Go Back
Close up of plump potato gnocchi and bite-sized pan-seared chicken breast in a thick melted pale-yellow cheese sauce.

The Ultimate Cast Iron Crack Chicken Gnocchi Skillet

Experience the ultimate comfort food with this Crack Chicken Gnocchi. Plump potato gnocchi and pan-seared golden-brown chicken chunks are heavily coated in a thick, glossy cheese sauce, topped with crispy bacon and fresh parsley.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breast Cut into uniform bite-sized chunks.
  • 6 slices thick-cut bacon Rendered into dark red, crispy crumbled bacon bits.
  • 1 lb potato gnocchi Boiled until plump and soft.
  • 1 cup heavy cream Forms the base of the thick glossy sauce.
  • 0.5 cup chicken broth For deglazing the cast iron skillet.
  • 4 oz cream cheese Softened.
  • 1 cup sharp cheddar cheese Freshly grated to create a pale-yellow cheese sauce.
  • 1 tbsp dry ranch seasoning Provides the signature zesty flavor.
  • 2 tbsp fresh parsley Finely chopped, for vibrant green garnish.
  • 1 tbsp olive oil For searing the poultry.
  • 0.5 tsp kosher salt For seasoning.
  • 0.5 tsp black pepper For seasoning.

Equipment

  • 1 Large Black Cast Iron Skillet Essential for even heat distribution and achieving a golden-brown sear on the chicken.
  • 1 Large Pot For boiling the potato gnocchi.

Method
 

Cooking Instructions
  1. Place the skillet over medium-low heat and add the chopped bacon pieces. Cook until they transform into dark red, crispy crumbled bacon bits. Remove the bacon to a paper towel-lined plate, leaving about 2 tablespoons (30ml) of rendered fat in the skillet.
  2. Increase the heat to medium-high. Toss the bite-sized chicken chunks with salt, pepper, and olive oil. Place them in the hot bacon fat and cook undisturbed for 3-4 minutes to develop a light golden-brown crust. Flip and cook until the internal temperature reaches 165°F (74°C). Remove the chicken and set aside.
  3. While the chicken cooks, boil the plump potato gnocchi in a separate pot of salted water just until they float to the top (about 2-3 minutes). Drain well and set aside.
  4. Lower the skillet heat to medium. Pour in the chicken broth and scrape up the golden fond from the bottom. Whisk in the heavy cream, cream cheese, and dry ranch seasoning. Bubble gently until smooth. Remove from heat and stir in the grated cheddar until you achieve a thick, glossy, melted pale-yellow cheese sauce.
  5. Fold the soft, cooked gnocchi and the pan-seared chicken chunks into the cheese sauce until heavily coated. Generously scatter the entire surface with the reserved crispy crumbled bacon bits and finely chopped fresh parsley. Serve immediately in the dark rustic skillet.

Notes

Tip 1: Always freshly grate your cheddar cheese from the block for the smoothest, glossiest sauce.
Tip 2: Do not overcook the gnocchi; remove them from the water as soon as they float to keep them plump and soft.