Description
This Garlic Chicken Gnocchi Skillet is a creamy, comforting, and flavorful one-pan meal. Tender chicken pieces and soft potato gnocchi are simmered in a rich garlic cream sauce with Parmesan cheese and Italian herbs.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound shelf-stable potato gnocchi (see notes)
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (or Italian seasoning)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, chopped (for garnish, optional)
Instructions
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces. Season generously with salt, pepper, and dried Italian herbs. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the cooked chicken from the skillet and set it aside on a plate.
- Sauté Garlic: Add the minced garlic to the same skillet (use the remaining oil/chicken drippings). Sauté over medium heat for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
- Deglaze with Broth: Pour in the chicken broth. Use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the skillet. These add flavor to the sauce.
- Cook Gnocchi: Add the potato gnocchi to the skillet with the broth. Bring the mixture to a simmer. Cook for about 3-4 minutes, stirring occasionally, until the gnocchi starts to become tender. Follow package directions if they differ significantly.
- Add Cream: Reduce the heat to medium-low. Pour in the heavy cream and stir gently to combine. Let the sauce simmer gently for another 2-3 minutes, or until it starts to thicken slightly.
- Combine and Finish: Add the cooked chicken back to the skillet. Stir in the grated Parmesan cheese. Continue to stir until the cheese is melted and the chicken is heated through.
- Season and Serve: Taste the sauce and adjust the seasoning with more salt and pepper, if needed. Garnish with fresh chopped basil leaves, if desired. Serve immediately.
Notes
- Gnocchi: This recipe uses shelf-stable potato gnocchi typically found in the pasta aisle. If using fresh or frozen gnocchi, adjust cooking times according to package directions.
- Chicken: You can substitute boneless, skinless chicken thighs if preferred.
- Cream: Heavy cream creates the richest sauce. You can substitute half-and-half for a slightly lighter version, but the sauce may be thinner.
- Parmesan: Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Variations: Add other vegetables like spinach, sun-dried tomatoes, or mushrooms along with the garlic.
- Serving Suggestions: This is a hearty one-pan meal. Serve with a side salad or crusty bread.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.