Gnocchi Accompanied by Skillet Chicken Parmesan

 

Classic chicken Parmesan can be a bit of a kitchen marathon, not exactly the choice for a quick weeknight dinner. With all the steps involved—breading the chicken, simmering the sauce, and putting it all together—it doesn't scream "easy meal." Plus, if you're a traditionalist, there's the added step of cooking a separate pot of pasta.

This revamped version skips the chicken breading, opting for a light dusting of flour that still delivers those delicious crispy edges. It pairs up with quick-cooking gnocchi that conveniently shares the same skillet as the chicken. The secret to keeping it a one-pan wonder is adding the ingredients in stages. First, you'll sear the chicken, then whip up a simple sauce in the same skillet. Throw in some shelf-stable gnocchi, let them cook directly in the sauce, and crown it all with seared chicken and a generous layer of cheese. A short broil later, and you've got a bubbling, golden masterpiece. A final touch of fresh basil, and voila! It's the essence of chicken Parmesan in a quicker, hassle-free package.

A quick tip on gnocchi: Resist the allure of fresh gnocchi from the refrigerated section. This recipe thrives on the shelf-stable kind usually found near dried pasta. They're less prone to getting gummy and are perfect for cooking right in the sauce—no boiling needed. Fresh gnocchi, on the other hand, tends to be softer and can go mushy during cooking.

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)

Step 1: Preparing Chicken Cutlets

• Working with 1 breast at a time, cut 2 medium skinless, boneless chicken breasts (about 1 lb.), patted dry, in half to make thin cutlets.
• Sprinkle all 4 cutlets with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt.
• Transfer cutlets to a bowl and coat with ¼ cup all-purpose flour, tossing to coat evenly.

Step 2: Cooking Chicken Cutlets

• Heat ¼ cup extra-virgin olive oil in a large ovenproof skillet over medium heat.
• Working in 2 batches, cook cutlets until deep golden brown (about 3 minutes per side); transfer to a plate.

Step 3: Preparing Tomato and Gnocchi Sauce

• Reduce heat to medium-low; add 8 finely chopped garlic cloves and ½ tsp. crushed red pepper flakes to the skillet.
• Cook, stirring, until fragrant (about 1 minute).
• Add one 28-oz. can whole peeled tomatoes, crushed, 2¼ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1½ tsp. sugar.
• Simmer until the sauce slightly thickens (about 5 minutes).
• Stir in one 17.5-oz. package shelf-stable potato gnocchi; cook until barely tender (about 2 minutes). Remove from heat.

Step 4: Broiling Chicken Parmesan

• Preheat broiler.
• Arrange cooked chicken over the gnocchi in the skillet.
• Top with 2 oz. finely grated Parmesan and 8 oz. sliced ¼" thick part-skim mozzarella.
• Broil until the cheese is melted and browned (5–8 minutes); watch closely to avoid burning.

Step 5: Serving

• Serve chicken parm topped with basil leaves if desired. Enjoy your quick and delicious one-skillet meal!