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Creamy Garlic Chicken and Gnocchi
with Brussels sprouts
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Over 30g protein
- Mediterranean
Chef
Tieghan Gerard
Tieghan Gerard, best-selling cookbook author, recipe developer, and founder of popular food blog, Half Baked Harvest, offers simple, satisfying recipes that are beautiful and delicious.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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12 oz. Par-Cooked Gnocchi
- 3 oz. Brussels Sprouts
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3 oz. Cream Cheese
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1 oz. Grated Parmesan Cheese
- 1 fl. oz. White Cooking Wine
- ½ oz. Dijon Mustard
- 0.28 oz. Lemon Juice
- 3 Thyme Sprigs
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories780
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Carbohydrates66g
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Net Carbs63g
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Fat33g
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Protein50g
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Sodium2190mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 2 Medium Non-Stick Pans
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Sear the Gnocchi
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.Add gnocchi to hot pan. Stir occasionally until tender and golden-brown, 5-7 minutes.Remove from burner. Transfer gnocchi to towel-lined plate.While gnocchi cooks, continue recipe. -
2 Prepare the Ingredients
Trim stems off Brussels sprouts and thinly slice.
Stem and mince thyme.Pat chicken dry. Coat chicken evenly on both sides with half the mustard (reserve remaining for sauce), half the thyme (reserve remaining for garnish), half the garlic salt (reserve remaining for Brussels sprouts), and a pinch of pepper. -
3 Start the Chicken and Sauce
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and sear until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a plate. Reduce heat to medium-low.Add 1 tsp. olive oil, Brussels sprouts, and remaining garlic salt to hot pan. Stir occasionally until softened, 1-2 minutes.Add wine, 2/3 cup water, cream cheese, and remaining mustard. Bring to a simmer.Once simmering, stir until combined, 1-2 minutes. -
4 Finish Chicken, Add Gnocchi, and Finish Dish
Add gnocchi, half the Parmesan (reserve remaining for garnish), lemon juice, and a pinch of pepper to hot pan with sauce. Stir occasionally until combined and thickened, 3-4 minutes.
Return chicken to pan and gently flip to coat.If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping gnocchi with chicken and garnishing with remaining Parmesan and thyme. Slice chicken, if desired. Bon appétit!
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