Garlic Chicken Gnocchi Skillet — The One-Pan Wonder I Didn’t Know I Needed

Why I Couldn’t Stop Stirring

This isn’t just about browned chicken and pillowy gnocchi. It’s about that moment when the garlic hits the pan, and I realize I’m already craving seconds. No fancy tricks, just good ingredients kissed by heat, but there’s a weird comfort in how simple it feels. No chopping for hours, no fuss—just a handful of garlic, a skillet, and the kind of smell that makes everything else outside just fade away for a bit.

It’s trending right now probably because everybody’s tired of complicated. It all comes together faster than you can say “dinner’s ready,” and somehow that makes it feel like you’re hacking your own dinner routine. Sometimes I think that’s what I love most about these dishes. They’re easy enough to forget about, then suddenly they’re the lunch I look forward to. Also, I swear to god, that crispy chicken skin mixed with the garlicky gnocchi? Absolute madness.

Crispy Chicken with Garlicky Gnocchi

This dish features pan-seared, golden-brown chicken skin paired with soft, pillowy gnocchi cooked in a fragrant garlic butter sauce. The final dish combines crispy textures with tender pasta, enhanced by the savory aroma of garlic and the crispy edges of browned chicken.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Western

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces skin-on chicken thighs preferably bone-in for more flavor
• 1 pound gnocchi store-bought or homemade
• 4 cloves garlic minced
• 3 tablespoons unsalted butter
• to taste salt and pepper
• 2 tablespoons olive oil

Equipment

• Skillet or frying pan
• Pot for boiling gnocchi
• Kitchen tongs
• Cookware thermometer (optional)

Method

 

1. Season the chicken thighs generously on both sides with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat. Once hot, place the chicken skin-side down and cook without moving for about 6-8 minutes until the skin is deep golden brown and crispy. Flip the chicken and cook for another 6-8 minutes until fully cooked through, with an internal temperature of 165°F. Remove and set aside.
   4 pieces skin-on chicken thighs
2. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float and are tender, about 2-3 minutes. Drain and set aside.
   4 pieces skin-on chicken thighs
3. Reduce the skillet heat to medium. Add the butter to the rendered chicken fat and melt it, then add the minced garlic. Sauté for about 30 seconds until fragrant, watching for bubbling and a golden hue.
   4 pieces skin-on chicken thighs
4. Immediately add the cooked gnocchi to the skillet with the garlic butter. Toss to coat evenly and cook for an additional 2-3 minutes, allowing the gnocchi to absorb flavors and develop light crispy edges. Observe for slight browning and aroma of garlic.
   4 pieces skin-on chicken thighs
5. Slice the cooked chicken thighs and arrange them on plates. Spoon the garlicky gnocchi alongside the chicken, ensuring some crispy pieces and garlic bits are visible for texture. Serve hot, garnished if desired.
   4 pieces skin-on chicken thighs

Notes

Ensure chicken skin is dry before searing for maximum crispiness. Adjust cooking times based on chicken thickness.

Figuring out ways to make dinner feel like a tiny victory—this hits the spot. Nothing fancy, no fuss, just a skillet full of stuff I’d happily eat for breakfast or midnight snacks. That’s all I need right now.