Oh, friends – let me tell you about my weeknight superhero: this garlic chicken gnocchi skillet. When soccer practice, work deadlines, and life collide, this one-pan wonder saves my sanity every time. That creamy garlic parmesan sauce? Absolute magic. After testing dozens of versions (my family became very willing taste-testers), I landed on this perfect balance of pillowy gnocchi, juicy chicken, and that sauce you’ll want to drink with a spoon. Best part? You’ll have just one pan to wash – and plenty of time left to actually enjoy your evening. Now that’s what I call dinner victory.
Why You’ll Love This Garlic Chicken Gnocchi Skillet
Listen, I don’t just make this garlic chicken gnocchi skillet regularly – I crave it. Here’s why you will too:
- One pan wonder – From seared chicken to that luscious sauce, everything happens in a single skillet (bless you, minimal cleanup!)
- 30-minute magic – Faster than takeout, but tastes like you fussed all day
- That sauce though – Creamy garlic parmesan clings to every bite of gnocchi like a cozy blanket
- Perfect texture – Pillowy gnocchi, juicy chicken, and just-wilted spinach in every forkful
- Weeknight MVP – Fancy enough for company, easy enough for Tuesday nights
Trust me – once you try it, this skillet will become your back-pocket dinner hero too.
Ingredients for Garlic Chicken Gnocchi Skillet
Here’s what you’ll need to make this cozy, flavorful dish come together in no time. I’ve learned through trial and error that quality matters here – especially with a few key players:
- The chicken: 1 1/2 lbs boneless, skinless chicken breast (cut into bite-size pieces)
- For searing: 1 tbsp olive oil + 1 tbsp butter (that butter-olive oil combo gives the best browning!)
- Seasoning squad: 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Italian seasoning, 1/2 tsp garlic powder
- Flavor bombs: 4–6 cloves garlic, minced (fresh is best!), 1/2 tsp crushed red pepper flakes (optional but recommended)
- The star: 1 (16 oz) package potato gnocchi (look for the shelf-stable kind near pasta)
- Sauce makers: 2 cups chicken broth, 1 cup heavy cream (half-and-half works in a pinch), 3/4 cup grated Parmesan cheese (pack it in there!)
- Fresh finish: 2 cups baby spinach (it wilts down to nothing), fresh basil leaves for garnish
Pro tip: Have everything prepped and ready before you start cooking – this recipe moves fast once that skillet gets hot!
Equipment You’ll Need
You probably already have everything, but just in case, here’s your quick checklist:
- Large skillet – 12-inch works best (trust me, you’ll need the real estate!)
- Wooden spoon – For stirring that creamy sauce without scratching your pan
- Measuring cups/spoons – Because eyeballing Parmesan never ends well
That’s it – no fancy gadgets required for this one-pan wonder!
How to Make Garlic Chicken Gnocchi Skillet
Okay, let’s get cooking! This garlic chicken gnocchi skillet comes together in a flash if you follow these simple steps. I’ll walk you through each part like I’m right there in your kitchen (wearing my favorite sauce-splattered apron, naturally).
Step 1: Season and Sear the Chicken
First things first – grab that prepped chicken and toss it with all those lovely seasonings. Don’t skimp here – that Italian seasoning and garlic powder create the flavor base. Now, heat your oil and butter in the skillet until it shimmers. Add the chicken in a single layer (no crowding, or it’ll steam instead of sear!). Cook 4-5 minutes until you get those gorgeous golden-brown spots. The smell alone will have your family wandering into the kitchen!
Step 2: Build the Garlic Parmesan Sauce
This is where the magic happens, friends. Reduce the heat to medium and add that gorgeous minced garlic. Listen for the sizzle and watch closely – you want it golden and fragrant, about 30 seconds max (burnt garlic = sad sauce). Now comes the fun part – pour in the chicken broth and scrape up all those delicious browned bits from the pan bottom. That’s pure flavor right there! Let it bubble away for a minute to reduce slightly.
Step 3: Simmer the Gnocchi
Time for the star! Gently stir in the gnocchi – no need to thaw or pre-cook. Let everything simmer for 5-7 minutes, stirring occasionally. You’ll know it’s ready when most of the gnocchi float to the top and feel tender when poked (but still hold their shape – mush is not our goal here). The sauce will thicken beautifully as the gnocchi releases its starch.
Step 4: Finish with Spinach and Cheese
Almost there! Reduce the heat to low and stir in the heavy cream, Parmesan, and red pepper flakes. Watch how the sauce turns gloriously glossy! Now fold in the spinach – it’ll wilt down in about a minute. Give it a taste (careful, it’s hot!) and adjust seasoning if needed. Top with extra Parmesan and fresh basil leaves right before serving. Boom – dinner is served!
