Garlic Chicken Gnocchi Skillet
A cozy one-pan dinner with juicy chicken, pillowy gnocchi, and a silky garlic-Parmesan cream sauce. Minimal prep, family-friendly, and weeknight fast.
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 lb potato gnocchi (shelf-stable, refrigerated, or frozen)
- 3 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for lighter)
- 1/2 cup low-sodium chicken broth (plus more as needed)
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 2 cups baby spinach (optional)
- 1 tsp Italian seasoning
- kosher salt and black pepper, to taste
- fresh parsley, chopped, for garnish (optional)
Instructions
- Season the diced chicken with salt, pepper, and Italian seasoning.
- Heat 2 tablespoons olive oil and the butter in a large skillet over medium heat until the butter foams.
- Add the chicken and cook 4–6 minutes, stirring once or twice, until golden and cooked through. Transfer to a plate.
- Add the remaining 1 tablespoon olive oil to the skillet. Sauté the minced garlic 30–45 seconds until fragrant.
- Add the gnocchi and toast 2–3 minutes, stirring once or twice, until lightly golden in spots.
- Pour in the chicken broth and heavy cream. Stir to combine and bring to a gentle simmer.
- Simmer 5–7 minutes, stirring occasionally, until the gnocchi is tender and the sauce thickens.
- Return the cooked chicken (and any juices) to the skillet and simmer 1–2 minutes.
- Stir in the Parmesan a handful at a time until melted and smooth, then fold in the spinach until wilted.
- Taste and adjust salt and pepper. Garnish with parsley and extra Parmesan. Serve hot.
Nutrition
Serving: 1servingCalories: 520kcalCarbohydrates: 35gProtein: 30gFat: 28gSaturated Fat: 12gSodium: 550mgFiber: 2gSugar: 2g
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