Garlic Chicken Gnocchi Skillet

I adore this Garlic Chicken Gnocchi Skillet because it delivers tender chicken and pillowy gnocchi in a creamy garlic sauce—all cooked in a single skillet in about 30 minutes, giving me comfort and flavor with minimal effort.

Why You’ll Love This Recipe

I love how quick and satisfying this meal is—it’s ready in about half an hour, uses simple ingredients, and requires just one pan. The garlic-infused cream sauce wraps around each gnocchi, while the browned chicken adds richness. Plus, it’s super customizable with veggies, cheese swaps, or spice tweaks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken breasts, cut into bite‑sized pieces (or thighs)

• 1 lb potato gnocchi

• 6 garlic cloves, minced

• 1 tsp dried Italian seasoning

• 1 cup chicken broth

• 1 cup heavy cream (or half‑and‑half for a lighter sauce)

• ½ cup Parmesan cheese, grated

• 2 Tbsp olive oil

• Salt & freshly ground black pepper, to taste

• Optional add‑ins: spinach, mushrooms, cherry tomatoes, red pepper flakes

• Fresh basil or parsley for garnish

directions

1. Heat olive oil in a large skillet over medium–high heat. Season chicken with salt, pepper, and Italian herbs. Sear until golden and cooked through (~6–8 min), then remove and set aside.

2. In the same pan, sauté garlic for about 30 sec until fragrant.

3. Add chicken broth, scraping up any brown bits for flavor.

4. Stir in gnocchi and simmer for 3–4 min until lightly tender.

5. Lower heat, pour in cream, and whisk until sauce thickens (~2–3 min).

6. Return chicken to the pan and stir in Parmesan until melted and sauce coats everything. Taste and adjust seasoning.

7. Optionally, stir in spinach or mushrooms and cook until wilted/tender.

8. Garnish with fresh basil or parsley and sprinkle red pepper flakes or extra Parmesan before serving.

Servings and timing

• Yields: 4 servings

• Prep: ~10 min

• Cook: ~20 min

• Total: ~30 min

Variations

• Use chicken thighs instead of breasts; adjust browning time accordingly.

• Add vegetables: spinach, mushrooms, cherry tomatoes, or chard boost nutrients and color.

• Swap Parmesan for mozzarella, Gorgonzola, or Asiago for different flavors.

• Make it gluten‑free by using GF gnocchi.

• Add heat with red pepper flakes or cayenne.

storage/reheating

• Refrigerate in an airtight container for up to 3–4 days.

• Reheat gently on the stove with a splash of broth or cream to refresh the sauce.

• Freeze portions (optional); thaw overnight before gently reheating—note gnocchi texture may soften slightly.

FAQs

Can I use chicken thighs instead of breasts?

Yes—I often use thighs for deeper flavor and juiciness. Cook them a few minutes longer until golden on each side.

How do I make it lighter on cream?

I substitute half-and-half or whole milk for heavy cream, which still gives a creamy texture without richness.

Can I add vegetables to the dish?

Absolutely—I usually stir in spinach, mushrooms, or cherry tomatoes for added color and nutrition.

Is it possible to make this gluten‑free?

Definitely—just use gluten-free gnocchi. The rest of the recipe remains the same.

What if my sauce is too thick or thin?

If it’s too thick, I whisk in more broth or cream. If too thin, I simmer a little longer or let it reduce before adding cheese.

Conclusion

This Garlic Chicken Gnocchi Skillet is my go‑to for easy, comforting dinners. The creamy garlic sauce coats tender gnocchi and juicy chicken, all in one pan with minimal cleanup. I love how endlessly adaptable it is—whether I lighten it up, add veggies, swap proteins, or spice it up. I hope you enjoy this cozy, quick meal as much as I do!

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