Ingredients
Method
- Pat chicken breast cubes completely dry with a paper towel. Season chicken generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer, cooking in batches if necessary to avoid overcrowding. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken from the skillet with a slotted spoon and set aside on a plate.
- Reduce heat to medium. Add unsalted butter to the same skillet. Once melted, add minced garlic and sauté for 30-60 seconds, stirring constantly until fragrant. Do not let the garlic burn.
- Sprinkle all-purpose flour over the melted butter and garlic. Whisk constantly for about one minute. Slowly pour in chicken broth, a little at a time, while continuing to whisk vigorously. Once all broth is incorporated and the mixture is smooth, bring it to a gentle simmer.
- Allow the sauce to simmer for 3-5 minutes, stirring occasionally, until it thickens slightly. Stir in the heavy cream, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, dried thyme, and a pinch of red pepper flakes (if using).
- Bring the sauce back to a gentle simmer. Add uncooked potato gnocchi and bite-sized broccoli florets directly into the skillet with the sauce. Stir gently to coat everything. Cover the skillet and cook for 5-7 minutes, or until gnocchi are tender and float to the surface, and broccoli is crisp-tender. Refer to gnocchi package instructions for specific cooking times.
- Uncover the skillet and reduce heat to low. Stir in freshly grated Parmesan cheese until completely melted into the sauce. Return the cooked chicken and any accumulated juices from the plate back into the skillet. Stir everything together gently to combine, allowing the chicken to reheat for a minute or two.
- Taste the sauce and adjust seasoning as necessary, adding more salt or pepper to your liking. Serve the creamy chicken and broccoli gnocchi hot, garnished with a generous sprinkle of fresh chopped parsley.
Nutrition
Notes
Ingredient Swap: I've often swapped the chicken breasts for boneless, skinless chicken thighs when I'm craving a richer, juicier bite, and they work beautifully, sometimes even more forgiving