Skillet Chicken Parmesan With Gnocchi
Working with 1 breast at a time, hold a long knife parallel to cutting board and cut 2 medium skinless, boneless chicken breasts (about 1 lb.), patted dry, in
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Cast iron skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Oven
- Stove
- Baking sheet
- Plate
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Paper towel
Ingredients
- 2 medium skinless, boneless chicken breasts (about 1 lb.), patted dry
- 4¼ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, divided
- ¼ cup all-purpose flour
- ¼ cup (or more) extra-virgin olive oil
- 8 garlic cloves, finely chopped
- ½ tsp. crushed red pepper flakes
- 1 28-oz. can whole peeled tomatoes
- 1½ tsp. sugar
- 1 17.5-oz. package shelf-stable potato gnocchi
- 2 oz. Parmesan, finely grated
- 8 oz. part-skim mozzarella, sliced ¼" thick
- Basil leaves (for serving; optional)
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