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Garlic Chicken Gnocchi Skillet

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • Olive oil – for searing the chicken and sautéing aromatics.
  • Unsalted butter – adds richness to the sauce.
  • Boneless, skinless chicken breasts (or thighs) – cut into bite-size pieces.
  • Potato gnocchi – shelf-stable or fresh; either works.
  • Garlic – freshly minced for the best flavor.
  • Shallot (or a small onion) – adds sweetness and depth.
  • Chicken broth – helps create the sauce base.
  • Heavy cream – for a silky, creamy finish.
  • Parmesan cheese – freshly grated, for body and umami.
  • Baby spinach – a quick way to add greens.
  • Lemon – zest and juice to brighten the dish.
  • Italian seasoning – a simple, balanced herb blend.
  • Red pepper flakes – optional, for a little heat.
  • Salt and black pepper – to taste.
  • Fresh parsley – optional, for garnish.

Instructions
 

  • Prep the chicken. Pat the chicken dry and season with salt, pepper, and half the Italian seasoning. Cutting it into small, even pieces helps it cook quickly and stay tender.
  • Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the chicken in a single layer and cook until browned and just cooked through, 5–7 minutes. Transfer to a plate and keep warm.
  • Sauté the aromatics. Lower the heat to medium. Add 1 tablespoon butter. Stir in the shallot and cook until soft, about 2 minutes. Add the garlic and a pinch of red pepper flakes, and cook 30–60 seconds until fragrant.
  • Toast the gnocchi. Add the gnocchi straight to the pan. Stir to coat in the butter and aromatics, then let it sit for 1–2 minutes to lightly toast. This step adds flavor and a pleasant chew.
  • Build the sauce. Pour in the chicken broth and the remaining Italian seasoning. Scrape up any browned bits from the pan. Simmer 3–4 minutes, stirring, until the gnocchi starts to soften.
  • Add cream and cheese. Reduce the heat to medium-low. Stir in the heavy cream and Parmesan. Simmer gently until the sauce thickens and the gnocchi is tender, 3–5 minutes. If it gets too thick, splash in a bit more broth.
  • Finish with greens and chicken. Fold in the spinach and let it wilt, about 1 minute. Return the chicken to the pan with any juices. Add lemon zest and a squeeze of lemon juice. Taste and season with more salt and pepper as needed.
  • Serve. Top with extra Parmesan and chopped parsley. Serve hot, straight from the skillet.