Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 1 package (16 ounces) gnocchi
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
If you’re out of heavy cream, feel free to substitute with half-and-half or whole milk for a lighter sauce. For a burst of color, toss in a handful of baby spinach or sun-dried tomatoes.
Instructions
- Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, add the chicken pieces and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the broth to a simmer.
- Add the gnocchi to the skillet, stirring gently to coat them in the broth. Cover and cook for about 5 minutes, or until the gnocchi are tender and have absorbed most of the liquid.
- Stir in the heavy cream, Parmesan cheese, and Italian herbs. Return the chicken to the skillet and season with salt and pepper to taste. Let everything cook together for an additional 3-4 minutes, until the sauce is thickened and the chicken is heated through.
- For a personal touch, I like to sprinkle chopped fresh parsley over the skillet before serving, just like Mama Lou used to do.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International