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!

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

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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