Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 lb (450g) potato gnocchi
  • 2 tbsp (30ml) olive oil
  • 4 cloves (20g) garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (5g) dried Italian seasoning
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (120ml) low sodium chicken broth
  • 1 1/2 cups (170g) shredded mozzarella cheese
  • 1 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken pieces in a single layer and cook until the edges are golden brown and the meat is opaque, approximately 5-7 minutes.
  2. Lower the heat to medium. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the heavy cream, chicken broth, Italian seasoning, salt, and black pepper. Stir in the Parmesan cheese and simmer for 2-3 minutes until the sauce is slightly thickened and velvety.
  4. Stir the raw gnocchi directly into the skillet with the chicken and sauce, ensuring every piece is well coated.
  5. Transfer the mixture into a 9x13 inch baking dish (or keep in the skillet if oven-safe). Top with shredded mozzarella cheese.
  6. Bake in the preheated oven until the cheese is melted and bubbling with a mahogany-colored crust. Garnish with chopped fresh parsley before serving.