Description
A comforting one-pan meal featuring tender chicken, fluffy gnocchi, and a rich Parmesan-garlic cream sauce in just 30 minutes.
Ingredients
- 1 pound boneless, skinless chicken breasts (about 2 medium breasts)
- 1 pound potato gnocchi (fresh or shelf-stable)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken dry and season both sides generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken and sear 5–7 minutes per side until golden and the internal temperature reaches 165°F (74°C). Remove the chicken to a plate and tent loosely with foil.
- Reduce heat to medium. Add the minced garlic to the same skillet and sauté for about 30–60 seconds until fragrant.
- Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir in 1 cup grated Parmesan until melted and smooth.
- Add the gnocchi to the skillet and cook for 2–3 minutes, stirring occasionally until they float.
- Slice the cooked chicken and return it to the skillet, toss gently to coat in the sauce. Cook for 1 more minute to reheat.
- Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley and serve immediately.
Notes
For a dairy-free version, replace cream with coconut milk and use nutritional yeast. Cook with firm tofu or chickpeas for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian