Creamy One-Pan Chicken Gnocchi

Cooking Time

25 minutes

Prep Time

15 minutes

Serving Size

Some dinners just have a way of bringing everyone to the table, and this Creamy One-Pan Chicken Gnocchi is one of them. Crispy, golden chicken cutlets paired with pillowy gnocchi, savory vegetables, and a rich, creamy sauce make this a comforting family favorite that’s sure to please. It’s the kind of cozy meal that feels special enough for Sunday dinner but is easy enough for a busy weeknight.

Made with Wesson Canola Oil, the chicken cooks up beautifully crisp and golden while the vegetables sauté to perfection, creating layers of delicious flavor in every bite. Finished with Parmesan and fresh parsley, this hearty one-pan meal delivers comfort, convenience, and crowd-pleasing appeal. Plus, leftovers reheat wonderfully, making tomorrow’s lunch or dinner just as satisfying as the first serving.

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CONTAINS:

eggs

Ingredients

Crispy Chicken Cutlets

Chicken breasts 1 lb, sliced into cutlets.

Panko breadcrumbs 1 1/2 cups.

Parmesan cheese, finely grated 1/4 cup, divided.

Oregano, dried 1 tsp.

All-purpose flour 1/2 cup.

Salt & pepper to taste.

Eggs, lightly beaten 2 .

Wesson Canola Oil 1 1/2 cups, divided.

Creamy Gnocchi

Mushrooms, quartered 1/2 lb.

Onion, diced 1/2 cup.

Garlic, sliced 2 cloves.

Kosher salt 1/2 tsp.

Black pepper 1/4 tsp.

Chicken broth 1 1/2 cups.

Peas, frozen 1 cup.

Gnocchi, dry 1 lb.

Sour cream 1/3 cup.

Fresh parsley, chopped 2 tbsp.

Method

Crispy Chicken Cutlets

In a medium shallow bowl, combine Panko breadcrumbs, parmesan cheese and oregano. In another shallow bowl combine flour, salt and pepper. Finally in a third bowl beat eggs.

Dredge each chicken breast slice in flour, then egg and then breadcrumb mixture, pressing gently to coat on all sides.

Heat all but 2 tablespoons of Wesson Canola Oil in a large sauté pan over medium heat. To test oil, drop a few breadcrumbs into pan and it should immediately sizzle.

Fry chicken cutlets a few at a time (do not overcrowd your pan) for 3 to 4 minutes per side or until golden and cooked through to an internal temperature of 165°F. Set aside on wire rack over a baking sheet.

Assembly Method

Heat remaining 2 tablespoons of Wesson Canola Oil in the pan. Add mushrooms, onion, and garlic. Cook for 4–5 minutes, or until softened and lightly browned. Season with salt and pepper.

Add chicken broth, peas, and gnocchi. Bring to a simmer and cook for 3–5 minutes, or until gnocchi is tender.

Stir in sour cream. Simmer briefly until heated through and sauce is slightly thickened. Spoon gnocchi mixture onto plates and top with a cutlet. Finish with Parmesan and chopped parsley before serving.

Remix

For extra richness, allow the sauce to simmer a minute longer to thicken before serving. Fresh gnocchi can also be used—just reduce cooking time slightly.

This dish reheats well and can be stored in the refrigerator for up to 3 days. Add a splash of broth or cream when reheating to loosen the sauce.