Caprese Chicken Gnocchi Skillet
This Caprese Chicken Gnocchi Skillet is a fast, satisfying one-pan dinner bursting with fresh Italian flavors. Juicy pan-seared chicken, pillowy gnocchi, sweet cherry tomatoes, and melty fresh mozzarella all come together in a single skillet, finished with a drizzle of balsamic glaze and torn fresh basil. Ready in just 30 minutes with minimal cleanup, it looks seriously impressive but couldn't be easier to make.
Equipment
- Large 12-inch skillet Cast iron or stainless steel, with a lid
- Chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Garlic press or microplane (optional)
- Tongs For turning chicken pieces
Ingredients
- 1.5 lbs boneless, skinless chicken breasts 680g, cut into bite-sized 1-inch pieces
- 1 lb gnocchi 450g, shelf-stable or refrigerated
- 1.5 cups cherry tomatoes halved
- 8 oz fresh mozzarella balls 225g, ciliegine or bocconcini, halved
- 4 garlic cloves minced
- 0.5 cup chicken broth 120ml
- 2 tbsp extra virgin olive oil divided
- 1 tsp Italian seasoning
- 0.5 tsp red pepper flakes optional
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper
- 0.25 cup fresh basil leaves torn, for finishing
- 2 tbsp balsamic glaze for drizzling
- 0.25 cup Parmesan cheese freshly grated, optional, for serving
Instructions
- Cut chicken into 1-inch pieces and pat dry with paper towels. Halve the cherry tomatoes and mozzarella balls, mince the garlic, and tear the basil leaves. Set everything near the stove before you begin cooking.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 2 minutes. Add chicken in a single layer, season with salt, pepper, and Italian seasoning, and sear undisturbed for 3–4 minutes per side until golden. Transfer to a plate — chicken does not need to be fully cooked through yet.
- Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet (do not clean it). Add minced garlic and red pepper flakes, stirring constantly for 30–60 seconds until fragrant and just golden — watch carefully to avoid burning.
- Add the halved cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until softened and bursting. Pour in the chicken broth and scrape up all the browned bits from the pan, then bring to a gentle simmer.
- Add the gnocchi directly into the simmering tomato-broth mixture (no pre-boiling needed). Cover and cook for 3–4 minutes, stirring once halfway, until gnocchi are just tender. Add a splash of broth if the mixture looks too thick.
- Nestle the seared chicken back into the skillet among the gnocchi and tomatoes. Cook uncovered over medium heat for 3–4 minutes until the chicken reaches an internal temperature of 165°F (74°C). Taste and adjust seasoning.
- Reduce heat to low and scatter the halved mozzarella balls across the top. Cover and let sit for 1–2 minutes until the cheese softens slightly. Remove the lid and scatter the torn fresh basil leaves over the top.
- Drizzle balsamic glaze in a zigzag pattern over the skillet and sprinkle with Parmesan if using. Serve immediately from the pan while the mozzarella is still warm and soft.
Notes
- Pat the chicken completely dry before searing — excess moisture causes steaming and prevents a golden crust from forming.
- Work in two batches if the skillet looks crowded; adding too much chicken at once drops the pan temperature and results in grey, steamed pieces instead of golden seared ones.
- Don't walk away from the garlic — it burns in under a minute on a hot pan and turns bitter. Stir constantly and remove from heat the moment it turns golden.
- Use ripe, sweet cherry tomatoes for the best sauce. Out-of-season tomatoes produce a watery, flat-tasting result.
- No need to pre-boil the gnocchi — it cooks directly in the tomato-broth sauce, absorbing all that flavor as it becomes tender.
- Stir gnocchi gently and as little as possible — they are delicate and can break apart with too much agitation.
- Add the mozzarella off the heat or on very low heat; you want it to soften and become creamy, not turn rubbery.
- Use a thick, aged balsamic glaze for the final drizzle — thin balsamic vinegar won't give the same sweet-tangy depth.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of broth for best texture. Not recommended for freezing.
- To make it vegetarian, omit the chicken, double the gnocchi, add a drained can of white cannellini beans, and swap chicken broth for vegetable broth.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 35gProtein: 44gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 115mgSodium: 680mgPotassium: 720mgFiber: 2gSugar: 4gVitamin A: 18IUVitamin C: 22mgCalcium: 25mgIron: 12mg
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