Chicken Parmesan Gnocchi Dinner (Printable)

A comforting skillet dish featuring shredded chicken, pillowy gnocchi, marinara sauce, and a crunchy cheese topping.

# What You Need:

→ Main Ingredients

01 - 1 tablespoon olive oil
02 - 2 cloves garlic, minced
03 - 1/2 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 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
09 - 24 ounces marinara or pasta sauce
10 - 1 cup shredded mozzarella cheese

→ Panko Topping

11 - 2 tablespoons unsalted butter
12 - 3/4 cup panko bread crumbs
13 - 1/4 cup grated Parmesan cheese
14 - 1/2 teaspoon Italian seasoning
15 - 2 tablespoons fresh basil, chopped

# How-To:

01 - Position an oven rack in the upper third of your oven. Preheat the broiler on low setting.
02 - Heat olive oil in a large oven-safe skillet over medium heat. Sauté 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.
04 - Stir in the shredded chicken, marinara sauce, 1 teaspoon Italian seasoning, salt, and pepper. Mix thoroughly. Reduce heat to medium-low, cover, and cook for 5 minutes to heat through.
05 - While the chicken mixture heats, melt butter in a microwave-safe bowl. Add panko bread crumbs, Parmesan cheese, and 1/2 teaspoon Italian seasoning; stir until evenly combined.
06 - Remove the cover from the skillet. Sprinkle mozzarella cheese evenly over the gnocchi mixture, then top with the prepared panko mixture.
07 - Transfer skillet to the oven. Broil for 5 to 7 minutes, or until the cheese is melted and bubbly and the panko topping is golden brown.
08 - Remove from oven, sprinkle with fresh basil, and serve hot.

# Expert Hacks:

01 -
  • It comes together in half an hour, which means you can have it on the table during the week without stress or shortcuts.
  • Everything cooks in one skillet, so cleanup feels almost as easy as dinner itself.
  • The panko topping gives you that crispy texture you crave, balanced perfectly against creamy cheese and soft gnocchi.
02 -
  • Never use dried gnocchi for this—it won't have the right texture and you'll end up disappointed.
  • Watch the broiler closely during that last step; the difference between golden and burnt happens in about 30 seconds.
  • If your skillet isn't oven-safe, finish the panko topping under the broiler in a separate baking dish instead.
03 -
  • Buy rotisserie chicken and shred it yourself or ask the deli counter to do it—this saves you time and gives you better texture than pre-shredded.
  • Keep your broiler on low unless you like living dangerously; it prevents the top from charring while the inside stays creamy.
  • Make the panko mixture while the gnocchi simmers so there's zero downtime between steps.
Return