Ingredients

2 tbsp. extra-virgin olive oil

4 (6-oz.) boneless, skinless chicken breasts

1 3/4 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper

1 large shallot, finely chopped

6 garlic cloves, coarsely chopped

1/4 c. dry white wine

3/4 c. canned tomato sauce

6 tbsp. low-sodium chicken broth

1 (17.5-oz.) pkg. fresh gnocchi

2 to 3 cups halved cherry tomatoes (about 10 oz.)

8 oz. fresh mozzarella, cubed

1/2 c. small fresh basil leaves

Store-bought balsamic glaze, for drizzling

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). In a 10-inch cast-iron or high-sided skillet over medium heat, warm the olive oil. Season the chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook the chicken until golden brown, about 5 minutes per side. Transfer the cooked chicken to a baking sheet.

Step 2: Place the baking sheet with chicken in the oven and bake until an instant-read thermometer inserted into the thickest part reads 165°F (75°C), about 15 to 18 minutes. Remove from oven, transfer chicken to a cutting board, let it cool slightly, then slice and keep warm. Leave the oven on.

Step 3: Meanwhile, return the skillet to medium heat. Add the chopped shallot and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Season with 1/4 teaspoon salt.

Step 4: Pour in the white wine to deglaze the pan, stirring and scraping any browned bits for about 1 minute. Add the tomato sauce and chicken broth, cooking and stirring occasionally until the sauce begins to thicken and bubble, about 3 minutes.

Step 5: Add the fresh gnocchi to the skillet and cook, stirring, just until tender, about 1 to 2 minutes. Season with 1/2 teaspoon salt. Stir in the halved cherry tomatoes and cook until they begin to soften, about 2 to 3 minutes. Taste and add remaining salt if needed.

Step 6: Turn on the broiler. Arrange the sliced chicken in the center of the skillet over the gnocchi and sprinkle the cubed mozzarella evenly on top.

Step 7: Broil the skillet, watching closely, just until the mozzarella melts, about 2 minutes. Remove from the oven, top with fresh basil leaves, and drizzle with balsamic glaze before serving.

Tips & Variations

Use a cast-iron skillet for even cooking and great flavor development.

Substitute fresh mozzarella with burrata for a creamier texture.

For a white wine substitute, try chicken broth or dry vermouth if preferred.

Add a pinch of red pepper flakes in step 3 for a subtle spicy kick.

Leftover gnocchi can be swapped for cooked pasta if needed, though cooking time will vary.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just cook it a little longer in the skillet until it becomes tender, usually an extra 1 to 2 minutes.

What if I don’t have a broiler?

You can cover the skillet with a lid and cook on low heat until the mozzarella melts. Alternatively, place the skillet under a grill or in a very hot oven for a few minutes.