Description
This creamy Pesto Gnocchi with Chicken is a delicious one-skillet meal packed with juicy chicken, pillowy gnocchi, cherry tomatoes, and a homemade basil pesto sauce. Ready in 40 minutes, it’s a satisfying, flavor-packed dinner the whole family will love.
Ingredients
- For the pesto:
- 2 large bunches fresh basil (~2–3 cups, stems discarded)
- 1/3 cup pine nuts
- 1/3 heaping cup freshly grated Parmesan cheese
- 2 Tbsp. fresh lemon juice
- 3 cloves garlic, minced
- 1/2 tsp. kosher salt, plus more to taste
- Black pepper, to taste
- 1/4 cup olive oil, plus more as needed
- For the chicken gnocchi:
- 2 large boneless, skinless chicken breasts, sliced in half and pounded to ~1/2-inch thick pieces
- 2 Tbsp. olive oil, divided
- 2 1/2 Tbsp. flour
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- Pinch of pepper
- 1/2 white onion, diced small
- 10 oz. cherry or grape tomatoes
- 2/3 cup heavy cream
- 1/2 cup chicken broth
- 16 oz. package gnocchi
Instructions
1. Preheat the oven to 375°F (190°C).
2. Make the pesto: In a food processor, combine basil, pine nuts, Parmesan, lemon juice, garlic, salt, and pepper. Blend until smooth, then slowly stream in olive oil until desired consistency is reached. Adjust seasoning as needed. Set aside.
3. Slice the chicken in half lengthwise and pound to ~1/2-inch thick using a rolling pin or meat tenderizer.
4. In a shallow bowl, mix flour, salt, garlic powder, and pepper. Dredge chicken in the mixture to coat all over.
5. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove chicken and set aside.
6. Deglaze the pan with a splash of chicken broth. Add remaining 1 tablespoon olive oil.
7. Sauté onions and cherry tomatoes over medium heat for 6–7 minutes until tomatoes blister and pop. Season with salt and pepper.
8. Add chicken broth and heavy cream to the pan and bring to a simmer.
9. Stir in gnocchi and 1/2 cup of prepared pesto.
10. Nestle seared chicken back into the skillet and spoon some sauce over the top.
11. Transfer the skillet to the oven and bake uncovered for 10–12 minutes, or until chicken reaches an internal temperature of 165°F.
12. Slice the chicken and return to the pan. Spoon sauce over the top.
13. Garnish with extra black pepper, fresh basil, and grated Parmesan. Serve with remaining pesto or save for later use.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
Reheat gently in the microwave in 30-second increments or on the stovetop, adding extra cream if needed to loosen the sauce.
This dish pairs perfectly with garlic bread or a fresh side salad.
Nutrition
- Serving Size: 1 serving
- Calories: 508
- Sugar: 3g
- Sodium: 480mg
- Fat: 45g
- Saturated Fat: 13g
- Unsaturated Fat: 28g
- Trans Fat: 0.01g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 82mg