If you’re craving a comforting yet elegant dinner that comes together quickly, look no further than this Creamy Pesto Gnocchi with Crispy Chicken Cutlets. This dish perfectly balances pillowy gnocchi coated in a luscious pesto cream sauce with golden, crunchy chicken cutlets. Whether you’re cooking for a weeknight meal or a special occasion, this recipe is guaranteed to impress with its rich flavors and satisfying textures.
Why You’ll Keep Making It
This recipe stands out because it’s the perfect blend of creamy and crispy. The gnocchi, tossed in a vibrant pesto cream sauce, offers a silky, flavorful bite, while the chicken cutlets bring a delightful crunch and protein punch. Plus, it’s incredibly versatile, easy to prepare, and uses simple ingredients that you probably have on hand. The balance of fresh basil, Parmesan, and garlic powder makes the sauce irresistible, and the crunchy breadcrumb coating on the chicken adds a restaurant-quality touch without the fuss. You’ll find yourself coming back to this dish again and again, especially when you want something cozy with a gourmet feel.
What We’re Using
- 1 pound gnocchi: Soft potato gnocchi that cooks quickly and soaks up the creamy sauce beautifully.
- 2 boneless, skinless chicken breasts: Pounded thin for even cooking and a tender bite.
- 1 cup pesto sauce: Choose your favorite basil pesto, homemade or store-bought, for that fresh green flavor.
- 1 cup heavy cream: Creates the rich and silky base for the sauce.
- 1/2 cup grated Parmesan cheese: Adds a nutty, salty depth to the sauce and the chicken coating.
- 1/2 teaspoon garlic powder & 1/2 teaspoon onion powder: Enhances the flavor profile without overpowering.
- Salt and pepper to taste: Essential for seasoning both the chicken and the sauce.
- 1/4 cup olive oil: For frying the chicken cutlets to golden perfection.
- 1/2 cup all-purpose flour: Helps the breadcrumb coating stick to the chicken.
- 2 large eggs: Beaten, they act as a binding agent for the breading process.
- 1 cup breadcrumbs: Preferably panko for extra crunchiness.
- Fresh basil leaves for garnish: Adds a pop of color and fresh herbaceous aroma.
Gear Up: What to Grab
- Large skillet: For frying the chicken cutlets in olive oil.
- Medium saucepan: To cook the gnocchi and prepare the creamy pesto sauce.
- Mixing bowls: One for the egg wash, another for flour, and a third for breadcrumbs.
- Tongs or spatula: To flip chicken cutlets gently without breaking the crust.
- Whisk: To combine the cream and pesto smoothly.
- Paper towels: For draining excess oil from the chicken after frying.
From Start to Finish: Creamy Pesto Gnocchi with Crispy Chicken Cutlets
Step 1: Prepare the Chicken Cutlets
Start by slicing the chicken breasts horizontally to create thin cutlets. This ensures quick, even cooking. Season each cutlet with salt, pepper, garlic powder, and onion powder.
Step 2: Set Up the Breading Station
Place the flour in one shallow bowl. Beat the eggs in a second bowl. In the third bowl, combine the breadcrumbs with half of the grated Parmesan cheese for added flavor.
Step 3: Bread the Chicken
Dredge each chicken cutlet first in the flour, shaking off any excess. Dip it into the beaten eggs, then coat thoroughly with the breadcrumb-Parmesan mixture. Press lightly to help the coating stick.
Step 4: Fry the Chicken Cutlets
Heat olive oil in a large skillet over medium heat. Fry the cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Step 5: Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
Step 6: Make the Creamy Pesto Sauce
In a medium saucepan over low heat, combine the heavy cream, pesto sauce, remaining Parmesan cheese, and a pinch of salt and pepper. Whisk gently until the cheese melts and the sauce thickens slightly.
Step 7: Toss Gnocchi in Sauce
Add the cooked gnocchi to the creamy pesto sauce and gently toss to coat each piece evenly.
Step 8: Plate and Garnish
Serve the creamy pesto gnocchi topped with crispy chicken cutlets. Garnish with fresh basil leaves for a fragrant finish.
For a slightly different flavor profile but similar satisfaction, you might want to try Crispy Parmesan Crusted Chicken Cutlets or even experiment with a seafood twist by checking out Creamy Lemon Garlic Shrimp Gnocchi. If you love dishes combining chicken and gnocchi, the Buttery Herb Chicken And Gnocchi Skillet is another lovely recipe to bookmark.
Quick Replacement Ideas
- Swap gnocchi for cooked small pasta like orecchiette or penne if you prefer a different texture.
- Use turkey cutlets instead of chicken for a leaner protein option.
