Ingredients
Method
- Chop the garlic and season the chicken with salt, pepper, oregano, and thyme.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken breasts for 6-7 minutes per side until golden brown, then remove and set aside.
- Reduce the heat to medium in the same skillet, sauté the minced garlic for one minute, and pour in the heavy cream and chicken broth while scraping up the browned bits.
- Stir in additional oregano and thyme, then simmer for five minutes until the sauce has thickened.
- Add the gnocchi to the skillet and stir gently for 2-3 minutes until coated and cooked through.
- Slice the chicken, return it to the skillet to combine gently with the gnocchi, and serve with freshly chopped herbs or Parmesan cheese.
Nutrition
Notes
Protein Variation: I often swap the chicken breasts for boneless thighs because they stay incredibly tender and juicy while simmering in that creamy sauce.
The Golden Rule: Make sure you do not wash your skillet after searing the chicken because those little browned bits are the secret to a sauce with real depth.
Gnocchi Texture: I prefer using shelf-stable or refrigerated gnocchi directly in the pan as I have found that pre-boiling them can make them too mushy for this specific dish.
Leftover Care: If you find the sauce has thickened too much in the fridge, simply add a splash of chicken broth or water when reheating to bring back that silky consistency.
Flavor Boost: I always recommend tasting the sauce right before adding the gnocchi to see if it needs an extra pinch of salt or a bit more black pepper to really make the herbs pop.
Serving Idea: I