Chicken Parmesan Gnocchi Bake
A comforting, cheesy casserole that combines pan-seared chicken, golden gnocchi, marinara and melted mozzarella for an easy weeknight dinner.
Equipment
- Large Skillet
- baking dish (9x13 or similar)
- Spatula or tongs
- Measuring cups and spoons
- Oven mitts
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken breasts cut into 1-inch cubes
- 16 ounces gnocchi 1 package
- 2 cups marinara sauce divided
- 8 ounces whole-milk mozzarella cheese sliced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil torn, optional for garnish
Instructions
- Preheat the oven to 450°F (232°C).
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the cubed chicken and cook, stirring occasionally, until golden brown and no longer pink inside, about 7–8 minutes; transfer to a plate and set aside.
- If the skillet is dry, add another tablespoon of oil, then add the gnocchi and sauté until golden on the outside, about 8–10 minutes; remove from heat and set aside.
- Spoon one-third of the marinara sauce into the bottom of a baking dish to form an even layer.
- Top the sauce with half the cooked chicken, then half the sautéed gnocchi, and half the sliced mozzarella.
- Repeat the layers: another third of the marinara, the remaining chicken, remaining gnocchi, remaining marinara, and the remaining mozzarella. Sprinkle the grated Parmesan evenly on top.
- Bake in the preheated oven until the cheese is melted and the casserole is heated through, about 10–12 minutes.
- If desired, broil 1–2 minutes more until the cheese is golden brown—watch closely to prevent burning.
- Remove from the oven, sprinkle with torn basil, then serve.
Notes
- This recipe can easily be doubled to serve a crowd.
- For a crispy chicken-parm texture, coat the chicken cubes in breadcrumbs before pan-frying.
- Ensure the chicken is cooked through before adding to the baking dish.
- Bake in a fully preheated oven for even cooking.