Ma sem halunk éhen · Recipes
Sautéed Chicken Breast with Creamy Gnocchi and Sautéed Mushrooms
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Prep Time20 minutes
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Baking time40 minutes
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Serving6
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Total time1 hour
Sautéed Chicken Breast with Creamy Gnocchi and Sautéed Mushrooms
Author: sendrew
I love dishes that don’t require spending half a day in the kitchen, yet everyone leaves satisfied. This sautéed chicken breast with creamy gnocchi and mushrooms is just that: the gnocchi absorbs the flavor of the creamy sauce, and the separately sautéed mushrooms pair perfectly with the butter-seared chicken.
I’m not a chef, just someone who enjoys cooking at home and has learned a few things along the way. For this recipe, it’s worth paying a little attention to sautéing the mushrooms. If we let them release their moisture first, they will develop a much better flavor and won’t make the entire dish soggy.
This recipe serves six. First, we’ll prepare the onion and mushroom topping, then cook the chicken breast, and finally, we’ll sauté the gnocchi in butter and finish with a creamy sauce. This way, each component gets its due attention, and when it comes time to serve, we just need to assemble everything.
Why Does This Recipe Work?
The mushrooms are cooked separately. They release a lot of moisture, so there’s no need to rush. Once the liquid evaporates, the mushrooms can brown nicely.
The chicken breast is sautéed in butter. The butter adds great flavor, but be careful not to leave it in the pan too long, as it can dry out easily.
The cooking water from the gnocchi helps with the sauce. Two ladles of cooking water can loosen the creamy sauce and help it coat the pasta better.
The gnocchi also gets a bit of browning. We don’t just boil it: by tossing it in butter, it gains some color and flavor before the cream is added.
Tools
Two pans for the mushrooms, chicken, and gnocchi.
A large pot for boiling the gnocchi.
A cutting board and knife for preparing the ingredients.
A slotted spoon or skimmer for lifting the gnocchi.
If you only have two pans, that’s enough: prepare the mushrooms first, set them aside, then use one pan for the chicken and the other for the gnocchi.
Common Mistakes
The mushrooms remain boiled instead of sautéed. This often happens because we want to finish too quickly. Wait until the moisture evaporates, then let them brown properly.
The chicken breast dries out. Thin slices cook quickly. Don’t leave them in the pan longer than necessary, and check the internal temperature.
The creamy gnocchi becomes too thin. It’s best to add the cooking water gradually. Once the sauce reaches the desired consistency, you don’t need to add all of it.
The gnocchi falls apart. Cooking time depends on the product. As soon as they float to the surface, check their texture and follow the package instructions.
Pro Tips
Don’t overcrowd the pan with mushrooms. If too many are added at once, they will steam instead of sauté. If necessary, sauté in batches.
Set aside some of the cooking water. It’s easy to forget the gnocchi cooking water, but it’s helpful for adjusting the creamy sauce.
Cook the chicken in batches if needed. If too many slices are in the pan at once, the meat will release moisture and brown less effectively.
Keep the mushrooms separate until serving. This way, the sautéed mushrooms won’t cook into the creamy sauce and will retain their texture.
Variations
Cheesy creamy gnocchi: you can stir in some grated Parmesan or another hard cheese at the end of cooking. Be cautious with salt, as the cheese is also salty.
Bacon version: sauté some diced bacon before the mushrooms. You can leave some of the rendered fat under the onions.
With chicken thigh fillet: if you prefer juicier meat, you can use boneless chicken thigh fillet. The cooking time may differ from that of the chicken breast.
Lighter creamy gnocchi: you can use lower-fat cooking cream, but the sauce’s texture and flavor will be slightly different.
Cooling and Storage
If there are leftovers, refrigerate the chicken breast, gnocchi, and mushrooms within two hours in a well-sealed container. Stored in the refrigerator at a maximum of 4 °C, consume within 3–4 days.
Freezing the creamy gnocchi is not ideal, as the sauce may separate upon thawing, and the gnocchi may become softer. If you do freeze it, portion it into a sealable, freezer-safe container, and reheat thoroughly after thawing.
