Description
A creamy, one-pot dinner featuring tender chicken and pillowy gnocchi in a savory pot-pie style sauce.
Ingredients
- 1 pound boneless, skinless chicken breasts, diced (about 2 small breasts)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced (or 1 cup frozen mixed vegetables)
- 1 cup celery, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream
- 1 pound potato gnocchi (fresh or refrigerated; frozen works but may need a minute more)
- 1 tablespoon cornstarch (optional; for thickening)
- Fresh parsley, for garnish (optional)
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced chicken in a single layer. Cook 5–7 minutes, until browned and cooked through. Remove chicken and set aside.
- In the same pot, add chopped onion, minced garlic, diced carrots, and diced celery. Sauté for 4–5 minutes until softened.
- Stir in herbs and spices. Cook for about 30 seconds to bloom the flavors.
- Pour in chicken broth and heavy cream. Bring to a gentle boil, then lower to a simmer.
- Add gnocchi to the simmering liquid. Cook until gnocchi float and are tender, about 3–5 minutes.
- If a thicker sauce is desired, dissolve cornstarch in cold water to make a slurry and stir into the pot, simmering until thickened.
- Return cooked chicken and peas to the pot. Heat through for 1–2 minutes.
- Taste and adjust seasoning as needed. Serve immediately, garnished with parsley if desired.
Notes
Use rotisserie chicken to skip browning. Store leftovers in an airtight container for 3–4 days. Freeze without gnocchi for best texture.