Garlic Chicken Gnocchi Skillet is a super tasty and cozy dish that brings together tender pieces of chicken, pillowy gnocchi, and a rich garlic sauce all cooked up in one pan. The gnocchi turns beautifully golden and slightly crispy around the edges, which adds a nice texture against the juicy chicken and creamy sauce. It’s simple but full of comforting flavors that feel just right any night of the week.
I love making this recipe when I want something hearty but not fussy. The garlic flavor is never overpowering; it’s just enough to keep everything tasty and inviting. Plus, cooking everything in one skillet means fewer dishes to worry about, which is always a win in my book. I like to toss in some spinach or fresh herbs at the end to bring a little brightness and extra color to the plate.
This skillet meal is great for sharing too. I often serve it straight from the pan while it’s still warm and steamy. It feels like a warm hug on the plate, perfect for casual dinners or even when friends stop by unexpectedly. If you’re anything like me, you’ll find yourself going back for seconds – or even thirds – because it’s just that good and surprisingly easy to make.
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs are my favorite here because they stay juicy and tender. You can use breasts if you prefer leaner meat, but watch the cooking time to avoid drying them out.
Gnocchi: Store-bought potato gnocchi is a real time-saver and cooks quickly. If you can’t find it, small pasta like gnocchetti or even tortellini can work as well.
Garlic & Onion: These build the flavor base. Use fresh garlic for the best aroma, but garlic powder can substitute if needed. Yellow or white onion works fine; just chop finely to blend in nicely.
Cream & Parmesan: Heavy cream makes the sauce rich and smooth, while Parmesan adds a savory depth. For a lighter option, try half-and-half or coconut milk and nutritional yeast instead of cheese.
Spinach & Sun-Dried Tomatoes: Fresh spinach wilts quickly and adds color and nutrition. You can swap with kale or swiss chard. Sun-dried tomatoes give a slight tangy sweetness, but if you don’t have them, olives or roasted red peppers add nice flavor too.
How Do You Get Gnocchi Crispy and Yet Tender in the Skillet?
Getting gnocchi crispy on the outside while staying soft inside can be tricky. Here’s my approach:
- Use a good non-stick or cast-iron skillet and heat the oil well before adding gnocchi.
- Don’t overcrowd the pan; cook gnocchi in a single layer so each piece gets direct contact with the hot surface.
- Cook on medium heat and resist stirring immediately—let them sit for a couple of minutes to brown before flipping or stirring gently.
- Once golden, add the liquid (broth and cream) carefully to avoid soggy gnocchi, then finish cooking gently in the sauce.
- This method gives you a lovely texture contrast that makes the dish more satisfying.
Equipment You’ll Need
- Large skillet or sauté pan – I recommend using a non-stick or cast-iron skillet for even browning and easy cleanup.
- Cutting board and sharp knife – for chopping chicken, onions, garlic, and sun-dried tomatoes, if using.
- Measuring cups and spoons – to keep track of ingredients like cream, broth, and parmesan.
- Spatula or wooden spoon – for stirring everything together and scraping up browned bits.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or cubed tofu for different protein options; they cook quickly and absorb flavors well.
- Mix in chopped sun-dried tomatoes or roasted red peppers for extra sweetness and depth.
- Add a splash of white wine to the sauce for added brightness, letting it cook off before adding cream.
- For a touch of heat, sprinkle some red pepper flakes or stir in chopped jalapeños before serving.
Garlic Chicken Gnocchi Skillet
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken thighs or breasts, cut into chunks
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 package (16 oz) potato gnocchi
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes, chopped (optional)
- 2 cups fresh spinach, roughly chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning or dried basil and oregano
- Fresh parsley or basil, chopped (optional garnish)
Time Needed:
This dish takes about 30-35 minutes to make from start to finish. The prep is quick, and cooking the chicken and gnocchi along with the creamy sauce only takes a short time. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by seasoning the chicken chunks with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook it until it’s golden brown on the outside and cooked through on the inside — about 5 to 7 minutes per side. Once done, remove the chicken from the skillet and set it aside.
2. Sauté the Aromatics:
In the same skillet, add the chopped onion and cook for 2-3 minutes until it softens. Then, toss in the minced garlic, crushed red pepper flakes, and sun-dried tomatoes if you’re using them. Cook everything together for 1-2 minutes until you smell that lovely garlic aroma.
3. Add Broth and Gnocchi:
Pour in the chicken broth and bring it to a simmer. Use a spoon to scrape up any browned bits from the bottom of the skillet — this adds flavor. Then, add the gnocchi and cook according to the package directions, usually about 2-3 minutes. The gnocchi will float when they’re done and may turn a light golden color.
4. Make the Creamy Sauce:
Turn the heat down to medium-low. Stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Gently mix everything until the sauce thickens just a bit and becomes rich and creamy.
5. Combine Chicken and Spinach:
Now, add the cooked chicken back into the skillet along with the chopped spinach. Let it cook for another 2-3 minutes until the spinach wilts and the chicken is warmed through.
6. Taste and Serve:
Give the dish a taste and add more salt or pepper if needed. When ready, sprinkle fresh parsley or basil over the top for a pop of color and fresh flavor. Serve warm straight from the skillet for a comforting and delicious meal.
Can I Use Frozen Gnocchi for This Recipe?
Yes, you can! Just make sure to thaw frozen gnocchi before cooking. To do this, leave them in the fridge overnight or soak them briefly in warm water. Pat dry before adding to the skillet to avoid extra moisture.
Can I Substitute Heavy Cream with a Lighter Option?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but it won’t be as rich or thick. To help thicken the sauce, add a teaspoon of cornstarch mixed with water while simmering.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave—add a splash of chicken broth or cream to loosen the sauce if it’s thickened too much.
Can I Make This Recipe Vegetarian?
Yes! Swap the chicken for hearty veggies like mushrooms, zucchini, or even crispy tofu. Use vegetable broth instead of chicken broth, and the rest of the recipe stays the same for a delicious vegetarian skillet.
