Chicken Parmesan Gnocchi Skillet

The first time I made chicken parmesan, I spent three hours breaded cutlets and managing multiple pans while my kitchen looked like a war zone. Then I discovered this skillet version that delivers all those beloved flavors in about the time it used to take just to prep everything else. The gnocchi soaks up the marinara while getting crispy on the bottom and that panko topping creates the most satisfying crunch.

Last Tuesday my husband called to say his brother was stopping by for dinner unexpectedly. I had a rotisserie chicken from the weekend and a package of gnocchi in the pantry so I threw this together while getting the kids homework started. They ended up going back for thirds and my brother-in-law texted me the next day asking for the recipe.

Ingredients

• 1 tablespoon olive oil: Creates the foundation for sautéing your aromatics
• 2 cloves garlic minced and ½ cup minced onion: These build the savory base that makes everything taste like it has been simmering all day
• 3 cups shredded cooked chicken: Rotisserie chicken is your best friend here for flavor and convenience
• 17.6 ounces gnocchi: Fresh or shelf-stable works beautifully but avoid the dried shelf-stable kind that never seems to cook through properly
• 1 teaspoon Italian seasoning: Your shortcut to that dried oregano and basil blend without measuring individual herbs
• ½ teaspoon kosher salt and ¼ teaspoon black pepper: Just enough to enhance without overwhelming the sauce
• 24 ounces marinara sauce: Choose whatever brand your family loves most
• 1 cup shredded mozzarella cheese: Creates that irresistible melty layer under the crispy topping
• 2 tablespoons unsalted butter: Helps the panko turn into golden perfection under the broiler
• ¾ cup panko bread crumbs: These Japanese breadcrumbs create the lightest crunchiest topping imaginable
• ¼ cup grated Parmesan cheese: Adds that salty umami punch that makes the topping sing
• ½ teaspoon Italian seasoning: Sprinkled into the panko for aromatic depth in every crispy bite
• 2 tablespoons freshly chopped basil: The fresh finish that brightens up all that rich cheese and sauce

Instructions

Get your oven ready:

Position an oven rack in the upper third and preheat your broiler on low setting.

Build your flavor base:

Heat the olive oil in a large oven-proof skillet over medium heat then sauté the garlic and onion for about 3 minutes until soft and fragrant.

Toast the gnocchi:

Add the gnocchi and cook for 3 to 4 minutes stirring occasionally until lightly golden on some sides.

Combine everything:

Stir in the shredded chicken pasta sauce Italian seasoning salt and pepper then reduce heat to medium-low cover and cook for 5 minutes to heat through.

Make the crispy topping:

Melt the butter in a microwave-safe bowl then stir in the panko Parmesan and remaining Italian seasoning until combined.

Add the layers:

Remove the cover from your skillet sprinkle the mozzarella evenly over everything then top with the panko mixture.

Get that golden crust:

Transfer the skillet to the oven and broil for 5 to 7 minutes until the cheese melts and bubbles and the panko turns golden brown.

Finish and serve:

Remove from the oven sprinkle with fresh basil and bring the whole skillet to the table.

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This recipe has become my go-to when friends drop by with news to celebrate or when we just need something that feels like a hug after a long week. Last month I made it for my sister who just had her second baby and she said it was the first thing she had eaten that actually tasted good in weeks.

Making It Your Own

Skip the chicken and add sautéed mushrooms or roasted vegetables for a vegetarian version that still feels hearty and satisfying. Sometimes I throw in a handful of spinach or kale during the last few minutes of simmering just to sneak in some extra greens.

The Bread Crumb Secret

Panko creates such a lighter crunch than traditional breadcrumbs and they do not get soggy as quickly under all that sauce. If you need to make this gluten-free use gluten-free panko and gnocchi without sacrificing texture or flavor.

Perfect Pairings

This dish is rich enough that a simple crisp green salad with a vinaigrette cuts through beautifully. A glass of Chianti or any light Italian red wine brings out the tomato and basil flavors while not competing with the cheese.

• Let the skillet rest for 5 minutes before serving so the cheese sets slightly and makes serving easier
• Leftovers reheat surprisingly well in the oven at 350°F for about 15 minutes though the panko will lose some crispness
• If making ahead assemble everything but wait to broil until just before serving to keep that topping perfectly crunchy

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There is something so satisfying about serving a skillet meal straight to the table and watching everyone dig in together. This recipe proves that comfort food does not have to take hours to feel special.

Common Recipe Questions

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves prep time. Simply shred about 3 cups from a cooked bird.

→ What type of gnocchi works best?

Fresh or shelf-stable gnocchi (not dried) gives the best texture. They cook up pillowy and absorb the sauce beautifully.

→ How do I know when the panko topping is done?

The topping should be golden brown and the cheese melted and bubbly. Watch closely during the last 2 minutes of broiling to prevent burning.

→ Can this be made vegetarian?

Absolutely! Replace the chicken with sautéed mushrooms, roasted vegetables, or spinach for a delicious vegetarian version.

→ What should I serve with this dish?

A crisp green salad with balsamic vinaigrette balances the rich flavors. Garlic bread or steamed broccoli also make excellent sides.

→ Can I prepare this ahead of time?

Assemble everything through step 4, then refrigerate. Add the toppings just before broiling. You may need a few extra minutes under the broiler to heat through.