Garlic Chicken Gnocchi Skillet: A Minute Wonder
Garlic Chicken Gnocchi Skillet: A Minute Wonder
This cozy skillet meal is pure weeknight magic: browned chicken, pillowy gnocchi, and a garlicky, creamy sauce that comes together in under 30 minutes. It’s friendly, unfussy, and perfect for nights when you want comfort without fuss. If you love one-pan dinners, you might also enjoy this Creamy Garlic Chicken Gnocchi Skillet on Amazing Food All for another take with similar flavors.
why make this recipe
- Ready in about 30 minutes—ideal for busy evenings.
- One pan means minimal cleanup and maximum flavor from those fond bits.
- Pillowy gnocchi with a garlicky cream sauce is comfort food that feels a little special.
Step-by-Step Guide to Making Garlic Chicken Gnocchi Skillet: A Minute Wonder
This step-by-step walkthrough expands on the directions and adds small technique notes so you get the best possible result from each step.
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
- ½ 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
Directions
Prepare Chicken and Garlic
- Pat the chicken dry with paper towels to remove surface moisture—this helps achieve a golden sear. Cut into bite-sized pieces and season generously with salt and pepper. Mince 6 cloves of garlic and grate the Parmesan so it’s ready to go.
Sear Chicken
- Heat 1 tablespoon of olive oil in a large (10–12 inch) skillet over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if necessary so the pan doesn’t overcrowd) and sear for 3–4 minutes per side until golden brown and cooked through. Transfer the chicken to a clean plate and set aside.
Build Flavor Base
- Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the same skillet. Add the minced garlic and sauté, stirring constantly, for about 1 minute until fragrant—be mindful not to scorch it. Immediately stir in the dried Italian seasoning for about 30 seconds so the spices bloom in the hot oil.
Deglaze with Broth
- Pour in 1 cup of chicken broth and increase the heat to medium-high to bring the mixture to a simmer. Use a wooden spoon or spatula to scrape up the browned bits from the bottom of the skillet—those bits are flavor gold. Let the broth simmer for 2–3 minutes so it reduces slightly and concentrates.
Cook Gnocchi & Cream
- Add 1 lb potato gnocchi directly into the simmering broth. Pour in 1 cup heavy cream and stir gently to combine. Bring the mixture back to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 5–7 minutes, stirring occasionally, until the gnocchi are tender and the sauce has thickened to a silky consistency. The gnocchi will plump and absorb some flavor as they cook.
Combine & Finish
- Return the seared chicken pieces to the skillet and fold them into the sauce, allowing them to warm through. Remove the skillet from the heat and stir in ½ cup freshly grated Parmesan cheese until fully melted and integrated. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Serve & Garnish
- Let the skillet rest off the heat for 2–3 minutes so the sauce sets slightly. Divide the Garlic Chicken Gnocchi Skillet among plates or shallow bowls, and garnish with plenty of torn fresh basil leaves. Offer extra grated Parmesan at the table.
Why each step matters (quick technique notes)
- Dry the chicken: removes excess moisture so it sears instead of steams.
- Don’t overcrowd the pan: proper browning comes from space between pieces.
- Deglazing: scraping the fond into the broth captures deep, savory flavors that define the sauce.
- Finish off heat with Parmesan: adding cheese off the heat prevents grainy separation and keeps the sauce smooth.
Best Way to Store Garlic Chicken Gnocchi Skillet
- Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
- Freezer: You can freeze for up to 1 month; use a freezer-safe container and leave a little headspace. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of broth or cream to regain silky consistency; microwave in short bursts, stirring between each for even heating.
Serving Suggestions for Garlic Chicken Gnocchi Skillet
- Light sides: Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness.
- Veggie pairings: Roasted asparagus, sautéed spinach, or blistered cherry tomatoes make excellent complements.
- Bread: A chunk of crusty bread or garlic knots helps sop up every last bit of sauce.
- Wine pairing: A medium-bodied white like Chardonnay or a light red such as Pinot Noir matches well.
tips to make Garlic Chicken Gnocchi Skillet
- Sear first: For best texture, make sure chicken gets a solid sear—don’t rush it.
- Use good gnocchi: Fresh or high-quality store-bought potato gnocchi deliver the pillowy texture you want.
- Control heat: Keep the sauce at a gentle simmer while the gnocchi cook to avoid overcooking or breaking them down.
- Finish with acid: A squeeze of lemon or a splash of white wine before serving lifts the whole dish.
variation (if any)
- Vegetarian swap: Omit chicken and sauté mushrooms (cremini or porcini) until browned; follow the same steps for a mushroom gnocchi skillet with identical sauce.
