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–+ servings
A delicious skillet meal featuring pan-seared chicken thighs with golden gnocchi, wilted kale, and sun-dried tomatoes.

Easy Chicken Thighs with Gnocchi and Kale

This recipe offers a simple and delicious way to prepare chicken thighs with gnocchi and kale, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Bake Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dish
  • 1 (16-ounce) package cauliflower potato gnocchi cooked according to package instructions
  • 1.5 pounds boneless, skinless chicken thighs
  • 3/4 teaspoon Kosher salt for chicken
  • 1/2 teaspoon black pepper for chicken
  • 3 tablespoons unsalted butter divided
  • 1 medium shallot diced
  • 1/2 cup sun dried tomato halves
  • 1 tablespoon tomato paste
  • 3 cloves garlic minced
  • 2 teaspoons fresh thyme leaves chopped
  • 3 tablespoons all-purpose flour
  • 1.75 cups chicken broth
  • 1/4 cup dry white wine
  • 1/2 cup half and half
  • 1 bunch kale stems removed and leaves torn into bite-sized pieces
  • 1/2 cup Parmesan cheese freshly grated, about 2 ounces
  • Kosher salt and freshly ground black pepper to taste, for sauce

Equipment

  • Dutch Oven
  • Large pot

Method
 

  1. Preheat oven to 400 degrees F.
  2. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
  3. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  4. Melt 2 tablespoons butter in a Dutch oven over medium heat.
  5. Working in batches, 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 4-5 minutes per side; set aside.
  6. Melt remaining 1 tablespoon butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in sun dried tomatoes, tomato paste, garlic and thyme, until fragrant, about 1 minute.
  7. Whisk in flour until lightly browned, about 1 minute.
  8. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
  9. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
  10. Place into oven and bake until bubbly, about 10-12 minutes.
  11. Serve immediately.

Notes

This dish is best served immediately after baking.

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