Garlic Chicken Gnocchi Skillet
This creamy, garlicky one-pan dinner features tender diced chicken and pillowy gnocchi in a simple skillet sauce, making it an easy and indulgent weeknight meal.
Ingredients
Main ingredients
- 1 pound chicken breast, diced into bite-sized pieces About 3/4–1 inch
- 1 package gnocchi Store-bought potato gnocchi; about 16 oz
- 2 tablespoons olive oil
- 4 cloves garlic, minced About 1–2 teaspoons
- 1 cup heavy cream
- 1 cup chicken broth Low-sodium preferred
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Cooking
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Add the diced chicken in a single layer. Cook without moving for 2–3 minutes to develop a golden sear, then stir and cook until fully cooked (about 6–8 minutes total). The internal temperature should reach 165°F (74°C). Remove chicken to a plate and keep warm.
- Reduce heat to medium-low and add the minced garlic to the skillet. Sauté 1–2 minutes until fragrant—avoid browning the garlic, which makes it bitter.
- Pour in 1 cup chicken broth and scrape up brown bits from the bottom of the pan. Bring to a gentle simmer.
- Add the package of gnocchi to the skillet. Cook according to package instructions, usually 3–5 minutes, stirring occasionally so gnocchi cooks evenly and doesn’t stick. If using frozen gnocchi, add a minute or two.
- When the gnocchi is nearly tender, pour in 1 cup heavy cream and stir to combine. Return the cooked chicken to the skillet.
- Season with salt and pepper to taste. Let the skillet simmer 2–3 more minutes until the sauce thickens slightly and coats the gnocchi.
- Turn off the heat and garnish with chopped fresh parsley before serving.
Notes
Serve hot straight from the pan for casual family-style eating. For storage, refrigerate leftovers in an airtight container for 3–4 days. You can freeze the dish before adding cream for best texture.