Description
This Caprese Chicken Gnocchi Skillet is a delightful one-pan meal combining juicy, oven-baked chicken breasts with tender gnocchi, fresh cherry tomatoes, and creamy mozzarella. Finished with fragrant basil and a drizzle of balsamic glaze, this Italian-inspired skillet is perfect for a quick and flavorful dinner.
Ingredients
Scale
Chicken and Seasoning
- 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
Vegetables and Aromatics
- 1 large shallot, finely chopped
- 6 garlic cloves, coarsely chopped
- 2 to 3 cups halved cherry tomatoes (about 10 oz.)
- 1/2 c. small fresh basil leaves
Liquids and Sauces
- 1/4 c. dry white wine
- 3/4 c. canned tomato sauce
- 6 tbsp. low-sodium chicken broth
- Store-bought balsamic glaze, for drizzling
Main Ingredients
- 1 (17.5-oz.) pkg. fresh gnocchi
- 8 oz. fresh mozzarella, cubed
Instructions
- Prepare chicken: Arrange a rack in center of the oven and preheat to 400°F (200°C). In a 10-inch cast-iron or high-sided skillet, heat olive oil over medium heat. Season chicken breasts on both sides with 1/2 tsp. salt and 1/2 tsp. pepper. Cook them for about 5 minutes on each side until golden brown. Transfer cooked chicken to a baking sheet.
- Bake chicken: Place the baking sheet with chicken in the preheated oven and bake until the internal temperature reaches 165°F (74°C), about 15 to 18 minutes. Remove and let chicken rest on a cutting board before slicing; keep warm. Keep the oven on for the next step.
- Sauté aromatics: Using the same skillet, cook the finely chopped shallots over medium heat, stirring occasionally, until just softened, about 3 minutes. Add the coarsely chopped garlic and cook for another minute until fragrant. Season with 1/4 tsp. salt.
- Make sauce and cook gnocchi: Pour in the dry white wine and stir to deglaze the pan, scraping up any browned bits; cook for about 1 minute. Add tomato sauce and chicken broth; cook, stirring occasionally, until the sauce starts to thicken and bubble, about 3 minutes. Stir in the fresh gnocchi and cook for 1 to 2 minutes until tender. Season with 1/2 tsp. salt. Add halved cherry tomatoes and cook, stirring gently, until they begin to soften, 2 to 3 minutes. Taste and add remaining salt if needed.
- Broil with mozzarella: Turn on the broiler. Arrange the sliced chicken in the center of the skillet on top of the gnocchi and tomatoes. Sprinkle the cubed fresh mozzarella over the chicken.
- Broil until cheese melts: Place the skillet under the broiler and broil for about 2 minutes, watching closely, until the mozzarella melts and starts to bubble.
- Garnish and serve: Remove skillet from oven. Top the dish with fresh basil leaves and drizzle with store-bought balsamic glaze to finish. Serve immediately.
Notes
- Use a cast-iron skillet for best heat retention and cooking performance.
- Fresh gnocchi cooks quickly; avoid overcooking to prevent mushiness.
- Balsamic glaze adds sweetness and acidity; adjust quantity based on your preference.
- Check chicken internal temperature with an instant-read thermometer to ensure safety.
- To make this gluten-free, ensure gnocchi is gluten-free or substitute with a gluten-free alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Caprese chicken, gnocchi skillet, Italian dinner, one-pan meal, mozzarella, cherry tomatoes, balsamic glaze
