Chicken and Gnocchi Skillet with Sage Brown Butter Sauce

Chicken and Gnocchi Skillet with Sage Brown Butter Sauce ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 16 oz package potato gnocchi
• 6 tbsp unsalted butter
• 15-20 fresh sage leaves
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

Watch how to make Chicken and Gnocchi Skillet with Sage Brown Butter Sauce

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Chicken and Gnocchi Skillet with Sage Brown Butter Sauce

1. Pat the 1.5 lbs boneless, skinless chicken thighs dry with paper towels and cut them into 1-inch pieces. Season generously with salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer, ensuring not to overcrowd the pan. Sear for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, reduce the heat to medium-low and add 6 tablespoons of unsalted butter and 15-20 fresh sage leaves. Cook for 5-7 minutes, stirring occasionally, until the butter melts, turns amber brown, and smells nutty, and the sage leaves become crispy.
4. Carefully remove the crispy sage leaves with a slotted spoon and set them aside for garnish. Add the 3 minced garlic cloves to the brown butter in the skillet and cook for 1 minute until fragrant.
5. Pour in 1/2 cup chicken broth and 1/4 cup heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
6. Add the 16 oz package of potato gnocchi to the simmering sauce. Cook according to package directions, usually 2-3 minutes, until the gnocchi float to the surface and are tender. You may need to add a splash more broth if the sauce becomes too thick.
7. Return the cooked chicken pieces to the skillet with the gnocchi and sauce. Stir in 1/2 cup grated Parmesan cheese until melted and the sauce thickens slightly.
8. Taste and adjust seasonings with salt and pepper as needed. Garnish with the reserved crispy sage leaves and 2 tablespoons chopped fresh parsley before serving immediately.

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