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 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.)

8 oz. fresh mozzarella, cubed

1/2 cup 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. In a 10-inch cast-iron or high-sided skillet over medium heat, heat the olive oil. Season chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook chicken until golden, about 5 minutes per side. Transfer to a baking sheet.

Step 2: Place the baking sheet in the oven and bake chicken until an instant-read thermometer registers 165°F in the thickest part, about 15 to 18 minutes. Remove chicken, let rest slightly, then slice and keep warm. Keep the oven on.

Step 3: Using the same skillet over medium heat, cook the shallot, stirring occasionally, until just softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Season with 1/4 teaspoon salt.

Step 4: Add the white wine to deglaze the pan, stirring for about 1 minute. Stir in tomato sauce and chicken broth, cooking occasionally until the sauce begins to thicken, about 3 minutes. Add the gnocchi and cook, stirring, just until tender, 1 to 2 minutes. Season with 1/2 teaspoon salt.

Step 5: Stir in halved cherry tomatoes and cook until they start to soften, 2 to 3 minutes. Taste and season with the remaining 1/2 teaspoon salt if needed.

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

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

Tips & Variations

To avoid sticking, make sure the skillet is well heated before adding the chicken.

Swap fresh gnocchi for store-bought frozen gnocchi if fresh isn’t available; just add a minute or two to the cooking time.

Add a pinch of red pepper flakes with the garlic for a subtle kick.

Use fresh heirloom tomatoes instead of cherry tomatoes for a deeper flavor.

Try topping with toasted pine nuts for added crunch and a nutty taste.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and will stay juicy. Adjust cooking time slightly to ensure they reach an internal temperature of 165°F.

Is white wine necessary in the recipe?

The white wine adds depth and helps deglaze the pan, but if you prefer not to use alcohol, substitute with additional chicken broth or a splash of white grape juice.