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Tender, golden chicken paired with pillowy gnocchi and tossed in a rich, creamy pesto sauce bursting with basil, garlic, and Parmesan. This comforting, flavor-packed meal comes together beautifully in one skillet perfect for busy weeknights or an impressive weekend dinner.

Ingredients

For the Pesto

2 large bunches fresh basil (~2–3 cups, stems discarded)
⅓ cup pine nuts
⅓ heaping cup freshly grated Parmesan cheese
2 Tbsp fresh lemon juice
3 cloves garlic, minced
½ tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
¼ cup olive oil, plus more as needed

For the Chicken and Gnocchi

2 large boneless, skinless chicken breasts, sliced in half horizontally and pounded to about ½ inch thick
2 Tbsp olive oil, divided
2½ Tbsp all-purpose flour
½ tsp salt
½ tsp garlic powder
Pinch of black pepper
½ white onion, finely diced
10 oz cherry or grape tomatoes
⅔ cup heavy cream
½ cup chicken broth
16 oz package gnocchi
Fresh basil and Parmesan cheese, for garnish

Instructions

1. Make the Pesto

Preheat the oven to 375°F (190°C).

In a food processor, combine basil, pine nuts, Parmesan, lemon juice, garlic, salt, and pepper. Blend until smooth, then slowly stream in olive oil until the pesto reaches your desired consistency. Add more oil if needed and adjust seasoning to taste.
Tip: You can substitute store-bought pesto if you’re short on time.

2. Prepare the Chicken

Place chicken breasts on a cutting board, cover with plastic wrap, and pound to even thickness (about ½ inch).
In a shallow bowl, combine flour, salt, garlic powder, and a pinch of pepper. Dredge chicken in the flour mixture until evenly coated on both sides.

Heat 1 Tbsp olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the chicken and cook for 3–4 minutes per side, until golden brown. Transfer to a plate and set aside.

3. Make the Sauce and Gnocchi

Deglaze the pan with a splash of chicken broth to loosen any browned bits. Add the remaining 1 Tbsp olive oil, then stir in the diced onion and cherry tomatoes. Cook for 6–7 minutes, until the onions soften and the tomatoes blister and begin to burst. Season lightly with salt and pepper.

Add the remaining chicken broth and heavy cream. Bring to a simmer, then stir in the gnocchi and ½ cup of the prepared pesto. Mix well to coat everything in the creamy sauce.

4. Bake

Nestle the seared chicken breasts back into the skillet, spooning some sauce over the tops. Transfer the skillet to the oven and bake uncovered for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Remove from the oven, slice the chicken, and return it to the skillet. Spoon sauce over the chicken and garnish with black pepper, fresh basil, and grated Parmesan cheese.

Serve with the remaining pesto on the side—or save it for another meal!

Why You’ll Love This Recipe

Creamy and flavorful: Each bite combines tender gnocchi, juicy chicken, and aromatic pesto sauce.
One-pan simplicity: Easy cleanup and minimal fuss.
Homemade touch: Fresh basil pesto elevates the entire dish with vibrant flavor.
Restaurant quality: Feels gourmet but is simple enough for a weeknight.

Tips

Use store-bought pesto: A great shortcut when you’re short on time.
Don’t overcook the chicken: Pounding it evenly helps it cook quickly and stay juicy.
Toast the pine nuts: Lightly toasting them before blending enhances their nutty flavor.
Add spinach or kale: Stir in greens near the end of cooking for extra nutrients.
Control consistency: For a thicker sauce, let it simmer longer; for a looser sauce, add a splash of broth or cream.

Variations and Substitutions

Protein swaps: Substitute chicken with shrimp, salmon, or tofu.
Nut alternatives: Use walnuts, cashews, or almonds instead of pine nuts for the pesto.
Dairy-free option: Use coconut cream and vegan Parmesan or nutritional yeast.
Gluten-free: Use gluten-free gnocchi and flour for dredging.
Extra veggies: Add mushrooms, spinach, or sun-dried tomatoes for variety.

FAQs

Can I make this ahead of time?
Yes! You can prepare the pesto and sear the chicken a day ahead. Store separately in the fridge, then finish cooking the dish when ready to serve.

Can I use pre-made gnocchi?
Absolutely—store-bought shelf-stable or refrigerated gnocchi works perfectly.

What if I don’t have an oven-safe skillet?
After simmering the sauce, transfer everything to a baking dish before baking.

Can I freeze leftovers?
This dish tastes best fresh, but you can refrigerate leftovers for up to 3 days. Reheat gently with a splash of cream or broth to loosen the sauce.

Serving Suggestions

Serve with a side of garlic bread or warm focaccia to soak up the sauce.
Pair with a crisp green salad dressed with lemon vinaigrette.
Add a sprinkle of crushed red pepper flakes for a little kick.
For a complete meal, serve alongside roasted vegetables or a glass of chilled white wine.