Description
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.
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
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling, Roasting, Steaming, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 95mg
