Juicy chicken thighs, pillowy gnocchi, and a luxurious cream sauce all come together in this One Pan Creamy Chicken and Gnocchi recipe. It’s an easy and super comforting option for dinner!
Cook gnocchi for 2 minutes in a large pot of salted water, once cooked, drain well and set aside. I like to undercook them since we will finish them off in the sauce.
Pat the chicken thighs dry with a paper towel. Season with 1 teaspoon of salt and paprika on both sides.
Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches if needed, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 3-4 minutes per side. Remove to a plate and set aside.
In the same pan, add onion and cook in the remaining fat, scraping any bits left from the chicken, stirring frequently, until tender, about 3-5 minutes.
Add in the garlic, chopped sundried tomatoes, cook until fragrant, about 1 minute.
Add 2 tablespoons of flour along with 2 tablespoons of butter and cook while stirring for an additional 1 minute.
Add in the chicken broth, stirring until slightly thickened, about 2-3 minutes. Stir in half and half, cook for an additional 1-2 minutes; season with ½ teaspoon of salt, or more to taste.
Turn heat to low, add in the kale, and cook for about 2 minutes until wilted. Add an additional ½ cup half and half and ½ teaspoon of salt and stir for another minute.
Add chicken (you can cut it into strips or leave it whole) and gnocchi to the skillet. Bring to a simmer to heat up for an additional 2 minutes.
Turn off heat, sprinkle with Parmesan cheese and basil. Serve right away and enjoy.