Citrus Oregano balsamic ·
Gremolata olive oil ·
Meat and Poultry ·
Parmesan Spice blend ·
Potatoes Pastas and Grains ·
One Pan Lemon Parm Chicken Gnocchi
One Pan Lemon Parm Chicken Gnocchi
15 minutes
30 minutes
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Gremolata olive oil
- 1 1/2 lb. skinless, boneless chicken breasts
- Kosher salt & freshly ground black pepper
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 1/4 cup Fustini's Citrus Oregano balsamic
- 1/4 cup dry white wine
- 1 1/4 cup chicken broth
- 1 cup heavy cream
- 2 teaspoons Fustini's Parmesan Spice blend
- 1 (17-oz.) package of refrigerated gnocchi
- 3/4 cup Parmesan, finely grated
- Lemon slices, for serving (optional)
Directions
- In a large, high-sided skillet over medium-high heat, heat olive oil. Season chicken on both sides with salt and black pepper and cook, turning occasionally, until golden about 6 minutes per side. Transfer to a plate.
- Reduce heat to medium. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Pour in the balsamic, and wine and scrape up any browned bits from the bottom of the pan. Simmer, stirring occasionally, until wine is evaporated, 1 to 2 minutes.
- Add broth, cream, and seasoning, season with salt and black pepper. Bring to a simmer, then stir in the gnocchi. Bring to a simmer and slice the chicken and return to skillet. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through, 8 to 10 minutes.
- Add Parmesan to the sauce and stir until melted. Continue to simmer, stirring occasionally, until thickened, about 3 minutes, season with salt and black pepper. Top with lemon slices, if using.
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