Skillet Chicken Parmesan With Gnocchi

Classic chicken parm is hardly weeknight-friendly. Between breading the chicken, making a slow-simmered sauce, and assembling it all, it requires many steps yet still doesn’t feel like a complete meal on its own. A near-obligatory side of pasta requires a separate pot of water.

This version ditches the breading in favor of a generous dusting of flour that still creates browned and crispy edges, and calls for quick-cooking gnocchi that goes in the same pan as the chicken. The key to making this a one-skillet meal is to add the ingredients in stages: First you’ll sear your chicken breasts, then make a simple sauce in the same pan. Next you’ll add shelf-stable gnocchi, which boils directly in the sauce. Top with the seared chicken and a generous amount of cheese and stick it under the broiler until browned and bubbling. Right before serving, shower it with fresh basil and dinner is done: It’s everything you love about chicken Parmesan in a quicker, fuss-free package.

A tip about using store-bought gnocchi: While you might be tempted to purchase fresh gnocchi from the refrigerated section of the grocery store, don’t. This recipe works best with the shelf-stable varieties found near the dried pasta. These are less likely to go gummy and are ideal for cooking directly in the sauce; no boiling required. Fresh gnocchi, by contrast, tends to be much softer and is more apt to turn mushy when cooked.