Crispy Chicken & Creamy Pesto Gnocchi

Ingredients

• 2.5 chicken breasts (pounded thin; 2-3 breasts)
• 1 cup flour (for breading)
• 2 eggs (beaten)
• 1.5 cups breadcrumbs
• 0.5 cup grated parmesan (for breading)
• 2 tbsp fresh parsley (chopped)
• 1 package gnocchi (standard 16-17.5 oz package)
• 2 tbsp butter
• 1 tbsp olive oil (plus extra for frying chicken)
• 4 cloves garlic (minced)
• 1 cup heavy cream
• 0.25 cup pesto
• 0.5 cup gnocchi water (reserved from boiling)
• 1.5 cups freshly grated parmesan (for the sauce)
• 1 lemon (juiced)
• Black pepper (to taste)
• Salt (to taste)
• Extra parsley, parmesan, and lemon juice (for topping)

Steps

1. 1

   Pound the chicken breasts thin to ensure even cooking.

2. 2

   Set up a breading station with three separate bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs mixed with 1/2 cup grated parmesan and 2 tablespoons of chopped fresh parsley.

3. 3

   Coat each piece of chicken first in the flour, then the egg wash, and finally the breadcrumb mixture. Press the breadcrumbs firmly into the meat so the chicken is fully and evenly coated.

4. 4

   Heat olive oil in a large pan over medium-high heat. Cook the chicken on both sides until the breading is golden brown and the internal temperature reaches 165°F (74°C).

5. 5

   Remove the chicken from the pan and let it rest on a cutting board for a few minutes before slicing into strips.

6. 6

   Boil the gnocchi in a large pot of salted water according to the package directions. Before draining, carefully scoop out and save about 1/2 cup of the starchy gnocchi water.

7. 7

   In a separate large pan or skillet, melt the butter with 1 tablespoon of olive oil over medium heat.

8. 8

   Add the minced garlic to the pan and cook until it becomes fragrant, about 1 minute.

9. 9

   Pour in the heavy cream and let it simmer gently until it starts to thicken slightly.

10. 10

    Stir in the pesto, then add a splash of the reserved gnocchi water to loosen the sauce to your desired consistency.

11. 11

    Add the cooked gnocchi to the sauce and toss until every piece is fully coated.

12. 12

    Turn the heat off, then stir in the lemon juice, black pepper, and 1 1/2 cups of freshly grated parmesan until the sauce becomes creamy and glossy.

13. 13

    Plate the creamy pesto gnocchi and top with the sliced crispy chicken.

14. 14

    Finish the dish with a garnish of fresh parsley, extra parmesan, black pepper, and a little extra lemon juice.

Notes

Pounding the chicken thin is essential for a quick, even cook that keeps the meat juicy while the breading gets crispy. If the sauce becomes too thick after adding the cheese, add another splash of the reserved gnocchi water.

Nutrition per serving

• main
• chicken
• gnocchi
• pesto
• dinner
• spring
• comfort food
• creamy