Description
This Garlic Chicken Gnocchi Skillet is a creamy, comforting dish perfect for a quick weeknight dinner. Tender pan-seared chicken pieces are combined with pillowy potato gnocchi, sautéed garlic, cherry tomatoes, and baby spinach in a rich Parmesan-infused cream sauce. Ready in just 30 minutes, this flavorful one-pan meal delivers restaurant-quality taste with minimal effort.
Ingredients
Scale
Proteins
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
Carbohydrates
- 1 pound potato gnocchi
Vegetables & Herbs
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 1/2 cups baby spinach
Liquids
- 1 cup heavy cream
- 1/2 cup chicken broth
Dairy
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
Oils & Seasonings
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Cook the gnocchi: Bring a pot of salted water to a boil. Add the potato gnocchi and cook according to the package instructions, typically until they float to the surface, about 2-3 minutes. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and season them with salt, black pepper, and Italian seasoning. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, add butter and minced garlic. Sauté for about 30 seconds until the garlic becomes fragrant but not browned.
- Cook tomatoes: Add the halved cherry tomatoes to the skillet and cook for 2 minutes until they soften slightly.
- Wilt spinach: Stir in the baby spinach and cook just until wilted, about 1-2 minutes.
- Add liquids and simmer: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Combine gnocchi and chicken: Return the cooked gnocchi and chicken to the skillet. Stir well to coat everything evenly in the creamy sauce.
- Finish the sauce: Sprinkle grated Parmesan cheese and red pepper flakes (if using) into the skillet. Stir until the sauce thickens slightly and becomes creamy.
- Serve: Serve the garlic chicken gnocchi skillet hot, garnished with extra Parmesan cheese if desired.
Notes
- You can substitute half-and-half for heavy cream for a lighter sauce, but it may be less rich.
- For a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Fresh herbs such as basil or parsley can be added at the end for extra freshness.
- Ensure not to overcook the gnocchi as they can become mushy; cook just until they float.
- This dish is perfect for meal prep; store leftovers in an airtight container and reheat gently on the stovetop.
