Chicken and Winter Vegetable Gnocchi Skillet

• 1 lb chicken breast, diced
• 12 oz potato gnocchi
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup button mushrooms, sliced
• 1 cup butternut squash, cubed
• 1/2 cup Brussels sprouts, shredded
• 2 tbsp olive oil
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned.
2. 2 Remove chicken and set aside. In the same skillet, sauté onions and garlic until translucent.
3. 3 Add mushrooms, butternut squash, and Brussels sprouts. Cook until vegetables are tender.
4. 4 Stir in thyme, chicken broth, and heavy cream. Bring to a simmer.
5. 5 Add gnocchi to the skillet and cook according to package instructions, until they float.
6. 6 Return chicken to the skillet and heat through. Season with salt and pepper.
7. 7 Sprinkle with Parmesan cheese and parsley before serving.

Equipment

• Large skillet

Variations

• Swap chicken for shrimp for a seafood twist.

Substitutions

• Use gluten-free gnocchi for a gluten-free option.

Pairings

• A crisp Pinot Grigio complements this dish beautifully.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• If you prefer a spicier dish, add a pinch of red pepper flakes with the thyme.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to maintain creaminess.

Freezing: This dish does not freeze well due to the texture of the gnocchi.

Serving Suggestions

• Pair with a simple green salad or garlic bread for a hearty meal.

FAQ