Name: Grilled Chicken with Mushroom Cream Sauce, Herb Gnocchi, Roasted Baby Potatoes & Steamed Broccoli
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 tablespoon fresh lemon juice; 1 tablespoon butter; 1/2 cup sliced mushrooms; 1/2 cup heavy cream; 1/4 cup chicken broth; 1 teaspoon Dijon mustard; Salt and pepper to taste; Fresh parsley for garnish; 1 package (16 oz) potato gnocchi; 2 tablespoons unsalted butter; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh rosemary, chopped; Salt and pepper to taste; 1 pound baby potatoes, halved; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried rosemary; Salt and pepper to taste; 1 bunch broccoli, cut into florets; Salt to taste

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This grilled chicken with mushroom cream sauce, herb gnocchi, roasted baby potatoes, and steamed broccoli is a comforting, well-rounded meal that's perfect for a cozy dinner. The tender grilled chicken, topped with a creamy mushroom sauce, is complemented by herb-infused gnocchi, crispy roasted potatoes, and vibrant steamed broccoli. It’s a delicious and savory combination that satisfies all my cravings for creamy, crispy, and fresh flavors in each bite.

Grilled Chicken with Mushroom Cream Sauce, Herb Gnocchi, Roasted Baby Potatoes & Steamed Broccoli

Ingredients

For the Grilled Chicken:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 tablespoon fresh lemon juice

For the Mushroom Cream Sauce:

1 tablespoon butter

½ cup sliced mushrooms

½ cup heavy cream

¼ cup chicken broth

1 teaspoon Dijon mustard

Salt and pepper to taste

Fresh parsley for garnish

For the Herb Gnocchi:

1 package (16 oz) potato gnocchi

2 tablespoons unsalted butter

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, chopped

Salt and pepper to taste

For the Roasted Baby Potatoes:

1 pound baby potatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried rosemary

Salt and pepper to taste

For the Steamed Broccoli:

1 bunch broccoli, cut into florets

Salt to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Grilled Chicken:

Preheat the grill or grill pan over medium-high heat.

Season the chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper.

Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Drizzle with fresh lemon juice before serving.

For the Mushroom Cream Sauce:

In a skillet, melt butter over medium heat.

Add sliced mushrooms and sauté for 3-4 minutes until softened.

Stir in heavy cream, chicken broth, and Dijon mustard. Let the sauce simmer for 5-7 minutes, stirring occasionally until thickened.

Season with salt and pepper to taste, then garnish with fresh parsley.

For the Herb Gnocchi:

Cook the gnocchi according to the package instructions, usually by boiling them in salted water until they float to the surface.

In a separate pan, melt butter over medium heat and add fresh thyme and rosemary.

Toss the cooked gnocchi in the herb-infused butter, season with salt and pepper, and cook for 2-3 minutes until lightly golden.

For the Roasted Baby Potatoes:

Preheat the oven to 400°F (200°C).

Toss the halved baby potatoes with olive oil, garlic powder, dried rosemary, salt, and pepper.

Spread them evenly on a baking sheet and roast for 25-30 minutes or until crispy and golden brown.

For the Steamed Broccoli:

Steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes or until tender but still vibrant green.

Season with salt before serving.

Servings and Timing

Servings: 4 servings

Prep Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 5 minutes

Variations

Chicken: For a lighter version, I can replace the grilled chicken with grilled turkey breasts or even a plant-based protein like tofu for a vegetarian alternative.

Gnocchi: If I want to save time, I can use store-bought gnocchi or swap it for a pasta like fettuccine or linguine.

Mushrooms: I can try different types of mushrooms such as cremini, portobello, or shiitake to vary the flavor of the cream sauce.

Storage/Reheating

Storage: I can store leftovers in an airtight container in the refrigerator for up to 3 days. The mushroom cream sauce may thicken, so I can add a splash of cream or broth when reheating.

Reheating: To reheat, I can warm the chicken and mushroom sauce in a skillet over medium heat, the gnocchi in a pan with a little butter, and the potatoes in the oven to maintain their crispy texture.

FAQs

How do I know when the chicken is cooked through?

I can check the chicken’s internal temperature using a meat thermometer. It should read 165°F (75°C) when fully cooked.

Can I make the mushroom cream sauce ahead of time?

Yes, I can make the mushroom cream sauce ahead and store it in the fridge for up to 3 days. Reheat it on the stove with a little extra cream or broth to get the desired consistency.

Can I use frozen gnocchi for this recipe?

Yes, I can use frozen gnocchi. Just follow the cooking instructions on the package, and they will turn out just as delicious.

Can I substitute a different vegetable for the broccoli?

If I prefer another vegetable, I can substitute the broccoli with steamed green beans, asparagus, or even sautéed spinach for a different twist.

How do I make sure the roasted potatoes are crispy?

To ensure crispy roasted potatoes, I make sure they’re evenly coated with olive oil and seasoning, and spread them in a single layer on the baking sheet. I also flip them halfway through the roasting process.

Conclusion

This grilled chicken with mushroom cream sauce, herb gnocchi, roasted baby potatoes, and steamed broccoli is a meal that checks all the boxes for comfort and flavor. I love how each component works together to create a satisfying, well-rounded dinner that feels both indulgent and fresh. Whether for a special dinner or a weeknight meal, this recipe is sure to please everyone at the table.

Recipe:

Grilled Chicken with Mushroom Cream Sauce, Herb Gnocchi, Roasted Baby Potatoes & Steamed Broccoli

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Instructions

Preheat the grill or grill pan over medium-high heat.
Season the chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper.
Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
Drizzle with fresh lemon juice before serving.
In a skillet, melt butter over medium heat.
Add sliced mushrooms and sauté for 3-4 minutes until softened.
Stir in heavy cream, chicken broth, and Dijon mustard. Let the sauce simmer for 5-7 minutes, stirring occasionally until thickened.
Season with salt and pepper to taste, then garnish with fresh parsley.
Cook the gnocchi according to the package instructions, usually by boiling them in salted water until they float to the surface.
In a separate pan, melt butter over medium heat and add fresh thyme and rosemary.
Toss the cooked gnocchi in the herb-infused butter, season with salt and pepper, and cook for 2-3 minutes until lightly golden.
Preheat the oven to 400°F (200°C).
Toss the halved baby potatoes with olive oil, garlic powder, dried rosemary, salt, and pepper.
Spread them evenly on a baking sheet and roast for 25-30 minutes or until crispy and golden brown.
Steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes or until tender but still vibrant green.
Season with salt before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The mushroom cream sauce may thicken, so you can add a splash of cream or broth when reheating.

Reheating: Reheat the chicken and mushroom sauce in a skillet over medium heat, the gnocchi in a pan with a little butter, and the potatoes in the oven to maintain their crispy texture.

Variation: For a lighter version, replace the grilled chicken with grilled turkey breasts or a plant-based protein like tofu for a vegetarian alternative.

Variation: Use store-bought gnocchi or swap it for pasta like fettuccine or linguine to save time.

Variation: Try different types of mushrooms such as cremini, portobello, or shiitake to vary the flavor of the cream sauce.