Description
A quick and comforting skillet meal featuring pillowy potato gnocchi, tender chicken, and a silky garlic cream sauce.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
- 1 package (16 oz) store-bought potato gnocchi
- 2 tablespoons olive oil (or 1 tablespoon olive oil + 1 tablespoon butter)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium preferred)
- 1 cup fresh spinach (optional)
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Pat chicken dry and season with salt and pepper. Heat a large skillet over medium-high heat and add olive oil (or oil and butter).
- Arrange chicken in a single layer and let it sear without moving for 2–3 minutes until well browned. Flip and cook another 2–4 minutes until cooked through.
- Remove chicken to a plate and reduce heat to medium. Add minced garlic to the hot skillet and sauté 30–60 seconds until fragrant.
- Pour in chicken broth and use a wooden spoon to scrape up browned bits from the pan.
- Stir in heavy cream and bring to a gentle simmer. Reduce heat to maintain a simmer.
- Return chicken to the skillet and add the gnocchi. Cook according to package directions until tender.
- Stir in spinach and cook about 1 minute, just until wilted. Adjust seasoning to taste.
- Serve immediately with freshly grated Parmesan.
Notes
For dairy-free, substitute heavy cream with full-fat coconut milk. Frozen gnocchi can also be used; add a minute or two to cooking time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian