Garlic Chicken Gnocchi Skillet
Garlic Chicken Gnocchi Skillet combines tender chicken, potato gnocchi, garlic, Parmesan, and a creamy pan sauce with a fresh basil finish. It is a cozy family dinner for nights when one skillet and familiar ingredients make cooking feel more manageable.
Equipment
- Large 12-inch skillet with lid
- Cutting Board
- Chef's Knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 1 lb potato gnocchi
- 6 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 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
- Pat the chicken dry and season it with salt, pepper, and dried Italian herbs.
- Heat olive oil in a large skillet over medium-high heat and brown the chicken until nearly cooked through.
- Add the minced garlic and cook for about 30 seconds, stirring so it turns fragrant without burning.
- Pour in chicken broth and heavy cream, scraping the skillet to release the browned bits.
- Stir in the potato gnocchi, cover the skillet, and simmer until the gnocchi is tender.
- Lower the heat, stir in Parmesan until smooth, then garnish with fresh basil and serve warm.
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days after cooling.
Reheating: Warm gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce.
Freezing: Freeze for up to 2 months, but expect the cream sauce to soften and separate slightly after thawing.
Expert Tips: Brown the chicken before adding liquid, then stir the Parmesan in over lower heat for a smoother sauce.
Variations: Add spinach, mushrooms, peas, sun-dried tomatoes, or a pinch of red pepper flakes for a different finish.
Sauce Tips: If the sauce gets too thick, add broth one tablespoon at a time until it coats the gnocchi nicely.