Garlic Chicken Gnocchi Skillet (Printable Version)
Savory chicken and pillowy gnocchi simmered in a rich garlic-Parmesan cream sauce for an irresistible one-pan dinner.
# Ingredients:
→ Proteins
01 -
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
→ Pasta & Starches
02 -
1 lb potato gnocchi
→ Aromatics
03 -
6 cloves garlic, minced
→ Dairy
04 -
1 cup heavy cream
05 -
½ cup grated Parmesan cheese
→ Liquids
06 -
1 cup chicken broth
→ Oils & Seasonings
07 -
2 tbsp olive oil
08 -
1 tsp dried Italian herbs
09 -
Salt and freshly ground black pepper to taste
→ Garnish
10 -
Fresh basil leaves
# Steps:
01 -
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.
02 -
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
03 -
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
04 -
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.
05 -
Reduce the heat to medium-low and pour in the heavy cream. Stir gently to combine and let it simmer for another 2-3 minutes until the sauce starts to thicken.
06 -
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.
07 -
Taste and adjust the seasoning with more salt and pepper if needed. Garnish with fresh basil leaves before serving.
# Notes:
01 -
For best results, use fresh potato gnocchi rather than shelf-stable varieties.
02 -
The sauce will continue to thicken as it cools, so serve immediately for optimal texture.