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Garlic Chicken Gnocchi Skillet

A creamy and flavorful one-pan dish featuring tender chicken and pillowy gnocchi perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tablespoon olive oil for cooking
  • 3 cloves garlic, minced adjust as per taste
  • 1 cup chicken broth low sodium recommended
  • 1 cup heavy cream for a rich sauce
  • 16 ounces gnocchi store-bought or homemade
  • 2 cups fresh spinach roughly chopped
  • ½ cup sun-dried tomatoes, chopped for added flavor
  • Salt and pepper to taste
  • Fresh basil, for garnish optional

Method
 

Preparation
  1. Cut the chicken breasts into bite-sized pieces and season them with salt and pepper.
  2. In a large skillet, heat the olive oil over medium heat until shimmering.
Cooking
  1. Add the seasoned chicken to the skillet and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  2. In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to let it burn!
  3. Pour in the chicken broth, bringing it to a simmer. Then, stir in the heavy cream, allowing it to thicken slightly.
  4. Add the gnocchi to the skillet, and cook according to package instructions (usually about 2-3 minutes). The gnocchi will float to the top when it's done.
  5. Return the cooked chicken to the skillet, adding the spinach and sun-dried tomatoes. Stir until the spinach wilts, about 2 minutes.
  6. Taste and adjust the seasoning if necessary. Garnish with fresh basil, serve hot, and enjoy your delicious meal!

Notes

Elevate your dining experience by pairing with a light side salad or warm garlic bread. Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of chicken broth or cream to revive the sauce.