This fast one-pan chicken gnocchi skillet is one of my new go-to quick chicken dinners that is ready in just a few minutes and a hit with kids and adults alike.
To start chicken, slice it into thin 1/4-inch thick slices and season well with salt and Italian seasoning. Add olive oil to a skillet over medium heat and once the oil is hot, add chicken, cooking for 3-4 minutes per side until chicken is cooked through and browned well.
Remove chicken from skillet and wipe clean. Add butter to skillet and return to heat. When butter is melted add pre-packaged gnocchi (do not boil first) and cook for 5-6 minutes, stirring occasionally, until gnocchi is browned and tender.
Add garlic to skillet and stir together. Then add peas, reserved chicken, and chicken stock and toss together. Simmer for 2-3 minutes until chicken stock mostly evaporates, leaving a thin sauce. Taste and season with salt and pepper to your liking.
To make basil sauce:
Add basil, olive oil, lemon juice, and a pinch of salt and pepper to a food processor and process until smooth. Drizzle over gnocchi skillet before serving.