Winter is often considered grim and gray, but there’s so much joy to be had in the season! The key is to find favorite experiences and dishes that help you stay warm and comfy, no matter how chilly it gets outside! May we suggest this Winter Bliss Chicken Dish? The savory chicken, braised in a creamy, herbaceous sauce, is enjoying a nice little waltz with roast tomatoes, fluffy gnocchi, and melty mozzarella. It sticks to the ribs, warms the bones, and shakes off the winter blues all at once. Make winter your favorite season with this Winter Bliss Chicken Dish!
Ingredients
- 3 chicken breasts, boneless and skinless
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, halved and thinly sliced
- 2 cloves garlic, thinly sliced
- 1 1/2 cups grape tomatoes, halved
- 1/4 cup dry white wine
- 1 cup low-sodium chicken broth
- 2 tablespoons heavy cream
- 1 (16-17-ounce) package refrigerated or shelf-stable gnocchi
- 1/2 cup pesto, homemade or store-bought, divided
- 6 ounces mozzarella, optional, torn
- fresh basil leaves, to taste, torn, for serving
- pine nuts, to taste, lightly toasted, for serving
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Season the chicken breasts on both sides with the salt and the pepper.
Step 3 –In a large straight-sided skillet over medium-high heat, add 1 tablespoon of the oil.
Step 4 –Add the chicken to the hot oil and cook, while turning occasionally, until golden-brown, about 4-6 minutes per side.
Step 5 –Transfer the chicken breasts to a plate.
Step 6 –In the same skillet over medium heat, add the remaining oil.
Step 7 –Add the onion and the garlic to the hot oil and cook, while stirring occasionally, until tender, about 3-5 minutes.
Step 8 –Add the tomatoes and the wine and cook, while stirring and scraping the bottom of the pan to release the browned bits, until the wine is mostly evaporated and the tomatoes are just starting to wilt, about 2 minutes.
Step 9 –Add the chicken broth and the heavy cream to the skillet and bring the mixture to a boil.
Step 10 –Add the gnocchi and the chicken breasts to the sauce.
Step 11 –Bake until the chicken breasts reach an internal temperature of 165 degrees F, about 8-10 minutes.
Step 12 –Transfer the chicken breasts to a cutting board.
Step 13 –Add 2 tablespoons of the pesto to the sauce and stir to combine.
Step 14 –Top the sauce with the torn mozzarella.
Step 15 –Bake the sauce in the skillet until the pesto is warmed through and the cheese is melted, about 4 minutes.
Step 16 –Let the sauce cool slightly.
Step 17 –Thinly slice the chicken breasts and return the slices to the skillet.
Step 18 –Dollop the top of the bake with the remaining pesto.
Step 19 –Sprinkle the bake with the basil and the pine nuts.
Step 20 –Serve.
