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Pesto Gnocchi with Chicken

This recipe features pillowy, light and airy Pesto Gnocchi made in an easy one-skillet dinner with chicken, tomatoes and a creamy sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Calories: 508 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the pesto
  • 2 large bunches fresh basil (~2-3 cups, stems discarded)
  • 1/3 cup pine nuts
  • 1/3 heaping cup freshly grated Parmesan cheese
  • 2 Tbsp. fresh lemon juice
  • 3 cloves garlic, minced
  • 1/2 tsp. kosher salt, plus more to taste
  • black pepper, to taste
  • 1/4 cup olive oil, plus more as needed
For the chicken gnocchi
  • 2 large boneless, skinless chicken breasts, sliced in half and pounded to about 1-inch thick pieces
  • 2 Tbsp. olive oil, divided
  • 2 1/2 Tbsp. flour
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • pinch of pepper
  • 1/2 white onion, diced small
  • 10 oz. Cherry or grape tomatoes
  • 2/3 cup heavy cream
  • 1/2 cup chicken broth
  • 16 oz. package gnocchi

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F.
  2. Make the pesto: (You can also use store-bought pesto if preferred ?) In a food processor, blend all ingredients for the pesto, except the olive oil, together until smooth. Then, slowly stream in the olive oil. Add more olive oil if needed to get desired consistency and adjust any seasonings to your preference. Set aside.
  3. Slice chicken in half. Place chicken on a cutting board, cover with plastic wrap and pound with a rolling pin or meat tenderizer tool until 1/2-inch thick.
  4. Combine the flour and seasonings in a shallow bowl and coat the chicken in flour mixture all over.
  5. Heat 1 Tbsp. oil over medium high heat in a large oven safe skillet. When the oil begins to shimmer, add the chicken and cook ~3-4 minutes on each side or until golden brown. Remove chicken to a plate.
  6. Deglaze the pan with a small splash chicken broth to pick up any browned bits and add the remaining tablespoon olive oil.
  7. Over medium heat, cook the onions and cherry tomatoes until the tomatoes begin to pop and blister, about 6-7 minutes. Season with a pinch of salt and pepper. Stir occasionally so the onions don't burn.
  8. Add the broth and heavy cream and bring to a simmer. Stir in the gnocchi and ½ cup of the  pesto. Nestle the chicken back into pan. Spoon a bit of the sauce over the chicken. Bake, uncovered, for 10-12 min or until chicken reaches an internal temperature of 165°F.
  9. Slice the chicken then return to the pan. Spoon more sauce over the tops of chicken, garnish with black pepper, fresh basil and Parmesan cheese. Serve with remaining pesto or save leftover pesto for another use. Enjoy!

Notes

  • Refrigerate leftovers for up to 2-3 days in an air-tight container.
  • Reheat in the microwave in 30 second increments, adding more cream as needed to thin out the sauce. Or on the stovetop until warmed through. 
  • Serve with bread or a side salad. 

Nutrition Information

Serving 1serving Calories 508kcal (25%) Carbohydrates 33g (11%) Protein 16g (32%) Fat 45g (69%) Saturated Fat 13g (65%) Polyunsaturated Fat 7g Monounsaturated Fat 21g Trans Fat 0.01g Cholesterol 82mg (27%) Potassium 374mg (11%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 616IU (12%) Vitamin C 6mg (7%) Calcium 43mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 508

% Daily Value*

Serving 1serving
Calories 508kcal 25%
Carbohydrates 33g 11%
Protein 16g 32%
Fat 45g 69%
Saturated Fat 13g 65%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 21g 105%
Trans Fat 0.01g 1%
Cholesterol 82mg 27%
Potassium 374mg 8%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 616IU 12%
Vitamin C 6mg 7%
Calcium 43mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.