Garlic Chicken Gnocchi Skillet

This Garlic Chicken Gnocchi Skillet is a warmly layered dish that brings together tender seared chicken, pillowy gnocchi, and a velvety garlic cream sauce. The combination of sautéed aromatics, wilted spinach, and gently roasted tomatoes offers a balance of richness and freshness. It is a dish suited for everyday cooking, especially on cold evenings, and ideal for comforting family dinners where both simplicity and depth of flavor are appreciated.

Servings

Servings: 3–4 servings

Times

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredient List

Main Ingredients

• 500 g potato gnocchi, uncooked

• 450 g chicken thighs or chicken breasts, cut into medium pieces

• 2 tbsp olive oil

• 40 g unsalted butter

• 120 g cherry tomatoes, halved

• 100 g fresh spinach leaves

• 250 ml heavy cream

• 60 ml chicken stock (unsalted or low-sodium)

• 40 g grated Parmesan cheese (plus extra for serving)

Aromatics & Seasoning

• 4 garlic cloves, finely minced

• 1 small shallot, finely chopped

• 1 tsp dried Italian herbs

• 1⁄2 tsp crushed black pepper

• 1⁄2 tsp salt (adjust to taste)

• 1⁄4 tsp chili flakes (optional, for light heat)

• Fresh basil leaves, torn, for finishing

• Additional salt and pepper as needed

Step-by-Step Preparation

1 – Build the Aroma Base

Heat the olive oil and half of the butter in a wide, heavy-bottomed skillet over medium-high heat. When the surface begins to shimmer, add the chicken pieces in a single layer, allowing them to sear without movement for the first minute. This contact heat forms a golden crust that contributes to the flavor foundation of the dish. Continue cooking the chicken for 6–8 minutes, turning occasionally, until it is evenly browned and nearly cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add the remaining butter to the same pan, allowing it to melt and absorb the rendered chicken juices. Add the finely chopped shallot and sauté gently for 1–2 minutes until softened and aromatic. Incorporate the minced garlic and cook for an additional 30 seconds. At this stage, the aroma should be warm and pronounced, forming the aromatic structure that will anchor the cream sauce.

2 – Deglaze & Add Liquid

Once the aromatics have softened, add the chicken stock. Stir with a wooden spatula to deglaze, releasing the browned bits from the bottom of the skillet. These caramelized fragments enrich the sauce with depth and subtle smokiness.

Gradually pour in the heavy cream while stirring to maintain a smooth consistency. Allow the mixture to come to a gentle simmer. The sauce should begin to thicken slightly within 2–3 minutes as the dairy integrates with the broth and aromatics.

Add the gnocchi directly into the skillet. Their starch will further thicken the sauce as they cook. Stir to coat the gnocchi evenly and reduce heat to medium-low.

3 – Season & Simmer

Return the seared chicken to the pan, nestling the pieces between the gnocchi so they can absorb the flavors. Sprinkle in the Italian herbs, salt, black pepper, and, if desired, chili flakes. Allow the entire dish to simmer gently for 6–7 minutes. During this time, the gnocchi will soften to a tender, pillowy texture, and the sauce will thicken to a creamy coating consistency.

Add the spinach leaves to the skillet and stir lightly. They should wilt within 1 minute, contributing a subtle earthiness and balancing the richness of the sauce. Add the cherry tomato halves and simmer for 1 additional minute to warm them without breaking their structure.

Stir in the grated Parmesan cheese until it melts smoothly into the sauce. The texture should now be luxuriously creamy with a glossy finish.

Taste and adjust seasoning as needed, ensuring a balanced profile of garlic, cream, and herbs.

4 – Serve

Remove the skillet from the heat and let it rest for 1–2 minutes to allow the sauce to settle. Serve the dish warm, topped with additional Parmesan shavings and a handful of fresh basil leaves.

For presentation, ensure the chicken pieces remain visible among the gnocchi, with vibrant spinach and tomatoes providing color contrast. This dish pairs well with a simple green salad, crusty bread, or a light white wine.

Variations

1. Vegetarian Version: Replace chicken with sautéed mushrooms or grilled zucchini; substitute vegetable stock for chicken stock.

2. Creamier Finish: Add an extra 50–80 ml of heavy cream or a spoonful of mascarpone for a richer texture.

3. Herb-Forward Profile: Add fresh thyme or rosemary during the simmering stage for a more aromatic depth.

4. Tomato-Enriched: Add 2 tbsp tomato paste to the aromatics for a lightly tinted, richer sauce.

5. Cheese Variations: Replace Parmesan with Pecorino Romano for a sharper, saltier finish.

Tips

1. Achieve Proper Searing: Ensure the pan is hot before adding the chicken. A strong initial sear prevents moisture loss and deepens flavor.

2. Avoid Overthickening: Since gnocchi releases starch, monitor the sauce closely. If it thickens too quickly, add 1–2 tbsp of stock to loosen.

3. Boost Garlic Aroma: Add a portion of the garlic during the final minute of cooking for a fresh, sharper fragrance.

4. Storage Guidance: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently with a splash of cream or stock to restore the sauce.

5. Do Not Overcook Gnocchi: Overcooking causes them to become gummy. Keep simmering gentle and controlled.