You are going to love this Caprese chicken gnocchi skillet! It is packed full of summery flavors, has only 7 ingredients, and cooks up in one pan.
Need dinner on the table in just 30 minutes? This chicken gnocchi skillet keeps things simple with just seven ingredients, including tender chicken, pillowy gnocchi, juicy tomatoes, fresh basil and mozzarella. Everything comes together in one skillet for a filling dinner with minimal cleanup. And if you're planning ahead, the same recipe makes four ready to go lunches.
Reasons you'll ♡ this caprese gnocchi
- Easy to prep in just one pan- no boiling the gnocchi first!
- You only need 7 simple ingredients
- It only takes 25 minutes to cook
Ingredients you'll need
- Gnocchi- shelf-stable gnocchi. If you want to increase the protein you can use my homemade cottage cheese gnocchi, just know the recipe will take longer.
- Chicken- chicken breasts have been used, but boneless chicken thighs could also be used. Vegetarian? Swap for chickpeas or just leave out the chicken.
- All Purpose Seasoning- I'm all about making things easier for you, so instead of a blend of spices here this recipe just calls for one tablespoon of your favorite all purpose seasoning blend.
- Tomatoes- make sure to find the freshest cherry tomatoes (or a larger variety, chopped up) that you can find
- Basil- adds so much fresh flavor to this recipe; dried basil will not give the same flavor but can be swapped in a pinch
- Mozzarella- I used fresh mozzarella pearls, but shredded mozzarella also works fine, totally up to personal preference.
How to make Chicken Gnocchi
This chicken gnocchi skillet has three simple steps to get it cooked and on your table.
- Gnocchi- no need to boil! The gnocchi is sautéed in olive oil rather than boiled, giving it a deliciously crispy outside and a pillowy soft inside. Once golden remove from the skillet.
- Chicken: Next, add a little more oil to the skillet and add the chicken and all purpose spice blend. Toss the chicken to coat in the spices and cook, turning occasionally, for 5-7 minutes, until the chicken reaches an internal temperature of 165°F or is no longer pink in the middle.
- Add Remaining Ingredients: Once the chicken is cooked through, add the tomatoes and gnocchi back to the pan. Fold in the mozzarella and basil. Cook for a few minutes until the tomatoes are softened and the cheese is melted.
Variations
This recipe is easy to play around with to get your perfect meal:
- Chicken- swap for sausage or chickpeas
- Gnocchi- get creative and use a different type of shelf-stable gnocchi- like butternut squash gnocchi! I have had a chance to try this with cauliflower gnocchi, but suspect it would work great as well. Leave a comment if you've tried this!
- Veggies- add in your favorite summer veggie! Zucchini, eggplant and bell pepper would work great. Sauté them for longer to soften.
Storage
This recipe is best served fresh as the gnocchi has a nice crispy texture, and the basil is fresh and bright green. You can also portion out leftovers and reheat for another meal:
- Fridge- Store in the fridge for up to 4 days
- Freezer- I do not recommend freezing
- Reheat- a) heat in the microwave until steaming hot (easiest method)
- b) sauté in a pan (to get a better texture on the gnocchi and help some of the moisture evaporate- note that it won't get 100% crispy again)
More Easy Skillet Dinner Recipes
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Chicken Gnocchi Skillet
Ingredients
- 3 tablespoons olive oil , divided
- 500 gram shelf stable gnocchi
- 2 chicken breasts chopped into bite-sized peices
- 1 tablespoon all purpose seasoning , your favorite blend
- 3 cups cherry tomatoes halved
- ½ cup fresh mozzarella pearls
- ½ cup fresh basil chopped, divided
Instructions
- Heat half the olive oil in a large non-stick skillet over medium heat. Add the gnocchi and sauté, stirring occasionally until it turns golden brown. This takes approximately 10 minutes, if you need to add a little extra oil to the skillet.
- Once golden, remove the gnocchi from the pan and set aside.
- Add the remaining olive oil to the skillet. Add the bite size chicken pieces and the season with the all purpose seasoning. Toss the chicken to make sure it is coated well and cook for 5-7 minutes, until cooked through.
- Return the gnocchi to the pan along with the tomatoes, mozzarella and half the basil.
- Stir 1-2 minutes, until cheese is melted through. Garnish with the remaining basil.
Tips:
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
Alyssa says
This was so good! Even my 9yr sister loved it!
Jen says
Delicious! I made this with Cauliflower Gnocchi and it came out perfect. Make sure you let them crisp up in the pan.
kerry says
Loved this! So tasty, frying the gnocchi is a game changer!
Ben says
Thanks, Kerry, I totally agree, Fried Gnocchi is soooo good!
Kirsteen Laing says
Hey Denise. Loved this recipe. Awesome to know I didn’t need to boil the gnocchi. I added garlic, onion and red pepper. It was a hit. Will be checking out your site all the time now!
Denise says
Hi Kirsteen! Hope you are well! Glad you enjoyed the gnocchi, thanks so much for your review 🙂
Mandy says
Delicious! I'll never boil gnocchi again!
Denise says
Yeah! Happy to convert you, LOL!
Jessica says
Could you make this ahead for lunch prep meals?
Denise says
Hi Jessica! I think you could do that. I know I've eaten the leftovers the next day and they were tasty. The only thing is the gnocchi doesn't stay crispy but it still has a nice texture 🙂
Kate says
My family loved this recipe!!!
Denise says
I'm so glad your family liked it Kate! Thanks for reporting back 🙂
Denise says
Hi Rhonda! Awesome, so glad you liked it, and love your additions!
Stacey @ Bake.Eat.Repeat. says
This looks amazing, definitely need to try that pan-frying the gnocchi, that sounds fantastic! I'm totally cursed when it comes to growing my own tomatoes too. Never had to chase off any crows, but we never get more then enough to just eat as you pick them. I've given up on ever getting enough on my plants to not have to buy them as well! I think I'm just not in the right climate for it! Oh well! 🙂
Lori says
This was ahhhh-mazing! I somehow forgot to buy basil so I used a bit of pesto in its place. Is never toasted gnocchi before, and oh my goodness was it delicious! I couldn't stop eating it from the bowl while I cooked the chicken. Love the easy cleanup too. This is a keeper!
Denise says
Hi Lori, I'm SO glad you liked it! I was definitely snacking on those gnocchi while the chicken cooked too 🙂 Thanks so much for your comment!
Medha says
I've never cooked gnocchi and I need to add it to my grocery list because this caprese skillet looks epic!
Alyssa @ My Sequined Life says
I need to add gnocchi to my shopping list, stat! I've never fried it but this skillet dish looks so great!