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Lemon Chicken Gnocchi

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Lemon Chicken Gnocchi is a creamy, comforting skillet meal made with tender chicken, pillowy potato gnocchi, fresh spinach, parmesan, and bright lemon. This one-pan dinner is rich, flavorful, and ready in about 30 minutes.

Ingredients

2 large chicken breasts, halved lengthwise

1/2 teaspoon garlic powder

1 teaspoon lemon pepper seasoning

1 tablespoon olive oil

1 tablespoon butter

2 cloves garlic, minced

1/2 cup chicken broth

1 tablespoon lemon juice

1 cup heavy cream

1 pound uncooked potato gnocchi

1/2 cup freshly grated parmesan cheese

2 cups packed fresh baby spinach

Salt and pepper, to taste

Instructions

  1. Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder and lemon pepper seasoning. Lightly season with salt if the lemon pepper blend does not contain salt.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side until golden and fully cooked. Transfer to a plate and loosely cover.
  3. Reduce heat to medium. Add minced garlic to the same skillet and cook for about 30 seconds while stirring frequently.
  4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
  5. Add the heavy cream and uncooked gnocchi. Stir so the gnocchi is mostly submerged. Simmer uncovered for 5 to 7 minutes, stirring occasionally, until the gnocchi is tender and the sauce thickens.
  6. Remove from heat and stir in parmesan cheese and spinach. Toss until the cheese melts and the spinach begins to wilt.
  7. Return the chicken and any juices to the skillet. Spoon sauce over the top, season with salt and pepper to taste, and serve immediately.

Notes

  • Add lemon zest before serving for extra bright citrus flavor.
  • Kale can be used instead of spinach, though it may require a slightly longer cooking time.
  • Boneless skinless chicken thighs can replace chicken breasts for a juicier option.
  • Additional vegetables such as mushrooms, peas, or chopped asparagus can be added to the sauce.
  • Half-and-half may be used instead of heavy cream for a lighter sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of chicken broth or cream to loosen the sauce.

Nutrition

Find it online: http://recipesbyjanet.com/lemon-chicken-gnocchi/