Jump to recipe
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
755
Our one-pan chicken & gnocchi is so beloved, it was an easy choice to upgrade it with another of our favorite ingredients: crispy bacon! The chicken here is cooked in the rendered bacon fat, making it tender and juicy, and the luxuriously rich and creamy sauce comes together almost effortlessly by combining broth, cream, and Parmigiano Reggiano. If you haven’t been to Italy yet, don’t worry, because you will be transported in one bite. This dish screams warm and cozy comfort food, which is ideal for the colder weather. Crusty rustic Italian bread is the perfect accompaniment, so have it on standby to scoop up any remaining sauce.
The bacon:
Any store-bought, regular-cut bacon will be great to use here. I’d avoid the smoked hickory bacon, because we don’t want to compete with the other flavors. Be sure to cook the bacon on medium heat, flipping the pieces often to promote even browning. Alternatively, if you prefer pancetta, use that!
The chicken:
For this recipe, it’s best to only use chicken breast cutlets. Although using up leftovers is tempting here, it will not provide that same taste as freshly made chicken. Cut the chicken into bite-sized chunks so it cooks evenly. Combining the chicken with garlic and heavy seasoning makes this dish extra special.
The gnocchi:
Try to find shelf-stable gnocchi, as homemade gnocchi is more delicate. Use store-bought potato gnocchi, which is a pantry staple in many kitchens. And although the cooking time is usually 2 minutes, we’re just tossing it right into the garlic-cream sauce to save time and dishes! Frozen works too, but will take longer to cook.
The cheese:
This choice will make or break your dish. Store-bought packaged Parmesan has preservatives and zaps your dish of maximum flavor. Instead, use fresh Parmigiano Reggiano cheese from Italy. There is a slight flavor difference between that and Parmesan, which is made in the U.S. It has a nutty flavor and a granular texture and pairs well with cured meat like bacon or pancetta. Be sure to freshly grate for the best flavor and texture.
Storage:
Store any leftovers in an airtight container for up to 3 days in the refrigerator.
Did you try making this? Let us know how it went in the comments!
Advertisement - Continue Reading Below
Ingredients
- 6
slices bacon
- 2
(6- to 8-oz.) boneless, skinless chicken cutlets, cut into about 1/2"-thick strips (about 2" long)
- 2
large garlic cloves, finely chopped
- 1/2 tsp.
Italian seasoning
Kosher salt
Freshly ground black pepper
- 1
(17-oz.) pkg. potato gnocchi
- 1 cup
heavy cream
- 1/2 cup
low-sodium chicken broth
- 1/2 cup
finely grated Parmigiano Reggiano
Thinly sliced chives, for serving (optional)
Directions
- Step 1In a large, deep, nonstick skillet over medium heat, cook bacon, turning frequently, until crisp and fat is rendered, 12 to 15 minutes. Transfer to paper towels to drain. Let cool slightly, then transfer to a cutting board and crumble into small pieces.
- Step 2Pour rendered bacon fat into a cup. Return 2 Tbsp. fat to skillet; reserve remaining fat for another use. Add chicken and cook over medium heat, turning occasionally, until cooked through and an instant-read thermometer inserted into a piece registers 165°, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in Italian seasoning.
- Step 3Add gnocchi, cream, and broth. Return most of bacon to pan; reserve remaining bacon for serving. Stir to combine, then reduce heat to medium-low. Cover with a tight-fitting lid and cook 5 minutes. Uncover and continue to cook, stirring occasionally, until sauce is reduced and slightly thickened, about 5 minutes more; season with salt and pepper, if needed. Add cheese and stir until melted and creamy.
- Step 4Divide gnocchi mixture among bowls. Top with reserved bacon and chives (if using).
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below