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Creamy garlic parmesan chicken gnocchi skillet with sun-dried tomatoes, wilted spinach, and tender golden chicken bites

Creamy Garlic Parmesan Chicken Gnocchi

This viral 25-minute one-pan creamy garlic parmesan chicken gnocchi features pillowy soft potato gnocchi and tender golden pan-seared halal chicken breast cubes bathed in a velvety garlic herb cream sauce, studded with sweet sun-dried tomatoes and tender baby spinach. An effortless restaurant-quality weeknight skillet dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course, Pasta
Cuisine: Italian Comfort, One-Pan Meals, Weeknight Dinners
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

Golden Seared Chicken & Aromatics
  • 1.25 lbs 560g halal boneless skinless chicken breasts (cut into 1-inch bite-sized cubes)
  • 1.5 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 tsp Italian seasoning dried oregano, basil, thyme
  • 1 tsp garlic powder
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 5 cloves fresh garlic finely minced
Pillowy Potato Gnocchi & Fresh Vegetables
  • 1 lb 450g shelf-stable or fresh refrigerated potato gnocchi (uncooked)
  • 1/3 cup 50g sun-dried tomatoes in oil (drained and thinly sliced)
  • 3 cups 90g fresh baby spinach (roughly chopped)
Velvety Garlic Parmesan Pan Sauce
  • 1 cup 240ml heavy whipping cream
  • 3/4 cup 180ml low-sodium chicken bone broth
  • 3/4 cup 75g Parmigiano-Reggiano cheese (freshly grated)
  • 2 sprigs fresh thyme leaves stripped
  • Extra shaved parmesan and fresh cracked black pepper for garnish

Method
 

Step-by-Step One-Pan Method
  1. Season and sear chicken: Pat diced chicken breast cubes dry with paper towels. Season evenly with Italian seasoning, garlic powder, sea salt, and black pepper. Heat olive oil and butter in a large deep cast-iron skillet or heavy stainless skillet over medium-high heat.
  2. Add the chicken in a single layer and sear undisturbed for 3 to 4 minutes until a deep golden crust forms. Stir and cook for 2 to 3 minutes more until fully cooked through (165°F / 74°C). Transfer the seared chicken to a clean plate and set aside.
  3. Sauté aromatics: Reduce skillet heat to medium. Add minced garlic and sliced sun-dried tomatoes to the remaining pan drippings. Sauté for 1 minute until fragrant, stirring constantly to prevent garlic from browning.
  4. Simmer gnocchi directly in sauce: Pour in chicken bone broth, scraping up all the savory caramelized browned bits (fond) from the pan bottom. Add heavy cream and stripped fresh thyme leaves. Bring to a gentle simmer.
  5. Add the uncooked potato gnocchi directly into the simmering cream broth. Cover the skillet with a lid and let cook for 4 to 5 minutes over medium-low heat. The gnocchi will absorb the broth and cream, becoming pillowy, tender, and plump without needing a separate boiling pot of water!
  6. Incorporate cheese & spinach: Remove lid and reduce heat to low. Whisk in freshly grated Parmigiano-Reggiano cheese until completely melted and velvety smooth. Add fresh baby spinach and stir for 1 to 2 minutes until wilted into the rich sauce.
  7. Return chicken and finish: Return the golden chicken cubes and any resting juices back into the skillet. Toss gently to coat everything in the luxurious garlic cream sauce.
  8. Garnish and serve: Remove from heat. Garnish generously with shaved parmesan cheese, freshly cracked black pepper, and extra fresh thyme leaves. Serve piping hot directly from the skillet with warm crusty sourdough or artisan bread.

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 46gProtein: 39gFat: 22gSaturated Fat: 11gCholesterol: 105mgSodium: 640mgPotassium: 720mgFiber: 3.5gSugar: 3.5gVitamin A: 1450IUVitamin C: 18mgCalcium: 260mgIron: 3.4mg

Notes

One-Pan Secret: Cooking shelf-stable potato gnocchi directly in the simmering chicken broth and cream releases surface starches that naturally thicken the sauce into a glossy, restaurant-caliber emulsion without needing cornstarch or flour! Ensure your parmesan is freshly grated from a block for the smoothest melt.

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