Garlic Chicken Gnocchi Skillet
A creamy, garlicky one pan dinner made with tender chicken, pillowy gnocchi, and a rich Parmesan sauce; ready in just 30 minutes. Perfect for busy weeknights or cozy weekends.
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 1 lb potato gnocchi
- 6 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried Italian herbs
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and season with salt, pepper, and Italian herbs.
- Cook for 6–8 minutes until golden and cooked through. Remove chicken from skillet and set aside.
Sauté the Garlic
- In the same skillet, add minced garlic.
- Cook for 30 seconds until fragrant, being careful not to burn it.
Deglaze the Pan
- Pour in chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
Cook the Gnocchi
- Add gnocchi to the skillet and bring to a simmer.
- Cook for 3–4 minutes, stirring occasionally, until gnocchi starts to become tender.
Make It Creamy
- Reduce heat to medium-low and pour in heavy cream.
- Stir gently to combine and simmer for 2–3 minutes until sauce starts to thicken.
Finish with Parmesan
- Return cooked chicken to the skillet.
- Stir in Parmesan cheese until melted and sauce is creamy.
- Taste and adjust seasoning with more salt and pepper if needed.
Serve
- Garnish with fresh basil leaves.
- Serve warm with salad or crusty bread.
Notes
- Swap chicken for Italian sausage, shrimp, or roasted vegetables for a twist.
- For a thicker sauce, simmer for an extra minute before serving.
- Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk.