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Pesto Gnocchi with Chicken Recipe

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4.3 from 10 reviews

This Pesto Gnocchi with Chicken recipe features tender chicken breasts coated in a flavorful flour seasoning, pan-seared to golden perfection, and baked with gnocchi in a rich, creamy pesto sauce made from fresh basil, pine nuts, and Parmesan. Bursting with fresh cherry tomatoes and a luscious, savory cream base, this dish offers a comforting yet elegant meal perfect for a family dinner or special occasion.

Ingredients

Pesto Ingredients

  • 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

Chicken and Coating

  • 2 large boneless, skinless chicken breasts, sliced in half and pounded to about ~1/2-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

Sauce and Gnocchi

  • 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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the finished dish.
  2. Make the Pesto: In a food processor, combine fresh basil, pine nuts, Parmesan cheese, lemon juice, garlic, salt, and black pepper. Blend until smooth. Slowly pour in olive oil while continuing to blend until the pesto reaches your desired consistency. Adjust seasoning as needed and set aside.
  3. Prepare the Chicken: Slice each chicken breast in half horizontally, then place on a cutting board. Cover with plastic wrap and gently pound with a rolling pin or meat tenderizer until about 1/2-inch thick for even cooking.
  4. Coat the Chicken: In a shallow bowl, mix flour, salt, garlic powder, and pepper. Dredge each piece of chicken thoroughly in the flour mixture to create a light coating.
  5. Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, add the coated chicken pieces and cook for about 3-4 minutes per side or until golden brown. Remove chicken and set aside on a plate.
  6. Deglaze the Pan: Add a small splash of chicken broth to the skillet and scrape up any browned bits from the bottom. Add the remaining 1 tablespoon olive oil, swirling to combine.
  7. Cook Vegetables: Over medium heat, add diced onions and cherry tomatoes to the skillet. Cook for 6-7 minutes until the tomatoes blister and begin to pop. Season with a pinch of salt and pepper, stirring occasionally to prevent burning.
  8. Add Liquids & Gnocchi: Pour in chicken broth and heavy cream, bringing the mixture to a simmer. Stir in the gnocchi and half a cup of pesto. Nestle the seared chicken pieces back into the skillet, spoon some of the sauce over the chicken.
  9. Bake: Place the skillet uncovered in the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  10. Serve: Slice the chicken and return it to the skillet. Spoon extra sauce over the top, garnish with freshly ground black pepper, fresh basil leaves, and additional Parmesan cheese. Serve with the remaining pesto on the side or save it for later use. Enjoy your meal!

Notes

  • You can substitute store-bought pesto if short on time, though fresh pesto offers the best flavor.
  • Use an oven-safe skillet to seamlessly transfer from stovetop to oven.
  • Feel free to swap pine nuts with walnuts or almonds for a different flavor profile in the pesto.
  • Check chicken doneness with a meat thermometer to ensure safe cooking.
  • Leftover pesto can be refrigerated for up to a week or frozen for longer storage.

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