Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb gnocchi
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 2: Add onion to the skillet and cook until softened, about 3-5 minutes. Stir in garlic and cook for 1 minute more.
- Step 3: Stir in cream of mushroom soup, heavy cream, milk, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low and stir in the cooked chicken. Simmer for 5 minutes, allowing the sauce to thicken slightly.
- Step 4: Cook gnocchi according to package directions. Drain well.
- Step 5: Add cooked gnocchi to the skillet with the chicken and sauce. Stir to combine and heat through, about 2-3 minutes.
- Step 6: Stir in cheddar cheese (if using) until melted. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a saucepan on the stovetop, adding a splash of milk if needed to loosen the sauce.
- Serve this comforting dish with a side of crusty bread to soak up the delicious creamy sauce.
- For extra flavor, add a pinch of red pepper flakes to the sauce along with the thyme, or use a different type of cheese like Gruyère for a sharper taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American