Garlic Chicken Gnocchi Pan (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 pound potato gnocchi
02 -
6 minced garlic cloves
03 -
2 tablespoons olive oil
04 -
1 cup chicken broth
05 -
1 cup heavy cream
06 -
1/2 cup grated Parmesan cheese
07 -
1 pound chicken breast, boneless and skinless, diced
→ Seasonings and garnish
08 -
A teaspoon of dried Italian seasoning
09 -
Black pepper and salt as needed
10 -
Fresh basil leaves to finish
# Instructions:
01 -
Get a large skillet hot over medium-high heat with olive oil. Toss the diced chicken with some black pepper, salt, and Italian herbs. Brown the chicken thoroughly for 6-8 minutes, ensuring it's cooked through. Take it out and keep it aside for later.
02 -
Toss the garlic into the same pan. Stir it around for about half a minute, just until it's nice and fragrant, but don’t let it burn.
03 -
Add the chicken broth to the pan, scraping up any tasty bits stuck to the bottom. Drop in the gnocchi and let them cook gently for 3-4 minutes while giving them a stir every now and then until they start softening.
04 -
Turn the heat to medium-low and pour in the heavy cream. Let it bubble lightly for 2-3 minutes to help the sauce thicken up.
05 -
Bring the chicken back to the skillet and sprinkle Parmesan cheese over everything. Stir it all together until the cheese melts and the chicken warms up again. Taste the dish, tweak the salt and pepper if needed, and you're good to go.
# Notes:
01 -
If you'd like it lighter, swap heavy cream for milk or half-and-half.
02 -
Gluten-free versions of gnocchi work just as well.
03 -
The browned chicken bits left in the pan add a ton of flavor.