Can You Make a Comforting Italian Dinner in Just 35 Minutes?
Craving a hearty, Italian-inspired meal that’s quick enough for a busy weeknight but feels like a cozy restaurant dish? What if you could sear tender chicken thighs, toss in pillowy gnocchi, and simmer everything in a rich tomato-basil sauce with zucchini—all in one pan? One-Pan Chicken and Gnocchi in Tomato-Basil Sauce is your answer—a flavorful, family-friendly dish with a 4.3-star rating from 11 reviews, perfect for weeknight dinners, casual gatherings, or meal prep. Ready to bring Italian comfort to your table? Let’s get cooking!
Overview: Why One-Pan Chicken and Gnocchi Shines
What makes One-Pan Chicken and Gnocchi in Tomato-Basil Sauce so special? It’s a fuss-free, one-pan meal that combines juicy chicken thighs, soft gnocchi, and vibrant zucchini in a tangy tomato-basil sauce, all infused with Italian seasoning. The dish is quick to prepare, with the chicken searing and gnocchi simmering in the same skillet, minimizing cleanup. Topped with Parmesan and fresh basil, it’s versatile, wholesome, and ideal for busy nights, cozy dinners, or impressing guests with minimal effort.
Time requirement: 35 minutes total, with 30 minutes active time and 5-6 minutes of simmering. The one-pan method streamlines cooking for efficiency.
Difficulty level: Super easy! If you can sear chicken and stir a sauce, you’re set. A large skillet, tongs, and a wooden spoon are the main tools, and kids can help sprinkle Parmesan or tear basil leaves.
Health perks: Chicken thighs provide protein and iron for muscle health, while zucchini adds fiber, vitamins A and C, and antioxidants for immunity. Gnocchi offers carbs for energy, and the tomato sauce brings lycopene for heart health. The minimal oil keeps it balanced, and quick prep means you’re eating nutritious food fast. The recipe’s flexibility supports vegetarian, gluten-free, or low-sodium diets.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.
- Extra-virgin olive oil (1 tablespoon): Helps sear chicken and adds richness. Sub: Avocado oil or vegetable oil.
- Boneless, skinless chicken thighs (1 1/4 pounds): Juicy, flavorful protein that stays tender. Sub: Chicken breasts (adjust cooking time to 6-7 minutes per side) or tofu for vegetarian.
- Dried Italian seasoning (2 tablespoons): Brings earthy, herby flavor with oregano, basil, and thyme. Sub: A mix of dried oregano and basil or fresh Italian herbs (2 tablespoons chopped).
- Coarse salt: Enhances flavors throughout the dish. Sub: Kosher salt or low-sodium alternatives.
- Zucchini (1 medium, about 1/2 pound, cut into rounds and half-moons): Adds mild, tender crunch and nutrients. Sub: Yellow squash, eggplant, or mushrooms.
- Tomato-basil sauce (24-ounce jar, such as Classico® Organic): Forms the tangy, savory base. Sub: Marinara sauce or homemade tomato sauce (blend 28 ounces canned tomatoes with 1 teaspoon basil).
- Dried gnocchi (1 pound): Pillowy potato dumplings that soak up the sauce. Sub: Gluten-free gnocchi or small pasta like orzo.
- Parmesan (freshly grated, for garnish): Adds nutty, salty depth. Sub: Pecorino Romano or nutritional yeast for vegan.
- Fresh basil leaves (for garnish): Brings bright, herby freshness. Sub: Parsley or omit if unavailable.
These ingredients are pantry-friendly, and the mix of protein, veggies, and carbs makes this a wholesome, satisfying meal.
Step-by-Step Instructions: Let’s Cook This One-Pan Feast!
Ready to start? You’ll need a large skillet with a lid, tongs, a wooden spoon, and a cutting board. These steps are simple, with tips for success.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Sprinkle 1 1/4 pounds chicken thighs with 2 tablespoons Italian seasoning and a good pinch of coarse salt on both sides. Arrange in the skillet, cover, and sear for 5 minutes per side (10 minutes total). The chicken won’t be fully cooked yet. Remove to a plate. Tip: Pat chicken dry for a better sear; don’t move it while cooking for a golden crust.
- Deglaze the pan: Add a splash of water to the skillet if needed, and scrape up browned bits with a wooden spoon. Tip: These bits add flavor to the sauce—don’t skip scraping.
