So You’re Craving Something Tasty But Too Lazy to Spend Forever in the Kitchen, Huh? Same.
Let’s be real here. Sometimes you just want to curl up on the couch in your sweats with a bowl of something delicious, and the thought of slaving away in the kitchen for hours is enough to make you consider takeout for the third time this week. But lucky for you, I’ve got just the thing to satisfy your cravings without turning you into a culinary contortionist. Welcome to the world of Creamy Chicken and Broccoli Gnocchi. It’s delicious, hearty, and best of all, it can be on your table in about 30 minutes. So, let’s get cooking!
Why This Recipe is Awesome
What’s not to love about creamy sauces, fluffy gnocchi, and tender chicken? This dish is basically a warm hug in a bowl. Plus, it’s ridiculously easy to whip up—like, even if you’ve never boiled water before, you won’t mess this up. It’s so straightforward, I half-expect it to show up on the menu at a fancy restaurant with a price tag that makes you gasp. But no, my friend, we’re doing this at home without breaking the bank. Also, adding broccoli means we can pretend this dish is health food. Sneaky, right?
Ingredients You’ll Need
Here’s your shopping list for your future masterpiece. Don’t worry, it’s not like you’re prepping for a Michelin-star meal.
- 2 tablespoons Olive Oil: A splash of good-quality extra virgin olive oil is perfect for sautéing and flavor-building.
- 1 lb Boneless, Skinless Chicken Breasts: This lean protein is your MVP. Chop it into 1-inch cubes for even cooking.
- 1 teaspoon Salt (divided): We’ve gotta season to taste. Divide and conquer, people.
- 1/2 teaspoon Black Pepper (divided): Freshly ground, because pre-ground just won’t cut it in the flavor department.
- 4 cloves Garlic, minced: Garlic is life. Seriously, skip the jarred stuff; fresh is where the flavor’s at.
- 2 tablespoons All-Purpose Flour: It’s how we make our sauce nice and thick to coat those gnocchi.
- 2 tablespoons Unsalted Butter: Adds that creamy richness; we’re not counting calories today.
- 2 cups Chicken Broth: Go low-sodium so you can control the saltiness like a boss.
- 1 cup Heavy Cream: The dreamy element that’s going to make you wonder why cream isn’t a food group.
- 1 lb Potato Gnocchi: The show-stealer. Use either shelf-stable or fresh—whatever tickles your fancy.
- 3 cups Broccoli Florets: Pop of color, nutrition, and a nice crunch to balance the creamy goodness.
- 1/2 cup Grated Parmesan Cheese: Grate it fresh if you can. Trust me, it’s worth it.
- 1/4 teaspoon Dried Thyme (optional): For a little earthy vibe that pairs beautifully with chicken.
- Pinch of Red Pepper Flakes (optional): Feeling spicy? This adds just the right kick without blowing your head off.
- Fresh Parsley, chopped (for garnish): Because we want it to look as good as it tastes.
Step-by-Step Instructions
Let’s bring this beauty into the world step by step. Grab your apron; we’re about to get fancy.
Pat the chicken cubes dry with a paper towel. This is crucial; we want that beautiful golden-brown sear. Season with half of the salt and half of the black pepper.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once it’s shimmering with anticipation, add the chicken in a single layer. If your pan’s feeling crowded, don’t be shy—cook in batches. You want it golden brown and delicious!
Sear the chicken for 3-4 minutes per side until it’s nice and golden. We’re all about flavor here. Once cooked, remove with a slotted spoon and set aside on a plate.
Lower the heat to medium and toss in the unsalted butter. Once it’s melted and bubbly, add the minced garlic and sauté for about 30-60 seconds until it becomes fragrant. Just don’t burn it. Nobody likes the bitter taste of burnt garlic.
Sprinkle the all-purpose flour over the melted butter and garlic. Whisk constantly for about a minute. You’re making a roux, which essentially thickens our sauce. This is where the magic happens.
Slowly pour in the chicken broth while whisking like your life depends on it. This slow addition prevents lumps, and we don’t want the lumpy sauce from the horror stories. Once it’s smooth, bring to a gentle simmer for 3-5 minutes.
Stir in the heavy cream, the remaining salt, black pepper, dried thyme, and red pepper flakes if using. Seriously, do this—your taste buds will thank you.
Bring it back to a gentle simmer. Throw in the uncooked potato gnocchi along with the broccoli florets. Stir gently until everything is coated. Cover it up and let it cook for about 5-7 minutes until the gnocchi are tender and the broccoli is crisp-tender.
Uncover, turn the heat to low, and stir in the grated Parmesan until it’s melted and mingling with the sauce. Add the chicken back in along with any juices from the plate and stir to combine.
