One-pan Chicken Gnocchi Parmesan is everything you love about chicken parm without the breading station, the frying pan, or the baking dish you have to scrub afterward. Ground chicken browned in a deeply seasoned marinara, gnocchi cooked directly in the sauce until pillowy and soft, topped with melted mozzarella and Parmigiano Reggiano. All the chicken parm energy. One pan. Thirty minutes.
Jump to:
Why You'll Love This Recipe
All the flavors of chicken parm with none of the effort. No breading, no frying, no separate baking dish.
The gnocchi cooks directly in the marinara sauce. Every piece absorbs that deeply seasoned tomato base and becomes the best vessel for the melted cheese on top.
Toasted panko on top. Crunchy, golden, and exactly the texture contrast this dish needs against the soft gnocchi and melted cheese.
One pan, start to finish. Stovetop to broiler in the same pan, and barely anything to clean up afterward.
One Pan Chicken Gnocchi Parmesan Video
If you enjoyed this video for One Pan Chicken Gnocchi Parmesan, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
Ingredient Notes
Shelf-Stable Gnocchi: Shelf-stable gnocchi does not need to be boiled separately in a pot of salted water. It goes directly into the marinara sauce, absorbing the deeply seasoned tomato and chicken broth base as it softens. Fresh gnocchi works too but cooks faster so check it at 3 to 4 minutes. Refrigerated gnocchi also works but has more moisture and can make the sauce slightly thinner. If you love the combination of gnocchi and a rich tomato base, my Sheet Pan Baked Gnocchi with Mediterranean Meatballs uses a similar approach with great results.
Ground Chicken: Ground chicken is leaner than beef but still brings a satisfying savory depth to the marinara especially once the Italian seasoning, oregano, and smoked paprika go in.
Marinara Sauce and the Jar Water Trick: It adds body, flavor, and exactly the right amount of liquid for the gnocchi to cook. Use a good-quality marinara that lists tomatoes as the first ingredient.
Chicken Bouillon: Chicken bouillon adds a savory depth to the marinara that makes it taste like it simmered for hours rather than 10 minutes. It is the same trick I use in my Creamy Mascarpone Sausage Pasta and across most of my pasta and orzo recipes for the same reason.
Mozzarella and Parmigiano Reggiano: Mozzarella gives you that classic stretchy golden melt that makes a chicken parm look like a chicken parm. Parmigiano Reggiano adds a sharp, nutty depth. Always freshly grated from a block. Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly and you will notice the difference.
Toasted Panko Breadcrumbs: This is the detail that makes this dish taste like proper chicken parm rather than just gnocchi in marinara with cheese on top. The crispy panko adds the textural contrast of the breaded crust in traditional chicken parm without any of the frying.
Pro tip
The Secret to Flavor
Brown the ground chicken undisturbed for the first few minutes before breaking it up. A proper golden sear on the bottom adds a depth of flavor that grey steamed chicken simply does not have. Resist the urge to stir immediately.
Substitutions & Variations
No ground chicken? Ground turkey works in the same quantity. Ground beef or Italian sausage with the casings removed both work too and add a slightly richer, more intense flavor to the marinara.
No shelf stable gnocchi? Fresh or refrigerated gnocchi both work. Reduce the cooking time to 3 to 4 minutes and watch closely as they cook faster and can become too soft if left too long in the simmering sauce.
Want more heat? Double the red pepper flakes or add a tablespoon of Calabrian chili paste with the garlic. The heat works beautifully against the richness of the cheese and the sweetness of the marinara.
No panko? Regular Italian breadcrumbs toasted in olive oil work as a substitute. The texture will be slightly finer and less airy but still adds a satisfying crunch on top.
More Recipes You'll Love
- Lebanese Pasta in Yogurt Sauce20 Minutes
- Pesto Shrimp Pasta30 Minutes
- Spicy Burrata Pasta20 Minutes
- Pasta alla Salmone25 Minutes
⭐️ Recipe
One Pan Chicken Gnocchi Parmesan
Ingredients
- 1 lb ground chicken
- 2 tablespoon extra virgin olive oil plus more for toasting breadcrumbs
- ½ yellow onion finely chopped
- 3 garlic cloves crushed
- 2 teaspoon Italian seasoning
- ¼ tsp salt
- ¼ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 tablespoon low sodium chicken bouillon
- 24 oz marinara sauce
- Water from the rinsed marinara jar about ¾ full
- 16 oz shelf stable gnocchi
- 1.5 cups shredded mozzarella
- ½ cup freshly grated Parmigiano Reggiano
- 1 cup panko breadcrumbs
- ¼ cup fresh basil chopped
Instructions
Brown the chicken
- Heat the olive oil in a large oven safe skillet over medium high heat. Add the ground chicken and spread into an even layer. Let it cook undisturbed for 3 to 4 minutes until a golden sear develops on the bottom. Break the chicken into crumbles and continue cooking until fully browned and any released liquid has evaporated. Do not rush the browning step. That caramelized crust is where the flavor starts.2 tbsp extra virgin olive oil, 1 lb ground chicken
Build the base
- Add the chopped onion to the pan and cook for 3 to 4 minutes until softened and any water has evaporated. Add a little more olive oil if needed. Add the crushed garlic and cook for 30 seconds, stirring constantly so it does not burn.½ yellow onion, 3 garlic cloves
- Add the Italian seasoning, dried oregano, garlic powder, onion powder, smoked paprika, and red pepper flakes. Stir to coat the chicken and onion mixture evenly in the spices.2 tsp Italian seasoning, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ½ tsp red pepper flakes, ¼ cup fresh basil
Add the sauce
- Pour in the marinara sauce and stir to combine. Fill the empty marinara jar three-quarters of the way with water, seal the lid, and shake vigorously to loosen every last bit of sauce from the glass. Pour that liquid directly into the pan and stir. Add the chicken bouillon and basil. Bring to a gentle simmer, cover, and cook for 10 minutes.24 oz marinara sauce, Water from the rinsed marinara jar, 1 tbsp low sodium chicken bouillon
Cook the gnocchi
- Add the shelf stable gnocchi directly to the simmering sauce and stir to submerge. Cook for 6 minutes, stirring occasionally until the gnocchi are softened and the sauce has thickened slightly around them. The gnocchi should feel pillowy and tender when pressed.16 oz shelf stable gnocchi
Add cheese and broil
- Preheat the broiler on high. Scatter the shredded mozzarella evenly over the surface of the gnocchi and sauce. Follow with the freshly grated Parmigiano Reggiano. Transfer the skillet to the broiler and broil for 2 to 3 minutes until the cheese is fully melted, bubbly, and starting to turn golden in spots. Watch it closely. Keep the oven door slightly ajar so you can pull it the moment it looks right.1.5 cups shredded mozzarella, ½ cup freshly grated Parmigiano Reggiano
Toast and top with breadcrumbs
- While the dish is under the broiler, heat a drizzle of olive oil in a small separate pan over medium heat. Add the panko breadcrumbs and toast, stirring constantly, for 3 to 4 minutes until deeply golden brown and fragrant. Season with a pinch of salt. Remove from heat immediately so they do not continue to darken.¼ tsp salt, ¼ tsp garlic powder, 1 cup panko breadcrumbs
- Top the dish with the toasted breadcrumbs.
Did you make this recipe? Let me know!