You catch the smell through the steam vent and suddenly you are starving. That cozy scent of garlic and chicken kinda sneaks up on you, making your stomach grumble right when you thought supper was still far away. It’s the kind of smell that pulls you right to the kitchen.
Once you open the lid and see the creamy broth swimming with gnocchi and golden-brown chicken, you recall why you keep your pressure cooker handy all the time. It’s like dinner’s made itself while you handled other stuff. You feel kinda proud, even if you just followed a recipe.
This Garlic Chicken Gnocchi Skillet is a quick win on busy nights. You get creamy, cheesy sauce with bites of tender chicken and those little potato pillows that soak up all the flavor. It gets your plate on the table faster than you expect and tastes like you spent hours cooking. You gonna love this simple, cozy dinner for any weeknight hustle.
What Makes Pressure Cooking Win Every Round
- It cuts your cooking time down big, so you get meals fast and don’t have to wait around hungry for hours.
- The natural release lets food finish slowly, keeping everything juicy and tender instead of drying out.
- Pressure cooking seals in broth depth, making sauces and soups super flavorful without extra effort.
- The valve hiss and float valve give you a kinda cool cooking dance to watch as your meal comes together.
- You can throw in stuff all at once, walk away for a bit, and come back to a dinner ready to plate.
Everything You Need Lined Up
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 lb potato gnocchi (fresh or frozen is fine)
- 6 cloves garlic, minced — because there’s no such thing as too much garlic!
- 1 cup heavy cream for that rich, silky sauce
- 1 cup chicken broth to build your sauce’s base
- ½ cup grated Parmesan cheese for cheesy goodness
- 2 tablespoon olive oil to get that golden sear on your chicken
- 1 teaspoon dried Italian herbs plus salt and freshly ground black pepper to taste
Don’t forget fresh basil leaves for garnish — it brightens up the whole dish with just a few leaves. And make sure your pressure cooker is clean and ready to go, cause you wanna get this meal rolling without a hitch. Easy ingredients with big flavor, that’s the trick here.
Your Complete Cooking Timeline
First, heat olive oil in your large skillet over medium-high. Toss in the chicken pieces and sprinkle with salt, pepper, and those Italian herbs. You want the chicken to get golden brown on all sides. This usually takes about 6 to 8 minutes.
Once chicken is cooked through, take it out and set aside on a plate. Don’t leave that skillet empty yet.
Turn heat down to medium and add your minced garlic to the same skillet. Sauté for about a minute until you smell that garlicky goodness, but don’t let it burn.
Time to add the chicken broth and heavy cream. Stir it all up and bring the mixture just to a gentle simmer. This is where the broth depth starts building the creamy sauce you love.
Now add the gnocchi. Cook it for about 5 to 7 minutes, stirring occasionally so it doesn’t stick and gets tender. You’ll know when the sauce thickens up and gnocchi are soft but not mushy.
Finally, put your chicken back into the skillet. Stir in the grated Parmesan cheese until everything melts together into a creamy, cheesy delight. Taste it and add more salt or pepper if you think it needs it. Top with fresh basil leaves and you’re ready to eat.
Smart Shortcuts for Busy Days
- Use pre-cut chicken or rotisserie chicken to save those precious minutes.
- Frozen gnocchi works perfectly — no extra cooking, just toss it in the skillet straight from the freezer.
- Grab minced garlic from a jar if fresh cloves aren’t handy. The flavor won’t be exactly the same but it saves peeling time.
- Swap fresh basil for dried Italian herbs in a pinch; sprinkle it on before serving for an herby boost.
- Double the batch and freeze leftovers in single servings. Next time, just thaw and heat for a no-fuss meal.
That First Bite Moment
When you scoop that first bite onto your fork, you catch the warmth of creamy sauce that’s kissed with garlic and Parmesan. It coats the gnocchi perfectly, kinda melting in your mouth. That first taste reminds you why you don’t cook fancy all the time.
The chicken pieces stay tender and juicy through the pressure cooker’s slow release, soaking up the garlicky, cheesy sauce without drying out. You feel the herbs sing in the background, adding just the right little kick without overpowering.
Fresh basil on top adds a fresh pop that cuts through the richness just a bit. You sit back for a moment between bites, savoring how easy and insanely satisfying dinner turned out tonight.
How to Store This for Later
If you got leftovers (which you probably will), cool the skillet down before you pack it up. Store the food in airtight containers so it stays fresh longer. Refrigerate and eat within 3 days for best taste.
For longer storage, you can freeze the dish. Use freezer-safe containers or zipper bags and label them with the date. This Garlic Chicken Gnocchi reheats real good in the microwave or on the stove in a skillet over low heat.
When reheating from frozen, give it a slow release of heat to keep the sauce from splitting. Stir often to bring back that creamy vibe without drying it out. You can add a splash of chicken broth or cream while reheating if it feels too thick.
If you wanna save just the chicken or gnocchi separately, sure, that works too. But it’s best when the sauce gets to do its thing soaking in all the flavors together before you store it.
Common Questions and Real Answers
- Can I use chicken thighs instead? Totally. Chicken thighs stay juicy and flavorful, just adjust cooking time to make sure they're done through.
- What if I don’t have heavy cream? You can try using half-and-half or whole milk, but the sauce might be thinner. Adding a bit of flour or cornstarch helps thicken it up.
- Will it work with gluten-free gnocchi? Yup, just swap in your favorite gluten-free gnocchi brand and cook the same way.
- How do I know when to do a natural release? For this recipe, natural release is perfect because it keeps your chicken super tender without drying it.
- What’s the float valve for in pressure cooking? It tells you when your cooker has reached full pressure. Watch for it to pop up before starting your timer.
- Can I add veggies? Sure thing. Spinach, mushrooms, or peas mix in great. Add them after the chicken for a quick sauté before pouring in broth.
For related recipes, check out our Classic Crockpot Pierogi Casserole with Kielbasa for a hearty dinner option and our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a savory snack that’s perfect alongside your weeknight meals. Also, try the Easy Marinated Cheese Appetizer with Salami & Green Olives to add a flavorful starter to your dinner table.
Garlic Chicken Gnocchi Skillet 30-Minute Wonder (+Video)
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 1 lb potato gnocchi fresh or frozen
- 6 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 0.5 cup grated Parmesan cheese
- 2 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- salt and freshly ground black pepper to taste
- fresh basil leaves for garnish
Instructions
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and dried Italian herbs. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Be careful not to let it burn.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits. Add the gnocchi and bring to a simmer.
- Cook the gnocchi for 5–7 minutes, stirring occasionally, until tender and sauce begins to thicken.
- Reduce heat and add the heavy cream, stirring gently to combine. Let it simmer for 2–3 minutes until thickened.
- Return the chicken to the skillet and stir in the Parmesan cheese. Mix until melted and everything is heated through. Top with fresh basil and serve.
