Herb-Infused Italian Chicken with Lemon Gnocchi
This delightful recipe combines tender, herb-rubbed chicken breast with a medley of fresh vegetables, flavorful mushrooms, and luscious gnocchi. Infused with aromatic basil, parsley, and a zesty lemon butter sauce, this dish is perfect for a cozy dinner or impressing guests with its vibrant flavors. Easy enough for a weeknight meal and elegant enough for a special occasion, this dish is sure to make your taste buds dance. The addition of toasted pine nuts and Parmigiano-Reggiano brings depth and richness, making every bite a heartwarming experience.
N/A
Servings
300
Calories
17
Ingredients
Ingredients
Extra virgin olive oil
5 tablespoons (divided)
Chicken tenderloins
2 lbs (diced into bite-sized pieces)
Salt & freshly ground black pepper
to taste (for seasoning)
Butter
4 tablespoons (divided)
White mushrooms
12 large (sliced)
Carrot
1 cup (shredded, store-bought)
Celery
1 cup (from the heart, very thinly sliced (4 ribs))
Fresh bay leaf
1-2 (whole)
All-purpose flour
3 tablespoons (for thickening)
Chicken stock
3 cups (divided)
Basil leaves
1 cup
Garlic clove
1 (whole)
Fresh parsley leaves
3/4 cup
Pine nuts
1/2 cup (lightly toasted)
Parmigiano-Reggiano cheese
1 cup (grated)
Lemon
1 (zest of)
Fresh gnocchi
2 packages (10-12 ounces each)
Instructions
1
1. Bring a large pot of salted water to a boil for the gnocchi.
2
2. In a large pot, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and brown lightly, about 5-7 minutes. Remove the browned chicken to a plate.
3
3. In the same pot, add another tablespoon of olive oil and 2 tablespoons of butter. Once melted, stir in the sliced mushrooms, shredded carrots, thinly sliced celery, and bay leaf. Season with salt and pepper. Cook for about 5 minutes until softened.
4
4. Sprinkle in the flour and cook for an additional 2 minutes, stirring continuously.
5
5. Gradually whisk in 2 1/2 cups of the chicken stock, bringing the mixture to a simmer. Add the browned chicken back into the pot and let it simmer for 10 minutes, allowing the sauce to thicken.
6
6. In a food processor, combine the remaining 1/2 cup of chicken stock with basil, parsley, garlic, pine nuts, and grated Parmigiano-Reggiano. Season with salt and pepper to taste. Blend until smooth, then slowly pour in the remaining olive oil to make a pesto sauce.
7
7. While the chicken is simmering, melt the remaining 2 tablespoons of butter in a skillet over medium heat, adding the zest of one lemon to infuse flavor.
8
8. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Carefully drain the gnocchi and add them to the skillet with lemon butter. Toss to coat, cooking for an additional 2-3 minutes until they are lightly golden.
9
9. Once the chicken is heated through, stir in the pesto sauce until well combined.
10
10. To serve, spoon the chicken and sauce into shallow bowls, topped with the lemon butter gnocchi for the perfect finishing touch.
Nutrition Information
13g
Fat
33g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Herb-Infused Italian Chicken with Lemon Gnocchi.
How many calories are in one serving?
Each serving contains 300 calories.
What is the total fat content?
The dish contains 13g of fat.
How much protein is provided per serving?
There are 18g of protein per serving.
What is the carbohydrate count?
The dish contains 33g of carbohydrates.
What type of chicken is used in this recipe?
This recipe uses 2 lbs of chicken tenderloins, diced into bite-sized pieces.
How many ingredients are required?
There are 17 ingredients in total.
What kind of oil is recommended for cooking?
Extra virgin olive oil is used for both browning the chicken and making the pesto.
How much butter is needed?
The recipe calls for 4 tablespoons of butter, divided for different steps.
What vegetables are included?
The vegetables include white mushrooms, shredded carrots, and celery from the heart.
How is the chicken prepared before cooking?
The chicken is diced into bite-sized pieces and seasoned with salt and freshly ground black pepper.
How long should I brown the chicken?
The chicken should be browned for about 5-7 minutes.
What is used to thicken the sauce?
3 tablespoons of all-purpose flour are used as a thickening agent.
How much chicken stock is required?
A total of 3 cups of chicken stock is used, divided between the sauce and the pesto.
What herbs are featured in the pesto?
The pesto is made with fresh basil leaves and fresh parsley leaves.
Are the pine nuts prepared in a specific way?
Yes, the 1/2 cup of pine nuts should be lightly toasted.
What kind of cheese is used?
The recipe uses 1 cup of grated Parmigiano-Reggiano cheese.
How is the lemon used?
The zest of one lemon is used to infuse the butter for the gnocchi.
How much gnocchi is needed?
You will need 2 packages of fresh gnocchi, approximately 10-12 ounces each.
How long should the chicken simmer in the sauce?
The chicken should simmer for 10 minutes to allow the sauce to thicken.
How do you know when the gnocchi is done boiling?
The gnocchi is done when they float to the surface, which takes about 2-3 minutes.
What is the cooking time for the gnocchi in the lemon butter?
Toss the gnocchi in the lemon butter and cook for an additional 2-3 minutes until lightly golden.
How is the pesto sauce incorporated?
Once the chicken is heated through, stir the homemade pesto sauce into the pot until well combined.
What are the suggested tags for this recipe?
Tags include chicken, gnocchi, italian, quick meal, comfort food, and 30 minute meals.
How is the dish served?
Spoon the chicken and sauce into shallow bowls and top with the lemon butter gnocchi.
Is a bay leaf used in this recipe?
Yes, 1-2 fresh bay leaves are added while cooking the vegetables.
How many garlic cloves are needed?
One whole garlic clove is used in the pesto mixture.
Do I need a food processor?
Yes, a food processor is used to blend the herbs, garlic, pine nuts, cheese, and stock into a pesto.
What is the texture of the celery?
The celery should be very thinly sliced from the heart.
Is this dish suitable for guests?
Yes, the description notes it is elegant enough for a special occasion and perfect for impressing guests.