Caprese Chicken Gnocchi Skillet

Season and Cook the Chicken

• Season the 2 boneless skinless chicken breasts (cut into bite-sized pieces) with ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon Italian seasoning, and ½ teaspoon garlic powder.
• Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat.
• Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked through.
• Remove from the skillet and set aside.

Sauté the Tomatoes and Garlic

• In the same skillet, melt 1 tablespoon unsalted butter over medium heat.
• Add the 1 pint halved cherry tomatoes and cook for 4–5 minutes until they begin to soften and burst.
• Stir in the 4 minced garlic cloves and cook for 1 minute until fragrant.

Build the Creamy Sauce

• Pour in 1 cup chicken broth and scrape up any browned bits from the skillet.
• Stir in ¾ cup heavy cream, 2 tablespoons cream cheese, ½ cup freshly grated parmesan cheese, ¼ teaspoon crushed red pepper flakes, and 1 tablespoon fresh lemon juice.
• Stir until the cream cheese melts and the sauce becomes smooth and creamy.

Cook the Gnocchi

• Add the 1 pound potato gnocchi directly into the skillet and stir to coat.
• Cover and simmer over medium-low heat for 5–6 minutes, stirring once or twice, until the gnocchi are tender and the sauce thickens slightly.

Add the Caprese Ingredients

• Return the cooked chicken to the skillet.
• Stir in the 2 cups baby spinach and let wilt for 1–2 minutes.
• Add the 8 ounces fresh mozzarella pearls and ¼ cup chopped fresh basil, gently stirring until the mozzarella softens and becomes melty but still holds shape.

Finish and Serve

• Drizzle the skillet with 1 tablespoon balsamic glaze and give it one light stir.
• Spoon into bowls and top with extra fresh basil, parmesan cheese, extra balsamic glaze, and cracked black pepper.
• Serve hot with toasted sourdough or garlic bread.