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