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If you're looking for a quick, comforting and high-protein midweek dinner, this One-Pan Cheesy Pesto Chicken Gnocchi Bake is one you need to try!
Juicy chicken thighs, pillowy gnocchi and a creamy basil pesto sauce, all finished with a layer of golden, bubbling mozzarella. Everything comes together in one pan in around 35 minutes, making it perfect for those busy evenings when you want something delicious without spending hours in the kitchen or dealing with loads of washing up.
Why you'll love this recipe
One-pan wonder – everything cooks in one pan, meaning minimal washing up.
High in protein – packed with juicy chicken thighs and lighter mozzarella.
Creamy, cheesy comfort food – rich pesto sauce, tender gnocchi and golden melted cheese.
Perfect for busy midweek evenings – ready in around 35 minutes with minimal preparation.
Family-friendly – a comforting dinner everyone can enjoy.
Easy to customise – add your favourite vegetables or switch up the cheese.
This is the kind of dinner you'll find yourself making on repeat. The gnocchi cooks directly in the creamy pesto sauce, soaking up all that delicious flavour, while the chicken adds plenty of protein to keep you satisfied.
One Pan Pesto Chicken Gnocchi Bake
10 minutes
25 minutes
4
One Pan
Italian
One Pan Pesto Chicken Gnocchi Bake
Ingredients
600g boneless, skinless chicken thighs, diced
500g fresh gnocchi
1 onion, finely diced
1 tbsp mixed Italian herbs
3 garlic cloves, finely sliced
3 tbsp green pesto
1 tsp smoked paprika
200ml semi-skimmed milk
125g lighter mozzarella, torn
Fresh basil, to garnish
Salt and black pepper, to season
1 tsp olive oil
Instructions
1. Brown the chicken
Preheat your oven to 180°C fan. Heat 1 tsp olive oil in a large ovenproof pan over medium heat. Add the diced chicken thighs, season with salt and black pepper, and cook for 5–7 minutes until golden.
2. Add the aromatics
Add the diced onion, sliced garlic, mixed Italian herbs and smoked paprika to the pan. Stir everything together and cook for a further 4–5 minutes until the onion has softened and the garlic is fragrant.
3. Make the creamy pesto sauce
Add the fresh gnocchi, green pesto and semi-skimmed milk to the pan. Season well and give everything a good mix until the gnocchi and chicken are coated in the creamy pesto sauce.
4. Simmer until tender
Cover the pan and simmer over medium-low heat for 8–10 minutes, stirring occasionally, until the gnocchi is tender, the sauce has thickened and the chicken is completely cooked through. Add an extra splash of milk if the sauce becomes too thick.
5. Add the mozzarella
Scatter the torn lighter mozzarella evenly over the gnocchi and transfer the ovenproof pan to the oven. Bake for 5–8 minutes until the cheese has melted and is bubbling.
6. Finish until golden
For an extra golden, cheesy finish, place under the grill for a further 1–2 minutes, keeping a close eye on it.
7. Garnish and serve
Remove from the oven, scatter over fresh basil, season with cracked black pepper and tuck in. Enjoy!
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THE FULL MACROS READY FOR YOU
CALORIES | 550
UNDER 500 CALORIES PER SERVING
PROTEIN | 40G
OVER 40G PROTEIN PER SERVING
CARBS | 45G
UNDER 50G CARBS PER SERVING
FAT | 23G
UNDER 25G FAT PER SERVING
FIBRE | 3G
OVER 3G FIBRE PER SERVING
This is the kind of dinner you'll find yourself making on repeat.
Why choose this Recipe?
HIGH PROTEIN RECIPE
EASY TO COOK IN ONE PAN
THE PERFECT COMFORT FOOD AFTER A LONG DAY
UNDER 600 CALORIES
Swaps & Upgrades
Add extra vegetables: Stir through fresh spinach, cherry tomatoes or courgette for additional nutrients and fibre.
Use chicken breast: Swap chicken thighs for diced chicken breast if you prefer a leaner option.
Make it extra creamy: Add a tablespoon of lighter cream cheese for an even richer sauce.
Try red pesto: Swap green pesto for red pesto to give the recipe a different flavour.
Add some heat: Stir through chilli flakes or fresh red chilli for a spicy twist.
Switch up the cheese: Try a little grated parmesan alongside the mozzarella for extra flavour.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! This cheesy pesto chicken gnocchi bake is great for preparing ahead. Cook the recipe as instructed, allow it to cool and store in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
Does it freeze well?
Yes, although the texture of the gnocchi and creamy sauce may change slightly after freezing. Allow the dish to cool completely, portion into airtight containers and freeze for up to 2–3 months. Defrost thoroughly in the fridge before reheating until piping hot.
Do I need to boil the gnocchi first?
No! That's the beauty of this recipe. The fresh gnocchi cooks directly in the creamy pesto sauce, absorbing the milk and delicious flavours as it softens. There's no need for a separate saucepan.
What can I serve with pesto chicken gnocchi?
This recipe is a complete meal on its own, but it also pairs beautifully with a fresh green salad, steamed broccoli, roasted courgettes or garlic green beans.
Can I make this recipe without an ovenproof pan?
Yes! Simply prepare the chicken and gnocchi in a regular frying pan, then transfer everything into an ovenproof baking dish before adding the mozzarella. Bake until golden and bubbling.
Can I use chicken breast instead of chicken thighs?
Absolutely. Boneless, skinless chicken breast works well in this recipe and is a great option if you prefer a leaner cut of chicken. Just be careful not to overcook it.
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More Recipes at Archer Kitchen
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