Name: Creamy Pesto Baked Gnocchi & Chicken Skillet
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3 skinless, boneless chicken breasts (about 1 1/2 lb. total) -; Kosher salt -; Freshly ground black pepper -; 2 tbsp. extra-virgin olive oil, divided -; 1 small yellow onion, halved and thinly sliced -; 2 cloves garlic, thinly sliced -; 1 1/2 c. grape tomatoes, halved -; 1/4 c. dry white wine -; 1 c. low-sodium chicken broth -; 2 tbsp. heavy cream -; 1 (17-oz.) package refrigerated or shelf-stable gnocchi -; 1/2 c. homemade or store-bought pesto, divided -; 6 oz. mozzarella, torn (optional) -; Torn fresh basil leaves and lightly toasted pine nuts, for serving -

Creamy Pesto Baked Gnocchi & Chicken Skillet

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Pesto Baked Gnocchi & Chicken Skillet

1. 3 skinless, boneless chicken breasts (about 1 1/2 lb. total) -

2. Kosher salt -

3. Freshly ground black pepper -

4. 2 tbsp. extra-virgin olive oil, divided -

5. 1 small yellow onion, halved and thinly sliced -

6. 2 cloves garlic, thinly sliced -

7. 1 1/2 c. grape tomatoes, halved -

8. 1/4 c. dry white wine -

9. 1 c. low-sodium chicken broth -

10. 2 tbsp. heavy cream -

11. 1 (17-oz.) package refrigerated or shelf-stable gnocchi -

12. 1/2 c. homemade or store-bought pesto, divided -

13. 6 oz. mozzarella, torn (optional) -

14. Torn fresh basil leaves and lightly toasted pine nuts, for serving -

How to cook deliciously - Creamy Pesto Baked Gnocchi & Chicken Skillet

1. Stage

Preheat oven to 425º. Season chicken on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large straight-sided skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook, turning occasionally, until golden brown, 4 to 6 minutes per side. Transfer to a plate.

2. Stage

In same skillet over medium heat, heat remaining 1 tablespoon oil. Add onion and garlic and cook, stirring occasionally, until tender, 3 to 5 minutes. Add tomatoes and wine and cook, stirring and scraping up any brown bits on bottom of pan, until wine is mostly evaporated and tomatoes are just starting to wilt, about 2 minutes. Pour in broth and and cream and bring to a boil. Stir in gnocchi and nestle chicken back into pan.

3. Stage

Bake until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes. Transfer chicken to a cutting board.

4. Stage

Stir 2 tablespoons pesto into skillet. Top with mozzarella (if using). Continue to bake until pesto is warmed through and cheese is melted, about 4 minutes more. Let cool slightly.

5. Stage

Thinly slice chicken and return to skillet. Dollop top of bake with remaining 6 tablespoons pesto. Sprinkle with basil and pine nuts.