Description
This Garlic Chicken Gnocchi Skillet is a quick, delicious one-pan meal featuring juicy seared chicken, pillowy potato gnocchi, and a creamy garlic Parmesan sauce infused with Italian herbs. Perfect for a comforting dinner that comes together in under an hour, it delivers rich flavors and tender textures with minimal cleanup.
Ingredients
Scale
Chicken and Gnocchi
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 lb potato gnocchi
Sauce and Seasonings
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried Italian herbs
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Prepare Chicken and Garlic: Pat the chicken dry and cut into bite-sized pieces. Season generously with salt and freshly ground black pepper. Mince the garlic cloves and grate the Parmesan cheese for later use.
- Sear Chicken: Heat 1 tablespoon of olive oil in a large (10-12 inch) skillet over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary. Sear each side for 3 to 4 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Build Flavor Base: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté, stirring constantly, for about 1 minute until fragrant but not burnt. Stir in the dried Italian herbs and cook for another 30 seconds to bloom the spices.
- Deglaze with Broth: Pour in 1 cup of chicken broth and increase heat to medium-high. Bring the mixture to a simmer and use a wooden spoon to scrape any browned bits from the bottom of the skillet. Let the broth simmer for 2 to 3 minutes to reduce slightly and intensify the flavor.
- Cook Gnocchi & Cream: Add the potato gnocchi directly into the simmering broth. Pour in the heavy cream and gently stir to combine. Bring back to a gentle simmer, then lower heat to medium-low. Cook uncovered for 5 to 7 minutes, stirring occasionally, until gnocchi are tender and the sauce has thickened to a creamy consistency.
- Combine & Finish: Return the seared chicken to the skillet and fold gently into the creamy sauce to warm through. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and fully incorporated. Adjust seasoning with salt and black pepper as needed.
- Serve & Garnish: Let the skillet rest off the heat for 2 to 3 minutes. Divide the garlic chicken gnocchi among serving plates or bowls. Garnish generously with fresh basil leaves and offer extra Parmesan cheese at the table if desired.
Notes
- Cooking the chicken in batches ensures even searing and a caramelized crust.
- Be careful not to burn the garlic when sautéing; it should be fragrant and lightly golden.
- If sauce thickens too much, add a splash of chicken broth or cream to loosen it.
- Fresh basil adds a bright, herbal freshness but can be substituted with parsley if needed.
- This dish is best served immediately but can be gently reheated on the stovetop with a little extra cream or broth.
