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One-Pan Garlic-Parm Chicken and Gnocchi

This one-pan recipe delivers a rich and comforting meal featuring pan-seared chicken thighs, tender potato gnocchi, and mushrooms in a creamy garlic-Parmesan sauce. It's an efficient and flavorful dish, perfect for a weeknight dinner with minimal cleanup.
Print Recipe
Course lunch/dinner
Cuisine Mediterranean
Servings 10 people
Calories 2509 kcal

Equipment

  • 1 Large Oven-Safe Skillet or Braiser A cast-iron or heavy-bottomed stainless steel pan is ideal for even browning and heat retention.
  • 1 Cutting Board
  • 1 Chef's knife For prepping vegetables and chicken.
  • 1 Microplane or Fine Grater For grating Parmesan cheese to ensure it melts smoothly and integrates well into the sauce.
  • 1 Heat-Resistant Spatula or Wooden Spoon For stirring and scraping the pan efficiently.

Ingredients
  

Main

  • 1 medium shallot
  • 4 garlic cloves
  • 4 ounces baby portobello or white button mushrooms
  • 1 packed cup baby spinach about 1 ounce
  • 1/2 bunch fresh thyme leaves divided
  • 1 1/2 ounces Parmesan cheese about 3/4 firmly packed cup grated on a Microplane or 1/4 cup plus 2 tablespoons store-bought, divided
  • 1 1/2 pounds boneless skinless chicken thighs (about 6)
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon freshly ground black pepper plus more for serving
  • 2 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 pound shelf-stable potato gnocchi
  • 3 cups whole or 2% milk

Instructions
 

  • Finely chop the shallot, mince the garlic, slice the mushrooms, and roughly chop the spinach. Separate thyme leaves; grate Parmesan cheese.
  • Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon butter and olive oil in a large oven-safe skillet over medium-high heat.
  • Sear chicken thighs for 5-7 minutes per side until golden brown and cooked through; remove from skillet and set aside.
  • Add remaining 1 tablespoon butter to the skillet. Sauté shallots for 2 minutes until softened, then add mushrooms and cook for 5-7 minutes until browned, stirring occasionally.
  • Stir in garlic and half of the thyme leaves; cook for 1 minute until fragrant.
  • Whisk in flour and cook for 1 minute, stirring constantly to create a roux.
  • Gradually whisk in milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  • Add gnocchi to the sauce, stir, and simmer for 5-7 minutes, or until gnocchi is tender and the sauce has thickened, stirring frequently to prevent sticking.
  • Stir in spinach and 1/2 of the grated Parmesan cheese until spinach wilts. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Return chicken to the skillet, nestling it into the sauce. Sprinkle with remaining Parmesan and thyme, and serve immediately.

Notes

1. Achieving a deep golden-brown sear on the chicken thighs is crucial for building flavor; do not overcrowd the pan. If necessary, cook the chicken in batches. Ensure proper seasoning before searing.
2. When adding the flour, cook it for a minute to create a roux, which helps thicken the sauce and eliminates a raw flour taste.
3. Use shelf-stable potato gnocchi, as it cooks directly in the sauce, absorbing flavors beautifully. Avoid overcooking the gnocchi; it's done when tender and pillowy.
4. Freshly grated Parmesan cheese melts better and offers a superior flavor compared to pre-shredded varieties, which often contain anti-caking agents. Add it off the heat to prevent it from clumping.