Ingredients
Scale
- 1 lb boneless chicken breasts, diced
- 1 package gnocchi (about 16 oz)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen mixed vegetables
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- Heat olive oil in a large ovenproof skillet over medium heat. Add diced chicken and cook until browned. Remove from skillet and set aside.
- In the same skillet, sauté onion and garlic until fragrant. Add thyme, rosemary, salt, and pepper.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Add frozen vegetables and cooked chicken back to the skillet. Stir in gnocchi and cook for 2-3 minutes.
- Sprinkle shredded mozzarella on top. Transfer skillet to a preheated oven at 375°F (190°C) and bake for 20 minutes until bubbly and golden.
- Garnish with fresh herbs before serving.
Notes
- You can substitute cooked rotisserie chicken for quicker prep.
- For extra flavor, add a splash of white wine during cooking.
- This dish can be assembled ahead and baked later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake / Stove-top
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 560 kcal Kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg