Chicken Parmesan Gnocchi Skillet


  • 3 tbsp olive oil divided
  • 3 boneless skinless chicken breasts about 1 1/3 lbs, cubed
  • 1 tbsp unsalted butter
  • 1 16-oz package gnocchi
  • 1 1/2 cups reduced-sodium chicken broth
  • 12 oz marinara sauce your preferred
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Fresh basil for serving
    Chicken Parmesan Gnocchi Skillet


  1. Cut chicken into approximately 1-inch cubes.
  2. Add 2 tbsp of the olive oil to a large oven-safe skillet set over medium-high heat. Add chicken and cook for 6-7 minutes, flipping over as needed, until chicken cubes are fully cooked (internal temp reaches 165°F) and center is no longer pink. Remove cooked chicken to a plate.
  3. Place the skillet back on the stovetop over medium-high heat and add remaining 1 tbsp olive oil and 1 tbsp butter. Swirl the butter and oil around the skillet until the butter is melted.
  4. Once melted, add gnocchi to the skillet and break up any that are stuck together. Stir so that the gnocchi are coated evenly.
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