Give the sauce a little taste and add more salt or pepper if you’re feeling it. Serve this creamy masterpiece hot, garnished with fresh parsley for that final touch of pizzazz.
Common Mistakes to Avoid
Skipping the drying step for chicken: If your chicken is moist, it won’t sear properly. Say hello to steamed chicken instead of a glorious golden crust.
Overcrowding the pan: If your chicken feels like it’s at a party with unwelcome guests, it’s not going to brown. Cook in batches—this isn’t a race.
Burning the garlic: Ignoring garlic is not a great idea. Burned garlic is bitter garlic. Nobody wants that disappointment.
Not whisking enough: If you pour in the chicken broth without whisking, get ready to eat lumps. And not the good kind.
Rushing the simmer: If you skip this step, you might end up with a watery sauce. No one likes a sad, thin sauce.
Alternatives & Substitutions
Chicken: Not a fan of chicken? Go for turkey or even shrimp. Just adjust the cooking time. Keep it fun.
Gnocchi: If gnocchi isn’t your thing, opt for pasta. It’s practically a cousin in the world of doughy goodness.
Heavy Cream: Can’t do heavy cream? Go for half-and-half if you’re really making an effort. Otherwise, just accept that you’re skipping out on some lusciousness.
Broccoli: Any veggie works here. Think asparagus, spinach, or even green beans if you want to sub in something with crunch.
Parmesan Cheese: Got a random cheese in the fridge? Use it. Just remember, the tastier, the better.
FAQ
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is life.
What if I don’t have chicken broth? No chicken broth? No problem. Water works, but your sauce might be a little less flavorful. You do you though.
Can I skip the flour if I want a lighter sauce? Sure but you’ll be left with a thinner sauce. If that’s your thing, go for it. Just know you’re missing out.
Can I make this dish vegetarian? Absolutely! Swap out the chicken for some hearty mushrooms and go easy on the broth. It’s still going to be awesome.
How can I store leftovers? If you manage to have any, throw them in an airtight container and shove them in the fridge for up to 3 days. You’ll thank yourself later.
Is there a way to freeze this? Yes, but do it without the broccoli and gnocchi because they don’t hold up well in freezing. Reheat it slowly when you’re ready to indulge again.
How do I reheat leftovers? Pop it in a skillet over low heat, add a splash of broth or cream, and slowly warm it up. Make sure to stir so it heats evenly, because nobody wants burnt edges.
Final Thoughts
Now you’ve crafted a creamy chicken and broccoli gnocchi dish that is ready to impress. Go ahead and serve this up with a side of garlic bread, movie night, or your favorite Netflix binge. You’ll feel like a culinary superstar, and you didn’t even have to pull an all-nighter. So, enjoy your masterpiece and remember, you’re just one tasty meal away from having the best week ever. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!
Print
Creamy Chicken and Broccoli Gnocchi
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Poultry
Description
A quick, creamy dish featuring tender chicken, fluffy gnocchi, and vibrant broccoli, ready in about 30 minutes.
Ingredients
- 2 tablespoons Olive Oil
- 1 lb Boneless, Skinless Chicken Breasts, chopped into 1-inch cubes
- 1 teaspoon Salt (divided)
- 1/2 teaspoon Black Pepper (divided)
- 4 cloves Garlic, minced
- 2 tablespoons All-Purpose Flour
- 2 tablespoons Unsalted Butter
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 1 lb Potato Gnocchi
- 3 cups Broccoli Florets
- 1/2 cup Grated Parmesan Cheese
- 1/4 teaspoon Dried Thyme (optional)
- Pinch of Red Pepper Flakes (optional)
- Fresh Parsley, chopped (for garnish)
Instructions
- Pat the chicken cubes dry and season with half of the salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat and add chicken in a single layer. Cook for 3-4 minutes per side until golden brown. Remove and set aside.
- Lower the heat, add butter, and sauté minced garlic for 30-60 seconds until fragrant.
- Sprinkle flour over the butter and garlic, whisking constantly for about a minute to create a roux.
- Slowly pour in the chicken broth while whisking to avoid lumps. Simmer for 3-5 minutes.
- Stir in heavy cream, remaining salt, pepper, thyme, and red pepper flakes.
- Add uncooked gnocchi and broccoli. Stir gently and cover, cooking for 5-7 minutes until gnocchi are tender and broccoli is crisp-tender.
- Uncover, lower heat, and stir in grated Parmesan until melted. Add chicken back in.
- Adjust seasoning to taste and serve garnished with fresh parsley.
Notes
For a lighter option, substitute heavy cream with half-and-half. Leftovers can be stored in an airtight container in the fridge for up to 3 days.