Creamy Pesto Gnocchi & Chicken Skillet

Directions

1. Preheat oven to 400 degrees F. Add chicken slices to a bowl and season with salt, pepper, and Parmesan spices. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken (working in batches to not crowd the meat) and cook chicken until golden brown 3-4 minutes per side. Remove and transfer to a plate. Continue with the remaining chicken.
2. In the same skillet, over medium heat, add the remaining olive oil. Add onion, and garlic, and cook stirring occasionally until tender. Add tomatoes, wine, and balsamic. Continue to stir and scrape up any brown bits on the bottom of the pan until the liquid is mostly evaporated and the tomatoes are just starting to wilt. Pour in broth, cream, and stir in the pesto. Bring to a boil then stir in gnocchi and add the chicken back to the pan.
3. Place in the oven and bake until chicken is done (inserted instant-read thermometer is 165 degrees F.). Top pan with mozzarella and return to the oven to continue cooking until cheese melts. Remove from oven and allow to cool slightly. Garnish with fresh basil before serving.