Description
A rich one-pan dinner made with tender chicken, soft gnocchi, zucchini, Parmesan, and a silky pesto cream sauce.
Ingredients
2 boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon minced garlic
2 large zucchini, thinly sliced
1/2 cup chopped semi-dried tomatoes
1 1/4 cups heavy cream
1 cup grated Parmesan cheese
1 pound fresh refrigerated gnocchi
2 tablespoons pesto
Fresh basil for serving
Instructions
1. If needed, lightly pound the chicken cutlets until they are an even thickness. Season both sides with thyme, paprika, salt, and pepper, rubbing the seasoning in well.
2. Warm the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 8–10 minutes, turning once, until cooked through. Transfer to a plate.
3. Add a couple of tablespoons of water to the pan and scrape up any browned bits. Stir in the garlic and cook for about 30 seconds.
4. Add the sliced zucchini and cook for 2 minutes, or until just softened.
5. Mix in the semi-dried tomatoes, then pour in the cream and add the Parmesan. Bring to a gentle simmer.
6. Add the gnocchi directly into the sauce. Cover and cook for 2–5 minutes, or until the gnocchi is tender.
7. Stir in the pesto and adjust seasoning to taste. Return the chicken to the skillet or serve it sliced over the top. Garnish with fresh basil.
Notes
For a lighter version, use half-and-half instead of heavy cream. Add spinach or mushrooms for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Comfort Food
- Method: Stovetop skillet
- Cuisine: Italian