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Garlic Chicken Gnocchi Skillet | Easy One-Pan Weeknight Hero

garlic chicken gnocchi skillet in cast iron pan
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This creamy garlic chicken gnocchi skillet is a one-pan wonder featuring tender seared chicken, pillowy gnocchi, and a rich Parmesan-garlic cream sauce. Ready in just 30 minutes, it’s perfect for a comforting yet quick dinner.

Ingredients

Scale

For the Chicken:

  • 1 pound boneless, skinless chicken breasts or thighs, diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

For the Sauce:

  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)

For the Gnocchi:

  • 1 package (16 ounces) potato gnocchi

Optional Add-Ins:

  • 2 cups fresh spinach
  • 1/2 cup sun-dried tomatoes, chopped

Garnishes:

  • Fresh parsley, chopped
  • Additional Parmesan cheese

Instructions

1. Season the diced chicken with garlic powder, salt, and black pepper.

2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.

4. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.

5. Add the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir well to combine and bring the sauce to a gentle simmer.

6. Add the uncooked gnocchi directly to the skillet. Cover and cook for 5–7 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened.

7. Return the cooked chicken to the skillet, along with any optional add-ins like spinach or sun-dried tomatoes. Stir until everything is heated through and the spinach is wilted.

8. Adjust the seasoning with additional salt and pepper, if needed.

9. Garnish with fresh parsley and extra Parmesan cheese before serving.

10. Serve hot, paired with garlic bread or a simple side salad for a complete meal.

Notes

To save time, use pre-cooked chicken or rotisserie chicken and add it at the end.

You can substitute half-and-half for heavy cream to lighten the sauce.

For a vegetarian version, omit the chicken and use vegetable broth instead.

Refrigerate leftovers in an airtight container for up to 3 days and reheat gently on the stove or in the microwave.

Find it online: https://cookingwithramsay.com/garlic-chicken-gnocchi-skillet/