Pesto Gnocchi with Chicken

cast iron skillet with sliced chicken breast and cherry tomatoes covered in pesto sauce

Pesto Gnocchi with Chicken

This recipe features pillowy, light and airy Pesto Gnocchi made in an easy one-skillet dinner with chicken, tomatoes and a creamy sauce.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 508kcal

Author Tawnie Graham of Kroll's Korner

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 about 1-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

US Customary - Metric

Instructions

Preheat the oven to 375°F.
Make the pesto: (You can also use store-bought pesto if preferred ?) In a food processor, blend all ingredients for the pesto, except the olive oil, together until smooth. Then, slowly stream in the olive oil. Add more olive oil if needed to get desired consistency and adjust any seasonings to your preference. Set aside.
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
Slice chicken in half. Place chicken on a cutting board, cover with plastic wrap and pound with a rolling pin or meat tenderizer tool until 1/2-inch thick.
2 large boneless, skinless chicken breasts, sliced in half and pounded to about 1-inch thick pieces
Combine the flour and seasonings in a shallow bowl and coat the chicken in flour mixture all over.
2 1/2 Tbsp. flour, 1/2 tsp. salt, 1/2 tsp. garlic powder, pinch of pepper
Heat 1 Tbsp. oil over medium high heat in a large oven safe skillet. When the oil begins to shimmer, add the chicken and cook ~3-4 minutes on each side or until golden brown. Remove chicken to a plate.
2 Tbsp. olive oil, divided
Deglaze the pan with a small splash chicken broth to pick up any browned bits and add the remaining tablespoon olive oil.
Over medium heat, cook the onions and cherry tomatoes until the tomatoes begin to pop and blister, about 6-7 minutes. Season with a pinch of salt and pepper. Stir occasionally so the onions don't burn.
1/2 white onion, diced small, 10 oz. cherry or grape tomatoes
Add the broth and heavy cream and bring to a simmer. Stir in the gnocchi and ½ cup of the pesto. Nestle the chicken back into pan. Spoon a bit of the sauce over the chicken. Bake, uncovered, for 10-12 min or until chicken reaches an internal temperature of 165°F.
2/3 cup heavy cream, 1/2 cup chicken broth, 16 oz. package gnocchi
Slice the chicken then return to the pan. Spoon more sauce over the tops of chicken, garnish with black pepper, fresh basil and Parmesan cheese. Serve with remaining pesto or save leftover pesto for another use. Enjoy!

Video

Notes

Refrigerate leftovers for up to 2-3 days in an air-tight container.
Reheat in the microwave in 30 second increments, adding more cream as needed to thin out the sauce. Or on the stovetop until warmed through.
Serve with bread or a side salad.

Nutrition