Reheating
On the stovetop: I think this is the best method. Gently reheat the dish over low heat with a couple of tablespoons of water or a little cream, stirring gently. This way, the sauce thickens less.
In the microwave: place the portion in a microwave-safe container, cover loosely, and heat on medium power for 1–2 minutes. Stir and continue in shorter intervals as needed until thoroughly heated.
In the oven: if reheating a larger quantity, place it in a covered, heatproof dish and heat at 160 °C for about 15–20 minutes. Add a little liquid to prevent drying out.
Only reheat the dish as many times as absolutely necessary.
FAQ
How long should I cook the gnocchi?
Typically 2–3 minutes, but refer to the cooking time on the package for guidance. Many gnocchi float to the surface when done.
Can I prepare the creamy gnocchi in advance?
You can prepare the mushrooms and chicken in advance, but the gnocchi is best when freshly tossed with the creamy sauce.
What type of mushrooms can I use?
Button mushrooms are a simple and reliable choice for this recipe. You can also use cremini mushrooms if that’s what you have at home.
What should I do if the sauce is too thick?
Add a little gnocchi cooking water, or if you don’t have any left, a small amount of warm water or cream.
How do I know when the chicken breast is done?
The most reliable method is to use a meat thermometer; the thickest part of the meat should reach 74 °C. This way, you won’t have to guess, and you can avoid overcooking.
Summary
For me, recipes like this work well on weekdays because the ingredients are simple, and the preparation doesn’t require special skills. It’s important to sauté the mushrooms properly, not to overcook the chicken breast, and to toss the gnocchi freshly with the sauce. If you get these three things right, you’re on the right track. And if there are leftovers for the next day, reheating with a bit of cream solves lunch too.
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YOUR RECIPE
Ingredients
Some units use ingredient-specific estimates.
- For the gnocchi
- For the sautéed mushrooms
- For the chicken breast
Directions
In one tablespoon of butter, sauté the chopped onion until translucent. Once it’s translucent, add the chopped garlic. As soon as you can smell the garlic, add the mushrooms, then season with salt and pepper. The mushrooms will release a lot of moisture, so wait for it to evaporate. After that, sauté the mushrooms until browned. Home tip: don’t stir constantly. Once the moisture has evaporated, let them brown a bit in the pan.
Bring well-salted water to a boil for the gnocchi. While the water is heating, slice the chicken breast, then season with salt and pepper. In a pan, melt butter and sauté the chicken breast until golden on both sides. Be careful not to overcook it, as it can dry out easily. I pay attention to make sure the slices are as uniform in thickness as possible. This way, it’s easier to cook them evenly. The internal temperature of the chicken breast should reach a safe 74 °C.
Cook the gnocchi in the boiling water. Usually, 2–3 minutes is enough until the dumplings float to the surface, but it’s worth checking the instructions on the package as well. Transfer the gnocchi to another pan where you have melted butter, then sauté them a bit. Once they have gained some color, pour in the cream, season with salt and pepper, and add the garlic granules if using. Add 1-2 ladles of cooking water, then let it simmer in the creamy sauce. You can start by adding less cooking water and then adjust as needed. This makes it easier to set the sauce’s thickness.
When serving, place 6–7 pieces of gnocchi in a deep plate, ladle the creamy sauce over them, top with the sautéed mushrooms, and serve alongside the sautéed chicken breast. It’s best to serve the dish fresh while the sauce still coats the gnocchi well and the chicken hasn’t cooled down.
Nutrition
Estimated serving size: about 450–500 g/person.
- Daily Value*
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Energy ~850 kcal~42.5%
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Fat ~42 g~60%
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of which saturated fat ~23 g~115%
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Carbohydrates ~75 g~29%
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of which sugar ~6 g~6.7%
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Protein ~43 g~86%
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Fiber ~5 g~20%
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Salt ~3.5 g~58%
- The calculation is based on 6 equal servings and a daily reference intake of 2000 kcal. The percentages are for informational purposes.
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