Dinner dilemma solved! This Creamy Chicken and Gnocchi Bake is a crowd-pleaser and oh-so-satisfying. Perfect for those busy nights!
Ingredients:
1 lb. chicken breast, pounded to even thickness or sliced into cutlets
2 Tablespoons olive oil, divided
1 teaspoon garlic powder
2 teaspoons Italian seasoning
Salt and pepper to taste
4 Tablespoons unsalted butter, divided
2 shallots, thinly sliced
3 cloves garlic, minced
3 Tablespoons flour (gluten-free if needed)
1/2 cup chicken broth
2 cups milk
1/2 cup heavy cream
1 lb. uncooked potato gnocchi (gluten-free if needed)
1 1/2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
Directions:
Preheat the oven to 425°F.
Toss chicken with 1 tablespoon olive oil, garlic powder, Italian seasoning, and salt.
Heat the remaining olive oil in a large, oven-safe skillet over medium-high heat.
Pan fry chicken for 8-10 minutes, flipping halfway, until golden and internal temperature is just below 165°F.
Transfer chicken to a board to rest. In the same pan, melt 1 tablespoon butter, add shallot, cook until soft. Add garlic, cook until fragrant.
Add remaining butter, sprinkle flour to create a roux. Whisk in broth, milk, and cream, cook until thickened.
Dice chicken, add to sauce with gnocchi. Sprinkle with cheeses.
Bake for 12-15 minutes until cheese is bubbly and golden.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 650 kcal | Servings: 4
Creamy Chicken and Gnocchi Bake
Ingredients
- 1 lb. chicken breast pounded to even thickness or sliced into cutlets
- 2 Tablespoons olive oil divided
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 4 Tablespoons unsalted butter divided
- 2 shallots thinly sliced
- 3 cloves garlic minced
- 3 Tablespoons flour gluten-free if needed
- 1/2 cup chicken broth
- 2 cups milk
- 1/2 cup heavy cream
- 1 lb. uncooked potato gnocchi gluten-free if needed
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup parmesan cheese
Instructions
- Preheat the oven to 425°F.
- Toss chicken with 1 tablespoon olive oil, garlic powder, Italian seasoning, and salt.
- Heat the remaining olive oil in a large, oven-safe skillet over medium-high heat.
- Pan fry chicken for 8-10 minutes, flipping halfway, until golden and internal temperature is just below 165°F.
- Transfer chicken to a board to rest. In the same pan, melt 1 tablespoon butter, add shallot, cook until soft. Add garlic, cook until fragrant.
- Add remaining butter, sprinkle flour to create a roux. Whisk in broth, milk, and cream, cook until thickened.
- Dice chicken, add to sauce with gnocchi. Sprinkle with cheeses.
- Bake for 12-15 minutes until cheese is bubbly and golden.
