Chicken Parmesan Gnocchi Skillet: A One-Pan Comfort Food Classic Reimagined

There’s something timeless about Chicken Parmesan. Crispy, golden-breaded chicken cutlets smothered in tangy marinara sauce and bubbling mozzarella—served over pasta, it’s a beloved Italian-American staple that satisfies cravings for both comfort and flavor. But what if we could elevate this classic dish into a one-pan weeknight wonder, combining it with the pillowy perfection of gnocchi? Enter the Chicken Parmesan Gnocchi Skillet—a hearty, satisfying meal that brings together the best of both worlds.

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This dish is a modern twist on the traditional Chicken Parm, made even more convenient and cozy with the addition of pan-seared gnocchi. The result is a skillet full of bold Italian flavors and diverse textures—crisp chicken, tender gnocchi, savory sauce, and gooey cheese—all prepared in a single pan. No extra pots, no fussy steps, and minimal cleanup. Whether you’re feeding a hungry family or looking for an easy meal prep option, this recipe hits all the right notes.

In this in-depth guide, we’ll walk you through everything you need to know to master this dish—from choosing the right gnocchi and chicken cuts to step-by-step cooking techniques and substitution tips. We’ll also explore variations for different dietary needs, flavor enhancements, and ways to turn this comfort food into a show-stopping dinner party centerpiece.

So grab your skillet, gather your ingredients, and get ready to fall in love with a new weeknight favorite: Chicken Parmesan Gnocchi Skillet.

Detailed Instructions: How to Make Chicken Parmesan Gnocchi Skillet

Step 1: Gather Your Ingredients

Before you begin cooking, it’s essential to set yourself up for success by assembling and prepping all your ingredients. Here’s what you’ll need:

For the Chicken:

• 2 large boneless, skinless chicken breasts (or 4 small breasts)

• ½ cup all-purpose flour

• 2 large eggs

• 1 cup Italian-style breadcrumbs (or panko for extra crunch)

• ½ cup grated Parmesan cheese

• Salt and black pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon paprika (optional, for color and depth)

• 2–3 tablespoons olive oil (for pan-frying)

For the Gnocchi and Sauce:

• 1 (16 oz) package of potato gnocchi (store-bought or homemade)

• 2 tablespoons olive oil or butter

• 3 cloves garlic, minced

• 1 small yellow onion, finely diced

• 1 (24 oz) jar of high-quality marinara sauce or homemade tomato sauce

• ½ teaspoon crushed red pepper flakes (optional, for heat)

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 1½ cups shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Fresh basil or parsley (for garnish)

Equipment Needed:

• Large oven-safe skillet (preferably cast iron or stainless steel)

• Shallow bowls for breading station

• Tongs or spatula

• Cutting board and chef’s knife

• Meat thermometer (optional but helpful)

Step 2: Prepare and Bread the Chicken

Start with properly prepping your chicken. This ensures even cooking and the right crispy texture that defines great Chicken Parmesan.

a. Butterfly or Slice the Chicken

If using large chicken breasts, slice them horizontally to create cutlets about ½-inch thick. This not only speeds up cooking but ensures the chicken cooks evenly and stays juicy. If using small breasts or chicken tenders, you can skip this step.

b. Set Up a Breading Station

Prepare three shallow bowls:

1. Flour Bowl – Add all-purpose flour, a pinch of salt, and black pepper.

2. Egg Bowl – Whisk two eggs until well-beaten.

3. Breadcrumb Bowl – Combine breadcrumbs with grated Parmesan cheese, garlic powder, oregano, and paprika.

c. Bread the Chicken

• Pat the chicken dry with paper towels to help the coating stick.

• Dredge each piece in flour, shaking off excess.

• Dip into the egg wash, coating completely.

• Press firmly into the breadcrumb-Parmesan mixture, ensuring a solid, even coating on both sides.

Pro Tip: For maximum crunch, let the breaded chicken rest on a wire rack for 10 minutes before cooking. This helps the coating adhere better and prevents sogginess.

