Description
The garlic chicken gnocchi skillet is a hearty, one-pan masterpiece that combines the rich aroma of sautéed garlic, the tender succulence of seasoned chicken, and the pillowy texture of pan-seared gnocchi. Perfect for busy weeknights or indulgent weekend dinners, this skillet meal is a symphony of flavor that comes together in under 30 minutes. With minimal cleanup and maximum flavor, it is an essential recipe for any home cook who values ease and elegance in their cooking routine.
Ingredients
1 pound chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
1 tablespoon butter
1 package (16 oz) potato gnocchi, uncooked
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and black pepper, to taste
1/4 teaspoon red pepper flakes (optional, for heat)
1/2 cup chicken broth
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
1 cup baby spinach, chopped
1/4 cup sun-dried tomatoes, chopped (optional for flavor depth)
Fresh parsley, chopped, for garnish
Grated Parmesan, for serving
Instructions
- Sear the Chicken: In a large non-stick skillet or cast iron pan, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt, pepper, paprika, and Italian seasoning. Cook for 5–6 minutes until the chicken is browned and fully cooked through. Remove the chicken and set aside.
- Toast the Gnocchi: In the same skillet, melt the butter. Add the uncooked gnocchi in a single layer. Cook for 6–8 minutes, stirring occasionally, until the gnocchi is golden and crispy on the outside. Do not over-stir—allow the gnocchi to develop a crust.
- Add Garlic and Deglaze: Reduce the heat to medium. Add the minced garlic and red pepper flakes. Cook for 30 seconds until fragrant. Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits.
- Create the Cream Sauce: Add the heavy cream and stir well. Let it simmer for 3–4 minutes until slightly thickened. Stir in the grated Parmesan cheese until fully melted and smooth. The sauce should coat the back of a spoon.
- Combine Chicken and Spinach: Return the cooked chicken to the skillet. Add the chopped spinach and sun-dried tomatoes (if using). Stir gently until the spinach wilts and everything is coated in the creamy garlic-Parmesan sauce.
- Final Touches:Taste and adjust seasoning with salt and pepper. Let everything simmer together for another 2–3 minutes until heated through. Garnish with fresh parsley and more Parmesan before serving.
Notes
- For a lighter version, substitute half-and-half for the heavy cream and reduce Parmesan slightly.
- Add mushrooms, sun-dried tomatoes, or peas for extra texture and flavor.
- If you prefer crispier gnocchi, pan-fry it separately before adding to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American / Italian Fusion
Nutrition
- Serving Size: 1 plate (approx. 1¼ cups)
- Calories: 528
- Sugar: 3g
- Sodium: 688mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 112mg