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Chicken with Gnocchi

2 TBL olive oil
2 bone-in, skin-on chicken breast half (about 20 oz)
8 oz fresh potato gnocchi
1 can mushrooms
1 cup chicken stock
2 TBL fresh, minced thyme
Salt and Pepper to taste

1. Heat oven to 425 degrees

2. Heat 1 TBL olive oil in a medium oven-safe pan over medium-high heat.
Add chicken, sknin side down, and drown for about 6 minutes. Flip the chicken and transfer to pan to the oven.

3. While the chicken is roasting (about 20 minutes), add the remaining 1 TBS olive oil t a large saute pan over medium-high heat. Add gnocchi and mushrooms and cook, stirring frequently, until the mushrooms are warmed and gnocchi is browning, about 7 minutes. Add the chicken stock and thyme. Cook until thickened. Season with salt and pepper. Stir in any juices from the roasted chicken.

4. Place the chicken on the place and surround with the mushroom and gnocchi misture. Pour the juices over the chicken and vegetables.


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