This creamy chicken gnocchi cooks in one pan, from chicken to veggies to creamy sauce, and uses convenient store-bought gnocchi. It’s a versatile recipe, and can be the perfect meal to use up scraps of most vegetables.
One Pan Chicken Gnocchi
This creamy chicken gnocchi cooks in one pan, from chicken to veggies to creamy sauce, and uses convenient store-bought gnocchi. It’s a versatile recipe, and can be the perfect meal to use up scraps of most vegetables.
Ingredients
Chicken:
- 1 teaspoon butter
- 2 teaspoons olive oil
- 8 ounce skinless boneless chicken breasts
- 1 teaspoon Italian seasoning
- salt and freshly ground black pepper to taste
Gnocchi:
- 2 teaspoons butter
- 1 pound gnocchi
Vegetables:
- 2 cups bite-sized broccoli florets
- 1 zucchini sliced into thin ribbons
- 1 yellow squash cut into half moons
- 1/2 cup quartered mushrooms
- 1/4 teaspoon Italian seasoning
- 2 cloves garlic minced
- 1/4 cup diced red bell pepper
Cream Sauce:
- 2 teaspoons butter
- 2 tablespoons minced shallot about 1 shallot
- 1 cup chicken broth
- 3/4 cup half-and-half
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice or more to taste
Instructions
- Heat oil and butter in a heavy skillet over medium heat. Slice chicken breasts in half horizontally to create thin breasts. Sprinkle with seasonings.
- Place chicken in the skillet and cook until golden brown on each side, about 4 minutes. Remove chicken to a plate and keep warm.
- In the same skillet, melt butter. Add gnocchi and season with salt and pepper. Cook until gnocchi is golden, 6 to 7 minutes. Remove gnocchi to a bowl.
- Add broccoli, zucchini, squash, mushrooms, and bell pepper and season with Italian seasoning. Saute until vegetables are crisp and tender, 5 to 7 minutes, depending on the thickness of the vegetables. Add minced garlic during the last 45 seconds; quickly saute until fragrant. Remove vegetables to the same bowl with gnocchi.
- Melt 2 teaspoons butter in the same skillet; and cook shallot until softened and fragrant, about 3 minutes. Pour in chicken broth, half-and-half, and heavy cream. Whisk in flour, and cook, whisking to prevent lumps, until thickened, about 3 minutes. Squeeze in lemon juice to taste.
- Combine gnocchi and vegetables with cream sauce, and top with cooked chicken.
