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Pesto Gnocchi with Chicken Recipe

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★★★★★

4.7 from 306 reviews

This Pesto Gnocchi with Chicken recipe combines tender pan-seared chicken breasts with a creamy, flavorful pesto sauce and pillowy gnocchi baked to perfection. The homemade basil pesto adds a fresh, vibrant touch while the roasted cherry tomatoes and onions provide a sweet and savory balance. Perfect for a comforting yet elegant weeknight dinner.

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

  • 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

Vegetables & Sauce

  • 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 Oven: Preheat your oven to 375°F to prepare for the final baking step which will cook the chicken through and meld all the flavors.
  2. Make the Pesto: In a food processor, combine the basil, pine nuts, Parmesan cheese, lemon juice, garlic, salt, and pepper. Blend until smooth, then slowly add olive oil in a steady stream until the pesto reaches a creamy consistency. Adjust olive oil and seasoning as needed. Set aside.
  3. Prepare Chicken: Slice each chicken breast in half horizontally. Place the pieces on a cutting board, cover with plastic wrap, and pound with a rolling pin or meat tenderizer until they are approximately 1/2-inch thick for even cooking.
  4. Coat Chicken: In a shallow bowl, mix flour, salt, garlic powder, and pepper. Coat the pounded chicken pieces evenly with this flour mixture, shaking off any excess.
  5. Cook Chicken: Heat 1 Tbsp. olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken pieces and cook for 3-4 minutes on each side, or until golden brown. Remove chicken from pan and set aside.
  6. Deglaze Pan: Add a small splash of chicken broth to the hot skillet to lift the browned bits from the bottom, then add the remaining 1 Tbsp. olive oil.
  7. Cook Vegetables: Over medium heat, sauté diced onions and cherry tomatoes in the skillet until tomatoes begin to pop and blister, about 6-7 minutes. Season with a pinch of salt and pepper and stir occasionally to prevent burning.
  8. Add Sauce & Gnocchi: Pour in the remaining chicken broth and heavy cream, bringing the mixture to a simmer. Stir in the gnocchi and half of the prepared pesto. Nestle the browned chicken pieces back into the pan, spooning some sauce over them.
  9. 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 and the gnocchi is tender.
  10. Finish & Serve: Remove the skillet from the oven. Slice the chicken, return it to the pan, and spoon more sauce over the top. Garnish with freshly ground black pepper, additional basil, and Parmesan cheese. Serve with remaining pesto on the side or save it for later. Enjoy!

Notes

  • Store-bought pesto can be used instead of homemade for convenience.
  • Ensure chicken is pounded evenly for uniform cooking.
  • Use an oven-safe skillet for easy transition from stovetop to oven.
  • Gnocchi cooks quickly; be sure not to overbake or it may become mushy.
  • Leftover pesto can be refrigerated for up to one week or frozen for longer storage.
  • Check chicken doneness with a meat thermometer for food safety.

Keywords: Pesto Gnocchi, Chicken Dinner, Italian Pasta, Homemade Pesto, One Pan Meal, Creamy Gnocchi, Easy Dinner Recipe

Find it online: https://platedandproud.com/pesto-gnocchi-with-chicken-recipe/