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One Pan Chicken Gnocchi

One Pan Chicken Gnocchi

Krysta
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Dishes
Servings 4
Calories 714 kcal

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.