Description
This Caprese Chicken Gnocchi Skillet is a delightful one-pan meal that combines tender seared chicken breasts with pillowy gnocchi, juicy cherry tomatoes, and melted fresh mozzarella. Infused with garlic, shallots, and a savory tomato sauce deglazed with white wine, it is finished with fresh basil and a drizzle of tangy balsamic glaze for a fresh, Italian-inspired dish perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 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
Sauce and Gnocchi
- 1 large shallot, finely chopped
- 6 garlic cloves, coarsely chopped
- 1/4 cup dry white wine
- 3/4 cup canned tomato sauce
- 6 tbsp. low-sodium chicken broth
- 1 (17.5-oz.) package fresh gnocchi
- 2 to 3 cups halved cherry tomatoes (about 10 oz.)
Finish and Garnish
- 8 oz. fresh mozzarella, cubed
- 1/2 cup small fresh basil leaves
- Store-bought balsamic glaze, for drizzling
Instructions
- Preheat and Sear Chicken: Arrange a rack in the center of the oven and preheat to 400°F. Heat olive oil in a 10″ cast-iron or high-sided skillet over medium heat. Season chicken breasts with 1/2 tsp. salt and 1/2 tsp. pepper on both sides. Cook the chicken until golden brown, about 5 minutes per side. Transfer the chicken to a baking sheet.
- Bake Chicken: Place the baking sheet with chicken in the oven and bake until an instant-read thermometer inserted into the thickest part reads 165°F, approximately 15 to 18 minutes. Remove and let the chicken rest on a cutting board, then slice and keep warm. Keep the oven on.
- Sauté Shallots and Garlic: In the same skillet over medium heat, cook the finely chopped shallot, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Season with 1/4 tsp. salt.
- Deglaze and Prepare Sauce: Pour in the white wine to deglaze the pan, stirring and scraping up any browned bits, cooking for about 1 minute. Add tomato sauce and chicken broth, cooking and stirring occasionally until the sauce begins to thicken and bubble, about 3 minutes.
- Cook Gnocchi and Tomatoes: Add the fresh gnocchi to the sauce and cook, stirring just until tender, about 1 to 2 minutes. Season with 1/2 tsp. salt. Add the halved cherry tomatoes and cook, stirring, until they begin to soften, 2 to 3 minutes. Adjust salt with remaining 1/2 tsp. if needed.
- Broil with Mozzarella: Turn the broiler on. Arrange the sliced chicken evenly in the center of the skillet and sprinkle cubed mozzarella over the top. Broil, watching carefully, until the mozzarella melts, about 2 minutes.
- Garnish and Serve: Remove from oven, top with fresh basil leaves, and drizzle generously with store-bought balsamic glaze. Serve warm straight from the skillet for a comforting, flavorful meal.
Notes
- Use a cast-iron or oven-safe high-sided skillet to seamlessly transition from stovetop to broiler.
- Fresh gnocchi cooks very quickly; avoid overcooking to prevent mushiness.
- If you don’t have balsamic glaze, you can reduce balsamic vinegar over low heat until syrupy.
- Adjust seasoning throughout to taste, especially salt based on tomato sauce and broth used.
- The chicken can be substituted with turkey breasts or pork chops if desired.
- For a lower-fat option, reduce the amount of olive oil or use part-skim mozzarella.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: Caprese, chicken, gnocchi, skillet, Italian dinner, one-pan meal, mozzarella, cherry tomatoes, basil, balsamic glaze
