20-Minute Creamy Garlic Parmesan Chicken Gnocchi Skillet
A fast, comforting one-pan dinner featuring tender pan-seared chicken, pillowy potato gnocchi, and wilted spinach coated in a rich, velvety garlic parmesan cream sauce.
Ingredients
- •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
- •0.75 cup heavy whipping cream
- •0.75 cup freshly grated Parmesan cheese
- •2 cups fresh baby spinach
- •1 teaspoon Italian seasoning
- •0.5 teaspoon garlic powder
- •0.5 teaspoon kosher salt
- •0.25 teaspoon freshly cracked black pepper
- •2 tablespoon fresh flat-leaf parsley, finely chopped
Instructions
- 1.
Pat the diced chicken dry with paper towels. Season evenly with Italian seasoning, garlic powder, kosher salt, and black pepper.
- 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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux