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Chicken Veronese

Seasonandthyme
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

Ingredients
  

  • 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

Sauce

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

Instructions
 

  • 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.