Description
This easy Chicken Parmesan Gnocchi combines tender gnocchi, shredded chicken, rich tomato sauce, melted mozzarella, and a crispy Parmesan-panko topping. Made mostly in one skillet, it’s a cozy, family-friendly dinner with classic chicken Parmesan flavor and minimal cleanup.
Ingredients
Scale
Chicken Parmesan Gnocchi
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup minced onion (about 1 small onion)
- 3 cups shredded cooked chicken, such as rotisserie chicken
- 17.6 ounces fresh or refrigerated gnocchi (not dried)
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 24 ounces pasta sauce
- 1 cup shredded mozzarella cheese
Panko Topping
- 2 tablespoons butter, melted
- ¾ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- 2 tablespoons freshly chopped basil
Instructions
- Position an oven rack in the upper third of the oven and preheat the broiler on low.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the garlic and onion and sauté for about 3 minutes, until the onion is translucent.
- Add the gnocchi. Let it cook for about 2 minutes before stirring, then continue cooking for 1–2 minutes more, about 3–4 minutes total.
- Add the shredded chicken, pasta sauce, 1 teaspoon Italian seasoning, kosher salt, and black pepper. Stir until everything is evenly coated.
- Reduce the heat to medium-low. Cover the skillet and cook for 5 minutes.
- Meanwhile, combine the melted butter, panko breadcrumbs, Parmesan cheese, and remaining ½ teaspoon Italian seasoning in a medium bowl. Stir until the breadcrumbs are evenly coated.
- Remove the skillet lid and sprinkle the mozzarella evenly over the chicken and gnocchi. Spread the Parmesan-panko mixture over the mozzarella.
- Transfer the skillet to the oven and broil for 5–7 minutes, or until the mozzarella is melted and the breadcrumb topping is crisp and golden brown.
- Carefully remove the skillet from the oven, sprinkle with freshly chopped basil, and serve warm.
Notes
- Use fresh or refrigerated gnocchi, rather than dried gnocchi, for the intended texture.
- Rotisserie chicken is an excellent shortcut and makes this recipe especially convenient for weeknight dinners.
- Use a pasta sauce you already enjoy, such as marinara, tomato-basil, or roasted-garlic sauce.
- Watch the skillet closely while broiling. Breadcrumbs can go from golden brown to burned very quickly.
- If your skillet isn’t oven-safe, transfer the cooked chicken and gnocchi mixture to a broiler-safe baking dish before adding the mozzarella and panko topping.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet, Broiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 590 kcal
- Sugar: 8 g
- Sodium: 1150 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 105 mg