One-Pan Chicken Gnocchi with Tomato and Basil Sauce

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 744, total fat 16 G., saturated fats 2 G., proteins 46 G., carbohydrates 102 G., fiber 9 G., cholesterol 133 mg, sodium 1132 mg, sugar 14 G.

Chicken cooked with a hearty side dish and vegetables in one pan is a dream! Boneless chicken thighs are simmered with zucchini and gnocchi in a rich, aromatic tomato-basil sauce, creating a delicious Italian-style dish the whole family will love, while minimizing the mess!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp extra-virgin olive oil
600 g boneless, skinless chicken thighs
2 tablespoons dried Italian seasoning
Coarse salt
1 medium zucchini (about 200 g), cut into circles and then into half-moon pieces
1 jar (700 g) of tomato sauce with basil
450 g gnocchi
Freshly grated Parmesan and fresh basil leaves for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, tomato sauce, basil, gnocchi (dumplings), zucchini, Parmesan cheese, Italian seasonings

Cooking the dish according to the recipe:

Heat oil in a large skillet over medium-high heat. Season the chicken on both sides with dried Italian seasoning and a generous pinch of salt. Add the chicken to the skillet, cover, and cook for 5 minutes. Flip, cover, and cook for another 5 minutes. It won't be cooked through at this point. Remove the chicken from the skillet.
Add a little water to the pan if necessary and scrape up any browned bits with a wooden spoon. Place the zucchini in the pan in a single layer. Sprinkle with a pinch of salt and cook for 2 minutes. Flip and cook until golden brown on both sides, another 1–2 minutes. Return the chicken and any juices to the pan and reduce the heat to medium-low.

Add the tomato sauce, then pour about 1/3 cup of water into the empty jar, stir, and pour into the pan. Add the gnocchi. Stir the gnocchi completely into the sauce. Cover and increase the heat to medium. Cook until the gnocchi are tender, 5–6 minutes.
Divide the dish among plates and, if desired, lightly shred the chicken with two forks. Sprinkle with freshly grated Parmesan cheese and fresh basil leaves. Serve immediately.

Author of the recipe - Bev Weidner is a lifestyle writer.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Easy Chicken Recipes / Pan / Summer dishes / Main courses / Pasta / Vegetables and mushrooms / Bird / Italian cuisine