Garlic Chicken Gnocchi Skillet
This Garlic Chicken Gnocchi Skillet is a comforting one-pan meal perfect for busy weeknights. Tender chicken and pillowy gnocchi are coated in a luscious, garlic-infused cream sauce, creating a dish that's both satisfying and easy to make.
Equipment
- Large skillet
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Garlic press or mincer
- Colander (optional, for draining excess water from gnocchi)
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ½ cup chopped onion
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 tablespoon butter optional, for extra richness
- ¼ cup dry white wine optional, for deglazing the pan
Instructions
- Cut the chicken breasts into bite-sized pieces. Season generously with salt, pepper, and a pinch of Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Add the gnocchi to the skillet. Stir to coat the gnocchi with the garlic and onion mixture.
- Pour in the chicken broth and heavy cream. Stir well to combine. Bring the mixture to a simmer.
- Reduce the heat to low, cover the skillet, and simmer for about 8-10 minutes, or until the gnocchi is tender and the sauce has thickened. Stir occasionally to prevent sticking.
- Return the cooked chicken to the skillet. Stir to combine and heat through.
- Stir in the grated Parmesan cheese until it's melted and the sauce is smooth and creamy.
- Sprinkle with fresh parsley for garnish. Serve immediately and enjoy!
Notes
For a richer flavor, add a tablespoon of butter to the skillet after sautéing the garlic. Deglaze the pan with a quarter cup of dry white wine after cooking the onions for added depth. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of chicken broth or water if needed. Don't overcook the gnocchi, or it will become mushy. Feel free to add your favorite vegetables, such as spinach, sun-dried tomatoes, or mushrooms, to customize the dish.