Garlic Chicken Gnocchi Skillet
This Garlic Chicken Gnocchi Skillet is a quick, delicious one-pan meal featuring tender chicken, pillowy gnocchi, and a creamy garlic sauce. Perfect for a weeknight dinner, it combines convenience with rich flavors.
Equipment
- 1 large skillet
- 1 cooking spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 1 package potato gnocchi About 16 oz or 450g.
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1 cup fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese
- to taste salt
- to taste pepper
- optional fresh parsley for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add diced chicken to the skillet, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- In the same skillet, add the remaining tablespoon of olive oil, then add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the chicken broth and bring to a simmer. Allow it to reduce slightly, about 2-3 minutes.
- Stir in the heavy cream and let the mixture simmer for another 2-3 minutes.
- Add the gnocchi to the skillet and cook according to the package instructions, usually about 3-4 minutes, or until they float to the top.
- Stir in the cooked chicken and chopped spinach, mixing everything until well combined. Cook for an additional 2 minutes until the spinach has wilted.
- Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can substitute chicken thighs for the breasts for a juicier flavor.
To make this dish lighter, you may use half-and-half instead of heavy cream.
If you prefer, add other vegetables like cherry tomatoes or bell peppers for additional flavor and nutrition.
This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Reheat on the stove with a little extra chicken broth to loosen the sauce.