- Cook the zucchini: Add 1 medium zucchini (cut into rounds, then half-moons) to the skillet in a single layer. Season with a pinch of salt and sear for 2 minutes. Flip and sear until charred, 1-2 minutes more. Tip: Don’t overcrowd—zucchini should brown, not steam.
- Combine ingredients: Return chicken and its juices to the skillet. Reduce heat to medium-low. Add a 24-ounce jar of tomato-basil sauce and 1/3 cup water (swirled in the jar to get all the sauce). Add 1 pound dried gnocchi, nestling it into the sauce with tongs to cover fully. Tip: Ensure gnocchi is submerged for even cooking.
- Simmer: Cover the skillet and increase heat to medium. Simmer until gnocchi is tender, 5-6 minutes. Tip: Check gnocchi doneness by tasting—it should be soft but not mushy.
- Serve: Divide among 4 bowls. Optionally, shred chicken with forks for easier eating. Garnish with freshly grated Parmesan and torn fresh basil leaves. Serve immediately. Tip: Shredding chicken makes it kid-friendly and integrates it into the dish.
Assembly: Plate It Like a Pro
This dish is vibrant and hearty, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Chicken and gnocchi: Spoon the gnocchi and sauce into 4 shallow bowls, ensuring each gets chicken, zucchini, and plenty of sauce. Tip: Place a whole or shredded chicken thigh on top for visual appeal.
- Garnish: Sprinkle with freshly grated Parmesan and torn basil leaves for a fresh, colorful pop. Tip: Grate Parmesan fresh for the best flavor.
- Serving suggestion: Pair with a green salad, garlic bread, or roasted green beans for a complete meal. Tip: Warm bread in a 350°F oven for 5 minutes for a toasty side.
- Presentation: For an Italian vibe, use white or rustic bowls to highlight the red sauce, green zucchini, and white gnocchi. Serve with extra Parmesan on the side for gatherings. Tip: A drizzle of olive oil or a pinch of Italian seasoning adds a restaurant-style flourish.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your chicken and gnocchi tasting great.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low heat with a splash of water or broth, about 5 minutes, or microwave for 1-2 minutes. Tip: Add a bit of tomato sauce when reheating to revive moisture.
- Freezing: Freeze in an airtight container for up to 2 months; thaw in the fridge overnight and reheat gently. Tip: Gnocchi may soften, so freeze without garnishes and add fresh Parmesan and basil after reheating.
- Make-ahead: Slice zucchini and season chicken a day ahead; store in the fridge. Cook the dish fresh for the best gnocchi texture. Tip: Don’t cook gnocchi early—it can become gummy.
Health tip: Storing properly preserves the chicken’s protein, zucchini’s fiber, and tomato sauce’s lycopene, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying quick and healthy.
- Spicy kick: Add 1/4 teaspoon red pepper flakes with the zucchini for a bit of heat.
- Vegetarian version: Swap chicken for 8 ounces sliced mushrooms or plant-based chicken; sear mushrooms 3-4 minutes.
- Veggie boost: Add 1 cup chopped spinach or kale with the gnocchi for extra greens.
- Lighter option: Use half the sauce or a low-sodium version to cut calories and sodium.
- Gluten-free option: Use gluten-free gnocchi and check tomato sauce for additives.
- Cheese swap: Try mozzarella or pecorino for a different flavor.
Conclusion: Savor Your Italian One-Pan Feast
You’re now ready to master One-Pan Chicken and Gnocchi in Tomato-Basil Sauce! This quick, wholesome dish brings tender chicken, pillowy gnocchi, and rich tomato sauce together for a meal that’s perfect for busy nights, cozy dinners, or impressing guests. With just 35 minutes and one pan, you can create a flavorful, family-friendly dinner that feels like an Italian trattoria special. Play with spicy or vegetarian twists to make it your own. Grab that skillet, sear some chicken, and enjoy this comforting meal. Share your results in the comments—I’d love to hear how it turned out!
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One-Pan Chicken and Gnocchi in Tomato-Basil Sauce
Description
Craving a hearty, Italian-inspired meal that’s quick enough for a busy weeknight but feels like a cozy restaurant dish? What if you could sear tender chicken thighs, toss in pillowy gnocchi, and simmer everything in a rich tomato-basil sauce with zucchini—all in one pan? One-Pan Chicken and Gnocchi in Tomato-Basil Sauce is your answer—a flavorful, family-friendly dish with a 4.3-star rating from 11 reviews, perfect for weeknight dinners, casual gatherings, or meal prep.
