Chicken Gnocchi Skillet

Macros (makes 6 servings):

Protein: 65
Carbs: 82
Fat: 53
Calories: 1,065

Grocery List:

  • Chicken thighs (3 lbs)
  • Olive oil (3 TBSP)
  • Gnocchi (three 16 oz boxes)
  • Butter (4 TBSP)
  • Minced garlic (2 TBSP)
  • Mushrooms (8 oz)
  • Heavy cream (2 cups)
  • Chicken broth (2 cups)
  • Cornstarch (2 TBSP)
  • Spinach (5 oz)
  • Grated Parmesan (one 8 oz package)
  • Seasonings: salt, pepper, garlic powder, red pepper flakes


  1. Bring water to a boil in a large pot. Cook the gnocchi until it floats (about 5-6 min). Drain and set aside
  2. Pre-heat oven to 400 ºF
  3. To a large cast-iron skillet, add 3 TBSP olive oil and set the heat to medium
  4. Season your chicken thighs heavily with salt, pepper, and garlic powder
  5. Cook the chicken thighs skin side down for 7-9 minues on the skillet
  6. Flip the chicken thighs and add the skillet to the oven (be sure to use oven mitts!)
  7. Cook the chicken thighs in the oven for ~30 minutes (internal temp of 165 ºF)
  8. Remove the chicken thighs from the pan and set aside
  9. Return the pan to the stove top. Add butter and garlic
  10. Once the garlic is starting to brown, add the sliced mushrooms. Cook until desired tenderness
  11. Add heavy cream and chicken broth. Bring to a light boil
  12. Add a cornstarch and cold water slurry. Stir frequently to allow sauce to thicken.
  13. Add the spinach and cook for a few minutes until it wilts
  14. Add the gnocchi to the skillet. Mix thoroughly
  15. Top the gnocchi skillet with the cooked chicken thighs
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