Garlic Chicken Gnocchi Skillet
This creamy Garlic Chicken Gnocchi Skillet is the ultimate easy dinner! Tender chicken and potato gnocchi are cooked in a rich garlic parmesan sauce with fresh spinach—all in one pan and ready in 30 minutes.
Servings: 4 servings
Calories: 620kcal
Equipment
- Large Oven-Safe Skillet
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tsp paprika
- to taste salt and black pepper
- 2 tbsp olive oil or butter
- 1 medium yellow onion, diced
- 4-5 cloves garlic, minced
- 1 lb (16-17 oz) potato gnocchi (shelf-stable package)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp Italian seasoning
- 3 cups fresh baby spinach
- 1 cup freshly grated parmesan cheese
- for garnish fresh parsley, chopped (optional)
Instructions
- Season chicken pieces with paprika, salt, and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes until golden and cooked through. Remove to a plate.
- Add remaining oil to skillet. Sauté onion for 2-3 minutes. Add garlic and cook 30 seconds until fragrant. Add gnocchi and cook for 3-4 minutes, stirring occasionally, to lightly toast.
- Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer 1 minute. Reduce heat to medium-low, stir in cream and Italian seasoning. Simmer for 2-3 minutes to thicken slightly.
- Return chicken to skillet. Add spinach in batches, stirring until wilted. Sprinkle in parmesan cheese and stir until melted and sauce is creamy. Adjust seasoning.
- Serve immediately, garnished with extra parmesan, red pepper flakes, and fresh parsley if desired.
Notes
Pro Tips: For the best flavor, sear the chicken in batches to get a good golden crust without steaming. Toasting the gnocchi in the skillet before adding liquid gives it a better texture. If your sauce is too thin, let it simmer for a few extra minutes to reduce, or create a slurry with 1 tsp of cornstarch and 1 tbsp of cold water, then stir it in. For a lighter version, half-and-half can replace heavy cream, but the sauce will be less rich. Freshly grated parmesan melts much better than pre-grated cheese from a canister.