Description
A quick, creamy dish featuring tender chicken, fluffy gnocchi, and vibrant broccoli, ready in about 30 minutes.
Ingredients
- 2 tablespoons Olive Oil
- 1 lb Boneless, Skinless Chicken Breasts, chopped into 1-inch cubes
- 1 teaspoon Salt (divided)
- 1/2 teaspoon Black Pepper (divided)
- 4 cloves Garlic, minced
- 2 tablespoons All-Purpose Flour
- 2 tablespoons Unsalted Butter
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 1 lb Potato Gnocchi
- 3 cups Broccoli Florets
- 1/2 cup Grated Parmesan Cheese
- 1/4 teaspoon Dried Thyme (optional)
- Pinch of Red Pepper Flakes (optional)
- Fresh Parsley, chopped (for garnish)
Instructions
- Pat the chicken cubes dry and season with half of the salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat and add chicken in a single layer. Cook for 3-4 minutes per side until golden brown. Remove and set aside.
- Lower the heat, add butter, and sauté minced garlic for 30-60 seconds until fragrant.
- Sprinkle flour over the butter and garlic, whisking constantly for about a minute to create a roux.
- Slowly pour in the chicken broth while whisking to avoid lumps. Simmer for 3-5 minutes.
- Stir in heavy cream, remaining salt, pepper, thyme, and red pepper flakes.
- Add uncooked gnocchi and broccoli. Stir gently and cover, cooking for 5-7 minutes until gnocchi are tender and broccoli is crisp-tender.
- Uncover, lower heat, and stir in grated Parmesan until melted. Add chicken back in.
- Adjust seasoning to taste and serve garnished with fresh parsley.
Notes
For a lighter option, substitute heavy cream with half-and-half. Leftovers can be stored in an airtight container in the fridge for up to 3 days.