One Pan Lemon Chicken Gnocchi (Print View)
Creamy skillet with chicken, gnocchi, and bright lemon-garlic sauce
# What You'll Need:
→ Meats
01 - 2 boneless skinless chicken breasts (about 12 ounces), cut into bite-size pieces
→ Gnocchi
02 - 17.5 ounces potato gnocchi (shelf-stable or refrigerated)
→ Vegetables & Aromatics
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 small yellow onion, finely chopped
06 - 5 ounces baby spinach
07 - Zest and juice of 1 large lemon
→ Dairy
08 - ½ cup heavy cream
09 - ⅓ cup grated Parmesan cheese
→ Others
10 - ½ cup low-sodium chicken broth
11 - Salt and freshly ground black pepper, to taste
12 - 1 teaspoon dried Italian herbs (optional)
13 - Fresh parsley, chopped, for garnish
# Step-by-Step Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian herbs. Add to skillet and cook 4–5 minutes until golden and cooked through. Remove chicken to plate and set aside.
02 - In same pan, add onion and cook 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
03 - Stir in gnocchi and chicken broth. Cover and cook 3–4 minutes, stirring occasionally.
04 - Add heavy cream, lemon zest, and lemon juice. Return chicken to pan. Stir well and cook 2–3 minutes until sauce starts to thicken and gnocchi are tender.
05 - Stir in spinach and Parmesan cheese. Cook 2 more minutes until spinach wilts and cheese melts. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley and extra lemon zest if desired.
# Expert Suggestions:
01 -
- Everything cooks in one skillet, meaning you spend more time eating and less time scrubbing pots
- The gnocchi soaks up that lemon garlic sauce like tiny flavor sponges, creating the most incredible texture contrast with the tender chicken
02 -
- Dried shelf stable gnocchi needs that initial broth steam to become tender, while fresh gnocchi cooks much faster so adjust your timing accordingly
- Do not overcrowd your pan when searing the chicken or it will steam instead of developing that gorgeous golden crust you want
03 -
- Room temperature cream incorporates more smoothly into hot sauce, so take it out of the fridge while you prep your other ingredients
- Zest your lemon before juicing it, because trying to zest a juiced lemon is frustrating and ineffective