Caprese Chicken Gnocchi Skillet Recipe

ByClara Bennett
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Introduction

This Caprese Chicken Gnocchi Skillet is a delightful fusion of tender chicken, pillowy gnocchi, and fresh Caprese flavors. It’s an easy one-pan meal that brings together juicy cherry tomatoes, creamy mozzarella, and fragrant basil for a satisfying dinner.

A white pan filled with layers starting at the bottom with white melted cheese that looks soft and creamy, topped with bright yellow gnocchi and red cherry tomato pieces scattered around. On top of this are slices of golden-brown grilled chicken breast, arranged in two groups across the dish, each piece juicy with a slight char. Small fresh green basil leaves are sprinkled evenly over the whole pan, adding a pop of color, and a drizzle of dark balsamic glaze runs over the chicken and cheese, giving a shiny finish. A wooden spoon rests inside the pan near the bottom left corner, and the whole dish sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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 c. dry white wine
  • 3/4 c. canned tomato sauce
  • 6 tbsp. low-sodium chicken broth
  • 1 (17.5-oz.) pkg. fresh gnocchi
  • 2 to 3 cups halved cherry tomatoes (about 10 oz.)
  • 8 oz. fresh mozzarella, cubed
  • 1/2 c. small fresh basil leaves
  • Store-bought balsamic glaze, for drizzling

Instructions

  1. Step 1: Preheat the oven to 400°F and place a rack in the center. In a 10-inch cast-iron or high-sided skillet, heat the olive oil over medium heat. Season the chicken breasts on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook the chicken until golden, about 5 minutes per side, then transfer to a baking sheet.
  2. Step 2: Bake the chicken in the oven until an instant-read thermometer inserted into the thickest part reads 165°F, about 15 to 18 minutes. Remove from oven, slice, and keep warm. Leave the oven on.
  3. Step 3: In the same skillet over medium heat, cook the shallot, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for another minute until fragrant, seasoning with 1/4 teaspoon salt.
  4. Step 4: Pour in the white wine to deglaze the pan, scraping up any browned bits, and cook for about 1 minute. Add the tomato sauce and chicken broth, then simmer and stir occasionally until the sauce thickens slightly, about 3 minutes.
  5. Step 5: Stir in the gnocchi and cook until tender, about 1 to 2 minutes. Season with 1/2 teaspoon salt. Add the halved cherry tomatoes and cook until they start to soften, 2 to 3 minutes. Adjust salt to taste.
  6. Step 6: Turn on the broiler. Arrange the sliced chicken in the center of the skillet, then sprinkle the mozzarella evenly over the chicken.
  7. Step 7: Broil, watching closely, until the mozzarella melts and bubbles, about 2 minutes. Remove from heat.
  8. Step 8: Top with fresh basil leaves and drizzle with balsamic glaze before serving.

Tips & Variations

  • For a richer flavor, use fresh cherry tomatoes when in season, or substitute with sun-dried tomatoes for a more concentrated taste.
  • Try adding a pinch of red pepper flakes in Step 4 for a subtle heat.
  • Use shredded mozzarella if cubed cheese isn’t available; it will melt faster and evenly.
  • Fresh gnocchi cooks quickly; avoid overcooking as it can become mushy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. The gnocchi may absorb some sauce when stored, so add a splash of chicken broth to loosen if needed.

How to Serve

This image shows a close-up of a cooked dish in a dark frying pan on a white marbled surface. The dish has multiple layers: the bottom layer has small, round pale yellow gnocchi mixed with a rich orange-red sauce, dotted with green herbs. On top of the gnocchi are slices of grilled chicken breast with a brown, slightly charred texture and creamy white melted cheese with some basil leaves placed on it. There are also pieces of cherry tomatoes, which are bright red and soft. A wooden spoon is scooping a portion from the pan, showing the gnocchi, chicken slices, sauce, and herbs together. The background is plain and light-colored. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi instead of fresh?

