Irresistibly Creamy Pesto Chicken Gnocchi Ready in 30 Minutes
A delightful creamy pesto chicken gnocchi recipe that can be ready in just 40 minutes, perfect for a comforting dinner.
Servings 4 servings
Calories 600kcal
Equipment
- large oven-safe skillet
- food processor
Ingredients
For the Gnocchi and Chicken
- 1 package Shelf-stable or refrigerated Gnocchi Avoid frozen to prevent mushiness.
- 2 pieces Chicken Breast Substitute with rotisserie chicken for quicker prep.
- 2 tablespoons Olive Oil Essential for searing chicken.
- 1/4 cup Flour Used for dredging chicken.
For the Sauce
- 1 medium Onion Adds sweetness to the sauce.
- 1 cup Cherry Tomatoes Provides bursts of sweetness.
- 1 cup Chicken Broth Adds moisture to the sauce.
- 1 cup Heavy Cream For creaminess; can substitute with coconut cream.
- 1/2 cup Basil Pesto Use homemade or store-bought.
- 2 cloves Garlic Enhances overall taste.
For Garnishing
- 1/4 cup Parmesan Cheese For a savory finish; use nutritional yeast for dairy-free.
- 1 bunch Fresh Basil Adds freshness.
Instructions
Directions
- Preheat the oven to 375°F (190°C).
- Prepare the basil pesto by blending basil, pine nuts, Parmesan, lemon juice, garlic, salt, and pepper in a food processor.
- Slice the chicken breast horizontally and lightly pound it; dredge in flour, salt, garlic powder, and pepper.
- Heat olive oil in a large skillet over medium-high heat and sear chicken pieces for 3-4 minutes per side.
- Deglaze the skillet by pouring in chicken broth, scraping up browned bits, and adding onion and cherry tomatoes; cook for 6-7 minutes.
- Combine chicken broth, heavy cream, and half of the pesto; mix thoroughly.
- Add gnocchi directly into the skillet and stir occasionally.
- Return seared chicken to the skillet, spooning sauce over it.
- Bake uncovered in the oven for 10-12 minutes.
- Slice chicken, return them to the pan, and garnish with Parmesan cheese and basil.
Notes
Sprinkle extra pine nuts on top for added crunch. Store leftovers in an airtight container for up to 3 days.