Chicken Gnocchi
Pillowy gnocchi paired with tender chicken in a creamy sauce base. Customizable with vegetable and sauce variations for endless meal options.
Ingredients
Method
Cut chicken breast into 1-inch cubes and pat dry with paper towels. Dice onion and mince garlic. Slice zucchini into half-moons.
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear until golden on all sides, about 6 minutes total. Remove chicken and set aside.
In the same skillet, sauté onion until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
Add zucchini and cook for 3 minutes, stirring occasionally. Pour in chicken broth and heavy cream, stirring to combine.
Return chicken to the skillet. Add thyme and simmer for 8 minutes until chicken is cooked through and vegetables are tender.
Meanwhile, bring a large pot of salted water to a boil. Add gnocchi and cook until they float, then 2 minutes more, about 5-7 minutes total.
Drain gnocchi and transfer to the skillet with the chicken and sauce. Stir in Parmesan cheese until melted and combined.
Divide into bowls and serve warm. Adjust seasoning with salt and pepper as needed.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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