Crispy Chicken & Creamy Pesto Gnocchi
Crispy Chicken & Creamy Pesto Gnocchi
Ingredients
For the Crispy Chicken
- 2 chicken breasts, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese, for breading
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil, for frying
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Creamy Pesto Gnocchi
- 1 package gnocchi, 16 ounces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup pesto
- 1/2 cup reserved gnocchi water
- 1 1/2 cups freshly grated Parmesan cheese
- 1 lemon, juiced
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon salt, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
- 2 tablespoons grated Parmesan cheese, as needed
- 1 teaspoon lemon juice, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Prepare the chicken: Lay chicken breasts between two sheets of plastic wrap and pound them thin to an even thickness of about 1/2 inch. Season both sides lightly with salt and pepper.
⏱️ 5 min
- 2
Set up the breading station: Prepare three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs. In the third bowl, combine the breadcrumbs, 1/2 cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley.
⏱️ 5 min
- 3
Coat the chicken: Dredge each piece of pounded chicken in the flour, shaking off any excess. Dip it into the beaten egg, ensuring it's fully coated, then transfer to the breadcrumb mixture. Press the breadcrumbs firmly onto both sides of the chicken to ensure a complete and even coating.
⏱️ 5 min
- 4
Cook the crispy chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the breaded chicken breasts in the pan, ensuring not to overcrowd it (cook in batches if necessary). Cook for 4-6 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C).
⏱️ 10 min
- 5
Rest the chicken: Remove the cooked chicken from the skillet and place it on a cutting board or a wire rack to rest for at least 5 minutes before slicing. This helps keep the chicken juicy.
⏱️ 5 min
- 6
Cook the gnocchi: While the chicken rests, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually 2-3 minutes) until they float to the surface. Before draining, reserve about 1/2 cup of the gnocchi cooking water.
⏱️ 5 min
- 7
Prepare the creamy pesto sauce: In a separate large skillet or saucepan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 8
Simmer the sauce: Pour in the 1 cup of heavy cream and bring it to a gentle simmer. Let it simmer for 2-3 minutes, stirring occasionally, until it begins to slightly thicken. Stir in the 1/4 cup of pesto.
⏱️ 3 min
- 9
Finish the sauce: Add a splash (about 1/4 cup) of the reserved gnocchi water to the sauce to loosen it to your desired consistency. Add the cooked gnocchi to the skillet and toss gently to coat them completely in the sauce. Turn off the heat.
⏱️ 2 min
- 10
Add final touches to the gnocchi: Stir in the juice of 1 lemon, 1 1/2 cups of freshly grated Parmesan cheese, and black pepper to taste. Continue to stir until the sauce is creamy and glossy. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 3 min
- 11
Assemble and serve: Slice the rested crispy chicken into strips. Divide the creamy pesto gnocchi among serving plates. Top each plate with sliced crispy chicken. Garnish with extra chopped parsley, a sprinkle of Parmesan cheese, freshly ground black pepper, and a little extra squeeze of lemon juice, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken & Creamy Pesto Gnocchi
For the Crispy Chicken
- 2 chicken breasts, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese, for breading
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil, for frying
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Creamy Pesto Gnocchi
- 1 package gnocchi, 16 ounces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup pesto
- 1/2 cup reserved gnocchi water
- 1 1/2 cups freshly grated Parmesan cheese
- 1 lemon, juiced
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon salt, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
- 2 tablespoons grated Parmesan cheese, as needed
- 1 teaspoon lemon juice, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Prepare the chicken: Lay chicken breasts between two sheets of plastic wrap and pound them thin to an even thickness of about 1/2 inch. Season both sides lightly with salt and pepper.
⏱️ 5 min - 2
Set up the breading station: Prepare three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs. In the third bowl, combine the breadcrumbs, 1/2 cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley.
⏱️ 5 min - 3
Coat the chicken: Dredge each piece of pounded chicken in the flour, shaking off any excess. Dip it into the beaten egg, ensuring it's fully coated, then transfer to the breadcrumb mixture. Press the breadcrumbs firmly onto both sides of the chicken to ensure a complete and even coating.
⏱️ 5 min - 4
Cook the crispy chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the breaded chicken breasts in the pan, ensuring not to overcrowd it (cook in batches if necessary). Cook for 4-6 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C).
⏱️ 10 min - 5
Rest the chicken: Remove the cooked chicken from the skillet and place it on a cutting board or a wire rack to rest for at least 5 minutes before slicing. This helps keep the chicken juicy.
⏱️ 5 min - 6
Cook the gnocchi: While the chicken rests, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually 2-3 minutes) until they float to the surface. Before draining, reserve about 1/2 cup of the gnocchi cooking water.
⏱️ 5 min - 7
Prepare the creamy pesto sauce: In a separate large skillet or saucepan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 8
Simmer the sauce: Pour in the 1 cup of heavy cream and bring it to a gentle simmer. Let it simmer for 2-3 minutes, stirring occasionally, until it begins to slightly thicken. Stir in the 1/4 cup of pesto.
⏱️ 3 min - 9
Finish the sauce: Add a splash (about 1/4 cup) of the reserved gnocchi water to the sauce to loosen it to your desired consistency. Add the cooked gnocchi to the skillet and toss gently to coat them completely in the sauce. Turn off the heat.
⏱️ 2 min - 10
Add final touches to the gnocchi: Stir in the juice of 1 lemon, 1 1/2 cups of freshly grated Parmesan cheese, and black pepper to taste. Continue to stir until the sauce is creamy and glossy. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 3 min - 11
Assemble and serve: Slice the rested crispy chicken into strips. Divide the creamy pesto gnocchi among serving plates. Top each plate with sliced crispy chicken. Garnish with extra chopped parsley, a sprinkle of Parmesan cheese, freshly ground black pepper, and a little extra squeeze of lemon juice, if desired. Serve immediately.
⏱️ 5 min