Yes, you can use frozen gnocchi; just add a couple of extra minutes to the cooking time and follow package instructions. Be sure to thaw if recommended before adding to the skillet.

What can I substitute for balsamic glaze?

If you don’t have balsamic glaze, you can gently reduce balsamic vinegar until syrupy or drizzle with a mix of balsamic vinegar and honey for a similar sweet-tart finish.

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Caprese Chicken Gnocchi Skillet Recipe

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★★★★★

4.4 from 104 reviews

This Caprese Chicken Gnocchi Skillet is a delightful one-pan Italian-inspired dish featuring golden-baked chicken breasts, tender gnocchi, fresh cherry tomatoes, and melted mozzarella topped with vibrant basil and a tangy balsamic glaze. Perfectly balanced with the savory tomato sauce and subtle white wine aroma, this skillet meal offers authentic Caprese flavors in a hearty, comforting format ideal for weeknight dinners or entertaining guests.

  • Author: Clara
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

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 & Vegetables

  • 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.)

Finishing Touches

  • 8 oz. fresh mozzarella, cubed
  • 1/2 cup small fresh basil leaves
  • Store-bought balsamic glaze, for drizzling

Instructions

  1. Prepare and cook chicken: Arrange an oven rack in the center and preheat the oven to 400°F. Heat olive oil in a 10-inch cast-iron or high-sided skillet over medium heat. Season chicken breasts evenly on both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Cook the chicken in the skillet, turning halfway through, until golden brown, approximately 5 minutes per side. Transfer the chicken to a baking sheet.
  2. Bake chicken: Place the baking sheet with the chicken in the preheated oven and bake until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 to 18 minutes. Remove the chicken and place it on a cutting board to cool slightly, then slice and keep warm. Leave the oven on for next steps.
  3. Sauté shallot and garlic: Using the same skillet over medium heat, cook the finely chopped shallot, stirring occasionally, until softened, about 3 minutes. Add the coarsely chopped garlic and cook while stirring until fragrant, about 1 additional minute. Season with 1/4 teaspoon kosher salt.
  4. Deglaze and prepare sauce: Pour in the dry white wine to deglaze the pan, stirring for about 1 minute to lift any browned bits. Add the canned tomato sauce and low-sodium chicken broth, cooking and stirring occasionally until the sauce begins to thicken and bubble, about 3 minutes. Stir in the fresh gnocchi and cook just until tender, about 1 to 2 minutes. Season with 1/2 teaspoon kosher salt. Add the halved cherry tomatoes and cook, stirring occasionally, until they begin to soften, approximately 2 to 3 minutes. Taste, and add the remaining 1/2 teaspoon salt if needed.
  5. Broil with mozzarella: Turn on the broiler. Arrange the sliced chicken back in the center of the skillet atop the gnocchi and vegetables. Sprinkle the cubed fresh mozzarella evenly over the chicken.
  6. Melt cheese under broiler: Place the skillet under the broiler and watch carefully, broiling just until the mozzarella melts and starts to bubble, about 2 minutes.
  7. Garnish and serve: Remove the skillet from the oven and top with fresh basil leaves. Drizzle generously with store-bought balsamic glaze before serving.

Notes

  • If you don’t have a cast-iron skillet, use a high-sided oven-safe skillet to both cook and broil the dish.
  • Ensure the chicken is cooked through to 165°F for safe consumption measured by an instant-read thermometer.
  • For a gluten-free version, verify that the gnocchi is made from gluten-free ingredients or substitute with gluten-free gnocchi.
  • Balsamic glaze can be homemade by reducing balsamic vinegar with a bit of sugar until syrupy, if preferred.
  • The addition of white wine can be omitted or replaced with extra chicken broth if you prefer to avoid alcohol.

Keywords: Caprese chicken, gnocchi skillet, Italian chicken recipe, one-pan dinner, fresh mozzarella, cherry tomatoes, basil, balsamic glaze

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