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This creamy chicken gnocchi skillet is perfect for those busy evenings when you want a comforting yet impressive meal with minimal fuss. Tender cubes of golden chicken come together with soft gnocchi in a rich parmesan cream sauce that’s infused with garlic, sun dried tomatoes, and Italian herbs. It all cooks in one pan, making this dish a weeknight winner that the whole family will ask for again and again.
I first made this on a chilly weekend and was surprised when even my picky eater asked to bring leftovers in his lunchbox. It quickly became a favorite in our house for both flavor and ease.
Ingredients
- Chicken breast boneless and skinless: for juicy, lean protein choose pieces with a pink blush and minimal moisture
- All purpose flour: to help the chicken brown and thicken the sauce opt for unbleached for best flavor
- Olive oil: adds subtle richness and assists browning select extra virgin for depth
- Butter: for a silky, decadent sauce finish unsalted gives better control
- Minced garlic: fresh for maximum aroma and warmth
- Chicken broth: builds body in the sauce low sodium allows better seasoning control
- Heavy cream: with at least thirty six percent fat for luscious texture
- Parmesan cheese: for sharpness and umami grate fresh for superior melt and flavor
- Salt pepper paprika and garlic powder: layer savory complexity
- Oregano thyme and red pepper flakes: bring depth and gentle heat dried is convenient but fresh works too
- Sun dried tomatoes: add bursts of sweetness and rich tomato depth choose oil packed for extra flavor
- Gnocchi: soft potato gnocchi package from the pasta aisle works best
Instructions
- Mix the Seasoning and Coat the Chicken:
- In a wide shallow bowl, combine flour salt black pepper paprika and garlic powder. Toss the cubed chicken pieces until every piece is fully coated. This seasoning is key for building flavor and helps create a crisp, golden crust on the chicken.
- Brown the Chicken:
- Heat olive oil and butter together in a large skillet over medium high heat. When the fats begin shimmering and slightly foamy, add the chicken cubes in a single layer. Let them cook undisturbed for about four to five minutes on one side until deep golden brown before flipping. Repeat on the other side until chicken is cooked through and crispy. Avoid overcrowding the pan to ensure proper browning.
- Remove Chicken and Build the Sauce:
- Transfer the chicken to a plate and lower the skillet heat. Add minced garlic to the same skillet and cook for about thirty seconds, stirring, until fragrant but not browned. Slowly pour in the chicken broth and heavy cream, using a whisk to combine and deglaze any brown bits stuck to the bottom of the pan. Sprinkle in the Parmesan cheese and stir until it melts smoothly into the sauce.
- Add the Flavor Boosters:
- Stir in chopped sun dried tomatoes red pepper flakes oregano and thyme. Let the sauce gently simmer on medium low heat for three to four minutes so the flavors meld and deepen.
- Cook the Gnocchi:
- Pour the gnocchi directly into the simmering sauce, spreading it out evenly. Cover the skillet and cook for two to three minutes or until the gnocchi float to the top and become tender. Stir occasionally to prevent sticking and ensure even cooking.
- Finish and Serve:
- Return the browned chicken to the skillet and gently fold it into the creamy gnocchi mixture. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately with extra Parmesan or fresh herbs if you like.
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Sun dried tomatoes remain my absolute favorite part of this recipe. Their deep sweetness and rich flavor remind me of the Sunday pasta my grandmother used to prepare when I was a child. I often sneak a few while stirring the sauce as my kitchen fills with those comforting aromas. These little moments make the dish feel like more than just a meal – they make it special.
Storage Tips
Store leftovers in a sealed container in the refrigerator as soon as the dish cools. The sauce may thicken over time, so when reheating add a splash of milk or broth to loosen it up. Enjoy within three days for best taste and texture. Freezing is not ideal because the cream sauce can separate and gnocchi texture may become mushy.
Ingredient Substitutions
Swap chicken breasts for boneless thighs if you want juicier meat. If heavy cream is not on hand use half and half or whole milk for a lighter sauce though it will be less rich. Vegetarian? Try sautéed mushrooms or white beans instead of chicken. Gluten free gnocchi can be used without changing the recipe.
Serving Suggestions
This dish shines on its own but pairs beautifully with a crisp green salad for brightness. Roasted garlic broccoli or green beans add vibrant color and a touch of crunch. When guests arrive, serve with extra Parmesan and warm crusty bread for dipping into all that luscious sauce.
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This creamy chicken gnocchi skillet is a quick comforting weeknight meal the whole family will love. Serve warm with extra Parmesan and crusty bread for dipping.
Frequently Asked Questions About Recipes
- → What type of gnocchi is recommended?
Store-bought potato gnocchi works well and is shelf-stable, but homemade gnocchi can be used for a more delicate texture.
- → Can heavy cream be substituted?
Yes, half-and-half or whole milk can lighten the sauce, though it will be less rich and creamy.
- → How to ensure chicken is perfectly cooked?
Cook chicken until golden brown with an internal temperature of 165°F (74°C) to guarantee safety and juicy texture.
- → Are sun dried tomatoes essential for flavor?
They add a sweet, rich depth but can be replaced with fresh cherry tomatoes or roasted red peppers as alternatives.
- → Is this dish suitable for freezing?
Freezing is not recommended as gnocchi may become mushy; leftovers store best in the refrigerator for up to two days.