Balsamic Glazed Chicken with Fried Gnocchi

When I went grocery shopping over the weekend, I bought a few things that I didn’t have any specific need for–For years, I’ve been the type of person who needs to have a recipe in front of her. And it’s not that when I’m cooking, I follow one to a tee, but I consider it my safety net, my guide. But lately, I’ve been pushing myself out of my comfort zone, and forcing myself to try and experiment. And I say knowing that tonight’s dinner isn’t exactly reinventing the wheel or anything–I just wanted a reason to make a balsamic glaze and some fried gnocchi!

Balsamic Glazed Chicken & Fried Gnocchi

Balsamic Glazed Chicken with Fried Gnocchi.

I really could eat chicken every day for the rest of my life and never tire of it.

Balsamic Glazed Chicken

I bought some grape tomatoes as well as some arugula, with the intention of making Chicken Milanese, which I never got around to doing. And then I thought I’d make one of the toppings, and just serve it on the side. Instead, I got lazy and didn’t bother roasting the tomatoes, so I just put the chicken on a bed of arugula.

It does make me sad that I am now officially out of my pomegranate balsamic vinegar…But I guess that just means I need to find a reason to go back to The Pheasant one of these days and pick up more! I think I want to try a different flavor this time.

Yield: 4

Balsamic Glazed Chicken with Fried Gnocchi

Balsamic Glazed Chicken with Fried Gnocchi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 4 C baby arugula
  • 2 Tbsp. olive oil
  • 1/4 C balsamic vinegar
  • 4 boneless skinless chicken breasts
  • 1 16-oz. package of gnocchi
  • cooking spray
  • salt & pepper to taste
  • grated Parmesan cheese, optional


Preheat oven to 400 degrees F. Place the chicken breasts on a baking sheet sprayed with cooking spray. Bake for 20 minutes or until chicken is cooked through.

Meanwhile, bring the balsamic vinegar to a boil over medium heat. Reduce the heat and let simmer for 5 minutes, or until the vinegar has reduced somewhat and thickened (if it coats the back of a spoon, it's ready). Remove from the heat and set aside (the vinegar will continue to thicken).

Heat the olive oil in a large skillet. Add the gnocchi and saute until crisp and golden, about 10 minutes. Season with salt and pepper, and garnish with Parmesan, if desired.

To serve, place about a cup of the arugula on a plate. Top with a chicken breast, and brush with the balsamic reduction. Serve with 1/4 of the fried gnocchi.

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I may or may not have been sucking on the basting brush after plating dinner, just to get every last drop of that delicious balsamic goodness. Okay, so I did. I make no apologies! It was divine!

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