Ingredients
Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.
- Extra-virgin olive oil (1 tablespoon): Helps sear chicken and adds richness. Sub: Avocado oil or vegetable oil.
- Boneless, skinless chicken thighs (1 1/4 pounds): Juicy, flavorful protein that stays tender. Sub: Chicken breasts (adjust cooking time to 6-7 minutes per side) or tofu for vegetarian.
- Dried Italian seasoning (2 tablespoons): Brings earthy, herby flavor with oregano, basil, and thyme. Sub: A mix of dried oregano and basil or fresh Italian herbs (2 tablespoons chopped).
- Coarse salt: Enhances flavors throughout the dish. Sub: Kosher salt or low-sodium alternatives.
- Zucchini (1 medium, about 1/2 pound, cut into rounds and half-moons): Adds mild, tender crunch and nutrients. Sub: Yellow squash, eggplant, or mushrooms.
- Tomato-basil sauce (24-ounce jar, such as Classico® Organic): Forms the tangy, savory base. Sub: Marinara sauce or homemade tomato sauce (blend 28 ounces canned tomatoes with 1 teaspoon basil).
- Dried gnocchi (1 pound): Pillowy potato dumplings that soak up the sauce. Sub: Gluten-free gnocchi or small pasta like orzo.
- Parmesan (freshly grated, for garnish): Adds nutty, salty depth. Sub: Pecorino Romano or nutritional yeast for vegan.
- Fresh basil leaves (for garnish): Brings bright, herby freshness. Sub: Parsley or omit if unavailable.
These ingredients are pantry-friendly, and the mix of protein, veggies, and carbs makes this a wholesome, satisfying meal.
Instructions
Ready to start? You’ll need a large skillet with a lid, tongs, a wooden spoon, and a cutting board. These steps are simple, with tips for success.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Sprinkle 1 1/4 pounds chicken thighs with 2 tablespoons Italian seasoning and a good pinch of coarse salt on both sides. Arrange in the skillet, cover, and sear for 5 minutes per side (10 minutes total). The chicken won’t be fully cooked yet. Remove to a plate. Tip: Pat chicken dry for a better sear; don’t move it while cooking for a golden crust.
- Deglaze the pan: Add a splash of water to the skillet if needed, and scrape up browned bits with a wooden spoon. Tip: These bits add flavor to the sauce—don’t skip scraping.
- Cook the zucchini: Add 1 medium zucchini (cut into rounds, then half-moons) to the skillet in a single layer. Season with a pinch of salt and sear for 2 minutes. Flip and sear until charred, 1-2 minutes more. Tip: Don’t overcrowd—zucchini should brown, not steam.
- Combine ingredients: Return chicken and its juices to the skillet. Reduce heat to medium-low. Add a 24-ounce jar of tomato-basil sauce and 1/3 cup water (swirled in the jar to get all the sauce). Add 1 pound dried gnocchi, nestling it into the sauce with tongs to cover fully. Tip: Ensure gnocchi is submerged for even cooking.
- Simmer: Cover the skillet and increase heat to medium. Simmer until gnocchi is tender, 5-6 minutes. Tip: Check gnocchi doneness by tasting—it should be soft but not mushy.
- Serve: Divide among 4 bowls. Optionally, shred chicken with forks for easier eating. Garnish with freshly grated Parmesan and torn fresh basil leaves. Serve immediately. Tip: Shredding chicken makes it kid-friendly and integrates it into the dish
FAQs: Your Questions Answered
Can I use chicken breasts? Yes! Use 1 1/4 pounds boneless breasts; cook 6-7 minutes per side to reach 165°F internally.
What are the health benefits? Chicken provides protein and iron, zucchini offers fiber and vitamins A and C, and tomato sauce adds lycopene for a balanced meal.
How do I know the gnocchi is done? It should be tender but not mushy; taste after 5 minutes of simmering.
Can I prep for a party? Yes! Prep zucchini and season chicken a day ahead; cook fresh for best texture.
Kid-friendly? Totally! Mild flavors are a hit. Shred chicken and serve with extra Parmesan for picky eaters.
Why is my sauce too thick? Not enough water added. Swirl more water in the sauce jar next time or add a splash while simmering.
Gluten-free? Use gluten-free gnocchi and check tomato sauce for additives.
How to store leftovers? Fridge for 3 days; reheat with a splash of liquid. Freeze for 2 months; thaw before reheating.