Chicken and Gnocchi Creamy Skillet

• 1 lb chicken breasts, diced
• 12 oz potato gnocchi
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned.
2. 2 Remove chicken and set aside. Add onion and garlic to the skillet, sauté until softened.
3. 3 Sprinkle flour over the onions and cook for 1 minute.
4. 4 Whisk in chicken broth and heavy cream, stirring to combine.
5. 5 Return chicken to the skillet, add thyme, salt, and pepper. Bring to a simmer.
6. 6 Gently stir in gnocchi and cook until gnocchi are tender and sauce has thickened.
7. 7 Stir in Parmesan cheese until melted and creamy.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet with lid

Variations

• Add in sautéed mushrooms or spinach for extra veggies.
• Use shredded rotisserie chicken for a quicker version.

Substitutions

• Use gluten-free flour and check gnocchi packaging for gluten-free options to make this dish gluten-free.
• Substitute half-and-half for heavy cream for a lighter option.

Pairings

• Pairs well with a crisp Chardonnay or a light-bodied red wine like Pinot Noir.

Nutrition

Tips

• For extra flavor, season the chicken with salt and pepper before browning.
• If the sauce is too thick, add a splash more broth or cream to reach desired consistency.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if needed.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat on low heat, stirring occasionally.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad for a complete meal.

FAQ