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Cheesy gnocchi chicken parm with fresh basil and breadcrumbs on a fork.

One Pan Chicken Gnocchi Parmesan

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.
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Course: Main Course
Cuisine: Mediterranean
Keyword: gnocchi
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 467kcal
Author: Lola Jay

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
    Sizzling ground chicken cooking in a black skillet with steam rising.

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
    Ground chicken with onions and garlic cooking in a pan, hand seasoning the mixture from above.
  • 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
    Cooking ground chicken with onions and spices in a skillet.

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
    Pouring tomato sauce over cooked ground meat and onions in a pan.

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
    Hand adding gnocchi to simmering tomato sauce in a pan.

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
    Baked cheesy gnocchi parm in a red cast iron skillet

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
    Toasting breadcrumbs in a skillet with a wooden spoon, green leaves in the background.
  • Top the dish with the toasted breadcrumbs.
    Hand sprinkling breadcrumbs on baked dish with golden crust in black skillet.
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Notes

Nutrition facts are only estimates.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will absorb more sauce as it sits and the dish will be thicker when reheated. Add a small splash of water or chicken broth and stir over medium low heat until loosened. Store the toasted breadcrumbs separately in an airtight container at room temperature for up to 2 days and add them fresh when reheating so they stay crispy. Not recommended for freezing as the gnocchi texture suffers significantly once frozen and thawed.

Nutrition

Calories: 467kcal | Carbohydrates: 44g | Protein: 31g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 93mg | Sodium: 1323mg | Potassium: 829mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 9mg | Calcium: 314mg | Iron: 6mg
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