Chicken Gnocchi Skillet

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!

Course Dinner

Cuisine American, Italian

Keyword Chicken dinner, One pot dinner, Weeknight meal

Prep Time 10

Cook Time 30

Servings

Calories 888kcal

Author Leah Ashley

Equipment

Cast iron skillet

Ingredients

4 bone in skin on chicken thighs
2 tbsp butter
2 tbsp italian seasoning divided
½ tbsp garlic powder divided
½ cup grape tomatoes sliced in half
1 small yellow onion sliced
1 pk gnocchi
4 cups frozen mixed veggies Carrot, zucchini, yellow squash, broccoli and cauliflower mix
1 cups chicken stock

Instructions

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!

Notes

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.

Nutrition