perfection.

tips and tricks for success

• Homemade gnocchi goes a long way. In a pinch, we love using cauliflower potato gnocchi but we also highly recommend using homemade gnocchi if you have the time. It makes all of the difference!
• Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
• Add in your leafy greens. This is a great recipe to sneak in all the greens (kale, spinach, cabbage, swiss chard or collard greens) for those picky eaters.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

Creamy Chicken and Gnocchi

Yield: 4 – 6 servings

Prep: 20 minutes minutes

Cook: 40 minutes minutes

Total: 1 hour hour

Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

4.9 stars (143 ratings)

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Ingredients

• 1 (16-ounce)package cauliflower potato gnocchi
• 1 ½ pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 5 tablespoons unsalted butter, divided
• 1 medium shallot, diced
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme leaves
• 3 tablespoons all-purpose flour
• 1 ¼ cup chicken broth
• ¼ cup dry white wine*
• ½ cup half and half
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• ½ cup freshly grated Parmesan, about 2 ounces

Equipment

• Dutch Oven

Instructions

• Preheat oven to 400 degrees F.
• In a large pot or Dutch oven of boiling salted water, cook gnocchi according to package instructions; drain well.
• Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Melt 2 tablespoons butter in a large oven-proof skillet or Dutch oven over medium heat. 
• Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
• Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
• Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
• Place into oven and bake until bubbly, about 10-12 minutes.
• Serve immediately.

Video

Notes

*Additional chicken broth can be used for white wine as a non-alcoholic substitute.

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