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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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/lemon-chicken-gnocchi-recipe/