Dinner ready in just 20 minutes, all made in one pan! This quick and easy recipe combines tender chicken, pillowy gnocchi, and a creamy pesto sauce. The chicken is seasoned with paprika, oregano, and garlic, then browned to perfection. The gnocchi is sautéed until golden, simmered in chicken stock, and coated in a rich pesto and milk mixture. A sprinkle of parmesan cheese at the end makes it irresistible.
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Slice or dice the chicken breast and season liberally with paprika, oregano, garlic replacer, salt, and pepper.
Heat EVOO in a pan over medium-high heat and cook the chicken until nicely browned.
Remove the chicken from the pan and add the gnocchi directly into the pan.
Sauté the gnocchi for a couple of minutes until lightly golden.
Add the chicken stock to the pan, followed by the pesto, and mix to combine.
Reduce the heat to a simmer and cook for 10 minutes until the gnocchi is tender and the sauce has thickened slightly.
Add the milk to the pan and stir to combine.
Return the cooked chicken to the pan and mix everything together.
Top with parmesan cheese if desired and serve immediately.
If you don't have garlic replacer, you can use garlic oil or regular garlic if tolerated.
For a richer sauce, use cream instead of milk.
Sautéing the gnocchi before adding the liquid helps to enhance its flavor and texture.
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly for this recipe.
What type of milk should I use?
You can use any milk of your choice, including dairy or plant-based options. For a creamier texture, use cream.
Can I substitute the chicken breast?
Yes, you can use chicken thighs or even a plant-based protein as a substitute.
Do I need to boil the gnocchi before adding it to the pan?
No, the gnocchi cooks directly in the pan with the chicken stock and pesto.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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