Description
A comforting one-pot meal featuring pillowy gnocchi in a rich cream and chicken broth with tender chicken and vegetables.
Ingredients
- 1 pound boneless, skinless chicken breasts, diced (about 450 g)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken broth
- 1 cup heavy cream
- 1 pound gnocchi
- 1 tablespoon cornstarch (optional; mix with water to thicken)
- Fresh parsley, for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook, stirring occasionally, until browned (about 5–7 minutes). Remove the chicken and set aside.
- Add the onion, garlic, carrots, and celery. Sauté for 4–5 minutes until softened.
- Stir in the thyme, parsley, salt, and pepper and cook for 30 seconds to release the herbs’ aromas.
- Pour in the chicken broth and heavy cream, bringing to a gentle boil then lowering to a simmer.
- Add the gnocchi to the sauce and cook for 3–5 minutes until they float and are tender.
- If desired, mix the cornstarch with a little cold water to make a slurry and stir into the pot to thicken. Return the chicken and peas to the pot and heat through for 1–2 minutes. Serve immediately, garnished with fresh parsley if you like.
Notes
Use homemade chicken broth or a lower-sodium store-bought broth for more flavor. Adjust seasoning at the end, as cream can mute flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American