Name: Skillet Chicken Parmesan With Gnocchi
Cook time: 25 minutes
Total time: 35 minutes
Yield: 4 servings
Ingredients: 2 medium skinless, boneless chicken breasts (about 1 lb.), patted dry; 4¼ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, divided; ¼ cup all-purpose flour; ¼ cup (or more) extra-virgin olive oil; 8 garlic cloves, finely chopped; ½ tsp. crushed red pepper flakes; 1 28-oz. can whole peeled tomatoes; 1½ tsp. sugar; 1 17.5-oz. package shelf-stable potato gnocchi; 2 oz. Parmesan, finely grated; 8 oz. part-skim mozzarella, sliced ¼" thick; Basil leaves (for serving; optional)

Quick Skillet Chicken Parmesan Gnocchi in a dutch oven.

Photo by Travis Rainey, Food Styling by Rebecca Jurkevich

Classic chicken parm is hardly weeknight-friendly. Between breading the chicken, making a slow-simmered sauce, and assembling it all, it requires many steps yet still doesn’t feel like a complete meal on its own. A near-obligatory side of pasta requires a separate pot of water.

This version ditches the breading in favor of a generous dusting of flour that still creates browned and crispy edges, and calls for quick-cooking gnocchi that goes in the same pan as the chicken. The key to making this a one-skillet meal is to add the ingredients in stages: First you’ll sear your chicken breasts, then make a simple sauce in the same pan. Next you’ll add shelf-stable gnocchi, which boils directly in the sauce. Top with the seared chicken and a generous amount of cheese and stick it under the broiler until browned and bubbling. Right before serving, shower it with fresh basil and dinner is done: It’s everything you love about chicken Parmesan in a quicker, fuss-free package.

A tip about using store-bought gnocchi: While you might be tempted to purchase fresh gnocchi from the refrigerated section of the grocery store, don’t. This recipe works best with the shelf-stable varieties found near the dried pasta. These are less likely to go gummy and are ideal for cooking directly in the sauce; no boiling required. Fresh gnocchi, by contrast, tends to be much softer and is more apt to turn mushy when cooked.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

What you’ll need

Shelf-Stable Gnocchi
$21 At Amazon
Extra-Virgin Olive Oil
$19 At Amazon
12-Inch Skillet
$28 At Amazon

Recipe information

Total Time
35 minutes
Yield
4 servings

Ingredients

2 medium skinless, boneless chicken breasts (about 1 lb.), patted dry

4¼ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, divided

¼ cup all-purpose flour

¼ cup (or more) extra-virgin olive oil

8 garlic cloves, finely chopped

½ tsp. crushed red pepper flakes

1 28-oz. can whole peeled tomatoes

1½ tsp. sugar

1 17.5-oz. package shelf-stable potato gnocchi

2 oz. Parmesan, finely grated

8 oz. part-skim mozzarella, sliced ¼" thick

Basil leaves (for serving; optional)

Preparation

Step 1
Working with 1 breast at a time, hold a long knife parallel to cutting board and cut 2 medium skinless, boneless chicken breasts (about 1 lb.), patted dry, in half, slicing along a long side to make thin cutlets. Arrange all 4 cutlets in an even layer on cutting board and sprinkle all over with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Transfer to a medium bowl and sprinkle with ¼ cup all-purpose flour; toss to coat.
Step 2
Heat ¼ cup extra-virgin olive oil in a large high-sided ovenproof skillet, preferably cast iron, over medium. Working in 2 batches and adding more oil between batches if needed, lift cutlets from bowl, shaking off excess flour, and carefully lower into skillet. Cook until deep golden brown, about 3 minutes per side (chicken will finish cooking in oven). Transfer to a large plate or baking sheet.
Step 3
Reduce heat to medium-low. Add 8 garlic cloves, finely chopped, and ½ tsp. crushed red pepper flakes to skillet and cook, stirring constantly, until fragrant, about 1 minute. Add one 28-oz. can whole peeled tomatoes, crushing with your hands as you go, then add remaining 2¼ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and 1½ tsp. sugar. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Add one 17.5-oz. package shelf-stable potato gnocchi and cook, stirring constantly, until gnocchi is barely tender, about 2 minutes. Remove from heat.
Step 4
Heat broiler. Arrange chicken in a single layer over gnocchi. Top chicken with 2 oz. Parmesan, finely grated, followed by 8 oz. part-skim mozzarella, sliced ¼" thick. Transfer skillet to oven and broil until cheese is melted and browned, 5–8 minutes; watch closely to avoid burning.
Step 5
Serve chicken parm topped with basil leaves if desired.