One-Pan Chicken & Gnocchi with Summer Vegetables

One-Pan Chicken & Gnocchi

with Summer Vegetables

35 MIN
4 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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ingredients
One-Pan Chicken & Gnocchi with Summer Vegetables
Title
time-saving
tips & techniques
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

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:
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