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This creamy chicken gnocchi skillet is the perfect weeknight comfort meal that brings together tender chicken, soft gnocchi, and a rich sauce infused with Parmesan and cream. Sundried tomatoes add a flavorful brightness while garlic and herbs deepen the savoriness. It comes together in one pan in under 40 minutes, making dinner simple yet satisfying.
I first made this when a friend dropped by unexpectedly. Everyone loved it so much that it became a request whenever guests arrive. Now it’s a go-to for cozy dinners with family.
Ingredients
- Chicken breasts: cut into cubes for even cooking and juicy bites
- Allpurpose flour: to help brown chicken and thicken the sauce, choose fine texture for best coating
- Salt pepper paprika and garlic powder: provide balanced seasoning and depth—use fresh spices for the brightest flavors
- Olive oil: adds gentle fruitiness extra virgin is best for richness
- Butter: boosts flavor and browns chicken nicely—unsalted gives you control over salt
- Minced garlic: brings bold aroma and taste fresh cloves are a must
- Chicken broth: lends body and depth low sodium helps you control salt levels
- Heavy cream: makes the sauce silky and luxurious
- Parmesan cheese: adds salty nutty tang grate fresh for creamy melting
- Dried oregano thyme and red pepper flakes: add herbal brightness and subtle heat—ensure spices are fresh for best impact
- Chopped sundried tomatoes: give a tangy note and chewy texture oilpacked varieties are more tender
- Gnocchi: are tender potato dumplings that cook quickly shelf stable or fresh will work
Instructions
- Prep the Chicken:
- Slice chicken breasts into evenly sized cubes so they cook uniformly. Pat them dry to ensure a good sear and prevent steaming.
- Dredge the Chicken:
- Mix flour salt pepper paprika and garlic powder until fully combined. Toss the chicken cubes in this mixture, coating them evenly to help form a crispy crust and thicken the sauce later.
- Sear the Chicken:
- Heat olive oil and butter in a large skillet over medium high heat until shimmering and melted. Arrange chicken cubes in a single layer without crowding. Cook undisturbed for four to five minutes per side until golden brown. Check a piece to ensure it’s cooked through and juicy.
- Set the Chicken Aside:
- Transfer the browned chicken to a plate and loosely cover to keep warm. This resting period allows juices to redistribute.
- Build the Sauce:
- Reduce heat to medium. Add minced garlic to the skillet and sauté until fragrant, about one minute. Pour in chicken broth and heavy cream, stirring gently to deglaze the pan and lift up browned bits. Sprinkle Parmesan cheese little by little, stirring continuously until melted and silky smooth.
- Add Flavor Boosts:
- Stir in chopped sundried tomatoes, red pepper flakes, oregano and thyme. Let the sauce simmer gently for a few minutes so the flavors meld.
- Cook the Gnocchi:
- Pour gnocchi directly into the skillet, gently folding them into the sauce. Cover and cook for two to three minutes, stirring occasionally, until the gnocchi puff up and become tender.
- Finish the Dish:
- Return seared chicken to the skillet, stir everything to combine, and heat through. Taste and adjust the seasoning if needed.
- Serve:
- Spoon the creamy chicken gnocchi into bowls or plates. Add extra Parmesan or fresh herbs on top if you like for a flourish.
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Every time I make this, I remember cozy nights at home with my dad sneaking a piece of chicken before dinner was served. That led me to always cook extra bites for taste testing as I go, which I highly recommend.
Storage Tips
Allow leftovers to cool fully before placing them in an airtight container. Refrigerate for up to three days. When reheating, add a splash of broth or cream and warm gently on the stove to restore the sauce’s creaminess. The gnocchi will absorb some liquid but flavors tend to develop more overnight.
Ingredient Substitutions
Try boneless skinless chicken thighs instead of breasts if you want richer flavor and more moisture. Use gluten free flour or cornstarch for dredging if needed. For a green boost, stir in spinach or kale along with the gnocchi. If you do not have sundried tomatoes, a spoonful of tomato paste or fresh cherry tomatoes lightly softened works wonderfully.
Serving Suggestions
This dish is quite filling on its own but a fresh crisp green salad or simply roasted vegetables pair beautifully. Warm crusty bread is perfect for soaking up the luscious sauce. For a lift of brightness, top servings with fresh basil leaves or a little lemon zest.
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This creamy chicken gnocchi skillet is a cozy, satisfying weeknight meal that comes together quickly. Serve with crusty bread and a simple salad for a complete dinner.
Frequently Asked Questions About Recipes
- → Can store-bought gnocchi be used?
Yes, packaged gnocchi works well and saves time. Homemade gnocchi can be substituted for a slightly fluffier texture.
- → Which chicken cuts work best?
Boneless, skinless chicken breasts are ideal for even cooking, but thighs can be used for richer, juicier results.
- → How do I prevent gnocchi from overcooking?
Add the gnocchi towards the end of cooking and simmer only until tender and puffed, roughly 2-3 minutes.
- → Are there lighter alternatives for the sauce?
Use half-and-half instead of heavy cream and reduce Parmesan for a lighter, less rich sauce. Increasing chicken broth also helps.
- → What vegetables complement this dish?
Spinach, peas, or sautéed mushrooms work nicely when stirred in, adding color and nutrition without overwhelming the creamy base.
- → Can leftovers be reheated without drying out?
Yes, gently warm leftovers in a skillet with a splash of broth or cream to keep the sauce creamy and the gnocchi tender.