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One-Pan Chicken & Gnocchi

with Summer Vegetables

One Pan Meal
One Pan Meal
  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Bites of chicken, sweet corn, and zucchini come together in just one pan in this bright, seasonal gnocchi—which we’re cooking in just a bit of chicken broth to enhance their light, pillowy texture.

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fresh
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One-Pan Chicken & Gnocchi with Summer Vegetables
Title
tried-and-true
kitchen tools
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tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Medium dice the zucchini. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared corn, zucchini, and white bottoms of the scallions.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. Place in a bowl and add the cornstarch; toss to coat. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.

Cook the vegetables:
3 Cook the vegetables:

Add the butter to the pan of reserved fond; heat on medium-high until melted. Add the prepared corn mixture and spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the vegetables are coated and lightly browned.

Finish & serve your dish:
4 Finish & serve your dish:

Add 1 cup of water; heat to boiling on high. Once boiling, add the gnocchi and broth; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly thickened and the gnocchi are tender. Add the cooked chicken. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the crème fraîche; season with salt and pepper to taste. Serve the finished gnocchi garnished with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Medium dice the zucchini. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared corn, zucchini, and white bottoms of the scallions.

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. Place in a bowl and add the cornstarch; toss to coat. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.

Cook the chicken:
Cook the vegetables:
3 Cook the vegetables:

Add the butter to the pan of reserved fond; heat on medium-high until melted. Add the prepared corn mixture and spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the vegetables are coated and lightly browned.

4 Finish & serve your dish:

Add 1 cup of water; heat to boiling on high. Once boiling, add the gnocchi and broth; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly thickened and the gnocchi are tender. Add the cooked chicken. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the crème fraîche; season with salt and pepper to taste. Serve the finished gnocchi garnished with the sliced green tops of the scallions. Enjoy!

Finish & serve your dish: