This one-pan Pesto Chicken and Gnocchi is a fast, flavorful dinner you’ll want to make again and again. Juicy chicken, crispy pan-fried gnocchi and sweet cherry tomatoes come together in a single skillet for an easy, cozy meal without the fuss.
With basil pesto and fresh spinach, this dish is a satisfying weeknight winner—simple to prepare, big on taste, and ready in about 25 minutes.
🩵 About This Recipe
Enjoy an elegant-tasting dinner in under 30 minutes using just a handful of ingredients. No complicated steps—just smart shortcuts like prepared pesto and refrigerated gnocchi that save time while delivering big flavor.
This one-pan method keeps cleanup minimal and makes weeknight cooking simple. If you enjoy this, consider trying other comforting gnocchi or one-pan chicken recipes in your rotation.
🧂 Gather Your Ingredients
- Boneless, skinless chicken breasts — cut into evenly sized pieces for quick, even cooking.
- Refrigerated or shelf-stable gnocchi — pre-cooked from the package for fast pan frying.
- Cherry tomatoes — add brightness and a pop of color.
- Baby spinach — a handful melts into the dish for color and nutrients.
- Prepared pesto — store-bought works great, or use your own if you prefer.
🔪 Let’s Make Pesto Chicken and Gnocchi!
Cook Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook about 5–7 minutes until cooked through. Remove chicken and set aside.
Pan Fry Gnocchi
In the same skillet, add the gnocchi and let them sear undisturbed for 2–3 minutes until the bottoms are golden brown. Stir and cook another 2 minutes to crisp the other sides.
Add Tomatoes
Add the cherry tomatoes, cover, reduce heat, and cook 2–4 minutes until the gnocchi is steamed through and the tomatoes begin to split. Add a splash of water if you need extra steam.
Combine Ingredients
Return the cooked chicken to the pan. Stir in ½ cup prepared pesto and 2 ounces baby spinach until the spinach wilts and everything is coated.
Stir Well
Toss everything together for about a minute until well combined. Serve hot with grated Parmesan if desired.
💡 Expert Tips and Tricks
- Cut chicken into uniform pieces so it cooks evenly and quickly.
- If the pan looks dry while steaming the tomatoes and gnocchi, add a splash of water or broth and cover to create steam.
- Use refrigerated or shelf-stable gnocchi straight from the package—no boiling required. Frozen gnocchi usually needs different handling and may not crisp the same way.
❔ FAQs
Gnocchi are potato-based dumplings often used like pasta. They’re softer and denser than wheat pasta but serve the same role in many dishes.
Overcooking is the usual cause. Pan-frying helps keep gnocchi firm; avoid cooking longer than needed and let them brown for texture.
No—this recipe uses pre-cooked refrigerated or shelf-stable gnocchi. Pan-frying is all that’s required to heat and crisp them.
📝 Substitutions and Variations
- Swap chicken breasts for boneless, skinless chicken thighs for deeper flavor and more richness.
- For a creamier finish, stir in a splash of cream or sprinkle with grated Parmesan before serving.
- Add sautéed mushrooms or zucchini to boost the vegetable content.
- Replace cherry tomatoes with sun-dried tomatoes for a tangier, concentrated flavor.
Kristin’s Kitchen Tip
Be sure the skillet is hot before adding the gnocchi so they get a nice sear.
🥡 Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 2–3 days.
Reheat gently in a skillet over medium heat or in the microwave. Add a splash of water or broth to prevent drying out and help loosen the pesto coating.
🍴 What To Serve With This Dish
Finish with freshly grated Parmesan and an optional squeeze of lemon for brightness. Serve with a simple green salad and warm garlic bread for a complete meal.
Pan-Fried Gnocchi and Chicken
⭐ Made this recipe? I’d love to hear from you—please rate and review below!
📋 Recipe Card
25 Minute One-Pan Pesto Chicken and Gnocchi
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (cut into pieces)
- 16 ounces refrigerated or shelf-stable gnocchi
- 6 ounces cherry tomatoes
- ½ cup prepared pesto
- 2 ounces fresh baby spinach
Instructions
- Heat the olive oil in a large skillet over medium-high. Add the chicken, season with salt and pepper, and cook 5–7 minutes until done. Remove and set aside.
- Add the gnocchi to the skillet. Let them sit undisturbed 2–3 minutes until golden brown, then stir and cook another 2 minutes.
- Add the cherry tomatoes, cover, reduce heat, and cook 2–4 minutes until gnocchi are steamed through and tomatoes begin to split. Add a splash of water if needed.
- Return the chicken to the skillet. Stir in the pesto and spinach and toss until the spinach wilts and everything is coated, about 1 minute. Serve immediately.
Notes
Prep Tips:
- Cut chicken into even pieces for uniform cooking.
- Add a small splash of water while steaming if the pan looks dry.
- Use refrigerated or shelf-stable gnocchi straight from the package; avoid frozen gnocchi for this method.
Variation Suggestions:
- Use boneless skinless chicken thighs for extra richness.
- Add a splash of cream or grated Parmesan for a creamier finish.
- Include sautéed mushrooms or zucchini for more veggies.
- Swap cherry tomatoes for sun-dried tomatoes for a tangier profile.
Serving Suggestions:
- Serve family-style straight from the skillet.
- Top with fresh Parmesan and a squeeze of lemon.
- Pair with a green salad and garlic bread for a fuller meal.
Storage Info:
- Store leftovers in an airtight container in the fridge up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of water or broth if necessary.
Nutrition
Calories: 475 kcal | Carbohydrates: 45 g | Protein: 31 g | Fat: 19 g
Nutritional information is an estimate and may vary based on products used.
Thanks for reading! Happy cooking.
