One Skillet Garlic Parmesan Chicken and Gnocchi Recipe

Garlic Parmesan Chicken and Gnocchi is an easy, one skillet dinner that combines tender chicken, soft potato gnocchi, and spinach in a creamy sauce. It is the kind of meal I like to make when I want something warm and filling but don’t want several pots to clean up afterward.

The chicken cooks first, leaving flavorful browned bits in the pan. Then the gnocchi simmers directly in the garlic cream sauce. As it cooks, it releases starch that helps thicken the sauce without making a separate roux.

A handful of Parmesan cheese and a few cups of spinach finish the meal. With about 10 minutes of prep and 20 minutes at the stove, you can have a family dinner on the table in approximately 30 minutes. Serve it straight from the skillet while the sauce is warm and creamy.

An Easy Dinner With Everyday Ingredients

One of the reasons I like this recipe is that the ingredient list stays manageable. You don’t need to marinate the chicken, prepare a separate sauce, or boil the gnocchi in another pot. Everything comes together in a large skillet with a lid.

This recipe makes four generous servings or six smaller servings. If you are feeding six hungry adults, add a side salad or a vegetable to round out the meal. For a family of four, the chicken, gnocchi, and spinach make a filling meal on its own.

Just like when making my Chicken Gnocchi Soup, this dinner is another way to use a package of store bought potato gnocchi. However for this recipe, the creamy sauce coats the chicken and gnocchi so you can serve it on a plate or in a shallow bowl.

What Is Gnocchi?

Gnocchi are small dumplings, and the potato variety typically contains potatoes and flour. They have a soft texture that works especially well with creamy sauces. You can usually find shelf-stable potato gnocchi near the dried pasta at the grocery store.

When making Garlic Parmesan Chicken and Gnocchi, use one 16-ounce package of shelf-stable potato gnocchi. Add it directly to the skillet without precooking it. The broth and cream provide the liquid it needs, and the covered pan helps it cook evenly.

Fresh refrigerated gnocchi may cook more quickly, so check it early if you use that variety. Frozen gnocchi can change both the timing and the amount of liquid needed. For the most predictable results, stick with the shelf-stable kind when making this recipe the first time.

Choosing Your Chicken and Cheese

Cut the Chicken Into Even Pieces

Boneless, skinless chicken breasts work well here because they cook quickly when cut into bite-size pieces. Aim for pieces about 1 inch across so they finish cooking at roughly the same time. Very small pieces can dry out before the larger ones cook through.

Boneless, skinless chicken thighs also work. Trim excess fat and cut them into similar-size pieces. They may need a little longer in the skillet, so use temperature rather than the clock to decide when they are ready.

Use Finely Grated Parmesan

Freshly grated Parmesan melts more smoothly than many packaged varieties. Grate it finely so it blends easily into the sauce. Add it over low heat, a little at a time, and stir between additions.

The cheese adds salt as well as flavor. Start with the measured amount of salt on the chicken, use low-sodium broth, and taste the finished sauce before adding more. Different brands of broth and Parmesan can make a noticeable difference.

How To Make Garlic Parmesan Chicken and Gnocchi

Start by cutting the chicken and gathering your ingredients. Once the skillet gets hot, the cooking process moves quickly. Having the garlic minced and the Parmesan grated before you begin makes everything easier.

Season the chicken with salt, pepper, and Italian seasoning. Heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook it for about 6-8 minutes, turning occasionally, until it reaches 165°F in the center of the largest pieces.

If your skillet cannot hold the chicken without crowding, cook it in two batches. Crowding traps moisture and makes it harder to brown the chicken. Transfer the cooked chicken to a clean plate while you prepare the sauce.

Reduce the heat to medium and add the butter. Stir in the garlic and cook for about 30 seconds, just until fragrant. Pour in the chicken broth and scrape up the browned bits from the bottom with a wooden spatula.

Add the heavy cream and uncooked gnocchi. Bring the mixture to a gentle simmer, cover the skillet, and reduce the heat to medium-low. Cook for 4-5 minutes, stirring once halfway through, then check the gnocchi. It should be tender all the way through. Add another minute or two if needed.

Remove the lid and reduce the heat to low. Stir in the Parmesan gradually, then add the spinach and return the chicken and its juices to the skillet. Cook for 2-3 minutes, stirring gently, until the spinach wilts and the chicken is hot.

Let the skillet stand off the heat for a couple of minutes before serving. The sauce thickens as it settles. If it becomes too thick, stir in a splash of broth until it reaches the consistency you like.

Tips for a Creamy Sauce

Keep the sauce at a gentle simmer rather than a hard boil. Heavy cream holds up well during cooking, but high heat can reduce the liquid too quickly and leave the gnocchi without enough sauce.

The starch from the gnocchi and the Parmesan both help the sauce thicken. There is no need to add flour at the beginning. Give the finished dish a short rest before deciding whether it needs any adjustment.

If the sauce looks thin, let it simmer uncovered for another minute or two before adding the cheese. If it looks too thick, add broth a tablespoon or two at a time. A creamy sauce that moves easily around the skillet will continue to thicken on the plate.

Substitutions and Additions for Garlic Parmesan Chicken and Gnocchi

You can use cooked rotisserie chicken when you want to shorten the preparation. Use about 3 cups of chopped cooked chicken, skip the raw chicken cooking step, and begin by heating the butter and garlic. Add the cooked chicken near the end and heat it thoroughly.

Baby spinach needs very little prep. If you use larger spinach leaves, chop them roughly and remove any tough stems. You can also use thawed frozen spinach, but squeeze out the excess liquid before adding it so it doesn’t water down the sauce.

For extra vegetables, sauté sliced mushrooms before cooking the garlic, or add a handful of thawed peas with the chicken near the end. Keep additions modest so the skillet has enough room and the sauce can coat everything.

Heavy cream gives this recipe its creamy texture. Half-and-half produces a thinner sauce and needs gentle heat. Milk alone will not give the same result without changing the recipe, so I recommend heavy cream for best results.

Storing and Reheating Garlic Parmesan Chicken and Gnocchi Leftovers

Refrigerate leftovers in an airtight container within two hours of cooking and use them within 3-4 days. The gnocchi absorbs some sauce as it sits, so the refrigerated leftovers will look thicker than the freshly cooked meal.

To reheat on the stove, place a portion in a small skillet with a splash of broth or milk. Warm it over medium-low heat, stirring gently, until heated through to 165°F. Add a little more liquid as needed to loosen the sauce.

You can also microwave individual portions in a covered, microwave-safe bowl. Heat in short intervals, stirring between each one so the chicken and gnocchi warm evenly. Avoid heating longer than necessary, which can make the chicken dry.

I prefer this recipe fresh or refrigerated rather than frozen. Freezing and thawing can change the texture of the cream sauce and soften the gnocchi. Fortunately, the short cooking time makes it easy to prepare when you are ready to eat.

Enjoy! Mary

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