Garlic Chicken Gnocchi Skillet
This Garlic Chicken Gnocchi Skillet is a quick and comforting one-pan meal perfect for busy weeknights. Tender chicken and pillowy gluten-free gnocchi are tossed in a creamy garlic Parmesan sauce, creating a flavorful and satisfying dish that's ready in just 30 minutes.
Equipment
- Large skillet
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil, divided
- 4 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- 1 cup fresh spinach optional
- ¼ cup sun-dried tomatoes optional
- Fresh parsley, for garnish
Instructions
- Season chicken with salt, pepper, and Italian seasoning.
- Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove from skillet and set aside.
- Add remaining 1/2 tablespoon olive oil to the skillet. Add garlic and sauté for 30 seconds, or until fragrant.
- Pour in chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Add gnocchi to the skillet. Cook according to package directions, or until tender and floating.
- Return chicken to the skillet. Stir in Parmesan cheese until melted and sauce is thickened.
- Season with salt and pepper to taste. Stir in spinach or sun-dried tomatoes, if desired.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
Notes
For best results, use fresh garlic and freshly grated Parmesan cheese. To prevent the gnocchi from becoming gummy, avoid overcooking them. If you prefer a thicker sauce, simmer it for a few extra minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish is not recommended for freezing. For a vegetarian option, substitute the chicken with mushrooms, bell peppers, or zucchini.