Family Lemon Chicken Gnocchi Bake with Peas and Parmesan Crumble

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   In a large bowl, toss the chicken with 1 tablespoon olive oil, half of the lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the dried thyme.

3. 3

   Heat a large skillet over medium-high heat. Brown the chicken for 4 to 5 minutes, stirring, until sealed on the outside but not fully cooked through. Transfer it to a plate.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil and cook the onion for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the chicken broth, heavy cream, remaining lemon juice, remaining lemon zest, 60 g Parmesan, remaining thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 to 3 minutes, stirring, until the cheese melts and the sauce comes together.

6. 6

   Add the potato gnocchi, frozen peas, browned chicken, and half of the parsley to the skillet. Mix well so everything is coated in the sauce.

7. 7

   Transfer the mixture to the prepared baking dish and spread it evenly.

8. 8

   In a small bowl, combine the breadcrumbs, melted butter, remaining 30 g Parmesan, and the rest of the parsley. Sprinkle this crumble evenly over the dish.

9. 9

   Bake for 20 to 22 minutes at 220 °C / 425 °F, until the sauce is bubbling and the top is golden. For extra color, broil for 1 to 2 additional minutes, watching closely.

10. 10

    Let rest for 5 minutes before serving so the sauce can settle and the gnocchi absorb more flavor.