mndynthn12
Culinary Explorer
Hey there, foodies! Today, I'm delighted to share with you a mouthwatering recipe that's sure to become a favorite in your household: Chicken Gnocchi Bake. This dish is packed with flavor, featuring tender chicken, pillowy gnocchi, and a rich, creamy sauce that's absolutely irresistible. Get ready for a culinary delight!
Creamy Pesto Baked Gnocchi & Chicken Skillet
Ingredients:
- Preheat oven to 425°F. Season chicken with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden brown, 4 to 6 minutes per side. Transfer to a plate.
- In the same skillet over medium heat, heat remaining 1 tablespoon oil. Add onion and garlic; cook until tender, 3 to 5 minutes. Add tomatoes and wine; cook until wine is mostly evaporated and tomatoes start to wilt, about 2 minutes. Pour in broth and cream; bring to a boil. Stir in gnocchi and nestle chicken back into the pan.
- Bake until chicken is cooked through, about 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. Enjoy your delicious meal!
Believe me, this Chicken Gnocchi Bake is not just a meal—it's an experience! It's become a go-to dish for cozy family dinners and special occasions alike in my home. So, go ahead, give it a try, and get ready to savor every delicious bite. You won't be disappoint!
Creamy Pesto Baked Gnocchi & Chicken Skillet
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 cups grape tomatoes, halved
- 1/4 cup dry white wine
- 1 cup low-sodium chicken broth
- 2 tbsp. heavy cream
- 1 (17-oz.) package refrigerated or shelf-stable gnocchi
- 1/2 cup homemade or store-bought pesto, divided
- 6 oz. mozzarella, torn (optional)
- Torn fresh basil leaves and lightly toasted pine nuts, for serving
- Preheat oven to 425°F. Season chicken with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden brown, 4 to 6 minutes per side. Transfer to a plate.
- In the same skillet over medium heat, heat remaining 1 tablespoon oil. Add onion and garlic; cook until tender, 3 to 5 minutes. Add tomatoes and wine; cook until wine is mostly evaporated and tomatoes start to wilt, about 2 minutes. Pour in broth and cream; bring to a boil. Stir in gnocchi and nestle chicken back into the pan.
- Bake until chicken is cooked through, about 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. Enjoy your delicious meal!
Believe me, this Chicken Gnocchi Bake is not just a meal—it's an experience! It's become a go-to dish for cozy family dinners and special occasions alike in my home. So, go ahead, give it a try, and get ready to savor every delicious bite. You won't be disappoint!
