Garlic Chicken Gnocchi Skillet is a simple and tasty one-pan meal that brings together tender chicken, soft gnocchi, and a flavorful garlic sauce. The gnocchi gets a little crisp on the outside while staying pillowy inside, and the garlic adds just the right punch to every bite.
I love making this dish on busy weeknights because it’s quick to throw together but feels like something special. The skillet cooking means fewer dishes to worry about, which is always a bonus in my book. Plus, the garlic aroma fills the kitchen and makes everyone look forward to dinner.
My favorite way to serve this is with a sprinkle of fresh parsley and some grated Parmesan on top. It just brings everything together and adds a little brightness. I bet you’ll find yourself making this often once you see how easily it comes together and how much the whole family enjoys it!
Key Ingredients & Substitutions
Chicken breasts: These give the dish tender, juicy bites. You can swap them for chicken thighs if you want more flavor and juiciness. Just cut them into small pieces like the recipe says.
Potato gnocchi: Gnocchi is soft and pillowy, a lovely contrast to the chicken. If you can’t find potato gnocchi, try store-bought ricotta gnocchi or even small pasta like tortellini.
Garlic: Four cloves add great aroma and flavor. If fresh garlic isn’t handy, garlic powder works in a pinch, but fresh really makes the sauce pop.
Heavy cream: It makes the sauce rich and smooth. For a lighter option, half-and-half or whole milk with a bit of flour to thicken can work but the sauce won’t be as creamy.
Parmesan cheese: Freshly grated Parmesan melts beautifully into the sauce. If you don’t have Parmesan, Pecorino Romano or Asiago are good substitutes.
Fresh spinach: Adds a fresh, green touch and a bit of color. You can replace it with kale or arugula if you prefer or want a different texture.
How Do I Get Perfectly Crispy Yet Tender Gnocchi in This Skillet?
Getting that golden crust on gnocchi while keeping the inside soft is key. Here’s how I do it:
- Use a non-stick or well-seasoned skillet and heat the oil over medium-high heat before adding gnocchi.
- Don’t crowd the pan; give the gnocchi room to crisp up. Stir only occasionally, just enough to turn them for even browning.
- Cook the gnocchi a little longer than usual—about 2-3 minutes per side—until you see a nice golden color.
- After they’re crispy, adding liquids like broth and cream right away helps them soak up flavor without becoming mushy.
Following these steps helps your gnocchi be soft inside with a slight, tasty crunch on the outside, which I love in this dish!
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron skillet; it helps cook everything evenly and makes cleanup easier.
- Chef’s knife – for chopping chicken, garlic, and spinach quickly and safely.
- Cutting board – a sturdy surface for chopping ingredients.
- Measuring cups and spoons – to get the cream, broth, and cheese amounts just right.
- Grater – for freshly grating Parmesan cheese, which really boosts flavor.
- Cooking spoon or spatula – to stir everything without breaking the gnocchi.
Flavor Variations & Add-Ins
- Protein swap: Use shrimp or turkey instead of chicken for a different twist and still quick cooking.
- Cheese option: Mix in mozzarella or fontina for a creamier, melty effect—great for a richer dish.
- Veggie boost: Add sautéed mushrooms or roasted cherry tomatoes for extra flavor and color.
- Spicy kick: Sprinkle in some red pepper flakes or use hot paprika for a little heat that complements the garlic.
Garlic Chicken Gnocchi Skillet
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 package (16 oz / 450g) potato gnocchi
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup freshly grated Parmesan cheese, plus extra for garnish
- 2 cups fresh spinach, roughly chopped
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This dish takes about 25 minutes total: 10 minutes for preparation like chopping and measuring, and 15 minutes for cooking. It’s a quick and cozy meal perfect for busy days!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and dried Italian seasoning. Cook until the chicken is golden brown and cooked through, about 5 to 7 minutes. Once done, remove the chicken from the skillet and set it aside.
2. Sauté the Garlic and Gnocchi:
In the same skillet, add minced garlic and sauté for 30 seconds to 1 minute, until you can smell the garlic but before it browns. Then add the potato gnocchi. Cook them for about 2 to 3 minutes, stirring occasionally, until they start to turn golden and get a little crisp on the outside.
3. Make the Creamy Sauce and Combine:
Pour chicken broth and heavy cream into the skillet. Stir well, scraping the bottom of the pan to mix in any browned bits—that adds great flavor! Return the cooked chicken to the skillet. Add grated Parmesan cheese and stir until the cheese melts and the sauce thickens a little.
4. Add Spinach and Finish:
Add the chopped fresh spinach and crushed red pepper flakes if you like a bit of heat. Stir everything together until the spinach wilts, about 1 to 2 minutes. Taste and add a pinch more salt or pepper if you want.
5. Serve and Enjoy:
Take the skillet off the heat. Sprinkle with extra Parmesan cheese and fresh parsley on top. Serve the dish right from the skillet while it’s warm and creamy. Enjoy your comforting meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the refrigerator or place it in a sealed bag and submerge in cold water for quicker thawing. Pat dry before cooking to avoid excess moisture.
Can I Substitute the Heavy Cream?
Absolutely! For a lighter option, use half-and-half or whole milk mixed with a tablespoon of flour to help thicken the sauce. Keep in mind the sauce will be less rich but still tasty.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. You can add a splash of cream or broth if the sauce thickens too much.
Can I Make This Recipe Vegetarian?
Yes! Simply skip the chicken and add more vegetables like mushrooms, zucchini, or bell peppers. You can also add a vegetarian protein like tofu or tempeh for extra substance.
