Description
A comforting one-pan meal featuring tender chicken, pillowy gnocchi, and roasted vegetables in a rich garlic cream sauce.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb potato gnocchi
- 2 cups broccoli florets
- 1 cup baby potatoes, halved
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Season chicken breasts with salt, pepper, and thyme.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken for 3-4 minutes per side until golden, then remove and set aside.
- In the same skillet, add baby potatoes and broccoli. Cook for 5 minutes, stirring occasionally.
- Add gnocchi, garlic, chicken broth, and heavy cream to the skillet. Stir to combine, then nestle the chicken back into the mixture.
- Transfer skillet to the oven and bake for 20-25 minutes, until chicken is cooked through and sauce is bubbly.
- Sprinkle with Parmesan cheese and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.