A delightful dish featuring tender chicken in a creamy garlic herb sauce served over soft gnocchi.
Sprinkle the garlic powder and dried parsley evenly over both sides of the chicken breasts.
Ensure even seasoning for consistent flavor in every bite.
Heat the olive oil in a large frying pan over medium heat. Add the chicken breasts and cook uncovered for about 20 minutes, turning occasionally, until fully cooked.
Cook the chicken until the internal temperature reaches 165°F (74°C).
Meanwhile, bring a large pot of water to a boil. Add a pinch of salt and a drizzle of olive oil.
Adding oil to the water prevents the gnocchi from sticking together.
In a separate saucepan, heat a little olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Be careful not to burn the garlic, as it can turn bitter.
Deglaze the pan with white wine, letting it evaporate slightly. Stir in the lemon juice and chicken bouillon.
Deglazing helps lift the flavorful bits stuck to the pan.
Pour in the heavy cream and bring to a gentle boil. Reduce the heat and simmer for about 5 minutes until the sauce thickens slightly. Stir in the fresh oregano.
For a thicker sauce, mix a teaspoon of cornstarch with water and add it to the sauce.
Add the gnocchi to the boiling water and cook according to the package instructions, usually about 3 minutes. Drain well.
Taste a piece of gnocchi to ensure it's cooked to your liking.
Slice the cooked chicken breasts into even pieces.
Let the chicken rest for a minute before slicing to retain its juices.
Divide the cooked gnocchi among serving plates. Top with sliced chicken and generously drizzle with the creamy sauce.
Garnish with extra fresh oregano or parsley for a pop of color and flavor.
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