Ingredients

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

2 large boneless, skinless chicken breasts, sliced in half and pounded to about 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

Step 1: Preheat the oven to 375°F.

Step 2: Make the pesto by blending basil, pine nuts, Parmesan, lemon juice, garlic, salt, and pepper in a food processor until smooth. Slowly stream in olive oil until desired consistency is reached. Adjust seasoning and set aside. (You may use store-bought pesto if preferred.)

Step 3: Slice the chicken breasts in half and pound each piece to about 1/2-inch thickness using a rolling pin or meat tenderizer.

Step 4: Mix flour, salt, garlic powder, and pepper in a shallow bowl. Coat each chicken piece evenly with the flour mixture.

Step 5: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken and cook 3-4 minutes per side until golden brown. Remove chicken and set aside.

Step 6: Deglaze the pan with a small splash of chicken broth to loosen browned bits, then add the remaining tablespoon of olive oil.

Step 7: Cook diced onions and cherry tomatoes in the skillet over medium heat until tomatoes blister and onions soften, about 6-7 minutes. Season with a pinch of salt and pepper, stirring occasionally to prevent burning.

Step 8: Pour in chicken broth and heavy cream, bringing the mixture to a simmer. Stir in gnocchi and half of the pesto. Nestle chicken pieces in the sauce and spoon some sauce over them. Bake uncovered for 10-12 minutes or until chicken reaches 165°F internally.

Step 9: Slice the cooked chicken and return it to the sauce. Spoon more sauce over the top, garnish with black pepper, fresh basil, and Parmesan cheese. Serve with remaining pesto or save leftovers for later. Enjoy!

Tips & Variations

Toast pine nuts lightly before blending to enhance their flavor.

For a vegetarian version, omit the chicken and add sautéed mushrooms or roasted vegetables instead.

If you prefer a thinner pesto, add more olive oil or a splash of pasta water.

Use store-bought pesto for a quicker meal without sacrificing taste.

Swap gnocchi for cooked pasta like penne or fettuccine if preferred.

FAQs

Can I make the pesto ahead of time?

Yes, homemade pesto can be made up to 3 days in advance and stored in the refrigerator. Cover with a thin layer of olive oil to prevent browning.

What can I substitute for pine nuts in the pesto?

Walnuts, almonds, or cashews are great alternatives to pine nuts and will still create a delicious pesto flavor.

Dinner

Pesto Gnocchi with Chicken Recipe

Introduction