This creamy pesto baked gnocchi and chicken skillet brings together tender chicken, pillowy gnocchi, and a rich, flavorful pesto sauce for a comforting and satisfying meal. It’s baked in one pan, making cleanup easy and the dish absolutely irresistible. Perfect for weeknights or a special dinner!

Why You’ll Love This Recipe

This recipe combines everything you love: juicy chicken, creamy pesto, and soft gnocchi. It’s hearty yet comforting, with a balanced mix of flavors from the fresh pesto and juicy tomatoes. The melted mozzarella topping adds an extra indulgent touch, and it all comes together in one skillet, making it a low-maintenance yet impressive dish.

Ingredients

3 skinless, boneless chicken breasts (about 1 ½ lbs total)
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 small yellow onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1 ½ cups grape tomatoes, halved
¼ cup dry white wine
1 cup low-sodium chicken broth
2 tablespoons heavy cream
1 (17 oz) package refrigerated or shelf-stable gnocchi
½ cup homemade or store-bought pesto, divided
6 oz mozzarella, torn (optional)
Torn fresh basil leaves and lightly toasted pine nuts, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Chicken: Preheat the oven to 425°F. Season the chicken with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken until golden brown, about 4-6 minutes per side. Transfer the chicken to a plate.
Prepare the Sauce: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and garlic and cook until tender, about 3-5 minutes. Add the tomatoes and white wine, scraping any browned bits from the skillet. Cook until the wine evaporates and tomatoes start to wilt. Add the chicken broth and heavy cream and bring to a boil.
Bake: Stir in the gnocchi and return the chicken to the skillet. Transfer the skillet to the oven and bake for 8-10 minutes, or until the chicken reaches 165°F. Remove the chicken and set it aside.
Add Pesto: Stir 2 tablespoons of pesto into the skillet and top with mozzarella (if using). Bake for an additional 4 minutes, or until the cheese melts.
Serve: Slice the chicken and return it to the skillet. Top with the remaining pesto and garnish with fresh basil and pine nuts.

Servings and Timing

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Variations

Vegetarian: Omit the chicken and add more vegetables like mushrooms or spinach for a meatless option.
Gluten-Free: Use gluten-free gnocchi or substitute it with zucchini noodles.
Cheese Options: Swap the mozzarella with other cheese varieties like provolone or goat cheese.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven or microwave until heated through. Add a splash of broth or cream if needed to restore creaminess.

FAQs

1. Can I use frozen gnocchi?

Yes, you can use frozen gnocchi. Just cook them according to the package instructions before adding them to the skillet.

2. Can I make this dish without white wine?

Yes, you can substitute the wine with extra chicken broth or a splash of lemon juice.

3. How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F when tested with a meat thermometer.

4. Can I prepare this dish ahead of time?

Yes, you can assemble it in advance and bake it when ready to serve.

5. Can I use store-bought pesto?

Yes, store-bought pesto works perfectly in this dish for a quicker option.

6. How can I add more flavor to the chicken?

Marinate the chicken in pesto or lemon juice for a few hours before cooking for extra flavor.

7. Can I add more vegetables?

Yes, feel free to add more veggies like zucchini, spinach, or bell peppers to the skillet.

8. Can I freeze this dish?

Yes, you can freeze the assembled dish (without the cheese) and bake it later.

9. How can I make this dish spicier?

Add red pepper flakes to the sauce or drizzle hot sauce over the top before serving.

10. Can I make this recipe dairy-free?

Yes, use dairy-free cream and omit the mozzarella or use a plant-based cheese.

Conclusion

This creamy pesto baked gnocchi and chicken skillet is a comforting and flavorful meal that comes together effortlessly in one pan. The pesto and cheese bring rich flavors, while the gnocchi absorbs all the delicious sauce, making it a dish that’s perfect for any occasion. Whether you’re feeding a family or hosting guests, this recipe is sure to impress!

Creamy Pesto Baked Gnocchi and Chicken Skillet

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Author: Paula
Total Time: 50 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Creamy Pesto Baked Gnocchi and Chicken Skillet is the ultimate one-pan dinner! Juicy chicken, pillowy gnocchi, and rich pesto come together in a creamy, comforting dish that’s easy to prepare. Topped with melted mozzarella, this meal is hearty, flavorful, and perfect for weeknights or special occasions. A guaranteed crowd-pleaser!

Instructions

Cook the Chicken: Preheat the oven to 425°F. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Cook chicken for 4-6 minutes per side until golden brown. Transfer chicken to a plate.
Prepare the Sauce: In the same skillet, heat remaining olive oil. Add onion and garlic, cooking until tender (3-5 minutes). Add tomatoes and white wine, scraping browned bits from the skillet. Cook until wine evaporates and tomatoes wilt. Add chicken broth and heavy cream; bring to a boil.
Bake: Stir in gnocchi and return chicken to the skillet. Transfer skillet to the oven and bake for 8-10 minutes, until chicken reaches 165°F. Remove chicken and set aside.
Add Pesto: Stir 2 tablespoons pesto into the skillet. Top with mozzarella (if using) and bake for an additional 4 minutes, until cheese melts.
Serve: Slice the chicken and return it to the skillet. Top with remaining pesto and garnish with fresh basil and pine nuts.

Notes

Vegetarian Option: Omit chicken and add extra veggies like mushrooms or spinach.

Gluten-Free: Use gluten-free gnocchi or substitute with zucchini noodles.

Cheese Substitutes: Swap mozzarella for provolone, goat cheese, or any of your favorites.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in the oven or microwave, adding a splash of broth or cream for creaminess.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-Inspired