Description
This creamy garlic chicken gnocchi skillet is a quick, comforting dinner featuring juicy chicken, pillowy gnocchi, and a rich, garlicky cream sauce—all made in one pan in just 30 minutes. Perfect for busy weeknights or cozy gatherings, it’s a crowd-pleaser that’s easy to customize.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 large boneless, skinless chicken breasts (about 1 lb), diced into bite-size pieces
- Salt and black pepper, to taste
- 4 cloves fresh garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 package (16 oz) potato gnocchi (shelf-stable, refrigerated, or frozen)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1/2 cup freshly grated Parmesan cheese
- 1 cup baby spinach, rough chopped
- Freshly chopped parsley or basil (optional, for garnish)
- Extra grated Parmesan (optional, for serving)
- Lemon zest or a squeeze of lemon juice (optional, for serving)
Instructions
- Dice the chicken breasts into bite-size pieces. Mince the garlic and roughly chop the spinach. Measure out the chicken broth, heavy cream, and Parmesan cheese.
- Heat butter and olive oil in a large skillet over medium-high heat. Add diced chicken in a single layer, season with salt, pepper, and Italian seasoning. Sear until golden and cooked through, about 5-7 minutes. Remove chicken to a plate and cover to keep warm.
- Lower heat to medium. In the same skillet, add a splash of olive oil if needed. Add minced garlic and red pepper flakes (if using). Stir constantly until fragrant, about 1 minute, scraping up browned bits.
- Pour in chicken broth and bring to a gentle simmer. Add gnocchi, stir to coat, and simmer for 4-5 minutes until gnocchi are soft and starting to float. Add extra broth if sauce reduces too quickly.
- Stir in heavy cream and Parmesan cheese. Let the sauce bubble gently for 3-4 minutes, stirring often, until thickened and creamy. Adjust seasoning with salt and pepper as needed.
- Return cooked chicken and any juices to the skillet. Add chopped spinach and stir until spinach wilts and chicken is warmed through, about 2 minutes. Add extra Parmesan if desired.
- Remove from heat. Garnish with parsley, more Parmesan, and lemon zest or juice if desired. Serve hot, straight from the skillet.
Notes
For a gluten-free version, use gluten-free gnocchi and check labels on broth and Parmesan. You can substitute rotisserie or pre-cooked chicken—add it after the gnocchi cooks. Add extra veggies like mushrooms, broccoli, or peas for more nutrition. Adjust cream and broth to reach your desired sauce consistency. Leftovers keep well in the fridge for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1/4 of the recipe (approximately 1 1/2 cups)
- Calories: 540
- Sugar: 3
- Sodium: 620
- Fat: 25
- Saturated Fat: 13
- Carbohydrates: 42
- Fiber: 3
- Protein: 32
Keywords: chicken gnocchi skillet, creamy garlic chicken, easy gnocchi dinner, one pan meal, weeknight dinner, comfort food, skillet recipe, 30 minute meal