Chicken Pesto Gnocchi

4.67 from 3 votes

Chicken Pesto Gnocchi is a creamy, flavorful dish featuring tender bites of chicken, pillowy gnocchi, and a rich basil pesto sauce. This comforting one-pan meal combines fresh, herbaceous flavors with a hearty, satisfying texture for a quick and delicious dinner.

Course Main Dish

Cuisine American

Keyword chicken pesto gnocchi, homemade pesto sauce

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 674kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

1-2 Tablespoons olive oil
1 ½ pounds boneless, skinless chicken breasts - two large breasts
2 Tablespoons all-purpose flour
1 teaspoon each paprika, onion powder
kosher salt and freshly ground black pepper - to taste

Remaining ingredients:

1 cup onion - diced
1 cup cherry tomatoes - halved
3 cloves garlic - minced
1/2 cup lower-sodium chicken broth
1/2 cup heavy cream
1/2 cup pesto sauce - we use our homemade pesto sauce
16 oz. packaged gnocchi

Instructions

Make pesto sauce. In a large food processor, combine fresh basil leaves, parmesan cheese, garlic, and toasted pine nuts. Pulse until well combined. Then drizzle in the olive oil as the food processor runs until you get your desired consistency.
You’ll use 1/2 of pesto sauce recipe, or 1/2 cup. I recommend freezing the other half for another day.
1/2 cup pesto sauce
Preheat oven. Preheat oven to 375 degrees.
Prep chicken. Butterfly two large chicken breasts and cut in half (four total portions). Pound to flatten if needed.
1 ½ pounds boneless, skinless chicken breasts
Dredge chicken. Combine flour and seasonings in a shallow bowl. Dredge each chicken piece in the mixture and make sure you coat both sides. Set aside.
2 Tablespoons all-purpose flour, 1 teaspoon each paprika, onion powder, kosher salt and freshly ground black pepper
Brown chicken. Heat a large cast iron skillet over medium high heat. Add a drizzle of olive oil and then the seasoned chicken. Cook until browned on the outsides, approximately two minutes per side. (Don’t cook too long because you’ll be finishing it in the oven). Remove chicken to a clean plate.
1-2 Tablespoons olive oil
Sauté veggies. Then add another drizzle of olive oil and onions - and cook until softened, about 3-4 minutes. Add minced garlic, tomatoes, salt and pepper to taste, and stir for another minute.
1 cup onion, 3 cloves garlic, 1 cup cherry tomatoes
Add remaining ingredients. Remove pan from heat and add the chicken broth, heavy cream, and half of the pesto sauce. Nestle the browned chicken breasts into the mixture and spread the gnocchi on top.
1/2 cup lower-sodium chicken broth, 1/2 cup heavy cream, 16 oz. packaged gnocchi
Bake. Place the pan into the oven and bake until chicken is done and gnocchi is soft, about 15 minutes or until chicken is done. Remove pan from oven and add remaining pesto sauce, stirring it into the sauce.
Serve. Serve chicken pesto with shredded parmesan cheese and extra black pepper.

Notes

Chicken is considered done when a digital thermometer (inserted into the thickest part of the meat) registers 165 degrees. However, we normally meat from heat at 160 degrees, allowing for some carry-over cooking.
Store leftover chicken pesto skillet in an airtight container in the refrigerator for 3-4 days. You can also add portions to meal prep containers for lunches on the go.

Nutrition