Creamy Chicken and Broccoli Gnocchi
This creamy chicken and broccoli gnocchi is a comforting and quick weeknight meal featuring tender chicken, pillowy gnocchi, and crisp broccoli in a rich Parmesan cream sauce.
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil (for searing)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt, divided ½ tsp for chicken, ½ tsp for sauce
- ½ teaspoon freshly ground black pepper, divided ¼ tsp for chicken, ¼ tsp for sauce
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 cups low-sodium chicken broth Use low-sodium broth to control final salt.
- 1 cup heavy cream For a lighter version, substitute with half-and-half.
- 1 lb potato gnocchi Shelf-stable or refrigerated.
- 3 cups broccoli florets, cut small
- ½ cup freshly grated Parmesan cheese Best when freshly grated.
- ¼ teaspoon dried thyme (optional)
- Pinch red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Pat chicken dry and season with ½ tsp salt and ¼ tsp pepper.
- In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Add chicken in a single layer and sear for 3–4 minutes per side until golden and cooked through, then remove and set aside.
- Reduce heat to medium and add 2 tablespoons butter to the same skillet.
- Once melted, add minced garlic and sauté for 30–60 seconds until fragrant.
- Sprinkle 2 tablespoons of flour over the butter and garlic, whisk constantly for about 1 minute to form a roux.
- Slowly pour in 2 cups of chicken broth while whisking vigorously to avoid lumps.
- Once smooth, bring to a gentle simmer and let it thicken for about 3–5 minutes.
- Stir in 1 cup of heavy cream, remaining salt, pepper, thyme, and red pepper flakes.
- Add the uncooked gnocchi and broccoli florets, gently stir to coat, cover, and cook for 5–7 minutes until the gnocchi are tender.
- Uncover, reduce heat to low, and stir in the Parmesan until melted, returning the cooked chicken to the pan for 1–2 minutes to reheat.
- Taste and adjust seasoning as needed, then serve hot garnished with fresh parsley.
Notes
Serve straight from the skillet for a rustic presentation. Pair with a green salad or crusty bread. To reheat, add a splash of broth or cream if the sauce thickens. Can freeze the sauce separately but note that the texture may change.