Description
This Creamy Garlic Chicken Gnocchi Skillet is the ultimate comfort food, packed with tender chicken, pillowy gnocchi, and a rich, creamy garlic sauce. The best part? It’s quick and easy to make in one pan, perfect for busy weeknights or when you need a satisfying meal in no time. The combination of garlic, Parmesan cheese, and a hint of Italian seasoning makes every bite burst with flavor.
Ingredients
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1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
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1 lb potato gnocchi (fresh or store-bought)
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4 cloves garlic, minced
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1 cup heavy cream (or dairy-free alternative)
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½ cup chicken broth (or vegetable broth for a vegetarian option)
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½ cup grated Parmesan cheese
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2 tbsp olive oil or unsalted butter
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1 tsp Italian seasoning
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1 cup spinach or kale (optional)
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Salt and pepper to taste
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Red pepper flakes (optional)
Instructions
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Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken pieces and cook for 5–6 minutes, turning occasionally until golden brown and cooked through. Season with salt, pepper, and Italian seasoning. Remove chicken from the skillet and set aside.
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In the same skillet, add minced garlic and sauté for 30 seconds, until fragrant. Add chicken broth, scraping the browned bits from the pan.
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Stir in heavy cream and bring to a simmer. Add Parmesan cheese and whisk until the sauce is smooth.
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Return the chicken to the skillet and add the gnocchi. Stir everything together so the gnocchi is well-coated.
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Reduce heat to low, cover the skillet, and cook for 5–7 minutes until the gnocchi is tender and the sauce has thickened. If using, stir in spinach or kale until wilted.
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Optional: Sprinkle with red pepper flakes for a little extra heat. Serve immediately.
Notes
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For added crunch, sprinkle chopped walnuts or almonds over the top before serving.
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This dish can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cream.
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For a different flavor, you can substitute chicken with turkey or add mushrooms for extra depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes