Skillet Chicken Parmesan With Gnocchi

Instructions

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 half, slicing along a long side to make thin cutlets. Arrange all 4 cutlets in an even layer on cutting board and sprinkle all over with 2 tsp. Diamond Crystal or 11⁄4 tsp. Morton kosher salt. Transfer to a medium bowl and sprinkle with 1⁄4 cup all-purpose flour; toss to coat. Heat 1⁄4 cup extra-virgin olive oil in a large high-sided ovenproof skillet, preferably cast iron, over medium. Working in 2 batches and adding more oil between batches if needed, lift cutlets from bowl, shaking off excess flour, and carefully lower into skillet. Cook until deep golden brown, about 3 minutes per side (chicken will finish cooking in oven). Transfer to a large plate or baking sheet. Reduce heat to medium-low. Add 8 garlic cloves, finely chopped, and 1⁄2 tsp. crushed red pepper flakes to skillet and cook, stirring constantly, until fragrant, about 1 minute. Add one 28-oz. can whole peeled tomatoes, crushing with your hands as you go, then add remaining 21⁄4 tsp. Diamond Crystal or 11⁄4 tsp. Morton kosher salt and 11⁄2 tsp. sugar. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Add one 17.5-oz. package shelf-stable potato gnocchi and cook, stirring constantly, until gnocchi is barely tender, about 2 minutes. Remove from heat. Heat broiler. Arrange chicken in a single layer over gnocchi. Top chicken with 2 oz. Parmesan, finely grated, followed by 8 oz. part-skim mozzarella, sliced 1⁄4" thick. Transfer skillet to oven and broil until cheese is melted and browned, 5-8 minutes; watch closely to avoid burning. Serve chicken parm topped with basil leaves if desired.

• medium skinless Notes: 2, about 1 lb., boneless chicken breasts, patted dry
• 41⁄4 tsp. Diamond Crystal or 21⁄2 tsp. Morton kosher salt Notes: divided
• 1⁄4 cup all-purpose flour
• 1⁄4 cup extra-virgin olive oil Notes: or more
• garlic cloves Notes: 8, finely chopped
• 1⁄2 tsp. crushed red pepper flakes
• 28-oz. can whole peeled tomatoes Notes: 1
• 11⁄2 tsp. sugar
• 17.5-oz. package shelf-stable potato gnocchi Notes: 1
• oz. Parmesan Notes: 2, finely grated
• oz. part-skim mozzarella Notes: 8, sliced 1⁄4" thick
• Basil leaves Notes: for serving; optional

  Optional