Can I use chicken breasts instead of rotisserie chicken?

Absolutely. Just cook and shred them first. Rotisserie chicken is faster, but any cooked chicken works great in Chicken Parmesan Gnocchi.

How do I store leftovers?

Pop leftovers into an airtight container and refrigerate for 3–4 days . Reheat in the microwave or in a skillet with a splash of water or marinara to loosen the sauce.

Can I freeze Chicken Parmesan Gnocchi?

You can, but gnocchi can get a little softer after freezing and thawing. If you do freeze it, store in a freezer-safe container for up to 2 months and reheat gently. For best texture, enjoy it fresh or as leftovers from the fridge.

What can I use instead of panko bread crumbs?

Regular bread crumbs work, or you can crush crackers in a pinch. Panko gives the crispiest topping, but dinner will still be delicious either way.

Yes! Stir in spinach at the end of the simmer, or sauté mushrooms/zucchini with the onion. Chicken Parmesan Gnocchi is very forgiving like that.

Chicken Parmesan Gnocchi: Cozy 30-Minute Skillet Win

Description

Chicken Parmesan Gnocchi is a cozy, one-skillet dinner made with pillowy potato gnocchi, tender shredded chicken, rich marinara sauce, melty mozzarella, and a crispy Parmesan-panko topping. Ready in just 30 minutes, this easy weeknight recipe delivers all the classic chicken parmesan flavor with less work and fewer dishes. It’s comfort food the whole family will love!

Ingredients

Scale

1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
½ medium onion, diced
1 (16-ounce) package fresh or thawed potato gnocchi (not dried)
2 cups cooked shredded chicken (rotisserie works great)
2 cups marinara sauce
1½ teaspoons Italian seasoning, divided
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 cup shredded mozzarella cheese
½ cup panko bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons butter, melted
Fresh basil leaves, chopped (for garnish)
Optional: red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

Move oven rack to the top third of the oven and preheat the broiler.
Heat olive oil in a large oven-safe skillet over medium heat. Add onion and garlic and sauté for 2–3 minutes until softened and fragrant.
Add the gnocchi directly to the skillet. Cook for 3–4 minutes, stirring once or twice, until lightly golden in spots.
Stir in shredded chicken, marinara sauce, 1 teaspoon Italian seasoning, salt, and pepper. Mix well.
Reduce heat to low, cover, and simmer for 5 minutes until gnocchi are tender and heated through.
In a small bowl, combine panko bread crumbs, Parmesan cheese, remaining ½ teaspoon Italian seasoning, and melted butter. Stir until evenly coated.
Sprinkle mozzarella evenly over the skillet, then top with the breadcrumb mixture.
Transfer skillet to the oven and broil for 5–7 minutes, until cheese is melted and topping is golden brown. Watch closely to prevent burning.
Remove from oven, let rest for 2–3 minutes, garnish with fresh basil, and serve warm.

Notes

Use fresh or thawed gnocchi for best texture. Dried gnocchi will not cook properly in this method.

No oven-safe skillet? Transfer mixture to a baking dish before broiling.

Add spinach, mushrooms, or zucchini for extra veggies.

Leftovers keep in the fridge for 3–4 days in an airtight container.

To reheat, add a splash of water or marinara before microwaving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet + Broil
Cuisine: Italian-American

Nutrition

Serving Size: 1 portion
Calories: 520 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 95 mg