Creamy Tuscan Chicken Thighs with Potato Gnocchi Bake
Rich one-pan dinner combining tender chicken thighs with pillowy potato gnocchi in a creamy sauce loaded with wilted kale and sun-dried tomatoes. The Italian seasoning and parmesan create authentic Tuscan flavors while the cast-iron or Dutch oven method delivers restaurant-quality results at home. Perfect for busy weeknight dinners or casual entertaining when you want something comforting yet sophisticated. The chicken stays juicy from the initial sear and oven finish, while the gnocchi absorbs all the savory cream sauce.
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- ¼ teaspoon ground pepper
- ½ teaspoon salt
- 1 ½ tablespoons olive oil
- 2 tablespoons butter
- ½ medium white onion, minced
- 5 cloves garlic, smashed and minced
- 4 cups kale, chopped, packed
- ⅓ cups sun-dried tomatoes, with liquid
- 1 ½ cups chicken broth
- 3 tablespoons heavy cream
- 1 teaspoon Italian seasoning
- 16 oz potato gnocchi, uncookedcauliflower gnocchi1:1gluten-freelow-carb
different texture
- ½ cup shredded parmesan, + more for topping
Instructions
- 1
Preheat oven to 375 degrees
- 2
Season chicken thighs with salt and pepper
- 3
Heat olive oil in deep cast-iron skillet or Dutch oven over medium-high heat
- 4
Sear chicken thighs on both sides for 2 minutes to brown
- 5
Remove chicken from skillet and set aside
- 6
Add butter to skillet and melt over medium-high heat
- 7
Saute onion and garlic for 3 minutes until onions are translucent
- 8
Add chopped kale and sun-dried tomatoes and cook for 2 minutes
- 9
Add chicken broth and heavy cream and cook 2-3 minutes until kale wilts
- 10
Add Italian seasoning, uncooked gnocchi, and shredded parmesan and mix together
- 11
Submerge chicken thighs in sauce and vegetables
- 12
Bake for 15 minutes until chicken reaches internal temperature of 165 degrees
- 13
Let rest for 5 minutes
- 14
Toss everything together and coat chicken in sauce
- 15
Serve with fresh cracked black pepper and more parmesan
Tips
Use a meat thermometer to ensure chicken reaches exactly 165 degrees for food safety without overcooking
Let the dish rest 5 minutes before serving so the gnocchi can absorb more of the creamy sauce
Choose shelf-stable gnocchi over refrigerated for better texture that holds up during baking
Good to Know
refrigerate up to 3 days in airtight container
can prep ingredients 4 hours ahead, assemble and bake when ready
hot, garnished with black pepper and extra parmesan
Common Mistakes
use meat thermometer to avoid overcooking chicken
dont skip resting time or gnocchi wont absorb sauce properly
sear chicken properly for better flavor and color
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
different texture
General Alternatives
FAQ
Can I use frozen gnocchi instead of shelf-stable?
Yes, but add 2-3 extra minutes to baking time as frozen gnocchi needs more time to cook through properly.
What if I dont have a cast-iron skillet?
Any oven-safe skillet or Dutch oven works fine. You can also transfer everything to a baking dish after sauteing.
How long will leftovers keep in the fridge?
Store covered in refrigerator for up to 3 days. Reheat gently in microwave or oven with splash of broth if needed.