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Creamy Chicken and Gnocchi Bake with Kale and Parmesan Recipe

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★★★★★

4.7 from 370 reviews

This Creamy Chicken and Gnocchi recipe combines tender chicken thighs, soft cauliflower potato gnocchi, and vibrant kale in a luxurious Parmesan-infused cream sauce. With a perfect balance of flavors from fresh thyme, garlic, and shallots, this comforting dish is finished in the oven to create a bubbling, golden top, ideal for a cozy meal any night of the week.

Ingredients

Scale

Protein

  • 1 ½ pounds boneless, skinless chicken thighs

Pasta

  • 1 (16-ounce) package cauliflower potato gnocchi

Vegetables & Herbs

  • 1 medium shallot, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 1 bunch kale, stems removed and leaves torn into bite-sized pieces

Dairy

  • 5 tablespoons unsalted butter, divided
  • ½ cup half and half
  • ½ cup freshly grated Parmesan (about 2 ounces)

Liquids

  • 1 ¼ cup chicken broth
  • ¼ cup dry white wine* (or additional chicken broth as a substitute)

Others

  • 3 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven: Set your oven to 400 degrees F to prepare for the final baking step that will meld all flavors together and create a bubbly top.
  2. Cook gnocchi: Boil gnocchi in salted water according to package instructions until tender then drain thoroughly to prevent excess moisture in the final dish.
  3. Season chicken: Generously season the chicken thighs with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to enhance flavor.
  4. Sear chicken: Heat 2 tablespoons of butter in a large oven-proof skillet or Dutch oven over medium heat. In batches, cook the chicken in a single layer until golden brown and cooked through to an internal temperature of 165°F, about 4-5 minutes per side. Remove and set aside.
  5. Sauté aromatics: Melt the remaining 3 tablespoons of butter in the same skillet. Add diced shallots and cook while stirring frequently until tender, about 3-5 minutes. Add minced garlic and thyme leaves, cooking until fragrant, approximately 1 minute.
  6. Create roux: Whisk in the flour and cook until it turns lightly browned, about 1 minute, which will help thicken the sauce.
  7. Add liquids: Gradually whisk in chicken broth and dry white wine, stirring constantly until the sauce slightly thickens, about 3-5 minutes. Then stir in the half and half, cooking until further thickened, another 1-2 minutes. Season the sauce with salt and pepper to taste.
  8. Combine gnocchi and kale: Stir cooked gnocchi and torn kale leaves into the sauce, cooking just until the kale wilts, approximately 1-2 minutes.
  9. Assemble skillet: Return the cooked chicken thighs back to the skillet, nestling them into the creamy gnocchi mixture. Sprinkle the grated Parmesan evenly over the top.
  10. Bake: Transfer the skillet to the preheated oven and bake until the dish is bubbly and the cheese begins to brown lightly on top, about 10-12 minutes.
  11. Serve: Remove from oven and serve immediately to enjoy the dish at its creamy, flavorful best.

Notes

  • For a non-alcoholic version, substitute the dry white wine with additional chicken broth.
  • Use an oven-safe skillet or Dutch oven to allow transferring directly into the oven.
  • Ensure chicken thighs are cooked to an internal temperature of 165°F for safe consumption.
  • Cauliflower potato gnocchi adds a lighter alternative to traditional gnocchi while maintaining a tender texture.

Keywords: Creamy chicken, gnocchi, kale, Parmesan, comfort food, one-pan, dinner recipe

Find it online: https://busyrecipe.com/creamy-chicken-and-gnocchi-bake-with-kale-and-parmesan-recipe/