- Try a sun-dried tomato pesto or arugula pesto for a twist on the classic basil flavor.
- Replace heavy cream with coconut cream or cashew cream for a dairy-free version.
- Use gluten-free breadcrumbs and flour to make this recipe gluten-free.
Troubleshooting Tips
- If your chicken cutlets aren’t crispy enough, make sure the oil is hot enough before frying—about 350°F (175°C).
- Overcooked gnocchi can become mushy. Cook just until they float to the surface, then drain immediately.
- If the sauce is too thick, add a splash of pasta water or milk to loosen it up.
- To prevent the breadcrumb coating from falling off, press firmly when coating and avoid flipping too frequently while frying.
- If the sauce separates, reduce heat and whisk continuously to bring it back together.
Storing Tips & Timelines
You can store leftover creamy pesto gnocchi and chicken cutlets separately in airtight containers in the refrigerator for up to 3 days. When reheating, warm the gnocchi gently in a saucepan over low heat, adding a splash of cream or milk to loosen the sauce. Reheat the chicken cutlets in a hot oven or skillet to help maintain their crispiness. Avoid microwaving the chicken to keep the crust from becoming soggy.
Frequently Asked Questions
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully and saves time. Just choose a good-quality pesto with fresh basil and olive oil for the best flavor.
What’s the best way to cook gnocchi without them sticking together?
Cook gnocchi in plenty of boiling, salted water and avoid overcrowding the pot. Stir gently once or twice during cooking. Drain as soon as they float to the surface to prevent sticking.
Can I make this dish ahead of time?
You can prep the chicken cutlets and bread them a few hours ahead, then refrigerate until ready to fry. The creamy pesto sauce and gnocchi are best made fresh but can be reheated gently if needed.
How do I know when chicken cutlets are cooked through?
Thin cutlets cook quickly—about 3-4 minutes per side. Use a meat thermometer to check for an internal temperature of 165°F (74°C) for safety, or cut into the thickest part to ensure no pink remains.
Serve with These
- Crispy Parmesan Crusted Chicken Cutlets for a delicious chicken alternative.
- Creamy Lemon Garlic Shrimp Gnocchi to switch up the protein and add a seafood flair.
- Buttery Herb Chicken And Gnocchi Skillet if you’re craving a skillet meal with herbaceous notes.
- Simple mixed greens salad with a lemon vinaigrette balances the richness of the dish.
- Garlic bread or crusty baguette to soak up every last drop of creamy pesto sauce.
The Takeaway
Creamy Pesto Gnocchi with Crispy Chicken Cutlets is a satisfying, flavor-packed meal that blends the best of creamy, crispy, and herbaceous elements. The combination of tender gnocchi in a rich basil pesto cream sauce alongside crunchy, perfectly seasoned chicken cutlets makes this recipe a true crowd-pleaser. With straightforward ingredients and simple steps, it’s an ideal dish for anyone looking to elevate their weeknight dinners without spending hours in the kitchen. Whether you’re cooking for yourself, family, or guests, this recipe delivers warmth, comfort, and a touch of elegance every time. Give it a try, and you’ll see why it’s a dish worth repeating in your culinary rotation!
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Creamy Pesto Gnocchi with Crispy Chicken Cutlets
Ingredients
Equipment
Method
- Slice chicken breasts horizontally to create thin cutlets. Season with salt, pepper, garlic powder, and onion powder.
- Place flour in one shallow bowl. Beat eggs in a second bowl. Combine breadcrumbs with half the grated Parmesan cheese in a third bowl.
- Dredge each cutlet in flour, shaking off excess. Dip into beaten eggs, then coat with breadcrumb-Parmesan mixture, pressing lightly to stick.
- Heat olive oil in large skillet over medium heat. Fry cutlets 3-4 minutes per side until golden and cooked through. Drain on paper towels.
- Bring large pot of salted water to boil. Add gnocchi and cook until they float, about 2-3 minutes. Drain and set aside.
- In medium saucepan over low heat, combine heavy cream, pesto sauce, remaining Parmesan cheese, salt, and pepper. Whisk until cheese melts and sauce thickens slightly.
- Add cooked gnocchi to pesto cream sauce and gently toss to coat evenly.
- Serve gnocchi topped with crispy chicken cutlets. Garnish with fresh basil leaves.
Notes
- Press firmly when coating chicken to prevent breadcrumb crust from falling off during frying.
- Use panko breadcrumbs for extra crispy chicken texture.
- Reheat leftovers gently to maintain sauce creaminess and chicken crispiness.
- Swap gnocchi for small pasta or turkey cutlets for variations.
- Add a splash of pasta water if sauce is too thick for perfect consistency.
