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One-Pan Creamy Garlic Chicken and Gnocchi

A close-up of tender chicken pieces and potato gnocchi swimming in a rich, creamy garlic sauce with wilted spinach.

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Prepare a rich and comforting meal featuring pan-seared chicken and soft potato gnocchi coated in a simple, creamy garlic sauce, all cooked in one pan.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 pound potato gnocchi, shelf-stable or refrigerated
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach (optional)

Instructions

  1. Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute until fragrant. Do not let the garlic burn.
  3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  4. Stir in the heavy cream and Italian seasoning. Bring the sauce to a gentle simmer.
  5. Add the uncooked gnocchi to the skillet. Stir to coat them in the sauce. Cover the skillet and cook for 3-5 minutes, or until the gnocchi are tender. Stir occasionally to prevent sticking.
  6. Return the cooked chicken to the skillet. Stir in the Parmesan cheese until the sauce thickens slightly.
  7. If using, stir in the fresh spinach until it wilts into the sauce. Taste and adjust salt and pepper as needed.
  8. Serve immediately.

Notes

  • For added flavor, you can brown 2 tablespoons of butter before adding the garlic.
  • If the sauce becomes too thick, add a splash more chicken broth or cream to reach your desired consistency.
  • You can substitute mushrooms or sun-dried tomatoes for the spinach.

Nutrition