Some recipes are just a touch more special than others, and I think this is one of those recipes. I knew the minute I had the idea that this gnocchi recipe had the potential to be a new family favorite, and I was not wrong! I served this over the weekend, making two large skillets of chicken gnocchi. My family ate every last piece of chicken and scooped up every drip of creamy wine sauce. We loved this one. I think the sauce has the best taste! Often, you’ll find me sharing skillet chicken and orzo recipes. In fact, one of my most popular recipes is my skillet sun-dried tomato chicken. It’s a dish I make on repeat, especially when I have my family in town. I wanted to switch things up a little this past weekend and try something new. I don’t cook with gnocchi often, so I thought I’d use a yummy potato gnocchi in my sauce! This is amazing and comes together quickly. Plus, it’s all made in one skillet!
Here are steps to making this chicken and gnocchi
Step 1: season the chicken Before you begin cooking, you should season and flour the chicken. Start with fresh thyme, salt, and pepper. Then, mix paprika and a pinch of cayenne pepper with a scoop of flour. Grab your chicken. I recommend using smaller chicken thighs or chicken cutlets. Then toss them in the flour to coat them fully. The flour on the chicken creates a crispy coating, allowing the sauce to really stick to it. Step 2: cook the bacon and sear the chicken Find a large skillet; I always use cast iron. Cook the bacon until extra crispy. During the final minute of cooking, add fresh rosemary. Then, pull the bacon out of the pan and set aside. Now add a sliver of butter and pan-sear the chicken until the crust is golden and the butter browns around the chicken. Take the chicken out of the skillet. Place on the same plate as the bacon. Step 3: make the wine sauce Add the remaining butter, shallots, and minced garlic to the same skillet. Get them cooking. Then, add a dry white wine and your favorite chicken broth. I love to use chicken bone broth for added protein, but you could also use vegetable broth. Let the wine simmer for 5 minutes, then stir in the cream, kale, and potato gnocchi. I love using a mini potato gnocchi. Cook until the gnocchi float, about 4-5 minutes. Then, slide the chicken right on in and sprinkle over the parmesan cheese. Then take the skillet and place it in the oven to finish up the cooking. When the cheese is all melted and the cream sauce is bubbling up around the chicken, you can pull the skillet out of the oven. Add the rosemary and bacon to the top, then finish with freshly cracked black pepper. It’s going to look so yummy! I’ve served this a few times now. It’s quickly becoming a dinner I can count on that everyone will enjoy. So far, I’ve only made this with kale, but adding sun-dried tomatoes or baby spinach would be delicious too. Or use broccoli and maybe add some cheddar cheese. YUM! Looking for other simple dinners? Here are my favorites: Crockpot Thai Short Ribs with Coconut Rice Baked Chipotle Cheddar Sweet Potato Chowder One Skillet Creamy Sun-Dried Tomato Chicken and Orzo Herby Buttered Balsamic Mushroom Ravioli Spicy Pesto Pasta Alla Vodka Smothered Chicken in Mushroom Wine Pan Sauce Lastly, if you make this Skillet Creamy Chicken and Parmesan Gnocchi, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
