Chicken Parmesan Gnocchi (Printable)

Skillet dish with tender chicken, pillowy gnocchi, marinara sauce, and a crispy, cheesy panko topping ready fast.

# What You’ll Need:

→ Main Ingredients

01 - 1 tablespoon olive oil
02 - 2 cloves garlic, minced
03 - ½ cup minced onion (approximately 1 small onion)
04 - 3 cups shredded cooked chicken (rotisserie chicken recommended)
05 - 17.6 ounces gnocchi (fresh or shelf-stable, not dried)
06 - 1 teaspoon Italian seasoning
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon black pepper
09 - 24 fluid ounces pasta or marinara sauce
10 - 1 cup shredded mozzarella cheese

→ Panko Topping

11 - 2 tablespoons unsalted butter
12 - ¾ cup panko bread crumbs
13 - ¼ cup grated Parmesan cheese
14 - ½ teaspoon Italian seasoning
15 - 2 tablespoons freshly chopped basil

# How-To:

01 - Position an oven rack in the upper third of your oven and preheat the broiler on low setting.
02 - Heat olive oil in a large oven-safe skillet over medium heat. Sauté minced garlic and onion for approximately 3 minutes until softened and fragrant.
03 - Add gnocchi to the skillet and stir well. Cook for 3 to 4 minutes, stirring occasionally, until lightly golden on the surface.
04 - Stir in shredded chicken, pasta sauce, 1 teaspoon Italian seasoning, salt, and pepper. Mix thoroughly. Reduce heat to medium-low, cover the skillet, and cook for 5 minutes to ensure the mixture is heated through.
05 - While the chicken mixture heats, melt butter in a microwave-safe bowl. Add panko bread crumbs, Parmesan cheese, and ½ teaspoon Italian seasoning; stir until evenly combined.
06 - Remove the cover from the skillet. Sprinkle mozzarella cheese evenly over the gnocchi mixture, then distribute the prepared panko mixture over the top layer.
07 - Transfer the skillet to the oven and broil for 5 to 7 minutes, or until the cheese melts and bubbles and the panko topping achieves a golden brown color.
08 - Remove the skillet from the oven, garnish with fresh basil, and serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like you spent way more time cooking than you actually did, which is the kind of kitchen lie we all need.
  • One skillet means less cleanup, and that alone makes it worth repeating every single week.
  • The panko topping gets impossibly crispy while the cheese underneath melts into a gooey dream, creating this texture contrast that keeps you coming back for thirds.
02 -
  • Using dried gnocchi instead of fresh or shelf-stable will make them tough and chewy—learn from my mistake and always check the package before you buy.
  • The broiler is your friend but also your enemy; low heat and close attention prevent the top from burning before the cheese fully melts underneath.
  • Fresh basil at the very end matters more than you'd think—it adds brightness that cuts through the richness and prevents the dish from feeling heavy.
03 -
  • Always use an oven-safe skillet because halfway through cooking you'll regret it if you have to transfer to a baking dish and create extra dishes to wash.
  • The broiler waits for no one, so pull that skillet out at the first sign of golden brown—five minutes later and you're eating char instead of cheese.
  • Make the panko mixture while the chicken heats through so you're never standing around waiting, because efficiency in the kitchen means you actually have time to enjoy cooking.
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