20-Minute Creamy Garlic Parmesan Chicken Gnocchi Skillet

• •1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• •1 tablespoon olive oil
• •2 tablespoon unsalted butter
• •16 oz shelf-stable or refrigerated potato gnocchi
• •5 cloves garlic, minced
• •1 cup low-sodium chicken broth
• •0.8 cup heavy whipping cream
• •0.8 cup freshly grated Parmesan cheese
• •2 cups fresh baby spinach
• •1 teaspoon Italian seasoning
• •0.5 teaspoon garlic powder
• •0.5 teaspoon kosher salt
• •0.3 teaspoon freshly cracked black pepper
• •2 tablespoon fresh flat-leaf parsley, finely chopped

Instructions

1. 1

   Pat the diced chicken dry with paper towels. Season evenly with Italian seasoning, garlic powder, kosher salt, and black pepper.

2. 2

   Heat olive oil and 1 tablespoon of butter in a large, deep skillet or cast-iron pan over medium-high heat. Add the chicken pieces in a single layer and cook for 4 to 5 minutes, turning occasionally, until golden-brown and cooked through. Transfer the cooked chicken to a clean plate and set aside.

3. 3

   Reduce the skillet heat to medium and melt the remaining 1 tablespoon of butter. Add the uncooked gnocchi and minced garlic, sautéing for about 2 minutes until the garlic is fragrant and the gnocchi starts to develop light golden edges.

4. 4

   Pour in the chicken broth and heavy cream, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the liquid to a gentle simmer, cover with a lid, and cook for 4 to 5 minutes until the gnocchi is tender and plump.

5. 5

   Uncover the skillet and reduce the heat to low. Stir in the cooked chicken, fresh baby spinach, and grated Parmesan cheese. Stir gently for 1 to 2 minutes until the spinach is wilted and the cheese is fully melted into a rich, creamy sauce.

6. 6

   Remove from heat, taste, and adjust seasoning with additional salt and pepper if desired. Garnish with chopped fresh parsley and extra Parmesan cheese before serving directly from the skillet.

Chef's Tips

• 💡Do not pre-boil the gnocchi; cooking it directly in the broth and cream allows its natural starches to thicken the sauce into a restaurant-quality glaze.
• 💡Always use freshly grated Parmesan cheese from a block rather than pre-shredded cheese to ensure a smooth, clump-free sauce.
• 💡If the sauce becomes too thick while resting, stir in an extra splash of chicken broth or cream to loosen it back up.