Caprese Chicken Gnocchi Skillet Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
