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Garlic Chicken Gnocchi Skillet: A Delicious One-Pan Recipe

  • Total Time: 45
  • Yield: 6 servings 1x

Description

Quick and easy Garlic Chicken Gnocchi Skillet with tender chicken, pillowy gnocchi, creamy tomato sauce, and fresh spinach and basil. A comforting one-pan meal!

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/2 cup chopped yellow onion
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 1 (17.6 ounce) package potato gnocchi
  • 1 cup chopped fresh spinach
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste

Instructions

  1. Prepare the Chicken: In a medium bowl, combine the bite-sized chicken pieces with 1 tablespoon of olive oil. Toss to coat.
  2. Add garlic powder, onion powder, paprika, black pepper, and salt to the chicken. Toss until evenly seasoned.
  3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken.
  4. Cook the chicken for about 5-7 minutes, or until cooked through and no longer pink inside, stirring occasionally. Remove from the skillet and set aside.
  5. Make the Gnocchi Sauce: Add another tablespoon of olive oil to the same skillet. Reduce the heat to medium.
  6. Add the minced garlic and chopped onion to the skillet. Sauté for about 3-5 minutes, or until the onion is softened and translucent.
  7. Pour in the dry white wine. Let the wine simmer for about 2-3 minutes, allowing the alcohol to evaporate.
  8. Add the can of diced tomatoes (undrained) and the cannellini beans (rinsed and drained) to the skillet. Stir to combine.
  9. Pour in the chicken broth and bring the mixture to a simmer. Let it simmer for about 5-7 minutes, allowing the flavors to meld together.
  10. Stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
  11. Season the sauce with salt and pepper to taste.
  12. Cook the Gnocchi and Assemble: Add the potato gnocchi to the skillet with the sauce. Gently stir to coat the gnocchi in the sauce.
  13. Cook the gnocchi according to the package directions, usually about 3-5 minutes, or until they float to the surface and are tender.
  14. Add the cooked chicken back to the skillet. Stir to combine, ensuring the chicken is heated through.
  15. Stir in the chopped fresh spinach and basil.
  16. Serve immediately. Garnish with extra grated Parmesan cheese and a sprinkle of fresh basil, if desired.

Notes

  • Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
  • Add more veggies: Feel free to add other vegetables like mushrooms, bell peppers, or zucchini to the skillet. Sauté them along with the onion and garlic.
  • Use different beans: If you don’t have cannellini beans, you can use great northern beans or even chickpeas.
  • Make it lighter: Substitute half-and-half for the heavy cream to reduce the fat content.
  • Add sun-dried tomatoes: A handful of oil-packed sun-dried tomatoes, drained and chopped, would add a burst of intense flavor to the sauce.
  • Use store-bought rotisserie chicken: To save time, use pre-cooked rotisserie chicken instead of cooking the chicken yourself. Simply shred the chicken and add it to the skillet at the end.
  • Make it vegetarian: Omit the chicken and add more vegetables or plant-based protein like tofu or tempeh.
  • Gnocchi options: While potato gnocchi is classic, you can also use cauliflower gnocchi for a lower-carb option.
  • Wine substitution: If you don’t have white wine, you can use more chicken broth or a splash of lemon juice.
  • Fresh herbs are key: Don’t skip the fresh basil! It really elevates the flavor of the dish. If you don’t have fresh basil, you can use dried basil, but use about half the amount.
  • Make Ahead Instructions: You can prepare the chicken and the sauce separately ahead of time. Store them in airtight containers in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the sauce and chicken in the skillet, then add the gnocchi and spinach as directed.
  • Storage Instructions: Store leftover Garlic Chicken Gnocchi Skillet in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat until heated through.
  • Serving Suggestions: This Garlic Chicken Gnocchi Skillet is a complete meal on its own, but you can also serve it with a side salad or some crusty bread for dipping in the sauce.
  • Troubleshooting:
    • Sauce too thick: Add a little more chicken broth to thin it out.
    • Sauce too thin: Simmer the sauce for a few more minutes to allow it to reduce and thicken.
    • Gnocchi sticking to the pan: Make sure the skillet is well-oiled and stir the gnocchi frequently.
    • Chicken is dry: Don’t overcook the chicken. Cook it just until it’s cooked through.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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Find it online: https://recipesstrawberry.com/garlic-chicken-gnocchi-skillet/