This 30 minute meal is perfect for those busy weeknights. Loaded with veggies and gnocchi coated in a herby chicken sauce and served with a juicy and crispy skin chicken all made in one pan making clean up a breeze!
Cuisine American, Italian
Keyword Chicken dinner, One pot dinner, Weeknight meal
4cupsfrozen mixed veggiesCarrot, zucchini, yellow squash, broccoli and cauliflower mix
1cups chicken stock
Preheat oven to 400 degrees
In a large cast-iron skillet melt the butter over medium-low heat. On a sheet pan layout chicken thighs and season with salt, pepper, and half of the Italian seasoning blend and half the garlic powder. Once the chicken is seasoned and the butter is melted carefully place the chicken in the pan skin side down. Cook about 5 minutes for each side until golden brown.
Remove chicken from the pan and set aside for now.
In the same pan, you cooked the chicken add in the sliced onions, the sliced tomatoes, and the remaining Italian seasoning and garlic powder. Cook for 3 minutes until onions start to soften.
Add in the gnocchi and give it a stir.
Add in the frozen veggies and give it a stir.
Add in the veggie stock and place chicken on top of the gnocchi and veggie mix. Place in the oven and cook 15-20 minutes until the internal temperature reaches 165°F.
Serve and enjoy!
Cook time may vary depending on altitude. Make sure the veggies are frozen when you measure and add them to the dish. If you let them thaw out they will get soggy when cooking.