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Garlic Chicken Gnocchi Skillet Recipe
Ash Tyrrell

Garlic Chicken Gnocchi Skillet Recipe

I have to tell you, making this garlic chicken gnocchi skillet was an absolute game-changer for weeknight dinners. The moment I tossed the golden gnocchi with tender chicken and that creamy garlic sauce, I knew I had a new favorite recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces – I find chicken thighs work too if you want juicier bites.
  • 1 pound potato gnocchi – fresh gnocchi tastes best; frozen can be used but cook just until tender.
  • 2 tablespoons olive oil – helps sear the chicken to golden perfection.
  • 3 cloves garlic minced – fresh garlic really elevates the flavor, don’t rely on pre-minced.
  • 1 cup heavy cream – creates a luxuriously creamy sauce.
  • 1/2 cup chicken broth – adds depth and prevents the sauce from being too thick.
  • 1/2 cup grated Parmesan cheese – freshly grated melts better and adds richness.
  • 2 cups baby spinach – fresh leaves work best; frozen can make the dish watery.
  • 1 teaspoon Italian seasoning – a blend of herbs enhances the flavor complexity.
  • Salt and pepper to taste – always taste as you go for the perfect seasoning.

Method
 

  1. I start by seasoning the chicken with salt, pepper, and Italian seasoning. Then I sear it in olive oil over medium heat until golden brown on all sides. This locks in flavor and keeps the chicken juicy.
  2. Next, I add the gnocchi to the skillet and cook until they start to puff and lightly brown. They soak up a little oil and become slightly crispy, which adds a nice texture contrast to the creamy sauce.
  3. I reduce the heat slightly and toss in the garlic, cooking until fragrant. Then I pour in the heavy cream and chicken broth, stirring in Parmesan cheese until it melts. The sauce should coat the chicken and gnocchi beautifully.
  4. Finally, I stir in the fresh spinach until it wilts. This adds color, nutrients, and a subtle earthy flavor that balances the richness of the cream. I taste and adjust seasoning before serving.

Notes

  • I always use fresh Parmesan – pre-grated cheese can make the sauce grainy.
  • I sear chicken in batches if needed, so it doesn’t steam and lose its golden crust.
  • I let the sauce simmer gently; too much heat can curdle the cream.
  • I add spinach last to keep it bright green and tender, not soggy.