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.

What you’ll need

Shelf-Stable Gnocchi
$20 At Amazon
Extra-Virgin Olive Oil
$21 At Amazon
12-Inch Skillet
$30 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.