Hey I am Camila from Camila Cooks and this pan makes me grin. I crave soft gnocchi, golden chicken, and a sauce that hugs the spoon. My weeknight needs calm, so I keep it simple. Gnocchi Recipes guide me, and this one hits the table fast. Think Garlic chicken skillet with spinach that wilts on cue. Think Gluten free dinner when you use gluten free gnocchi. The sauce feels light yet rich, thanks to broth, cream, and a handful of mozzarella. I stir, I taste, I nod. In my tiny kitchen I bribe myself with one skillet meals and I clean less. Win for me, win for you. I trust 30 minute meals when life runs loud. I built this after a long day with a hungry crew. We swiped the pan clean with a heel of bread and laughed at the squeak of the gnocchi. Healthy hearty recipes live here to feed real people on real nights, and easy gnocchi recipes stay on repeat.
Table of Contents
- 1) Key Takeaways
- 2) Easy Garlic Chicken Gnocchi Skillet Recipe
- 3) Ingredients for Garlic Chicken Gnocchi Skillet
- 4) How to Make Garlic Chicken Gnocchi Skillet
- 5) Tips for Making Garlic Chicken Gnocchi Skillet
- 6) Making Garlic Chicken Gnocchi Skillet Ahead of Time
- 7) Storing Leftover Garlic Chicken Gnocchi Skillet
- 8) Try these Main Course next
- 9) Garlic Chicken Gnocchi Skillet
- 10) Nutrition
1) Key Takeaways
I am Camila from Camila Cooks and I cook for real life. This skillet brings comfort with soft gnocchi and juicy chicken. Gnocchi Recipes keep me grounded when the day runs long and I need dinner that makes sense. Gnocchi Recipes land on the table with a warm aroma and a short ingredient list. That mix sets the tone for a calm night.
The method uses one pan, steady heat, and easy steps. Garlic builds flavor fast. Cream and broth turn into a smooth sauce that hugs each bite. Spinach wilts and adds color and a mild earth note. This meal checks the box for One skillet meals and fits 30 minute meals on a weeknight.
Use gluten free gnocchi for a Gluten free dinner and the dish still feels rich. The seasoning stays simple so the garlic shines. Leftovers warm well with a splash of broth. If you like Healthy hearty recipes and Easy gnocchi recipes, this one sits near the top. It tastes homey and it treats you gently after a long day.
2) Easy Garlic Chicken Gnocchi Skillet Recipe
I love a plan that uses one large pan and minimal dishes. Gnocchi Recipes guide my grocery list and my mood. Gnocchi Recipes start with pantry basics and that helps me relax before I even light the burner. I reach for chicken thighs since they stay tender and bring deep flavor in a short cook.
The first move sets up success. I pat the chicken dry, season well, and let the heat do the work. Brown bits form and that becomes our base. Garlic joins the party and perfumes the kitchen. I pour in broth, then cream, and I watch the sauce thicken as I stir. The surface turns glossy and smooth and I grin like a kid with a new whisk.
Now the gnocchi slide in and drink up the sauce. Spinach softens and adds a green pop. The whole skillet feels cozy and a little indulgent without going heavy. This fits the spirit of Healthy hearty recipes and lands squarely in 30 minute meals. I plate it, take a breath, and think of all the Easy gnocchi recipes that started right here.
3) Ingredients for Garlic Chicken Gnocchi Skillet
Gnocchi tender potato pillows that cook fast and carry sauce with ease. Use shelf stable or fresh and pick gluten free if that suits you. These little bites give the dish its soul and its comfort.
Chicken thighs juicy and forgiving in a hot pan. They brown well and stay moist. They give depth that plays nicely with garlic and cream.
Paprika warm color and a soft smoky note. It boosts the chicken without stealing the show. A light sprinkle goes far.
Butter a mellow base for the sauce. It carries garlic and lifts the mushrooms and onion. Ghee works too if that is your style.
Yellow onion sweet when soft and a steady friend to garlic. Dice it small so it melts into the sauce.
Mushrooms chopped and browned until they give up their liquid. They add savor and make the skillet feel full.
Garlic the headliner. Minced and added to warm butter it blooms fast and makes the kitchen smell like home.
Italian seasoning a tiny pinch of herbs to round out the sauce. It ties the flavors together in a clean way.
Chicken broth the liquid that loosens the brown bits and builds body. Choose low sodium so you stay in charge of the salt.
Cream either half and half or heavy cream. It brings silk and gives the sauce that gentle cling we love.
Mozzarella shredded and stirred in off the heat. It melts smooth and adds mild richness without weight.
Spinach three cups that wilt into bright green ribbons. It adds freshness and a soft mineral note.
Parsley a fresh finish that wakes up the top of the dish. Chop it fine for even flavor in each bite.
Parmesan grated and showered at the end. It sharpens the finish and balances the cream.
Red pepper flakes just a pinch. They bring a whisper of heat that keeps the sauce lively.
4) How to Make Garlic Chicken Gnocchi Skillet
Step one set a pot of salted water to boil for the gnocchi and keep it ready. Pat chicken dry and season with salt pepper and paprika. Heat a large skillet on medium high and add butter.
