1. Introduction
There is a specific kind of magic that happens when high-quality convenience meets rustic Italian flavors. Imagine coming home after a grueling day, the sun setting, and the last thing you want to do is scrub four different pots. Enter the One-Pan Pesto Chicken & Gnocchi.
This dish is a love letter to the “stay-at-home gourmet.” While gnocchi—those pillowy potato dumplings—traditionally require a delicate touch and separate boiling water, this recipe flips the script. By searing the chicken and then simmering the gnocchi directly in a pan with pesto and a splash of cream or broth, we create a starchy, velvety sauce that clings to every ridge.
Culturally, this dish draws inspiration from the Genovese tradition of Pesto alla Genovese, but with a modern, pragmatic twist. It’s designed for the contemporary kitchen where time is the most precious ingredient. The result is a dish that feels like a hug in a bowl: vibrant green from fresh basil, savory from golden-brown chicken, and satisfyingly chewy.
2. Recipe Overview
- Cuisine Type: Modern Italian / Mediterranean Fusion
- Difficulty Level: Easy (Beginner-friendly)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Dietary Classifications: High-protein; Can be made Gluten-Free (with GF gnocchi).
3. Equipment and Tools
To ensure the perfect sear and even cooking, the right tools are essential.
- Large Skillet/Sauté Pan: Ideally 12 inches in diameter. A cast-iron skillet or a heavy-bottomed stainless steel pan is recommended for superior heat retention and browning.
- Depth Requirement: At least 2 inches deep to accommodate the liquid and prevent splashing.
- Chef’s Knife: For dicing chicken and mincing aromatics.
- Silicone Spatula or Wooden Spoon: For scraping the fond (the tasty brown bits) off the bottom of the pan.
- Meat Thermometer: To ensure the chicken reaches an internal temperature of 165°F (74°C).
4. Serving Suggestions
Plating: Serve in shallow wide bowls to showcase the vibrant green pesto.
Garnishes: * A generous dusting of freshly grated Parmigiano-Reggiano.
- Toasted pine nuts for a nutty crunch.
- Fresh micro-basil or torn basil leaves.
- A pinch of red pepper flakes for those who enjoy a subtle heat.
Pairings:
- Side Dish: A crisp Arugula Salad with a lemon-shallot vinaigrette to cut through the richness of the pesto.
- Wine: A crisp Vermentino or a Sauvignon Blanc. The acidity balances the herbaceous fats in the sauce.
- Non-Alcoholic: Sparkling water with a squeeze of fresh lime.
5. Nutritional Information (Per Serving)
Estimate based on 4 servings.
| Nutrient | Amount |
| Calories | 540 kcal |
| Total Fat | 22g |
| Saturated Fat | 7g |
| Protein | 38g |
| Carbohydrates | 46g |
| Fiber | 3g |
Health Benefits: Basil is rich in antioxidants like lutein and zeaxanthin, while chicken breast provides high-quality lean protein for muscle repair.
6. Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Not recommended. Gnocchi tends to become mushy and the oil in the pesto can separate when thawed.
- Reheating: * Stovetop (Best): Add a splash of water or chicken broth to a pan over medium-low heat. Add the leftovers and stir gently until warmed through.
- Microwave: Heat in 30-second intervals, stirring in between to ensure even heating.
7. Expert Tips and Variations
- The Golden Rule of Searing: Do not crowd the pan. If the chicken pieces are too close, they will steam rather than brown. Sear in batches if necessary.
- Don’t Overcook the Gnocchi: Store-bought shelf-stable or refrigerated gnocchi cook very fast. They only need about 3–5 minutes in the liquid to reach al dente perfection.
- Variation – The “Veggie Boost”: Stir in a handful of baby spinach or halved cherry tomatoes during the last 2 minutes of cooking.
- Variation – Creamy Pesto: Add 1/4 cup of heavy cream or Greek yogurt at the end for a “Pesto alla Crema” style.
8. Ingredients Section
The Protein
- 1.5 lbs (680g) Chicken Breast: Cut into 1-inch bite-sized pieces.
- Substitution: Chicken thighs can be used for a juicier, richer flavor.
The Base
- 16 oz (450g) Gnocchi: Potato gnocchi (shelf-stable, refrigerated, or frozen).
- 2 tbsp Olive Oil: Extra virgin for the best flavor profile.
The Sauce & Aromatics
- 1/2 cup Basil Pesto: High-quality store-bought or homemade.
- 3 cloves Garlic: Minced.
- 1/2 cup Chicken Broth: Low-sodium to control seasoning.
- 1/4 cup Parmesan Cheese: Freshly grated.
9. Step-by-Step Instructions
- Prep and Season: Pat the chicken pieces dry with a paper towel. Season generously with salt and black pepper.
- Sear the Chicken: Heat olive oil in the skillet over medium-high heat. Add the chicken in a single layer. Let it sit undisturbed for 3 minutes to develop a golden crust. Flip and cook for another 2 minutes. Remove chicken from the pan and set aside (it doesn’t need to be fully cooked yet).
- Aromatics: Lower the heat to medium. Add the minced garlic to the remaining oil and sauté for 30 seconds until fragrant.
- Deglaze and Simmer: Pour in the chicken broth, using your spoon to scrape up the browned bits from the pan.
- Cook the Gnocchi: Add the gnocchi directly into the broth. Cover the pan with a lid and let simmer for 3–4 minutes. The gnocchi will absorb the liquid and soften.
- The Pesto Marriage: Remove the lid. Stir in the basil pesto and return the chicken (and any accumulated juices) to the pan.
- Final Toss: Toss everything together for 2 minutes until the sauce has thickened and the chicken is cooked through.
- Finish: Turn off the heat. Stir in the Parmesan cheese and serve immediately.
10. Frequently Asked Questions (FAQ)
Q: Can I use frozen gnocchi?
A: Yes! You may need to add an extra 1-2 minutes to the simmering time, but there is no need to thaw them beforehand.
Q: Why is my pesto turning brown?
A: Pesto is heat-sensitive. To keep it vibrant green, add it toward the end of the cooking process rather than boiling it for a long time.
Q: Is this recipe “One-Pan” if I boil the gnocchi first?
A: The beauty of this recipe is that you don’t boil the gnocchi first. Cooking them in the sauce adds flavor and creates a better texture.
Q: Can I make this dairy-free?
A: Absolutely. Use a vegan pesto (usually made with nutritional yeast instead of cheese) and omit the Parmesan garnish.
Q: My sauce is too thick. How do I fix it?
A: Simply stir in a tablespoon of chicken broth or water at a time until you reach your desired consistency.
