Soft gnocchi, juicy chicken, and a rich pan sauce all in one skillet. Cozy, easy, and exactly the kind of dinner that earns a weekly spot.
This is the kind of dinner I keep coming back to when life feels busy, but I still want something properly good on the table. Juicy chicken thighs, pillowy gnocchi, and a rich sauce all come together in one pan, which is exactly my kind of weeknight setup.
It has that low-effort, high-reward thing going for it: Ready in about 30 minutes, hearty enough to feel special, and easy enough to make on a random weekday.
If gnocchi dinners are your thing, my skillet chicken and gnocchi with broccoli, one-pan tuscan gnocchi or this garlicky gnocchi with sausage are all worth a look too.
Watch the recipe video
Let me walk you through it in my easy step-by-step video, or follow along on YouTube!
Ingredients
This recipe keeps things simple. I use boneless skinless chicken thighs, store-bought gnocchi, onion, garlic, Parmesan, parsley, and chicken broth for a dinner that feels comforting without needing much.
Chicken thighs work especially well here because they stay juicy and bring more flavor to the dish. The gnocchi cooks right in the sauce, which makes everything feel a little extra comforting.
Pro tip
I would not use chicken breast here unless you really want to. It can dry out much faster than chicken thighs.
If you do use chicken fillets, sear them for about 3 minutes, then remove from the pan. Cook the onion, garlic, and carrot for 3 minutes, add just 1 cup of chicken broth instead of 2, then stir in the gnocchi and simmer for 2 minutes. Add the chicken back in with the Parmesan and parsley, then simmer for 1 minute more.
Easy ways to switch it up
- Add mushrooms, spinach, kale, or green peas if you want to work in some vegetables.
- Not into gnocchi? Tortellini works too.
Serving tips
This is a full meal on its own, but if you want something on the side, I love a simple leafy salad.
Storage tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over medium heat until warmed through.
I would not freeze the full dish with the gnocchi, because the texture can turn mushy. But you can freeze the chicken and sauce for up to 2 months. Thaw overnight in the fridge, then bring it to a simmer and add fresh gnocchi when ready to serve.
One-Pan Chicken Gnocchi
Ingredients
- 1 tbsp olive oil
- 1.1 pounds boneless/skinless chicken thighs
- 1 yellow onion - diced
- 4 garlic cloves - minced
- 2 carrots - peeled and diced
- 1 tsp dried thyme
- 1 tsp coarsely ground black pepper
- 1 ¾ cups chicken broth
- 1.1 pounds gnocchi
- 2 tbsp fresh parsley - chopped
- ½ cup Parmesan - grated
Instructions
- Get your prep done first: peel and dice the carrots, mince the garlic, dice the onion, and cut the chicken thighs into bite-sized pieces.
- Heat the oil in a large skillet or pan over high heat. Add the chicken, thyme, and black pepper, then cook for 3 minutes. Add the onion, garlic, and carrots, and cook for 3 minutes more.
- Pour in the broth and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
- Stir in the gnocchi and simmer for 2 minutes.
- Add the parsley and Parmesan, then stir to combine. Taste and add salt if needed. Simmer for 1 minute more, then serve. Enjoy!
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