Garlic Chicken Skillet with Gnocchi (Print Version)
# Ingredients:
→ Main ingredients
01 -
Bite-sized chunks of boneless skinless chicken, weighing 1 pound
02 -
1 pound package of potato gnocchi
03 -
6 cloves of garlic, finely chopped
04 -
1 cup of heavy cream
05 -
1 cup of chicken stock
06 -
Half cup of shredded Parmesan
07 -
2 tablespoons of olive oil
→ Seasonings and garnish
08 -
1 teaspoon of mixed Italian seasonings
09 -
Salt and cracked black pepper, add to your liking
10 -
Some fresh basil to top it off
# Instructions:
01 -
Pour olive oil into a big pan over medium-high heat. Sprinkle chicken chunks with salt, pepper, and Italian seasonings, then fry until they turn golden and fully cooked, roughly 6-8 minutes. Take them out and put aside.
02 -
Using the same pan, throw in the chopped garlic and stir for about half a minute until you can smell it, making sure it doesn't get burnt.
03 -
Add the chicken stock and use your spoon to scrape those tasty brown bits stuck to the bottom. Toss in the gnocchi and let it bubble for 3-4 minutes, giving it a stir now and then until it starts to soften.
04 -
Turn down the heat to medium-low and pour in the heavy cream. Let it gently bubble for 2-3 minutes until it starts getting thicker.
05 -
Put the chicken back in the pan and throw in the Parmesan. Keep stirring until the cheese melts completely and the chicken warms up. Add more salt and pepper if needed.
# Notes:
01 -
You can swap heavy cream with half-and-half or regular milk for fewer calories
02 -
Look for gluten-free gnocchi at specialty stores if you need that option
03 -
Those little crispy chicken bits left in the pan make the sauce taste way better