This Garlic Chicken Gnocchi Skillet is a simple and delicious one-pan meal packed with tender chicken pieces, pillowy gnocchi, and plenty of flavorful garlic. The skillet method keeps everything cozy and lets the garlic infuse the whole dish, while the gnocchi soaks up all those tasty juices. It’s a perfect weeknight dinner that doesn’t feel like a shortcut at all.
I love making this when I want something comforting but don’t want to spend hours in the kitchen. The gnocchi get crispy and chewy at the edges, which adds a fun texture alongside the juicy chicken. I always find myself sneaking a few bites right from the pan before it even hits the table. A sprinkle of fresh parsley or Parmesan on top really finishes it off nicely.
Serving this with a simple green salad or some steamed veggies makes a great balanced meal. It’s the kind of dish that everyone seems to enjoy, no matter their usual favorites, and it’s so easy to customize by adding mushrooms, spinach, or a splash of cream if you want it extra rich. This skillet dinner has quickly become one of my go-to recipes when I want something that feels homemade but comes together quickly.
Key Ingredients & Substitutions
Chicken: You can use breasts or thighs here. Thighs stay juicier and add richer flavor. If you want a lighter option, chicken breast works well too.
Gnocchi: Store-bought potato gnocchi is super convenient and tasty, but homemade gnocchi add a fresh touch if you have time. Sweet potato gnocchi is a nice twist, and gluten-free options are available.
Heavy Cream: This makes the sauce creamy and smooth. For a lighter version, try half-and-half or a mix of milk and cream cheese, but the sauce won’t be as thick.
Sun-Dried Tomatoes: These add sweet tang and depth, but you can skip them or substitute with roasted red peppers or cherry tomatoes for a fresh alternative.
Spinach: Baby spinach wilts quickly and blends beautifully into the sauce. For a different green, kale or Swiss chard work well but need a bit more cooking time.
How Do You Get Crispy, Golden Gnocchi in a Skillet?
Sautéing gnocchi until golden is key for great texture. Here’s how to do it:
- Use a hot skillet with oil or butter before adding gnocchi.
- Don’t overcrowd the pan; give gnocchi space so they crisp up instead of steaming.
- Cook without stirring too much for a few minutes, letting them brown on one side, then flip gently.
- If needed, cook gnocchi in batches to avoid crowding.
This method creates a nice contrast between the soft inside and slightly crispy outside, which adds a lot of interest to the dish. I find that using a non-stick or cast-iron skillet helps with that golden crust even more!
Equipment You’ll Need
- Large skillet or frying pan – I recommend a wide skillet to cook the chicken and gnocchi evenly without crowding.
- Wooden spoon or spatula – for stirring and flipping the gnocchi so they get that golden color.
- Measuring cups and spoons – to measure out ingredients like cream, broth, and cheese easily.
- Knife and cutting board – for chopping garlic, sun-dried tomatoes, and parsley to add fresh flavor.
Flavor Variations & Add-Ins
- Swap sun-dried tomatoes for roasted red peppers or fresh cherry tomatoes for a different sweetness and brightness.
- Add mushrooms or bell peppers with the chicken for extra veggies and texture.
- Use a splash of white wine instead of chicken broth to enhance the sauce’s depth.
- Finish with a squeeze of lemon or a drizzle of balsamic vinegar for a tangy twist—perfect for brighter flavors.
Garlic Chicken Gnocchi Skillet
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, minced
- 1 package (16 oz / 450g) potato gnocchi (store-bought or homemade)
- 1 cup sun-dried tomatoes, thinly sliced (optional)
- 2 cups fresh baby spinach leaves
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Time Needed:
This dish takes about 25 minutes total. Expect around 10 minutes to prep ingredients and 15 minutes to cook everything together, making it a quick and hearty meal.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces and sprinkle with salt, pepper, and Italian seasoning. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. Sauté the Garlic and Gnocchi:
In the same skillet, add minced garlic and cook for 30 seconds to 1 minute until fragrant, being careful not to burn it. Then add the gnocchi and sauté for 2-3 minutes until they start to turn golden and a bit crispy on the edges.
3. Make the Creamy Sauce and Combine:
Pour in the chicken broth and heavy cream, stirring well. Bring the sauce to a gentle simmer. Stir in the grated Parmesan cheese and sun-dried tomatoes (if using). Let cook for 2-3 minutes until the sauce thickens slightly.
4. Finish the Dish:
Add the cooked chicken back into the skillet along with the fresh baby spinach. Stir everything to combine, cooking until the spinach wilts. Taste and add more salt and pepper if needed. Garnish with chopped fresh parsley and serve warm straight from the skillet.
Equipment You’ll Need:
- Large skillet or frying pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Flavor Variations & Add-Ins:
- Swap sun-dried tomatoes for roasted red peppers or cherry tomatoes for a fresh twist.
- Add mushrooms or bell peppers with the chicken for extra veggies and texture.
- Replace chicken broth with a splash of white wine to deepen the sauce’s flavor.
- Finish with a squeeze of lemon juice or balsamic vinegar for brightness.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry before cooking to get a nice sear.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare and cook the dish up to 2 days in advance. Store it in an airtight container in the fridge and reheat gently on the stove or microwave, adding a splash of broth or cream to loosen the sauce if needed.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm it over low heat on the stovetop, stirring occasionally to prevent sticking and to heat evenly.
Can I Substitute Gnocchi with Something Else?
Sure! You can swap gnocchi for cooked pasta like penne or rigatoni, or even small roasted potatoes. Just adjust cooking times accordingly to make sure everything is heated through and nicely sauced.
