Easy Cheesy Chicken Veggie Gnocchi Bake
Get ready to savor comfort food at its finest with this Easy Cheesy Chicken Veggie Gnocchi Bake! This one-pan wonder combines tender chicken, pillowy gnocchi, and a medley of fresh vegetables like broccoli and bell peppers, all enveloped in a lusciously creamy garlic-infused sauce. Topped with a golden, bubbly blend of mozzarella and Parmesan, this dish is baked to perfection in just 35 minutes. Perfect for busy weeknights or a cozy family dinner, it delivers the ultimate balance of hearty, cheesy goodness with a touch of nutritious flair. With minimal prep and maximum flavor, this crowd-pleaser is bound to become a regular in your dinner rotation.
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Recipe Information
Ingredients
- 16 oz gnocchi
- 1 lb boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 red bell pepper
- 1 yellow onion
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 1 cup chicken or vegetable broth
- 0.5 cup heavy cream
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cook the gnocchi according to the package instructions, drain, and set aside.
Cut the chicken breasts into bite-sized pieces and season with Italian seasoning, salt, black pepper, and optional red pepper flakes.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes until lightly browned but not fully cooked through. Remove from the skillet and set aside.
Dice the onion, bell pepper, and chop the broccoli florets into bite-sized pieces. Mince the garlic cloves.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion, bell pepper, and broccoli for 4-5 minutes or until softened. Add the minced garlic and cook for an additional 1 minute.
Reduce heat to medium and deglaze the skillet by adding the chicken or vegetable broth, scraping any brown bits off the bottom of the skillet. Stir in the heavy cream and cook for 2-3 minutes until slightly thickened.
Return the cooked chicken to the skillet and add the drained gnocchi. Mix everything well to ensure it's evenly coated in the creamy sauce.
Top the mixture with the shredded mozzarella cheese and grated Parmesan cheese.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the cheese is melted and bubbly.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 6765 mg | 294% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 16.4 g | ||
| Protein | 221.9 g | 444% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2006 mg | 154% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2477 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