- Lighter option: Substitute half-and-half or whole milk for the heavy cream and use 2 tablespoons of cornstarch dissolved in a little cold broth to thicken the sauce if needed.
Why this recipe works (expanded)
This skillet builds flavor in layers: the Maillard reaction from searing chicken creates savory notes, the garlic and Italian herbs add aromatic depth, and deglazing translates all those tasty browned bits into the foundation of the sauce. Gnocchi are ideal here because they’re small, tender, and soak up sauce, turning every bite into a creamy, satisfying mouthful. Using one pan keeps the textures integrated and the cleanup minimal—two things busy cooks appreciate.
Troubleshooting and pro tips
- Sauce too thin: Simmer a little longer to reduce, or stir in a small slurry of cornstarch and water (1 tsp cornstarch to 1 tbsp water) and heat until thickened.
- Sauce too thick: Stir in a splash of chicken broth or cream until it loosens to your desired consistency.
- Gnocchi falling apart: Use lower heat and stir gently; overcooking or aggressive stirring can break them down. Fresh gnocchi tends to hold up better than some frozen varieties.
- Bland flavor: Don’t skip the deglaze step or the final Parmesan—both add concentrated savory notes that make the sauce sing.
Frequently Asked Questions
Q: Can I use frozen gnocchi?
A: Yes. Many frozen gnocchi cook well in the skillet; follow the package directions for cook time and keep an eye on texture—they may need an extra minute or two in the sauce.
Q: How can I make this lighter?
A: Swap heavy cream for half-and-half or whole milk plus a small thickener (cornstarch slurry) and reduce the amount of oil used to sear the chicken. You’ll still get great flavor with fewer calories.
Q: Is there a dairy-free version?
A: Use a dairy-free cream alternative (oat or full-fat coconut cream) and a dairy-free Parmesan-style sprinkle. The flavor will change slightly but remains delicious.
What about salt and seasoning?
- Season the chicken generously and taste the sauce at the end—adjust with salt and pepper. Parmesan adds saltiness, so go easy until the cheese is incorporated.
Can this be doubled?
- You can double the recipe, but use a larger skillet or two pans to avoid crowding. Crowding prevents browning and leads to steaming.
Safety and timing notes
- Ensure chicken pieces reach an internal temperature of 165°F (74°C). If you’re unsure, use an instant-read thermometer.
- Timing is tight—have all ingredients prepped and measured before you start (mise en place) for smooth, stress-free cooking.
Meal planning ideas
- Make it for dinner and pack leftovers for lunch—reheat with a splash of broth to refresh the sauce.
- Serve at a casual dinner party; the skillet presentation is rustic and inviting and requires minimal plating.
Final touches that elevate the dish
- Fresh basil or parsley brightens the plate and adds herbaceous contrast.
- A light grating of lemon zest over the finished dish intensifies aroma without adding acidity.
- Toasted pine nuts sprinkled on top add crunch and a nutty note that pairs well with the cream and Parmesan.
Conclusion
This Garlic Chicken Gnocchi Skillet is one of those weeknight heroes that tastes far more elaborate than the short list of ingredients suggests. It’s fast, forgiving, and perfect for busy schedules or any time you want a comforting, creamy meal with minimal cleanup. For another excellent version with similar comforting flavors and quick prep, see this Garlic Chicken Gnocchi Skillet: 30 Minutes, GF, and for a slightly different take with helpful step photos and variations, check out Garlic Chicken Gnocchi Skillet – Passion and Poppies.
Print
Garlic Chicken Gnocchi Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A cozy one-pan meal with browned chicken, pillowy gnocchi, and a garlicky cream sauce, ready in under 30 minutes.
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
- ½ 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 generously with salt and pepper. Mince garlic and grate Parmesan.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Transfer to a plate.
- Reduce heat to medium and add remaining olive oil. Sauté minced garlic for about 1 minute until fragrant. Stir in Italian herbs for 30 seconds.
- Pour in chicken broth and bring to a simmer, scraping up browned bits. Let simmer for 2–3 minutes.
- Add gnocchi and pour in heavy cream, stir to combine. Cook uncovered for 5–7 minutes until gnocchi are tender and sauce thickens.
- Return the chicken to the skillet and fold into the sauce. Remove from heat, stir in grated Parmesan until melted.
- Let rest for 2–3 minutes. Serve garnished with basil and extra Parmesan.
Notes
Store leftovers in an airtight container for up to 3–4 days. Freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: gnocchi, chicken, one-pan dinner, creamy, garlic, Italian
