Go Back
chicken veronese featured

Chicken Veronese

Olive Garden Chicken Veronese may not be on the menu anymore, but you can enjoy this creamy rosemary chicken with gnocchi and veggies at home!
5 from 6 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cuisine Italian
Servings 6 people


  • 1 ½ lbs. chicken breast or thighs cut into bite-sized pieces
  • 1 lemon juiced
  • 1 tsp. dried rosemary
  • 2 cloves garlic minced
  • 2 tbsp. olive oil
  • 1 medium onion sliced
  • 2 red bell pepper julienned
  • 2 small zucchini sliced in 3 inch sticks
  • 16 oz. gnocchi prepared according to packaging instructions


  • 1 cup heavy cream
  • ½ cup Greek yogurt or cream cheese or ricotta
  • 1 cup parmesan cheese
  • 1 tsp. salt


  • In a medium bowl, add cut up chicken, garlic, rosemary, and lemon juice. Stir together so all the chicken pieces are well-coated. Let chicken marinate in the fridge for 2 hours. 
  • In a large soup pot, heat oil on medium high. Add in sliced onions, peppers, and zucchini. 
  • After the onions are translucent, add in marinated chicken and begin to saute. Stir occasionally, and don't let the veggies brown. 
  • While the vegetables and chicken are cooking, prepare your sauce. In a small bowl, combine heavy cream, yogurt, and parmesan cheese. 
  • When the chicken is ¾ done (about 15 minutes) add in sauce and gnocchi. Stir to combine. 
  • Simmer for 5-10 more minutes, until chicken is cooked through and cheese is melted. Add salt to taste.