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Pesto Gnocchi with Chicken Recipe

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★★★★★

4.5 from 74 reviews

This Pesto Gnocchi with Chicken recipe combines tender gnocchi and juicy pan-seared chicken breasts baked in a creamy homemade pesto sauce. Made from fresh basil, pine nuts, Parmesan, and garlic, the pesto is blended to a perfect consistency and mixed with sweet cherry tomatoes, onions, and a rich cream and chicken broth sauce. The dish is finished with fresh herbs and Parmesan for a flavorful, comforting Italian-inspired main course.

Ingredients

Scale

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

Chicken & 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 & Other Ingredients

  • 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 the oven: Set your oven to 375°F to get it ready for baking the chicken and gnocchi mixture.
  2. Make the pesto: In a food processor, combine the basil, pine nuts, Parmesan, lemon juice, garlic, salt, and pepper, blending until smooth. Slowly stream in the olive oil while blending 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 pound each piece under plastic wrap to about 1/2-inch thickness for even cooking.
  4. Coat the chicken: Mix the flour with salt, garlic powder, and a pinch of pepper in a shallow bowl. Dredge each chicken piece thoroughly in this seasoned flour mixture.
  5. Sear the chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. When shimmering, add chicken and brown for about 3-4 minutes per side until golden. Remove chicken from the pan and set aside.
  6. Deglaze the pan: Add a small splash of chicken broth to the hot pan to loosen browned bits, then add the remaining 1 tablespoon olive oil.
  7. Sauté vegetables: Cook diced onions and cherry tomatoes in the pan over medium heat until tomatoes blister and start to pop, about 6-7 minutes. Season with salt and pepper, stirring occasionally to prevent onions from burning.
  8. Make the sauce & combine: Pour in chicken broth and heavy cream, bringing the mixture to a simmer. Stir in the gnocchi and half a cup of the prepared pesto. Nestle the seared chicken back into the pan and spoon some sauce over the top.
  9. Bake: Transfer the skillet to the preheated oven and bake uncovered for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the gnocchi is tender.
  10. Finish and serve: Remove the chicken, slice it, then return it to the pan. Spoon additional sauce over the chicken, garnish with freshly ground black pepper, fresh basil leaves, and Parmesan cheese. Serve with remaining pesto on the side or save leftovers for future use. Enjoy your flavorful meal!

Notes

  • You can substitute store-bought pesto to simplify the recipe.
  • Pounding the chicken breasts ensures even cooking and tenderness.
  • Be careful not to burn the onions while sautéing; stir occasionally.
  • Use an oven-safe skillet to transition seamlessly from stovetop to oven.
  • Leftover pesto can be refrigerated for up to a week or frozen for longer storage.

Keywords: Pesto, gnocchi, chicken, creamy sauce, Italian recipe, easy dinner, basil pesto, cherry tomatoes, pan-seared chicken

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