Baked Garlic Chicken Broccoli Gnocchi Recipe
Discover the magic of this oven-baked Garlic Chicken Broccoli Gnocchi Recipe. This dish is an easy, one-pot kind of meal that serves for the entire family. Incredible garlicky and herb flavors matched with beautifully shredded chicken and broccoli for a nice bite!
Servings: 2 servings
Calories: 1015kcal
Ingredients
- 2 cups broccoli or broccolini florets
- 1 (16 oz.) package potato gnocchi, homemade or store-bought
- 1-2 cups organic shredded mozzarella cheese
CHICKEN:
- 2 cups Easy Shredded Chicken
GARLIC SAUCE:
- 2 Tbsps unsalted butter
- 6-8 garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 Tbsps organic all-purpose flour
- 1 ½ cups organic heavy cream
- 1 cup organic chicken stock
- 1 cup freshly-grated parmesan cheese
TOPPING:
- 2 cups organic shredded mozzarella cheese
Instructions
TO MAKE THE CHICKEN:
- To make the chicken, baked and shred your chicken breasts using my Easy Shredded Chicken recipe!
TO MAKE THE CREAMY GARLIC SAUCE:
- Preheat the oven to 375 degrees Fahrenheit.
- In the medium deep skillet over medium-high heat, add the butter until melted. Add in the minced garlic and sauté until fragrant, about 1 minute.
- Add in the seasonings: salt, black pepper, garlic powder, oregano, parsley, basil, and thyme and stir until combined. Add in the flour and stir until combined.
- Reduce the heat to medium-low and slowly add in the heavy cream and chicken stock, whisking until combined and the sauce begins to thicken a bit from the flour. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking again until fully melted and sauce thickens, about 2-3 minutes.
- Add in the chopped broccoli and shredded chicken, stirring until combined followed by the uncooked gnocchi. Stir everything together until chicken, broccoli, and gnocchi are fully coated. Remove from heat.
BAKE EVERYTHING TOGETHER:
- OPTION #1: Prepare ramekins (larger ones for 2 servings or smaller ones for 4 servings) by greasing each with butter or oil and placing them onto a baking sheet to avoid any "bubbling over". Then carefully, portion out the chicken and gnocchi mixture into each ramekin until filled. Generously top with shredded mozzarella cheese.
- OPTION #2: In the same skillet, sprinkle the mozzarella cheese atop everything until fully covered.
- Bake (without being covered) for 15-20 minutes or so, or until cheese has fully melted, the top is browned slightly, and the sauce is bubbly at the sides. NOTE: The gnocchi will be fully cooked and might "peak out" at the sides as they swell.
- Remove from oven and serve with your favorite salad or bread.
- Bon Appetit!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply heat in the oven for the best results or microwave for a minute or two until heated through.
- MAKE AHEAD: See FAQ section for details!
- GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, kale, collards, or asparagus.
- MEATLESS OPTION: You can enjoy this baked gnocchi dish without chicken and can add additional greens to the mix or just enjoy as is without the chicken.
- DAIRY-FREE + GLUTEN-FREE OPTIONS: See FAQ section for details!
Nutrition
Calories: 1015kcal | Carbohydrates: 27g | Protein: 25g | Fat: 92g | Saturated Fat: 56g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.5g | Cholesterol: 279mg | Sodium: 2263mg | Potassium: 498mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3457IU | Vitamin C: 4mg | Calcium: 628mg | Iron: 3mg