Lemon Chicken Gnocchi Recipe

Introduction

This Lemon Chicken Gnocchi is a creamy, comforting meal with bright citrus notes and tender chicken. The sauce is rich yet fresh, perfectly coating pillowy gnocchi and fresh spinach for a satisfying dinner everyone will love.

Ingredients

• 2 large chicken breasts
• 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 or whipping 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. Step 1: Slice the chicken breasts in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder and lemon pepper seasoning. If your lemon pepper blend has no salt, sprinkle salt on the chicken as well.
2. Step 2: Heat olive oil and butter in a skillet over medium-high heat for a few minutes. Sear the chicken pieces for 5 to 6 minutes per side until golden and cooked through. Remove chicken and keep warm on a plate tented with foil if desired.
3. Step 3: Lower heat to medium, add the minced garlic to the skillet, and cook for about 30 seconds until fragrant.
4. Step 4: Pour in the chicken broth and lemon juice, scraping the skillet bottom to loosen browned bits for extra flavor.
5. Step 5: Stir in the cream and uncooked gnocchi, making sure the gnocchi is mostly submerged. Let the mixture simmer gently, uncovered, for 5 to 7 minutes, stirring occasionally until the gnocchi cooks through and the sauce thickens. Note that gnocchi releases starch, thickening the sauce, so avoid pre-cooking it. If the sauce thickens too much, add a splash more broth.
6. Step 6: Remove the pan from heat and mix in parmesan cheese and baby spinach. Toss until the spinach wilts slightly and everything is well combined. Return the cooked chicken to the skillet with any juices and spoon sauce over top. Season with salt and pepper as needed, then serve immediately.

Tips & Variations

• For extra brightness, add a little lemon zest along with the juice.
• Try swapping spinach for kale or arugula for a peppery twist.
• If you like a thinner sauce, stir in extra chicken broth or cream at the end.
• Use freshly grated parmesan for the best melt and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if it has thickened. Avoid microwave reheating to prevent sauce separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw?

Yes, you can use pre-cooked chicken. Add it back to the skillet in the final step to warm through without overcooking.

Do I need to cook the gnocchi before adding it to the sauce?

No, do not pre-cook the gnocchi. Adding uncooked gnocchi directly to the sauce allows it to cook perfectly while thickening the sauce with its starch.

Lemon Chicken Gnocchi Recipe

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★★★★★

4.7 from 110 reviews

This Lemon Chicken Gnocchi recipe features tender chicken breasts seared to golden perfection, simmered with garlic and a creamy lemon-infused sauce, tossed with pillowy potato gnocchi and fresh baby spinach. A quick and delicious skillet meal that combines zesty brightness and comforting creaminess for a satisfying dinner.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken

• 2 large chicken breasts
• 1/2 teaspoon garlic powder
• 1 teaspoon lemon pepper seasoning
• Salt & pepper to taste (if lemon pepper is unsalted)

Sauce and Gnocchi

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1 cup heavy/whipping cream
• 1 pound uncooked potato gnocchi
• 1/2 cup freshly grated parmesan cheese
• 2 cups packed fresh baby spinach
• Salt & pepper to taste

Instructions

1. Prepare Chicken: Cut each chicken breast in half lengthwise to create four thinner cutlets. Season both sides evenly with garlic powder and lemon pepper seasoning. If your lemon pepper blend doesn’t contain salt, season the chicken with salt as well.
2. Sear Chicken: Heat the olive oil and butter in a large skillet over medium-high heat for a few minutes until hot. Add the chicken cutlets and sear them for about 5 to 6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. Tent with foil to keep warm if desired.
3. Sauté Garlic: Lower the heat to medium and add the minced garlic to the skillet. Cook for about 30 seconds until fragrant but not browned.
4. Deglaze Pan: Pour in the chicken broth and lemon juice, using a spatula or wooden spoon to scrape up any browned bits stuck to the bottom of the pan, incorporating that flavor into the sauce.
5. Simmer Gnocchi in Cream Sauce: Stir in the heavy cream and uncooked potato gnocchi, making sure the gnocchi is submerged in the liquid. Allow the mixture to simmer gently, uncovered, for 5 to 7 minutes. Stir occasionally until the gnocchi is tender and the sauce has thickened slightly. The gnocchi will release starch into the sauce, helping it thicken. Be careful not to let the sauce become too thick; add a splash of extra broth if necessary.
6. Add Cheese and Spinach: Remove the skillet from heat and stir in the grated parmesan cheese and fresh baby spinach. Toss until the spinach begins to wilt and is evenly combined into the sauce.
7. Combine and Serve: Return the cooked chicken to the skillet along with any juices collected on the plate. Spoon sauce over the chicken to coat. Season the entire dish with salt and pepper to taste. Serve immediately for best flavor and texture.

Notes

• Do not pre-cook the gnocchi; it cooks perfectly in the cream sauce.
• If your lemon pepper seasoning is unsalted, add salt to the chicken before cooking.
• The sauce thickens as it cools; adjust thickness by adding more broth if needed.
• For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
• Fresh spinach can be substituted with baby kale or arugula if preferred.

Keywords: lemon chicken, gnocchi, creamy lemon sauce, skillet dinner, one-pan meal, quick chicken recipe