One-Pan Chicken Pesto Gnocchi

Chef’s secret time: I stumbled on this one when I wanted dinner that felt fancy but behaved like a weeknight dinner. I kept a jar of glowing green pesto in the fridge and a bag of gnocchi in the freezer — then I decided to treat my skillet like a mini restaurant kitchen and tossed in bite-sized chicken. The result? A glossy, herby sauce that hugs pillowy gnocchi and juicy chicken with barely any fuss. If you love basily aroma, crisped chicken edges, and a one-pan cleanup, I’m about to make your life delightfully simple. Keep a wooden spoon nearby — you’ll want to stir and sniff the whole time.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This dish hits comforting and bright notes at once: warm, golden chicken with crispy edges, soft pillowy gnocchi, and that punch of herb from pesto. It practically cooks itself in one pan, which means less cleanup and more time to open a bottle of wine. It’s fast, flavorful, and forgiving — and honestly, it smells like a trattoria invaded my kitchen. Who doesn’t love crispy edges and creamy sauce all in one forkful?

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 16 oz (1 lb) store-bought potato gnocchi (about 3 cups)
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream or half-and-half (optional for extra creaminess)
• 1/2 cup pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan, plus more for serving
• 2 tbsp butter
• Fresh basil leaves and a squeeze of lemon (optional), to finish

For the Sauce / Garnish (if applicable):

• Extra pesto for serving, lemon wedges, and cracked black pepper

How I Make It

Step 1:

Pat the chicken dry and season with salt and pepper. Heat a large skillet over medium-high heat until shimmering. Add 2 tbsp olive oil, then add the chicken in a single layer. Sear the pieces, leaving them alone so they develop a golden crust — about 6–7 minutes total, stirring once. Listen for that satisfying sizzle and watch the color deepen to a gorgeous golden brown.

Step 2:

Transfer the chicken to a plate and reduce heat to medium. Add the chopped onion and sauté for 2–3 minutes until translucent. Toss in the minced garlic and cook another 30–45 seconds until fragrant — your kitchen should smell like basil and garlic already. Don’t let the garlic brown; it turns bitter fast.

Step 3:

Add the gnocchi to the skillet and let them toast for about 1–2 minutes, stirring so they get tiny golden edges. Pour in the 1 cup chicken broth and bring to a gentle simmer. Cover and let the gnocchi plump for 4–5 minutes. They’ll soak up liquid and become pillowy — that’s your cue.

Step 4:

Stir in the 1/2 cup heavy cream (if using) and 1/2 cup pesto until the sauce turns glossy and emerald. Return the chicken to the pan along with the halved cherry tomatoes and 2 cups fresh spinach. Cook until the spinach wilts and the chicken reaches an internal temperature of 165°F — about 2 minutes. Taste and adjust with salt, pepper, or a squeeze of lemon.

Step 5:

Turn off the heat and stir in 2 tbsp butter and 1/4 cup Parmesan for silky finish. Sprinkle with extra Parmesan and torn basil leaves. Serve hot with a crack of black pepper and an optional lemon wedge. The sauce should cling to the gnocchi and coat the chicken in a glossy, herb-packed hug.

Pro Tips

• Use chicken thighs if you want more forgiving, juicier meat — they handle high heat and stay tender.
• If your pesto tastes flat, brighten it with a squeeze of lemon and a pinch of salt before stirring into the pan.
• Don’t overcrowd the pan when searing — give the chicken space so it crisps instead of steams.
• For lighter sauce, swap heavy cream for 1/2 cup plain Greek yogurt stirred in off heat to prevent curdling.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use firm tofu, pressed and cubed, pan-seared to golden. Texture changes to chewier but soaks up pesto nicely.
• Heavy cream ↔ Greek yogurt: Use plain Greek yogurt off heat for creaminess with fewer calories; expect a tangier sauce.
• Store-bought pesto ↔ dairy-free pesto: Use nut-free or oil-based pesto to keep it dairy-free, and finish with nutritional yeast for cheesiness.
• Gluten-free: Use cauliflower gnocchi or certified gluten-free gnocchi — cook according to package and follow same method.

Variations & Tips

• Add red pepper flakes and spicy salami for a spicy, smoky twist.
• Make it kid-friendly: halve the garlic and skip the lemon for milder flavors.
• Vegetarian swap: replace chicken with roasted chickpeas or mushrooms for umami.
• Summer twist: fold in grilled zucchini or corn and finish with lemon zest.
• Winter cozy: swap spinach for kale and add roasted butternut squash cubes.
• Creative twist: stir in a spoonful of sun-dried tomato pesto for a tangy color burst.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the components and store them separately: chicken and gnocchi in sauce keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the sauce so it doesn’t dry out.

Can I double the recipe?

Sure thing. Use a larger skillet or divide between two pans so everything gets space to brown. You may need an extra 1–2 minutes of cooking time to bring larger volumes back to temperature.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden, slightly crisp edges on the chicken and plump, tender gnocchi. Chicken reaches safe doneness at 165°F internally. The sauce should look glossy and coat the gnocchi rather than pool thinly.

What if I don’t have ingredient X?

If you don’t have cherry tomatoes, use sun-dried tomatoes or a handful of frozen peas. No pesto? Swirl in 1 tsp dried basil, 1 tbsp olive oil, and 2 tbsp grated Parmesan as a quick stand-in.

How I Like to Serve It

I love this with a crisp green salad and a wedge of crusty bread to mop up the sauce. It works for a cozy weeknight, an easy date-night dinner, or a potluck where you want to impress without sweating. Pair with a chilled Sauvignon Blanc or a sparkling water with lemon to brighten the herbs.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of chicken broth or water.
• Chicken safe cooking temp: 165°F. Use an instant-read thermometer for certainty.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this cozy, herby, one-pan dinner. You’ve got golden chicken, pillowy gnocchi, and pesto that makes everything feel a little celebratory. Enjoy!