Description
This Garlic Chicken Gnocchi Skillet is a creamy, flavorful one-pan dish combining tender chicken, pillowy potato gnocchi, fresh spinach, and cherry tomatoes in a rich garlic Parmesan sauce. Ready in just 30 minutes, it’s an easy and comforting meal perfect for busy weeknights.
Ingredients
Scale
Protein and Base
- 1 pound potato gnocchi
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Vegetables
- 1 cup cherry tomatoes, halved
- 1 1/2 cups baby spinach
Sauce Ingredients
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
Instructions
- Cook Gnocchi: Bring a pot of salted water to a boil and cook the potato gnocchi according to the package instructions. Once cooked, drain the gnocchi and set it aside to be added later.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, seasoning them with salt, pepper, and Italian seasoning. Cook for 5-7 minutes 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 the garlic for about 30 seconds until aromatic but not browned.
- Cook Tomatoes: Add the halved cherry tomatoes to the skillet and cook for 2 minutes until they soften slightly, releasing their juices.
- Wilt Spinach: Stir in the baby spinach and cook until it just wilts down, integrating with the tomatoes and garlic.
- Create Sauce: Pour the heavy cream and chicken broth into the skillet, stirring well to combine. Bring the mixture to a gentle simmer to begin thickening the sauce.
- Combine Gnocchi and Chicken: Return the cooked gnocchi and chicken to the skillet. Stir everything together so the gnocchi and chicken are coated evenly by the creamy sauce.
- Add Cheese and Seasoning: Sprinkle the grated Parmesan cheese and optional red pepper flakes over the skillet contents. Stir until the sauce thickens slightly and the cheese melts into the sauce.
- Serve: Serve the dish hot, optionally garnished with extra Parmesan cheese for added flavor and presentation.
Notes
- Be careful not to overcook the gnocchi during boiling to avoid them becoming mushy.
- Adjust the red pepper flakes based on your preferred spice level or omit if you prefer a milder dish.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce may be less thick and creamy.
- Make sure to deglaze the pan lightly after cooking chicken so that the bits stuck to the skillet flavor the sauce.
- Use fresh Parmesan cheese for the best flavor and melting quality.
