Creamy Pesto Baked Gnocchi & Chicken Skillet Recipe

Introduction

This Creamy Pesto Baked Gnocchi & Chicken Skillet is a flavorful, comforting one-pan meal perfect for busy weeknights. Juicy chicken breasts bake alongside tender gnocchi in a rich tomato and pesto sauce, finished with melted mozzarella and fresh basil.

Ingredients

• 3 skinless, boneless chicken breasts (about 1 1/2 lb. total)
• Kosher salt
• Freshly ground black pepper
• 2 Tbsp. extra-virgin olive oil, divided
• 1 small yellow onion, halved and thinly sliced
• 2 cloves garlic, thinly sliced
• 1 1/2 cups grape tomatoes, halved
• 1/4 cup dry white wine
• 1 cup low-sodium chicken broth
• 2 Tbsp. heavy cream
• 1 (17-oz.) package refrigerated or shelf-stable gnocchi
• 1/2 cup homemade or store-bought pesto, divided
• 6 oz. mozzarella, torn (optional)
• Torn fresh basil leaves and lightly toasted pine nuts, for serving

Instructions

1. Step 1: Preheat oven to 425ºF. Season chicken on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large straight-sided skillet over medium-high heat, heat 1 tablespoon olive oil. Add chicken and cook, turning occasionally, until golden brown, about 4 to 6 minutes per side. Transfer chicken to a plate.
2. Step 2: In the same skillet over medium heat, heat the remaining 1 tablespoon olive oil. Add sliced onion and garlic and cook, stirring occasionally, until tender, about 3 to 5 minutes. Add grape tomatoes and white wine, cooking while stirring and scraping up any browned bits, until the wine mostly evaporates and tomatoes begin to wilt, about 2 minutes. Pour in chicken broth and heavy cream, then bring to a boil. Stir in gnocchi and nestle the chicken back into the skillet.
3. Step 3: Transfer the skillet to the oven and bake until the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165ºF, about 8 to 10 minutes. Remove chicken to a cutting board.
4. Step 4: Stir 2 tablespoons of pesto into the skillet and top with torn mozzarella if using. Continue baking until pesto is warmed through and cheese has melted, about 4 minutes. Let the skillet cool slightly.
5. Step 5: Thinly slice the chicken and return it to the skillet. Dollop the remaining 6 tablespoons of pesto over the top. Sprinkle with fresh torn basil leaves and lightly toasted pine nuts before serving.

Tips & Variations

• For a vegetarian option, omit the chicken and add sautéed mushrooms or zucchini instead.
• Use store-bought pesto for convenience or make your own for a fresher flavor.
• To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 2-3 minutes.
• If you don’t have white wine, substitute extra chicken broth or use a splash of lemon juice for acidity.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of chicken broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Add a minute or two to the cooking time if needed to ensure they cook through.

What can I substitute for heavy cream?

You can use half-and-half or whole milk as a lighter alternative, but the sauce will be less rich and creamy.

Creamy Pesto Baked Gnocchi & Chicken Skillet Recipe

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4.8 from 124 reviews

This Creamy Pesto Baked Gnocchi & Chicken Skillet is a flavorful one-pan dish featuring tender seared chicken breasts baked with fluffy gnocchi, grape tomatoes, and a luscious pesto cream sauce. Finished with melted mozzarella, fresh basil leaves, and toasted pine nuts, this recipe combines Italian-inspired ingredients into an easy, comforting meal ready in under an hour.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 3–4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken & Seasonings

• 3 skinless, boneless chicken breasts (about 1 1/2 lb. total)
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided

Cooking & Sauce Ingredients

• 2 Tbsp. extra-virgin olive oil, divided
• 1 small yellow onion, halved and thinly sliced
• 2 cloves garlic, thinly sliced
• 1 1/2 cups grape tomatoes, halved
• 1/4 cup dry white wine
• 1 cup low-sodium chicken broth
• 2 Tbsp. heavy cream
• 1 (17-oz.) package refrigerated or shelf-stable gnocchi
• 1/2 cup homemade or store-bought pesto, divided
• 6 oz. mozzarella, torn (optional)

Garnishes

• Torn fresh basil leaves
• Lightly toasted pine nuts

Instructions

1. Preheat and Season Chicken: Preheat your oven to 425ºF. Pat the chicken breasts dry, then season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
2. Sear Chicken: Heat 1 tablespoon of olive oil in a large straight-sided skillet over medium-high heat. Add the chicken breasts and cook, turning occasionally, until they develop a golden brown crust, about 4 to 6 minutes per side. Once browned, transfer the chicken to a plate.
3. Sauté Aromatics & Tomatoes: In the same skillet, add the remaining 1 tablespoon olive oil over medium heat. Sauté the thinly sliced onion and garlic, stirring occasionally, until softened and tender, about 3 to 5 minutes. Add the halved grape tomatoes and white wine, stirring and scraping any browned bits from the bottom of the pan. Cook until the wine mostly evaporates and the tomatoes begin to wilt, roughly 2 minutes.
4. Prepare Sauce & Add Gnocchi: Pour in the low-sodium chicken broth and heavy cream, then bring everything to a boil. Stir in the gnocchi, making sure they are evenly distributed. Nestle the seared chicken breasts back into the skillet among the gnocchi and sauce.
5. Bake Chicken & Gnocchi: Transfer the skillet to the preheated oven and bake until the chicken is fully cooked through and an instant-read thermometer inserted into the thickest part reads 165°F, about 8 to 10 minutes.
6. Remove Chicken & Add Pesto and Cheese: Take the skillet out and transfer the cooked chicken to a cutting board to rest. Stir 2 tablespoons of pesto into the gnocchi and sauce mixture. Scatter the torn mozzarella evenly on top if using, then return the skillet to the oven for an additional 4 minutes or until the pesto is warmed and the cheese has melted.
7. Slice & Serve: Let the skillet cool slightly. Thinly slice the rested chicken breasts and arrange the slices back into the skillet with the gnocchi. Dollop the remaining 6 tablespoons of pesto over the top. Garnish with torn fresh basil leaves and lightly toasted pine nuts before serving.

Notes

• Using fresh pesto elevates the flavor, but store-bought pesto works well in a pinch.
• Gnocchi can be either refrigerated or shelf-stable, but ensure they are fresh and pliable for best texture.
• For a lighter option, omit the heavy cream and mozzarella cheese.
• Lightly toasting pine nuts in a dry skillet for 2-3 minutes enhances their nutty flavor.
• Make sure to use a straight-sided oven-safe skillet to move from stovetop to oven easily.

Keywords: pesto chicken gnocchi skillet, baked gnocchi recipe, creamy pesto chicken, one-pan chicken dinner, Italian skillet recipes