Description

This Garlic Chicken Gnocchi Skillet is a flavorful and creamy one-pan dish that comes together in just 30 minutes. Tender bites of chicken are sautéed with aromatic garlic, Italian herbs, and combined with pillowy potato gnocchi in a rich Parmesan cream sauce. Perfect for a quick weeknight dinner that feels indulgent yet comforting.

Ingredients

Scale

Chicken

1 lb boneless skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
Salt and freshly ground black pepper to taste
1 tsp dried Italian herbs

Sauce and Gnocchi

1 lb potato gnocchi
6 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese

Garnish

Fresh basil leaves for garnish

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Instructions

Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and dried Italian herbs. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Sauté garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Deglaze skillet: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet to add flavor.
Cook gnocchi: Add the gnocchi to the skillet and bring the mixture to a simmer. Cook for about 3-4 minutes, stirring occasionally, until the gnocchi starts to become tender.
Add cream: Reduce the heat to medium-low and pour in the heavy cream. Stir gently to combine and let it simmer for another 2-3 minutes until the sauce starts to thicken.
Combine chicken and cheese: Add the cooked chicken back to the skillet along with the grated Parmesan cheese. Stir everything together until the cheese is melted and the chicken is heated through.
Adjust seasoning and serve: Taste and adjust the seasoning with more salt and pepper if needed. Garnish with fresh basil leaves before serving.

Notes

For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
Fresh gnocchi may cook faster than frozen; adjust cooking time accordingly.
Feel free to add vegetables like spinach or sun-dried tomatoes for extra flavor and nutrition.
Grated Parmesan can be replaced with Pecorino Romano for a sharper taste.
Leftovers keep well in the fridge for up to 2 days; reheat gently on stovetop or microwave.