Garlic Chicken Gnocchi Skillet is a simple, delicious one-pan meal that’s packed with tender chicken, pillowy gnocchi, and a rich garlic sauce that just sticks to everything perfectly. The gnocchi get lightly crispy on the edges while soaking up all those garlicky flavors, making every bite cozy and satisfying.
Whenever I make this recipe, I love how quickly it comes together and how it fills the kitchen with that amazing garlic aroma. It’s one of those dishes that feels a little fancy but is actually super easy, and everyone I share it with always asks for seconds. A quick tip I like is to let the gnocchi brown just a bit before adding the sauce—it adds such a nice texture contrast that I can’t get enough of.
I usually serve this skillet meal with a simple side salad or some steamed green veggies because the gnocchi and chicken are so flavorful, they carry the whole plate. It’s perfect for a cozy weeknight dinner, and I appreciate that there’s minimal cleanup afterward. Plus, leftovers heat up really well, which makes for an easy lunch the next day!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great because they cook quickly and stay tender. If you prefer, chicken thighs add a juicier, richer flavor.
Gnocchi: Potato gnocchi is soft and pillowy, perfect for this creamy skillet. If you can’t find gnocchi, tiny pasta like orecchiette or small dumplings can be used.
Sun-dried Tomatoes: These add a sweet, tangy bite that lifts the dish. You can swap for roasted red peppers or omit if you want a milder taste.
Heavy Cream: It makes the sauce rich and velvety. For a lighter option, try half-and-half or a creamy non-dairy milk, but it won’t be as thick.
Spinach: Fresh baby spinach adds color and a nutritious touch. You can use kale or Swiss chard if you want more bite and texture.
How Do You Get Gnocchi Crispy but Soft in This Skillet?
The key is to cook gnocchi in a hot pan without overcrowding. Here’s what works well:
- Heat the skillet with oil and butter until hot but not smoking.
- Add gnocchi in a single layer, so they have space. Don’t stir right away.
- Let them cook undisturbed for 2-3 minutes, so a golden crust forms on one side.
- Flip or stir gently to brown other sides a bit without breaking them.
- Once crispy, set gnocchi aside before adding the sauce to avoid sogginess.
This process gives you gnocchi that’s crispy on the outside and soft inside. Be gentle when stirring since they can be delicate.
Equipment You’ll Need
- Large skillet – I use this because it heats evenly and can go from stovetop to oven if needed, making everything easier.
- Wooden spoon or spatula – perfect for stirring and flipping the gnocchi without scratching the pan.
- Measuring cups and spoons – for precise cream and broth portions, ensuring the sauce is just right.
- Knife and cutting board – for chopping sun-dried tomatoes and fresh herbs quickly and cleanly.
Flavor Variations & Add-Ins
- Replace sun-dried tomatoes with roasted red peppers for a milder, sweeter flavor.
- Add cooked bacon or pancetta for smoky, savory richness that pairs well with the garlicky sauce.
- Use shredded mozzarella or asiago instead of Parmesan for different cheesy notes.
- Stir in cooked mushrooms or bell peppers for extra veggies and texture.
Equipment You’ll Need:
- Large skillet or frying pan – Preferably non-stick or cast iron for even cooking and easy browning of the chicken and gnocchi.
- Wooden spoon or spatula – For stirring and sautéing without scratching the pan.
- Knife and cutting board – To chop garlic, sun-dried tomatoes, and herbs.
- Measuring cups and spoons – For accurate measuring of cream, broth, and seasonings.
- Grater – To shred fresh Parmesan cheese for the sauce and garnish.
Variations to Try:
- Swap the chicken: Use boneless skinless thighs instead of breasts for a juicier, more flavorful dish.
- Veggie boost: Add sautéed mushrooms, bell peppers, or zucchini to add more texture and flavor.
- Cheese twist: Replace Parmesan with asiago or mozzarella for a different cheesy taste.
- Spice it up: Increase crushed red pepper flakes or add a dash of smoked paprika for a smoky heat.
- Dairy-free option: Use coconut cream or cashew cream instead of heavy cream for a creamy dairy-free sauce.
- Fresh herbs: Garnish with basil, oregano, or rosemary instead of thyme or parsley to change the flavor profile.
Can I Use Frozen Gnocchi for This Recipe?
Yes! Just thaw frozen gnocchi before cooking. You can thaw them quickly by placing them in a colander under cold running water or leave them in the fridge overnight. Make sure they’re well drained and patted dry before frying to get that nice crisp texture.
How Can I Make This Recipe Gluten-Free?
Use gluten-free gnocchi, which are readily available at many grocery stores. Also, double-check that your chicken broth and any seasonings don’t contain gluten to keep the dish safe.
Can I Prepare Garlic Chicken Gnocchi Skillet Ahead of Time?
Yes, you can cook the chicken and gnocchi separately and store them in the fridge for up to 2 days. When ready, reheat in the skillet with the sauce, adding a splash of chicken broth or cream if the sauce gets too thick.
How Should I Store Leftovers?
Keep 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 ensure the sauce heats evenly.
