Description
This Pesto Gnocchi with Chicken recipe combines tender pan-seared chicken breasts with pillowy gnocchi in a creamy pesto sauce. Fresh homemade basil pesto is blended and incorporated into a savory cream and tomato base, then baked together until the flavors meld perfectly. This comforting Italian-inspired dish is easy to prepare and ideal for a satisfying weeknight meal.
Ingredients
Scale
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
Chicken and Coating
- 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
Sauce and Gnocchi
- 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
- Preheat Oven: Preheat the oven to 375°F to prepare for baking the assembled dish.
- Make the Pesto: Combine basil, pine nuts, Parmesan cheese, lemon juice, garlic, salt, and pepper in a food processor and blend until smooth. Slowly add the olive oil while blending to achieve the desired consistency. Adjust seasoning to taste and set aside.
- Prepare the Chicken: Slice each chicken breast in half horizontally, place on a cutting board, cover with plastic wrap, and pound with a rolling pin or meat tenderizer until about 1/2-inch thick.
- Coat the Chicken: In a shallow bowl, mix flour, salt, garlic powder, and pepper. Dredge the chicken pieces thoroughly in the seasoned flour mixture.
- Sear the Chicken: Heat 1 tablespoon olive oil over medium-high heat in a large oven-safe skillet. When the oil shimmers, add the chicken and cook for 3-4 minutes per side until golden brown. Remove the chicken to a plate.
- Deglaze the Pan: Add a small splash of chicken broth to the skillet, scraping the bottom to lift browned bits. Add the remaining tablespoon of olive oil.
- Sauté Vegetables: Over medium heat, cook the diced onions and cherry tomatoes until the tomatoes start to blister and pop, about 6-7 minutes. Season with salt and pepper, stirring occasionally to avoid burning.
- Make Sauce and Combine: Pour in chicken broth and heavy cream, bringing the mixture to a simmer. Stir in the gnocchi and half of the prepared pesto. Nestle the seared chicken pieces back into the skillet and spoon some sauce over the chicken.
- Bake: Transfer the skillet to the preheated oven and bake uncovered for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve: Remove chicken from the skillet, slice, and return to the pan. Spoon more sauce over the sliced chicken, garnish with black pepper, fresh basil, and Parmesan cheese. Serve with remaining pesto on the side or store leftover pesto for future use. Enjoy your meal!
Notes
- For easier preparation, store-bought pesto can be used instead of homemade.
- Ensure chicken is pounded evenly for uniform cooking.
- Use an oven-safe skillet to transition seamlessly from stovetop to oven.
- Check internal temperature of chicken to ensure it is fully cooked (165°F).
- Leftover pesto keeps well refrigerated and can be used on sandwiches, pasta, or as a dip.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Pesto, Gnocchi, Chicken, Creamy Sauce, Italian, Homemade Pesto, One Pan, Easy Dinner
