A late-night skillet that felt like home

The first time I made this creamy chicken and broccoli gnocchi, the apartment smelled so intoxicating that my neighbor knocked on the door with a bottle of wine. I’d been experimenting—tweaking textures, coaxing a sauce that felt indulgent but not cloying—and that evening everything clicked: golden-seared chicken, pillowy gnocchi, bright broccoli and a silky cream sauce that clung to every bite. If you like the comfort of a pasta bowl but want something a little more playful, this is the dish that often replaces my usual pasta nights. If you prefer a different format, I’ve also adapted similar ideas in a rotisserie chicken and broccoli pasta I keep on rotation.

What I keep on the counter (and why)

Over the years I learned to respect each component: a poor-quality broth or pre-grated cheese will show up in the final taste. Here’s the full ingredient lineup I use, with short notes on purpose so nothing feels arbitrary.

2 tablespoons Olive Oil: A quality extra virgin olive oil is perfect for sautéing the chicken and building the initial layer of flavor.
1 lb Boneless, Skinless Chicken Breasts: The lean protein powerhouse of the dish. Cut them into 1-inch, bite-sized cubes for even cooking.
1 teaspoon Salt (divided): Used to season the chicken and later, the sauce. We divide it to ensure every component is perfectly seasoned.
1/2 teaspoon Black Pepper (divided): Freshly ground black pepper adds a subtle, pungent heat that complements the creamy sauce.
4 cloves Garlic, minced: The aromatic heart of the recipe. Freshly minced garlic provides a much more potent and sweet flavor than the pre-minced jarred variety.
2 tablespoons All-Purpose Flour: This is our thickening agent. It combines with the butter to create a roux, which is the secret to a smooth, lump-free cream sauce.
2 tablespoons Unsalted Butter: Adds richness and flavor to the roux, creating a silky foundation for our sauce.
2 cups Chicken Broth: Use a low-sodium broth to better control the final saltiness of the dish. This liquid forms the bulk of our sauce.
1 cup Heavy Cream: The key to an unbelievably creamy and decadent sauce. It adds a luxurious texture that light cream or milk can’t replicate.
1 lb Potato Gnocchi: The star of the show! You can use either shelf-stable or refrigerated gnocchi. These soft potato dumplings are perfect for soaking up the sauce.
3 cups Broccoli Florets: Cut into small, bite-sized pieces. They add a pop of color, a dose of nutrients, and a lovely, fresh crunch that balances the richness.
1/2 cup Grated Parmesan Cheese: For the best results, use a freshly grated block of Parmesan. It melts more smoothly and has a sharper, nuttier flavor than pre-shredded cheese.
1/4 teaspoon Dried Thyme (optional): Adds a subtle, earthy, and aromatic note that pairs beautifully with chicken and cream.
Pinch of Red Pepper Flakes (optional): For those who like a little warmth, a small pinch will elevate the dish without making it spicy.
Fresh Parsley, chopped (for garnish): A sprinkle of fresh parsley at the end adds a burst of freshness and a touch of vibrant green.

A little discovery: how the method teaches you the sauce

I used to rush the sauce and end up with lumps or a thin finish. Then I learned patience—especially during the roux and broth stages. Begin by patting the chicken breast cubes completely dry with a paper towel; this is crucial for getting a beautiful golden-brown sear. Season the chicken generously with half of the salt (1/2 teaspoon) and half of the black pepper (1/4 teaspoon). Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the chicken in a single layer. Be sure not to overcrowd the pan; cook in batches if necessary. Sear the chicken for 3-4 minutes per side, until it’s golden brown and cooked through. The goal here is to develop flavor through the Maillard reaction, so don’t be afraid of a nice brown crust. Once cooked, remove the chicken from the skillet with a slotted spoon and set it aside on a plate.

Reduce the heat to medium. To the same skillet, add the unsalted butter. Once it has melted, add the minced garlic and sauté for about 30-60 seconds, stirring constantly until it becomes fragrant. Be very careful not to let the garlic burn, as it will become bitter.

Sprinkle the all-purpose flour over the melted butter and garlic. Whisk constantly for about one minute. This process cooks out the raw flour taste and creates a paste known as a roux, which will thicken our sauce. Slowly, a little at a time, pour in the chicken broth while continuing to whisk vigorously. This slow addition is the key to preventing lumps. Once all the broth is incorporated and the mixture is smooth, bring it to a gentle simmer.

Allow the sauce to simmer for about 3-5 minutes, stirring occasionally. You will notice it begin to thicken slightly. Now, stir in the heavy cream, the remaining salt (1/2 teaspoon), the remaining black pepper (1/4 teaspoon), the dried thyme, and the pinch of red pepper flakes if you’re using them.

Bring the sauce back to a gentle simmer. Add the uncooked potato gnocchi and the bite-sized broccoli florets directly into the skillet with the sauce. Stir gently to coat everything. Cover the skillet and let it cook for 5-7 minutes, or until the gnocchi are tender and have floated to the surface, and the broccoli is crisp-tender. The cooking time may vary slightly depending on the brand of gnocchi, so check the package instructions as a guide.

Uncover the skillet and reduce the heat to low. Stir in the freshly grated Parmesan cheese until it has completely melted into the sauce, making it even more luscious and cheesy. 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 in the warm sauce for a minute or two.

Taste the sauce and adjust the seasoning if 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 for a final touch of freshness and color.

Small revelations and practical rules I use

Tip: Pat the chicken completely dry before searing. Moisture is the enemy of a good crust.
Tip: Add the broth slowly and whisk; it seems obvious but it prevents a lumpy sauce every time.
Tip: Don’t overcook the broccoli—aim for crisp-tender so it keeps color and snap.
I also like to keep a jar of red pepper flakes handy for a subtle lift; a tiny pinch transforms the dish without turning it spicy.

For a spicier or more robust riff, I sometimes lean on flavors I explored in a chipotle chicken bowl with black beans, corn and creamy sauce, incorporating a smoky paprika or chipotle for a different direction.

How to know it’s right, and what to serve with it

You’ll know it’s done when three things align: the chicken has a golden crust and is cooked through, the gnocchi have floated and yield easily when pressed, and the sauce coats the back of a spoon without running off. Serve with a crisp green salad, slices of crusty bread to mop the sauce, or roasted cherry tomatoes for a sweet contrast. A dry white wine such as Pinot Grigio or a light Chardonnay pairs beautifully.

Variations I love: swap broccoli for baby spinach added at the end, or use half-and-half with a teaspoon of cornstarch if you want a lighter sauce. For a vegetarian version, replace chicken with mushrooms and add a splash of white wine.

Storage, leftovers and the part everyone asks about

Leftovers keep well in an airtight container for up to three days in the fridge. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce; high heat can cause separation. You can also freeze portions for up to one month, though texture of the gnocchi softens slightly on thawing. Practical tip: if the sauce looks grainy after reheating, a quick stir in a tablespoon of butter off the heat often brings the emulsion back.

Conclusion

If you want more variations and visual guidance, this version from Creamy chicken and broccoli gnocchi – Simply Delicious has lovely step photos, and for a one-pan alternative with slightly different timing try One-Pan Creamy Chicken and Gnocchi – Home Sweet Table.