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Pesto Chicken Gnocchi Recipe

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4.1 from 14 reviews

This vibrant and easy Pesto Chicken Gnocchi recipe combines tender pan-seared chicken breasts with pillowy gnocchi and sweet cherry tomatoes all tossed in a flavorful basil pesto sauce. Ready in under 30 minutes, it’s a perfect weeknight dinner that offers comforting textures and fresh Italian-inspired flavors.

Ingredients

Chicken and Seasoning

  • 2 boneless, skinless chicken breasts (cut in half widthwise)
  • 4 tablespoons extra virgin olive oil, divided
  • 3/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Other Ingredients

  • 1 cup cherry tomatoes, halved
  • 3/4 cup prepared basil pesto (divided into 1/4 cup and 1/2 cup)
  • 1 (500g/16oz) package gnocchi
  • Boiling salted water (for cooking gnocchi)
  • Optional garnish: fresh basil or grated parmesan cheese

Instructions

  1. Make the seasoning mixture: Add 2 tablespoons of the olive oil to a medium size bowl. Add in the paprika, garlic powder, onion powder, kosher salt, and black pepper. Whisk to combine evenly into a flavorful oil-based seasoning.
  2. Prepare the chicken cutlets: Cut the chicken breasts in half widthwise to create 4 thinner cutlets. This ensures even and quick cooking.
  3. Coat the chicken: Add the chicken cutlets to the bowl with the seasoning mixture and toss thoroughly, ensuring each piece is well coated with the spice-oil blend.
  4. Heat the skillet: Warm a heavy-bottomed skillet over medium heat. When hot, add the remaining 2 tablespoons olive oil and swirl to coat the bottom evenly.
  5. Cook the chicken: Place the seasoned chicken cutlets in a single layer in the skillet. Cook undisturbed for 5 minutes to develop a golden sear, then flip to cook the other side.
  6. Finish cooking the chicken: Continue cooking the chicken for another 4-5 minutes until the thickest part reaches 165ºF inside, ensuring it is fully cooked and juicy.
  7. Set chicken aside: Remove cooked chicken from the skillet and transfer to a plate to rest while you prepare the next steps.
  8. Sauté cherry tomatoes: Add the halved cherry tomatoes to the hot skillet, tossing gently to coat in residual oil. Cook for 1-2 minutes until slightly softened but still vibrant, stirring or shaking frequently.
  9. Transfer tomatoes: Remove the cooked tomatoes from skillet into a large mixing bowl and set aside.
  10. Slice chicken and combine: Cut the rested chicken into bite-sized pieces and add them to the bowl with the tomatoes. Stir in 1/4 cup of the prepared basil pesto and mix well to integrate flavors.
  11. Cook gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook for 3-5 minutes until they float to the surface, indicating they are done.
  12. Drain gnocchi: Remove gnocchi with a slotted spoon or drain in a colander set over the sink to remove excess water.
  13. Combine all ingredients: Add the cooked gnocchi to the bowl with chicken and tomatoes. Pour in the remaining 1/2 cup of basil pesto and toss everything together until evenly coated and combined.
  14. Serve: Immediately plate the gnocchi mixture. Garnish with fresh basil leaves or grated parmesan cheese if desired for an extra touch of flavor and presentation.

Notes

  • Ensure chicken reaches an internal temperature of 165ºF for safe consumption.
  • Use prepared basil pesto for convenience or make your own for a fresher taste.
  • Gnocchi are done when they float to the top of boiling water; do not overcook to avoid mushiness.
  • Can be served with a side salad or steamed vegetables for a complete meal.
  • Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently on the stovetop or microwave.

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