Step 3: Pan-Fry the Chicken Cutlets

Now that your chicken is breaded and ready, it’s time to develop that golden, crispy exterior.

a. Heat the Oil

In a large oven-safe skillet, heat 2–3 tablespoons of olive oil over medium heat until shimmering but not smoking.

b. Fry the Chicken

• Add the chicken cutlets in a single layer. Do not overcrowd the pan; work in batches if needed.

• Cook for 4–5 minutes per side or until golden brown and the internal temperature reaches 165°F (75°C).

• Transfer cooked chicken to a plate lined with paper towels to absorb excess oil.

Optional: For an even crispier texture, place the fried cutlets on a wire rack and keep them warm in a 200°F (90°C) oven while preparing the rest of the dish.

Step 4: Cook the Gnocchi

Gnocchi can be boiled, but pan-searing adds texture and enhances the dish’s flavor profile. Here’s how to do it right in the same skillet (no need to clean it).

a. Sear the Gnocchi

• Wipe the skillet clean if needed, then add 2 tablespoons of olive oil or butter.

• Add the gnocchi in a single layer. Let them sear without stirring for 2–3 minutes, or until golden brown on one side.

• Toss or stir to cook the other sides, searing for another 2–3 minutes until they are slightly crispy on the outside and tender on the inside.

Pro Tip: You don’t need to boil store-bought gnocchi before pan-frying. If using homemade gnocchi, boil them first until they float, then pan-fry.

Step 5: Make the Skillet Sauce

Once the gnocchi are golden and slightly crisp, it’s time to add flavor with the sauce.

a. Sauté Aromatics

• Push the gnocchi to one side of the skillet or temporarily remove them to a plate.

• Add diced onion and a bit more oil if the skillet is dry.

• Sauté for 3–4 minutes until soft and translucent.

• Add minced garlic and red pepper flakes (if using). Cook for 30–60 seconds until fragrant.

b. Add Marinara Sauce

• Pour in the marinara sauce and stir to combine.

• Season with dried basil, oregano, salt, and pepper.

• Let the sauce simmer for 5–7 minutes to deepen in flavor, stirring occasionally.

Step 6: Combine and Layer

With your chicken, gnocchi, and sauce all prepared, it’s time to assemble the dish.

a. Return Gnocchi to the Pan

• If you removed the gnocchi earlier, gently stir them back into the sauce so they’re evenly coated.

• Flatten the gnocchi mixture slightly so it forms a base layer in the skillet.

b. Add Chicken Cutlets

• Nestle the crispy chicken cutlets into the gnocchi and sauce.

• Spoon a little sauce over each cutlet to prevent them from drying out in the oven.

c. Add Cheese

• Sprinkle shredded mozzarella generously over the skillet, focusing on the chicken and gnocchi.

• Add a final layer of grated Parmesan for a salty, nutty finish.

Step 7: Bake to Finish

To bring everything together and achieve that iconic cheesy melt, you’ll finish the dish in the oven.

a. Broil or Bake

• Preheat your oven to 400°F (200°C).

• Transfer the skillet to the oven and bake uncovered for 10–12 minutes, or until the cheese is melted and bubbly.

• If you want a browned, golden cheese topping, switch to broil for the last 1–2 minutes. Watch carefully to avoid burning.

Note: If your skillet is not oven-safe, you can transfer the mixture to a baking dish for this step.

Step 8: Garnish and Serve

Once the cheese is melty and lightly golden, carefully remove the skillet from the oven.

a. Garnish

• Let the skillet rest for 5 minutes to allow the flavors to settle and the cheese to firm slightly.

• Sprinkle with freshly chopped basil or parsley for a burst of color and freshness.

b. Serve

Scoop generous portions of gnocchi and chicken onto plates or serve directly from the skillet for a rustic presentation. Pair with a side salad, garlic bread, or roasted vegetables for a complete meal.