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Chicken Pesto Gnocchi Recipe

Chicken Pesto Gnocchi Recipe
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★★★★★

4.8 from 6 reviews

This Chicken Pesto Gnocchi recipe combines tender, juicy chicken breasts with flavorful homemade pesto, creamy sauce, sautéed cherry tomatoes, and pillowy gnocchi baked to perfection. It’s a comforting and elegant dish that’s quick to prepare and perfect for weeknight dinners or special occasions.

Ingredients

Scale

Chicken

  • 1 ½ pounds boneless, skinless chicken breasts (two large breasts)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1–2 tablespoons olive oil

Vegetables & Aromatics

  • 1 cup onion, diced
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced

Liquids & Sauce

  • 1/2 cup lower-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup pesto sauce (homemade recommended)
  • 16 oz. packaged gnocchi

Homemade Pesto Sauce (Optional)

  • Fresh basil leaves
  • Parmesan cheese
  • Garlic cloves
  • Toasted pine nuts
  • Olive oil

Instructions

  1. 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 olive oil as the food processor runs until you achieve a smooth, desired consistency. Use half for the recipe (about 1/2 cup) and freeze the rest for another time.
  2. Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the dish later.
  3. Prep chicken: Butterfly the two large chicken breasts and cut each in half to create four portions total. Pound them gently to flatten if necessary for even cooking.
  4. Dredge chicken: In a shallow bowl, combine the flour with paprika, onion powder, salt, and pepper. Coat each chicken piece evenly with the flour mixture and set aside.
  5. Brown chicken: Heat a large cast iron skillet over medium-high heat and add a drizzle of olive oil. Cook the seasoned chicken pieces until browned on both sides, approximately 2 minutes per side, being careful not to fully cook since it will finish in the oven. Remove chicken to a clean plate.
  6. Sauté veggies: Add another drizzle of olive oil to the skillet and sauté diced onions until softened, about 3-4 minutes. Add minced garlic and halved cherry tomatoes, season lightly with salt and pepper, and cook for an additional minute, stirring frequently.
  7. Add remaining ingredients: Remove the pan from heat and stir in chicken broth, heavy cream, and half of the prepared pesto sauce. Nestle the browned chicken breasts into the sauce mixture and spread the gnocchi evenly over the top.
  8. Bake: Place the skillet in the preheated oven and bake for about 15 minutes, or until the chicken is cooked through and the gnocchi is soft and tender. Remove from oven and stir in the remaining pesto sauce to incorporate into the sauce.
  9. Serve: Serve the chicken pesto gnocchi hot, garnished with shredded parmesan cheese and an extra crack of black pepper for added flavor.

Notes

  • The homemade pesto sauce adds the freshest flavor, but store-bought can be used in a pinch.
  • Be careful not to overcook the chicken in the skillet since it finishes baking in the oven.
  • Use lower-sodium chicken broth to keep the dish balanced and prevent it from becoming too salty.
  • Gnocchi cooks quickly in the oven; check for tenderness before removing.
  • Leftover pesto freezes very well and can be used for other pasta dishes or sandwiches.
  • For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based alternative.

Nutrition

Keywords: Chicken Pesto Gnocchi, Italian Chicken Dinner, Creamy Pesto Recipe, Gnocchi Bake, Easy Chicken Recipes

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