Garlic Chicken Gnocchi Skillet is a simple, hearty dish that combines tender chicken pieces with soft, pillowy gnocchi all cooked in a flavorful garlic butter sauce. The gnocchi get lightly crisped in the skillet, giving each bite a lovely texture that pairs perfectly with the juicy chicken. It’s comfort food that feels special but comes together quickly on a busy night.
I love making this skillet meal when I want something filling without a long prep time. The garlic butter sauce is my favorite part because it adds so much richness and flavor with just a few ingredients. Whenever I cook it, I can’t resist stirring everything around in the pan to soak up every bit of that garlicky goodness.
This dish works great on its own or with a simple side salad or steamed vegetables. I often serve it straight from the skillet so everyone can dig in right away, and it always feels like a warm, cozy dinner that brings everyone to the table. It’s definitely one of those recipes I keep coming back to when I want a tasty, no-fuss meal.
Key Ingredients & Substitutions
Chicken: I like using boneless chicken thighs for juicier bites, but breasts work well if you want leaner meat. Cut into small pieces so they cook quickly and evenly.
Gnocchi: Store-bought potato gnocchi is a big time-saver. If you want, try sweet potato or cauliflower gnocchi for a twist or a gluten-free option.
Heavy Cream & Parmesan: Heavy cream gives rich, velvety sauce. For a lighter option, use half-and-half or coconut milk. Parmesan adds sharpness but Pecorino Romano or Asiago make good substitutes.
Spinach & Tomatoes: Fresh spinach wilts nicely in the sauce. You can swap in kale or Swiss chard if you want more texture. Cherry tomatoes add sweetness; canned diced tomatoes can work in a pinch but won’t be as fresh.
How Can You Get Crispy, Golden Gnocchi in the Skillet?
The secret to crispier gnocchi is dry heat. Start by heating your pan and adding oil before the gnocchi. Make sure the gnocchi are not overcrowded in the pan, so they roast rather than steam.
- Use medium-high heat and cook for 3–5 minutes without stirring too much to get a golden crust on one side.
- Then gently toss or turn them to crisp up the other sides.
- If they start sticking, add a splash of oil and loosen with a spatula.
This technique locks in a tender inside with a toasted outside. It’s one of the best ways to elevate gnocchi in a skillet meal.
Equipment You’ll Need
- Large skillet – I prefer a wide, non-stick skillet so everything cooks evenly and is easy to stir.
- Chef’s knife and cutting board – perfect for chopping chicken, garlic, and herbs quickly.
- Measuring spoons and cups – help keep the ingredients balanced and consistent.
- Wooden spoon or spatula – great for stirring the gnocchi and sauce without scratching the pan.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or sausage to change the protein; they cook quickly and add different flavors.
- Add a splash of white wine or lemon juice for brightness and a tangy twist.
- Mix in roasted red peppers or mushrooms for more texture and earthy flavor.
- Top with fresh herbs like basil, parsley, or oregano for extra freshness and color.
Garlic Chicken Gnocchi Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 package (about 16 oz/450g) potato gnocchi (store-bought or homemade)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Fresh oregano or basil leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 25 to 30 minutes from start to finish. You’ll spend around 7 minutes cooking the chicken, 5 minutes crisping the gnocchi, and another 10-15 minutes combining everything and letting the sauce thicken. It’s a quick and comforting meal for busy evenings!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with salt, pepper, and Italian seasoning. Cook the chicken until browned and fully cooked, about 5 to 7 minutes. Once done, remove the chicken from the skillet and set it aside for now.
2. Sauté the Garlic:
In the same skillet, add the minced garlic. Stir it gently and cook for about 30 seconds until the delicious garlic aroma fills your kitchen.
3. Crisp the Gnocchi:
Add the gnocchi to the skillet with the garlic. Cook them for 3 to 5 minutes, stirring occasionally, until the gnocchi start to turn golden and develop a nice crispy texture.
4. Add Tomatoes and Chicken:
Return the cooked chicken back into the skillet along with the halved cherry tomatoes. Stir everything together.
5. Make the Creamy Sauce:
Pour in the heavy cream and sprinkle the grated Parmesan cheese on top. Stir well to combine all the flavors. Let the sauce cook and thicken for about 3 to 4 minutes, stirring occasionally.
6. Add Spinach:
Stir in the fresh spinach leaves. Cook just until the spinach wilts, which should only take a minute or so.
7. Final Touches and Serve:
Taste your skillet and add more salt or pepper if you want. Garnish with fresh oregano or basil leaves if you’d like some extra color and freshness. Serve this creamy, garlicky chicken and gnocchi skillet straight from the pan for a warm, satisfying meal.
Can I Use Frozen Gnocchi for This Recipe?
Yes, you can! Just make sure to thaw it fully before cooking. Pat the gnocchi dry with paper towels to remove excess moisture, which helps them crisp up better in the skillet.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or whole milk, but the sauce will be thinner and less rich. To help thicken it, try adding a small amount of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) while cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy sauce texture.
Is It Okay to Use Chicken Thighs Instead of Breasts?
Yes! Chicken thighs stay juicy and tender, plus add a bit more flavor. Just cut them into similar-sized pieces and cook until they reach an internal temperature of 165°F (74°C).
