Description
This creamy chicken pesto gnocchi recipe combines tender chicken thighs, golden pan-fried gnocchi, and a rich pesto cream sauce. With vibrant lemon notes and fresh basil, it’s an easy and flavorful dish perfect for a quick weeknight dinner or a comforting meal anytime.
Ingredients
Scale
Chicken
- 2 tablespoons olive oil, divided
- 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
Gnocchi & Sauce
- 1 pound potato gnocchi
- 2 garlic cloves, finely minced
- 2 tablespoons water
- ½ cup heavy cream
- ¼ cup chicken broth
- ½ cup prepared pesto sauce
- 1 tablespoon lemon juice (from 1 lemon)
- 1 teaspoon grated lemon zest
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Garnishes
- Grated Parmesan cheese
- Toasted pine nuts
- Fresh basil leaves, thinly sliced
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the chicken pieces in a single layer and season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 8-10 minutes, stirring often, until the chicken is browned and reaches an internal temperature of 165°F. Transfer the cooked chicken to a clean plate.
- Prepare the Gnocchi: In the same skillet, add the remaining 1 tablespoon of olive oil and the potato gnocchi. Cook for 6-7 minutes, stirring occasionally, until the gnocchi is lightly golden on the outside. Add the minced garlic and cook for an additional 30 seconds until fragrant. Pour in 2 tablespoons of water and cook for 1-2 minutes more until the gnocchi is tender. Transfer the gnocchi to the plate with the chicken.
- Make the Sauce: Using the same skillet, add the heavy cream, chicken broth, and prepared pesto sauce. Stir well to combine. Increase the heat to high and bring the sauce to a boil. Then reduce heat to low and simmer for 2 minutes, stirring occasionally until the sauce thickens slightly.
- Combine Everything: Return the cooked chicken and gnocchi to the skillet with the sauce. Add the lemon juice, grated lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper. Gently stir to coat all ingredients in the sauce. Cook for another 2-3 minutes until everything is heated through and well combined.
- Serve: Plate the creamy chicken pesto gnocchi and garnish with grated Parmesan cheese, toasted pine nuts, and fresh basil leaves as desired. Serve hot and enjoy your flavorful meal!
Notes
- Using boneless skinless chicken thighs ensures tender and juicy chicken after cooking.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant.
- If you prefer a thicker sauce, simmer a little longer until it reaches your desired consistency.
- Store leftovers in an airtight container refrigerated for up to 3 days. Reheat gently on the stovetop.
- Feel free to substitute prepared pesto with homemade pesto for a fresher flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
