This chicken with gnocchi recipe is very quick and easy to make. I have made this dish for many dinner parties. Friends and family keep coming back for more.
Ingredients
- slices bacon: 4 piece
- onion: 1 piece (diced)
- olive oil: 1 Tbsp
- skinless, boneless chicken breast halves: 2 piece
- lemon: 1 piece (juiced, divided)
- balsamic vinegar: 0.25 cup
- brown sugar: 2 Tbsp
- sprigs finely chopped rosemary: 2 piece
- red pepper flakes: 1 tsp
- whole peeled tomatoes: 0.5 can (14.5 ounce can)
- butter: 3 Tbsp
- gnocchi: 2 cups
- spinach: 0.5 pack (8 ounce pack, fresh)
Metric Conversion
Stages of cooking
-
Combine bacon and onion in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Set aside.
-
Heat oil in a pan over medium heat. Add chicken and 1/2 of the lemon juice and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
-
Meanwhile, mix balsamic vinegar, brown sugar, rosemary, red pepper flakes, and remaining lemon juice together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture bubbles, 5 to 7 minutes. Add tomatoes with some of their juice and continue to simmer while chicken finishes cooking.
-
Melt butter in a pan over medium heat. Pan-fry gnocchi in the hot butter until golden brown, 5 to 7 minutes.
-
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes.
-
Place bacon and onion onto a serving plate and top with spinach, gnocchi, and chicken, in that order. Drizzle with tomato-balsamic sauce.
