Caprese Chicken Gnocchi Skillet is a one-pan wonder that brings all the flavors I love from a classic Caprese salad—juicy tomatoes, fresh basil, and creamy mozzarella—into a hearty, comforting meal. Tender chicken and pillowy gnocchi simmer in a garlicky tomato sauce, then get topped with melty mozzarella for the perfect finish. It’s quick, simple, and bursting with fresh flavor.
Why I Love This Recipe
I love this recipe because it checks all the boxes: it’s fast, satisfying, and only uses one skillet. The gnocchi cook right in the sauce, soaking up all the flavor and becoming soft and saucy. I get a balance of cheesy richness and freshness from the basil and tomatoes. Whether I’m cooking for a weeknight dinner or a casual get-together, this dish never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chicken breasts or thighs, diced
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Store-bought gnocchi (shelf-stable, refrigerated, or frozen)
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Cherry tomatoes, halved
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Fresh mozzarella balls (bocconcini or ciliegine) or shredded mozzarella
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Garlic, minced
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Olive oil
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Salt
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Black pepper
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Balsamic glaze or vinegar (optional)
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Fresh basil leaves, torn or chopped
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Crushed red pepper flakes (optional)
Directions
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I heat olive oil in a large skillet over medium-high heat and add the diced chicken. I season it with salt and pepper and cook until browned and cooked through. I remove the chicken and set it aside.
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In the same skillet, I add more olive oil if needed and sauté the garlic until fragrant, about 30 seconds.
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I add the gnocchi and cherry tomatoes, cooking for 5–6 minutes, stirring occasionally, until the tomatoes start to burst and the gnocchi begins to brown slightly.
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I return the chicken to the skillet and stir everything together.
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I reduce the heat, add the mozzarella on top, and cover the skillet just until the cheese melts, about 2–3 minutes.
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I finish the dish with fresh basil and a drizzle of balsamic glaze, then serve it warm right from the skillet.
Servings and Timing
This recipe serves 4.
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Variations
Sometimes I use sun-dried tomatoes for a deeper flavor, or add a handful of spinach or arugula for extra greens. If I want a saucier version, I stir in a bit of marinara or tomato paste with a splash of water or broth. I’ve also used rotisserie chicken or skipped the meat altogether for a vegetarian twist. For a little heat, I sprinkle red pepper flakes right at the end.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water to loosen the sauce, or microwave it in short bursts. The gnocchi may soften a bit more, but the flavors are still delicious. I don’t recommend freezing this one, as the texture of gnocchi can become mushy.
FAQs
Can I use frozen gnocchi?
Yes, I cook it straight from frozen—no need to thaw. I just make sure to cook it a few minutes longer until it’s soft and lightly golden.
What kind of mozzarella works best?
I like using small mozzarella balls for easy melting and presentation, but shredded mozzarella or sliced fresh mozzarella works too.
Do I need to pre-boil the gnocchi?
Nope! That’s what I love about this recipe. The gnocchi cook right in the skillet, soaking up all that flavor and cutting down on dishes.
Can I make it vegetarian?
Definitely. I leave out the chicken and add extra veggies like zucchini, mushrooms, or spinach. It’s still hearty and flavorful without the meat.
What’s a good side dish for this?
I usually serve it with a simple green salad or some crusty bread to soak up the sauce. It’s a full meal on its own but pairs well with light sides.
Conclusion
Caprese Chicken Gnocchi Skillet is one of those effortless meals that feels a little fancy but is actually super simple. With tender chicken, cheesy gnocchi, and fresh basil all in one pan, it’s a dinner I keep coming back to when I want comfort and flavor without a lot of cleanup. It’s quick, colorful, and always a hit at the table.
Print
Caprese Chicken Gnocchi Skillet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian-Inspired
- Diet: Halal
Description
Caprese Chicken Gnocchi Skillet is a one-pan meal combining juicy chicken, tender gnocchi, cherry tomatoes, and creamy mozzarella with fresh basil and optional balsamic glaze. It’s quick, comforting, and packed with Caprese-inspired flavor.
Ingredients
- 1 lb chicken breasts or thighs, diced
- 1 package (16 oz) gnocchi (shelf-stable, refrigerated, or frozen)
- 1 pint cherry tomatoes, halved
- 1 cup fresh mozzarella balls or 1 cup shredded mozzarella
- 2 cloves garlic, minced
- 2 tbsp olive oil (divided)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp balsamic glaze or 1 tsp balsamic vinegar (optional)
- 1/4 cup fresh basil leaves, torn or chopped
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil and sauté garlic until fragrant, about 30 seconds.
- Add gnocchi and cherry tomatoes. Cook for 5–6 minutes, stirring occasionally, until tomatoes start to burst and gnocchi begins to brown.
- Return chicken to the skillet and stir to combine.
- Reduce heat, top with mozzarella, and cover skillet for 2–3 minutes until cheese melts.
- Garnish with fresh basil and drizzle with balsamic glaze if using. Serve warm.
Notes
- No need to pre-boil gnocchi—it cooks right in the skillet.
- Frozen gnocchi works; cook a few minutes longer if using directly from frozen.
- Use sun-dried tomatoes, spinach, or arugula for variation.
- Vegetarian version: skip chicken and add more vegetables like zucchini or mushrooms.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of water.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
