Description
A comforting one-pan meal featuring crispy pan-fried gnocchi, tender chicken, and roasted vegetables, all tossed in a rich, herby cream sauce.
Ingredients
Scale
For the Crust:
- 1 lb store-bought potato gnocchi
- 2 boneless, skinless chicken breasts, cubed
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 2 tbsp olive oil, divided
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and red onion with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
- Meanwhile, heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken cubes, season with salt and pepper, and cook for 6-8 minutes until browned and cooked through. Remove chicken and set aside.
- In the same skillet, add gnocchi (no need to boil first) and cook for 5-7 minutes, stirring occasionally, until golden and crispy. Remove gnocchi and set aside with chicken.
- Reduce heat to medium. Add garlic to the skillet and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Simmer for 3-4 minutes until slightly thickened.
- Stir in parsley, thyme, oregano, and Parmesan cheese. Season with salt and pepper. Return chicken, gnocchi, and roasted veggies to the skillet. Toss gently to coat in the sauce and heat through for 2 minutes. Serve immediately.
Notes
You can customize the seasonings to taste.