One-Skillet Creamy Chicken With Sun-Dried Tomatoes Spinach and Gnocchi

Cooking a delicious meal doesn’t have to be complicated or time-consuming.

This One-Skillet Creamy Chicken With Sun-Dried Tomatoes, Spinach, and Gnocchi is a perfect example of how you can create a hearty dish with minimal cleanup.

Packed with flavor and nutrients, it’s an ideal choice for a weeknight dinner or a cozy weekend meal.

This one-skillet wonder brings together tender, crispy-skinned chicken thighs with pillowy gnocchi, vibrant spinach, and tangy sun-dried tomatoes in a luxurious cream sauce.

It’s the kind of dish that makes you look like a culinary genius while requiring just a single pan and about 30 minutes of your time.

Why This One-Skillet Recipe Works

Gnocchi has become increasingly popular as home cooks discover its versatility beyond traditional pasta dishes. A great example is this Tuscan Sheet Pan Gnocchi And Sun-Dried Tomatoes.

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These soft potato dumplings act like little flavor sponges, soaking up every bit of the rich, garlicky sauce while maintaining their tender texture.

Combined with bone-in, skin-on chicken thighs, which stay juicier and more flavorful than boneless cuts, this recipe delivers restaurant-quality results at home.

The beauty of this dish lies in its layered flavors. The Italian seasoning and paprika create a aromatic base, while the sun-dried tomatoes add a concentrated sweetness and tang that brightens the cream sauce.

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The white wine deglazes the pan, capturing all those delicious browned bits left behind from searing the chicken.

Meanwhile, fresh garlic, Parmesan cheese, and baby spinach round out the dish with savory depth and a pop of color.

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The One-Skillet Advantage

Using a single skillet isn’t just about easy cleanup-it’s a technique that builds flavor.

Each ingredient contributes to the next: the chicken renders fat and creates fond (those flavorful brown bits), the sun-dried tomato oil adds richness, and the wine picks up all those caramelized flavors.

Everything cooks in the same skillet, allowing the flavors to meld together beautifully.

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One-Skillet Creamy Chicken With Sun-Dried Tomatoes Spinach and Gnocchi

5-6 bone-in, skin-on chicken thighs

1 1/2 teaspoon dried Italian seasoning

1 teaspoon sweet paprika

salt and black pepper

2 tablespoons extra-virgin olive oil

1/2 cup oil-packed julienned cut dried tomatoes, drain off oil, plus 1 tablespoon oil from jar

4 cloves garlic, finely chopped

1/2 cup dry white wine, alternatively, if you have no wine, use a 50:50 ratio white wine vinegar and water

1 3/4 cups chicken broth

1/2 cup heavy cream

1 (17-oz.) package gnocchi

1 (5-oz.) package baby spinach

1/2 cup finely grated Parmesan cheese

Preheat oven to 400 degrees.

Season chicken on both sides and under skin with Italian seasoning, sweet paprika, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.

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In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden brown, about 4 minutes per side. Transfer chicken to a plate.

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Return skillet to medium-high heat and heat tomato oil. Add garlic and cook, stirring, until fragrant, about 1 minute.

Add wine (50:50 ratio white wine vinegar – water) and continue cooking, stirring frequently until reduced by half, about 1 minute.

Next, add broth, then slowly stir in cream. Bring to a simmer, add and stir in gnocchi, tomatoes, and 1/2 teaspoon salt. Return chicken to skillet.

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Place skillet in preheated oven and bake 15-20 minutes or until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 175 degrees.

Transfer chicken to a plate. Add spinach and Parmesan to skillet. Stir in until spinach wilts, about 2 minutes. Return chicken to skillet; season with salt and pepper.

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Try These Chicken Thigh Favorites

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