Step 1

Start by seasoning the diced chicken thighs with ½ teaspoon of salt. This helps enhance their natural flavor and ensures they brown beautifully in the pan.

Step 2

Heat a high-sided skillet over medium-high heat and drizzle in the olive oil. Once the oil is shimmering, add the chicken in a single layer. Let it cook undisturbed for about 4 minutes, allowing the pieces to develop a golden-brown crust. Flip the chicken and cook for another 2–3 minutes until fully cooked. Transfer the chicken to a plate and cover with foil to keep it warm.

Step 3

In the same skillet (don’t clean it—you want those flavorful bits left behind!), reduce the heat to medium. If needed, add a touch more oil. Toss in the crushed garlic, red pepper flakes, and dried thyme, stirring for about 1 minute until fragrant. Add the sun-dried tomatoes and cook for another minute to release their oils and deepen their flavor.

Step 4

Pour in the sour cream, chicken stock, and fish sauce, whisking to create a smooth, creamy base. Bring the mixture to a gentle simmer, letting the flavors meld together.

Step 5

Stir in the gnocchi, ensuring it’s submerged in the sauce. Cover the skillet with a lid or foil and let the gnocchi cook for 5–7 minutes. As it simmers, it will absorb the flavors of the sauce and become tender.

Step 6

Uncover the skillet and gently stir the gnocchi. Return the seared chicken to the pan, along with the spinach leaves. Stir until the spinach wilts into the sauce. Sprinkle in the grated parmesan cheese and stir until it melts into a silky, creamy consistency. Add the lemon juice for a bright, tangy finish, then fold in half of the fresh basil.

Step 7

Season the dish with freshly ground black pepper to taste. Plate the creamy chicken gnocchi and garnish with the remaining basil leaves and an extra sprinkle of parmesan. Serve immediately and savor every comforting, flavorful bite.