AnnMarie’s Recipes

Creamy Pesto Baked Gnocchi & Chicken Skillet

Name: Creamy Pesto Baked Gnocchi & Chicken Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
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

4 servings

servings

15 minutes

active time

50 minutes

total time

Start Cooking

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

Directions

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.

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.

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.

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.

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

Nutrition

Serving Size

Calories

1114

Total Fat

43 g

Saturated Fat

12 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

195 mg

Sodium

1335 mg

Total Carbohydrate

95 g

Dietary Fiber

6 g

Total Sugars

7 g

Protein

76 g