Caprese Chicken Gnocchi Skillet
, 45 min, 4 servings
Seared and baked chicken over a skillet of tomato-braised gnocchi, topped with melted mozzarella and basil.
| prepPreheat oven to 400°F / 200°C | ||||||||
| 2 tbsp. extra-virgin olive oil | Season chicken, sear both sides | Bake 400°F / 200°C, 15-18 min | Arrange chicken, top with mozzarella | Broil until melted, 2 min | Top with basil, drizzle glaze | |||
| 4 (6-oz.) boneless, skinless chicken breasts | ||||||||
| 1/2 tsp. kosher salt (for chicken) | ||||||||
| 1/2 tsp. freshly ground black pepper | ||||||||
| 1 large shallot, finely chopped | Cook shallot & garlic, season | Deglaze with wine | Add sauce & broth, simmer 3 min | Add gnocchi, cook 1-2 min, season | Add tomatoes, cook 2-3 min, season | |||
| 6 garlic cloves, coarsely chopped | ||||||||
| 1/4 tsp. kosher salt (for aromatics) | ||||||||
| 1/4 c. dry white wine | ||||||||
| 3/4 c. canned tomato sauce | ||||||||
| 6 tbsp. low-sodium chicken broth | ||||||||
| 1 (17.5-oz.) pkg. fresh gnocchi | ||||||||
| 1/2 tsp. kosher salt (for gnocchi) | ||||||||
| 2 to 3 cups halved cherry tomatoes (about 10 oz.) | ||||||||
| 1/2 tsp. kosher salt (for tomatoes, if needed) | ||||||||
| 8 oz. fresh mozzarella, cubed | ||||||||
| 1/2 c. small fresh basil leaves | ||||||||
| Store-bought balsamic glaze, for drizzling | ||||||||
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