Garlic Butter Chicken Gnocchi

Soft, pillowy gnocchi tossed in a garlicky butter sauce with golden chicken and a shower of Parmesan — this is the kind of skillet dinner that tastes like it took all evening but is on the table in half an hour. The gnocchi crisp up slightly at the edges while staying tender inside, and the sauce clings to every piece. I reach for this one on busy nights when I want something cozy without a sink full of dishes. One pan, a handful of ingredients, and a sauce so good you will want bread to mop up the last of it.

Why You’ll Love This Recipe:
Pillowy gnocchi, golden chicken, and a rich garlic butter sauce in one pan;
On the table in about 30 minutes with minimal cleanup;
The gnocchi toast lightly in the butter for the best texture contrast;
Easy to dress up with spinach, mushrooms, or sun-dried tomatoes.

Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces;
1 lb potato gnocchi (shelf-stable or refrigerated);
4 tbsp butter, divided;
1 tbsp olive oil;
5 cloves garlic, thinly sliced;
1/2 tsp Italian seasoning;
1/4 tsp red pepper flakes (optional);
1/2 cup chicken broth;
1/2 cup grated Parmesan cheese, plus more for serving;
2 cups baby spinach (optional);
Salt & pepper to taste;
Fresh parsley, chopped, for garnish.

Instructions:
1. Season the chicken pieces with salt and pepper. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes, until golden and cooked through. Remove to a plate.
2. Melt the remaining butter in the same skillet. Add the garlic and cook for 1 minute, just until fragrant and lightly golden — do not let it brown.
3. Add the gnocchi straight to the skillet (no need to boil first) along with the chicken broth. Cover and cook for 4 to 5 minutes, stirring occasionally, until the gnocchi are tender.
4. Uncover and cook 2 to 3 minutes more, letting the sauce reduce and the gnocchi toast lightly in the butter. Return the chicken to the pan.
5. Stir in the Parmesan until melted into a silky sauce, then fold in the spinach until just wilted. Season with Italian seasoning, red pepper flakes, salt, and pepper.
6. Serve immediately, topped with extra Parmesan and fresh parsley.

Tips & Variations:
Do not boil the gnocchi first — cooking them in the sauce keeps them pillowy and thickens the sauce. Swap the spinach for mushrooms or peas depending on what you have. A squeeze of lemon at the end brightens the whole dish beautifully.

Storage:
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of chicken broth to loosen the sauce.