Calabrian Honey Chicken with Gnocchi & Roasted Broccoli

Calabrian Honey Chicken

with Gnocchi & Roasted Broccoli

35 MIN
2 Servings
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Available Options

  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    • with Chicken Breasts

    From the Test Kitchen

    To accompany our seared chicken (topped with an irresistibly spicy-sweet combo of honey and Calabrian chile paste), we’re bringing together pillowy gnocchi and tender roasted broccoli with butter, capers, garlic, and a bit of zesty lemon purée.
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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Calabrian Honey Chicken with Gnocchi & Roasted Broccoli
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ¾ lb Gnocchi
    • ½ lb Broccoli
    • 2 cloves Garlic
    • 1 tsp Preserved Lemon Purée
    • 1½ tsps Calabrian Chile Paste
    • 1 Tbsp Honey
    • 1 Tbsp Capers
    • 1 oz Garlic & Herb Spreadable Butter
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    How To: Peel Garlic
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the broccoli
    1 Prepare & roast the broccoli

    Remove the honey from the refrigerator to bring to room temperature. Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Combine the chopped capers and chopped garlic in a bowl. In a separate bowl, whisk together the honey (kneading the packet before opening) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the gnocchi
    4 Cook the gnocchi

    Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 1 cup of the gnocchi cooking water, drain thoroughly.

    Finish the gnocchi & serve your dish
    5 Finish the gnocchi & serve your dish

    In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked gnocchi in an even layer. Cook, without stirring, 2 to 4 minutes, or until lightly browned. Add the chopped capers and garlic. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the roasted broccoli, softened butter, and half the reserved gnocchi cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Turn off the heat. Stir in the lemon purée until combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished gnocchi and broccoli topped with the sliced chicken and Calabrian honey. Enjoy!

    Tips from Home Chefs

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    Calabrian Honey Chicken

    Prepare & roast the broccoli
    1 Prepare & roast the broccoli

    Remove the honey from the refrigerator to bring to room temperature. Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the ingredients

    Meanwhile, roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Combine the chopped capers and chopped garlic in a bowl. In a separate bowl, whisk together the honey (kneading the packet before opening) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

    Prepare the ingredients
    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Cook the gnocchi

    Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 1 cup of the gnocchi cooking water, drain thoroughly.

    Cook the gnocchi
    Finish the gnocchi & serve your dish
    5 Finish the gnocchi & serve your dish

    In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked gnocchi in an even layer. Cook, without stirring, 2 to 4 minutes, or until lightly browned. Add the chopped capers and garlic. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the roasted broccoli, softened butter, and half the reserved gnocchi cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Turn off the heat. Stir in the lemon purée until combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished gnocchi and broccoli topped with the sliced chicken and Calabrian honey. Enjoy!

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