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Creamy Chicken and Gnocchi

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Creamy Chicken and Gnocchi is the ultimate comfort dish, featuring tender chicken, pillowy gnocchi, and a rich creamy sauce with kale and Parmesan. This easy-to-make, flavorful meal combines creamy, cheesy goodness with a fresh, nutritious twist.

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

Instructions

  1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the cauliflower potato gnocchi and cook according to package instructions (usually 2-3 minutes, or until the gnocchi float to the surface). Drain and set aside.
  2. Cook the Chicken: While the gnocchi cooks, season the chicken thighs with salt and pepper. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the chicken thighs and cook for 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside to rest. Once cooled slightly, slice the chicken into strips or bite-sized pieces.
  3. Make the Sauce: In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the diced shallot and cook for 2-3 minutes until softened. Add the minced garlic and fresh thyme, cooking for another 30 seconds, until fragrant.
  4. Thicken the Sauce: Stir in the flour and cook for about 1 minute, creating a roux. Gradually whisk in the chicken broth and dry white wine, ensuring there are no lumps. Bring the mixture to a simmer and cook for 3-5 minutes, until the sauce thickens slightly.
  5. Finish the Sauce: Lower the heat and add the half and half, stirring to combine. Let it simmer for another 3 minutes until the sauce is creamy and smooth.
  6. Combine Ingredients: Add the cooked gnocchi, sliced chicken, and torn kale leaves to the skillet. Stir to coat everything in the creamy sauce and cook for 2-3 minutes, until the kale wilts and the gnocchi is heated through.
  7. Finish with Parmesan: Stir in the grated Parmesan cheese until it melts into the sauce, creating a rich and cheesy finish. Adjust seasoning with additional salt and pepper to taste.
  8. Serve: Serve the creamy chicken and gnocchi in bowls, garnished with extra Parmesan if desired. Enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove over low heat, adding a splash of chicken broth or half-and-half to loosen the sauce. You can also microwave it in intervals, stirring in between.

For a richer sauce, substitute heavy cream for half-and-half.

If you prefer a vegetarian version, swap the chicken for sautéed mushrooms or plant-based protein like tofu or tempeh.

If using chicken breasts, adjust cooking time, as they cook faster than thighs.

Nutrition

Find it online: https://familydinnercooking.com/creamy-chicken-and-gnocchi/