Tips for the Best Garlic Chicken Gnocchi Skillet
After making this garlic chicken gnocchi skillet more times than I can count, I’ve picked up a few tricks that take it from good to “can I have seconds?” amazing:
- Hot pan, happy chicken: Let your skillet get properly hot before adding the chicken – that sizzle means you’ll get perfect golden sear every time
- Fresh is best: Please, please use fresh garlic here – that pre-minced stuff in jars just won’t give you the same fragrant punch
- Reserve some broth: If your sauce thickens too much, stir in an extra splash of warm chicken broth to loosen it up beautifully
- Cheese matters: Grab the good Parmesan – the real stuff from the refrigerated section makes all the difference in that silky sauce
- Don’t rush the gnocchi: Let them simmer until they float – undercooked gnocchi are like little doughy disappointments
Trust me – these little tweaks make a big difference!
Variations and Substitutions
This garlic chicken gnocchi skillet is wonderfully flexible! Here are my favorite ways to mix it up when I’m missing an ingredient or want to change the vibe:
- Greens swap: No spinach? Kale or arugula work great (just chop kale smaller and remove tough stems)
- Gluten-free: Use your favorite GF gnocchi – I’ve had great luck with cassava flour versions
- Lighter option: Substitute half-and-half for heavy cream – it’ll still be plenty creamy
- Protein play: Try shrimp or Italian sausage instead of chicken (adjust cooking times accordingly)
- Cheese change: Pecorino Romano adds a nice salty kick if you’re out of Parmesan
See? Dinner just got even easier!
Serving Suggestions
This garlic chicken gnocchi skillet is practically a meal in itself, but here’s how I love to round it out:
- Crusty garlic bread – For soaking up every last drop of that creamy sauce
- Simple green salad – Something crisp and fresh to balance the richness
- Roasted asparagus – Tossed with olive oil and lemon while the skillet cooks
Pro tip: Serve it straight from the skillet at the table – it stays warm longer and looks gorgeous!
Storing and Reheating
Here’s the good news – this garlic chicken gnocchi skillet makes fantastic leftovers! Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth to loosen up the sauce (it thickens when chilled). My favorite trick? Warm it gently in a covered skillet over low heat, stirring occasionally. The gnocchi stays perfectly tender this way. Just avoid the microwave if you can – it tends to make the gnocchi a bit rubbery. Trust me, this dish tastes even better the next day as the flavors meld together!
Nutritional Information
Here’s the scoop on what’s in this garlic chicken gnocchi skillet – but remember, these are estimates based on my exact ingredients (your Parmesan might be saltier, your chicken leaner, etc.). Per generous serving:
- Calories: 650
- Protein: 40g (that chicken’s working hard!)
- Carbs: 45g (mostly from those pillowy gnocchi)
- Fat: 35g (thank the cream and Parmesan for that luscious texture)
As always, nutrition varies based on your specific ingredients and portions – this is just to give you a general idea!
Frequently Asked Questions
Here are answers to the questions I get asked most about this garlic chicken gnocchi skillet (because yes, my friends and family interrogate me about dinner!):
- “Can I use frozen gnocchi?” Absolutely! No need to thaw – just add them straight to the skillet, but give them an extra minute or two to cook through. The sauce might thicken slightly more from the extra starch.
- “How can I make it less creamy?” Easy! Use half the heavy cream and replace with equal parts chicken broth. The Parmesan will still give you that lovely richness without being too heavy.
- “What if my sauce separates?” Don’t panic! Just whisk in a tablespoon of cold butter off heat – it’ll bring everything back together beautifully.
- “Can I make this ahead?” You bet! Prepare everything through step 3, then refrigerate. When ready, gently reheat and continue with the cream and spinach – your gnocchi won’t get mushy this way.
Still have questions? Just ask in the comments – I’m happy to help troubleshoot!
Rate This Recipe
Did you make this garlic chicken gnocchi skillet? I’d love to hear how it turned out! Drop your star rating and any tweaks you made in the comments below – your feedback helps me (and fellow home cooks) so much!
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25-Minute Garlic Chicken Gnocchi Skillet That Tastes Divine
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A quick and flavorful one-pan meal featuring tender chicken, pillowy gnocchi, and a creamy garlic parmesan sauce.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast (cut into bite-size pieces)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 4–6 cloves garlic, minced
- 1 (16 oz) package potato gnocchi
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 3/4 cup grated Parmesan cheese (plus more for topping)
- 2 cups baby spinach
- 1/2 tsp crushed red pepper flakes (optional)
- Fresh basil leaves (for garnish)
Instructions
- Season the chicken: Toss chicken with salt, pepper, Italian seasoning, and garlic powder.
- Sear the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes until lightly browned.
- Add garlic: Reduce heat to medium. Stir in minced garlic and cook 30 seconds until fragrant.
- Simmer the gnocchi: Add gnocchi and chicken broth. Bring to a simmer and cook 5–7 minutes, stirring often, until gnocchi is tender.
- Make it creamy: Stir in heavy cream, Parmesan, and red pepper flakes. Simmer 2–3 minutes until glossy and thickened.
- Finish: Fold in spinach until wilted. Sprinkle with extra Parmesan and top with fresh basil. Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute spinach with kale or arugula if preferred.
- Use gluten-free gnocchi if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 160mg
Keywords: garlic chicken gnocchi skillet, one pan gnocchi, parmesan gnocchi skillet, easy weeknight dinner, creamy garlic parmesan sauce, chicken and gnocchi