Step two sear the chicken until both sides show deep color and the centers read done. Move the chicken to a plate and rest. Leave the tasty brown bits in the pan. That is pure flavor for skillet gnocchi ideas.
Step three lower the heat to medium. Add more butter if the pan looks dry then add onion mushrooms and garlic. Stir until the onion turns soft and the mushrooms shrink.
Step four pour in chicken broth and scrape the pan to lift the fond. Let it simmer. Stir in cream and a small handful of mozzarella until the sauce turns smooth.
Step five cook the gnocchi in the boiling water until they float then drain. Fold gnocchi and spinach into the sauce. Taste and adjust salt and pepper.
Step six return the chicken to the pan. Spoon sauce over the top. Finish with parsley parmesan and a sprinkle of red pepper flakes. Serve hot and breathe easy with weeknight gnocchi dishes.
5) Tips for Making Garlic Chicken Gnocchi Skillet
I keep the heat steady and I do not rush the sear. That crust on the chicken sets the tone for the sauce. Salt the pasta water well so the gnocchi taste seasoned from the start. Small steps like that make a big lift with little effort.
Use a wide skillet so steam has space to move. Crowding makes pale chicken and we want golden edges. If you need to work in batches do it. The sauce waits and the meal still fits the mindset of 30 minute meals and Garlic chicken skillet comfort.
For a Gluten free dinner pick gluten free gnocchi and low sodium broth. Stir cheese off the heat to keep the sauce from splitting. If the sauce turns thick add a splash of broth. If thin let it simmer a minute. Easy gnocchi recipes live in those small tweaks.
6) Making Garlic Chicken Gnocchi Skillet Ahead of Time
I prep parts to save time. I dice onion and mushrooms and store them in a sealed container. I season the chicken and keep it on the lower shelf of the fridge. When I walk in the door the work feels half done and my shoulders drop.
Cook the chicken and make the sauce up to a day ahead. Chill the skillet then reheat on low with a splash of broth. Boil gnocchi fresh and fold them in at the last moment. That keeps the texture soft and bouncy which is the joy of Gnocchi Recipes.
If you plan a dinner for guests hold the spinach and cheese until you reheat. Stir them in right before serving. The greens stay bright and the cheese melts like velvet. Healthy hearty recipes thrive on small time savers like these and still feel generous.
7) Storing Leftover Garlic Chicken Gnocchi Skillet
I store leftovers in a shallow container so they cool fast. That keeps the sauce smooth. The skillet holds well in the fridge for up to four days. On day two the flavors feel even more friendly.
Reheat on the stove over low heat and stir now and then. Add a spoon of broth or water to loosen the sauce. The gnocchi soften yet stay tender. A grind of pepper and a shower of parmesan bring it back to life.
For lunch boxes pack the chicken and gnocchi on one side and greens on the other. Warm the main part and fold in the greens after heating. This trick keeps the texture fresh and the meal still fits the spirit of One skillet meals and Easy gnocchi recipes.
8) Try these Main Course next
9) Garlic Chicken Gnocchi Skillet
Gnocchi Recipes Garlic Chicken Skillet by Camila
Ingredients
- 1 pound potato gnocchi cooked and drained
- 1 and 1 half pounds boneless skinless chicken thighs seasoned with salt and pepper
- 1 and 1 half teaspoons paprika
- 5 tablespoons butter or ghee
- 1 medium yellow onion diced
- 1 cup white mushrooms diced
- 2 tablespoons minced garlic
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 half cup half and half or heavy cream
- 1 half cup shredded mozzarella
- 3 cups spinach
- Parsley grated parmesan and red pepper flakes for serving
Instructions
- Set a pot of salted water to boil and cook the gnocchi then drain.
- Warm a large skillet on medium high heat. Melt 2 tablespoons butter. Season chicken with salt pepper and paprika then sear on both sides until browned and cooked through. Move chicken to a plate.
- Melt the remaining butter. Add garlic and Italian seasoning then onion and mushrooms. Stir until onion turns translucent and mushrooms soften.
- Whisk in broth. When hot pour in cream while whisking. Add mozzarella and whisk until the sauce looks smooth and begins to thicken.
- Stir in cooked gnocchi and spinach. Taste and adjust salt and pepper.
- Nestle chicken back into the skillet. Simmer a minute until hot. Finish with parsley parmesan and a pinch of red pepper flakes.
10) Nutrition
This skillet gives balance that feels kind to a busy night. A serving offers generous protein from chicken thighs and a steady source of carbs from gnocchi. The sauce brings dairy that adds calcium and a modest dose of fat for satisfaction. Spinach folds in iron and a gentle mineral note that rounds things out.
If you count numbers you can plan with a common range that fits this style of meal. Expect calories in the mid range for dinner with protein near the thirty gram mark. Carbs sit in a comfortable zone for energy and fiber lands a couple of grams from the greens and mushrooms. Sodium stays in check when you reach for low sodium broth and taste as you season.
I cook for joy and for fuel. This dish supports both. The texture comforts and the flavors feel bright not heavy. On Camila Cooks I lean on meals like this when time runs short. They help me feed my crew and keep the evening mellow without fuss.
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