Garlic Chicken Gnocchi Skillet
A creamy, garlicky dish featuring tender chicken and pillowy gnocchi, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces Use fresh chicken for better flavor.
- 1 lb potato gnocchi Fresh gnocchi is recommended for best texture.
- 6 cloves garlic, minced Be careful not to burn the garlic while sautéing.
- 1 cup heavy cream Adjust according to your preference for a richer or lighter sauce.
- 1 cup chicken broth You can use vegetable broth for a vegetarian version.
- ½ cup grated Parmesan cheese Add more cheese for a cheesier dish.
- 2 tbsp olive oil Use extra virgin olive oil for better flavor.
- 1 tsp dried Italian herbs
- to taste Salt and freshly ground black pepper Adjust seasoning according to preference.
- for garnish Fresh basil leaves Adds flavor and a nice presentation.
Instructions
Cooking 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.
Making the Sauce
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- 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.
- Reduce the heat to medium-low and pour in the heavy cream. Stir gently and let it simmer for another 2-3 minutes until the sauce starts to thicken.
- 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.
- Taste and adjust the seasoning with more salt and pepper if needed.
Notes
To store leftovers, keep them in an airtight container in the fridge for up to 3 days. For long-term storage, freeze for up to 2 months and reheat gently on the stove.