Description
A delicious Caprese Chicken Gnocchi Skillet combining tender baked chicken breasts with fresh gnocchi, cherry tomatoes, mozzarella, and basil, all finished with a drizzle of balsamic glaze. This meal is a perfect blend of Italian flavors cooked primarily on the stovetop and finished under the broiler for a melty cheese topping.
Ingredients
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.)
Toppings
- 8 oz. fresh mozzarella, cubed
- 1/2 cup small fresh basil leaves
- Store-bought balsamic glaze, for drizzling
Instructions
- Prepare and brown chicken: Arrange a rack in the center of the oven and preheat it to 400°F. Heat olive oil in a 10-inch cast-iron or high-sided skillet over medium heat. Season the chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook chicken, turning halfway, until golden brown, about 5 minutes per side. Transfer 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, about 15 to 18 minutes. Remove from oven, let cool slightly, then slice and keep warm. Leave oven on.
- Sauté aromatics: In the same skillet used for chicken, over medium heat, cook the finely chopped shallot while stirring occasionally until softened, about 3 minutes. Add coarsely chopped garlic and cook, stirring, until fragrant, about 1 minute. Season with 1/4 teaspoon salt.
- Deglaze and make sauce: Add dry white wine to the skillet and stir to deglaze the pan, cooking for about 1 minute. Stir in tomato sauce and low-sodium chicken broth. Cook, stirring occasionally, until the sauce starts to thicken and bubble, about 3 minutes.
- Cook gnocchi and tomatoes: Add fresh gnocchi to the skillet and stir just until tender, 1 to 2 minutes. Season with 1/2 teaspoon salt. Add halved cherry tomatoes and continue to cook while stirring until tomatoes begin to soften, 2 to 3 minutes. Adjust salt with remaining 1/2 teaspoon if needed.
- Broil with mozzarella: Turn on the broiler. Arrange the sliced chicken in the center of the skillet over the sauce and sprinkle cubed mozzarella on top. Broil closely watching until the mozzarella melts, about 2 minutes.
- Garnish and serve: Remove skillet from oven. Top the dish with fresh basil leaves and drizzle generously with store-bought balsamic glaze. Serve immediately.
Notes
- Use a cast-iron skillet for best heat distribution and oven safety.
- Fresh gnocchi cooks quickly; avoid overcooking to prevent sogginess.
- Broil time is short—watch closely to prevent burning the mozzarella.
- Balsamic glaze adds a sweet tangy finish but can be omitted or substituted with balsamic vinegar reduction.
- To make this dish gluten-free, ensure the gnocchi used is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
