Garlic Chicken Gnocchi Skillet — Easy Dinner Recipe
I still remember the first time I made this Garlic Chicken Gnocchi Skillet: it was a chilly weeknight, my phone was filled with work messages, and I needed something fast, comforting, and satisfying. I tossed cubed chicken into a hot skillet, added garlic and cream, and by the time the gnocchi were pillowy and the spinach wilted, the whole apartment smelled like a warm Italian trattoria. That cozy blend of garlic, cream, and tender gnocchi has become a weeknight staple in my house — simple enough for busy nights, special enough for friends.
Gnocchi itself traces back to Italian home kitchens where small dumplings were a way to stretch simple ingredients into a filling meal. This skillet version is a modern, one-pan adaptation that keeps the soul of the dish while saving time and cleanup — perfect for anyone who loves quick comfort food.
Who is this recipe for?
- This recipe is ideal for busy parents, weeknight cooks, and anyone after a quicker yet cozy meal. It’s approachable for beginners but satisfying enough for seasoned cooks who love a creamy, garlicky dinner.
Core ingredients overview:
- This dish combines 1 pound cubed chicken breast, pillowy gnocchi, olive oil, minced garlic, heavy cream, chicken broth, spinach, and Parmesan to create a flavorful and easy dinner that comes together in one skillet.
Tools & Ingredients
Tools
- Large skillet — provides even cooking surface for both chicken and gnocchi.
- Chef’s knife — for quick, efficient cubing of chicken.
- Cutting board — safe workspace for prep.
- Measuring cups and spoons — ensure consistent results.
- Wooden spoon or spatula — gentle stirring without damaging gnocchi.
- Tongs — helpful for turning chicken pieces.
- Grater — for freshly grated Parmesan.
- Colander (optional) — if you choose to rinse store-bought gnocchi.
Ingredients
- 1 pound chicken breast, cubed — lean protein that cooks quickly and soaks up flavors.
- 16 ounces gnocchi — pillowy texture that makes the dish hearty without long cooking times.
- 2 tablespoons olive oil — cooks chicken and adds a subtle fruity richness.
- 4 cloves garlic, minced — boosts flavor and supports immunity; essential aromatic.
- 1 cup heavy cream — creates a silky, rich sauce that clings to gnocchi.
- 1 cup chicken broth — adds savory depth while keeping the sauce light.
- 1 cup spinach — brightens the dish with color, nutrients, and a fresh bite.
- Salt and pepper, to taste — simple seasonings that balance and enhance flavors.
- Parmesan cheese, for serving — adds umami, nuttiness, and a salty finish.
Instructions
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Please make sure the oil is shimmering but not smoking.
- Add the cubed chicken and cook until golden brown and cooked through (about 6–8 minutes), turning occasionally to brown all sides.
- Stir in the minced garlic and cook for another minute, until fragrant. Please avoid letting the garlic burn.
- Add the gnocchi and 1 cup chicken broth to the skillet, bringing the mixture to a gentle simmer. Stir to combine and scrape any browned bits from the bottom of the pan.
- Pour in 1 cup heavy cream and stir until combined, allowing the sauce to thicken slightly for 2–3 minutes.
- Add 1 cup spinach and cook until wilted, folding it through the sauce so it evenly distributes.
- Season with salt and pepper to taste, adjusting carefully — Parmesan will add salty notes when served.
- Serve hot, topped with freshly grated Parmesan cheese. Enjoy immediately while warm.
FAQ
Q: Can I freeze this recipe?
A: You can freeze the cooked chicken and sauce (without fresh spinach and Parmesan) in an airtight container for up to 2 months. Reheat gently on the stove and add fresh spinach and cheese after warming. Freezing cooked gnocchi can change texture, so consider cooking fresh gnocchi when possible.
Q: What can I use instead of heavy cream?
A: For a lighter option, use half-and-half thickened with a little cornstarch (1 tablespoon cornstarch mixed with 2 tablespoons cold water) or a full-fat coconut milk for a dairy-free twist. Be mindful of flavor changes.
Q: Can I use frozen gnocchi or homemade gnocchi?
A: Yes — frozen gnocchi work well and save prep time; just add a minute or two more to the simmer. Homemade gnocchi are delicious here — reduce simmer time slightly as they may cook faster.
Q: Is there a gluten-free option?
A: Use gluten-free gnocchi made from potatoes and rice flour, and ensure your chicken broth is labeled gluten-free to keep the dish GF-friendly.
Tips & Tricks
- Brown the chicken well: Let the chicken sit without moving it for the first 2–3 minutes to develop a golden crust — it adds both flavor and color.
- Don’t overcook the gnocchi: Gnocchi should be tender and pillowy. If using store-bought, follow packet timing and adjust simmer time accordingly.
- Taste as you go: Because broths and Parmesan differ in saltiness, taste before adding final salt.
- Fresh garlic vs. pre-minced: Fresh garlic gives the best flavor; if using pre-minced, reduce the amount slightly to avoid a sharp bite.
Always enjoy this meal with good company — feel free to share the recipe with friends and family!
Conclusion
For more variations and tips on making this skillet in different styles, check out this Garlic Chicken Gnocchi Skillet: 30 Minutes, GF – Healthy Hearty recipe (https://healthyheartyrecipes.com/garlic-chicken-gnocchi-skillet/), this video-guided Garlic Chicken Gnocchi Skillet: 30-Minute Wonder! (+Video) (https://betterhomebase.com/garlic-chicken-gnocchi-skillet), or this comforting take at Chicken Gnocchi Skillet – The Almond Eater (https://thealmondeater.com/chicken-gnocchi-skillet/).
Always add
tag after Directions.