Description
This one-pan Lemon Chicken Gnocchi features tender pan-seared chicken breasts and pillowy gnocchi, all enveloped in a creamy lemon-parmesan sauce. The bright citrus flavor balances the richness of the cream, creating a dish that’s both hearty and refreshing. Ready in about 30 minutes, it’s an ideal meal for busy evenings. All Chicken Recipes +4 recipesbyanne.com +4 recipesbyanne.com +4
Ingredients
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- For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning
- Salt, to taste (if lemon pepper seasoning is unsalted)
- 1 tablespoon olive oil
- 1 tablespoon butter
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- For the Sauce:
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- 1 pound (16 oz) uncooked potato gnocchi
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and freshly ground black pepper, to taste
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Instructions
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- Slice each chicken breast in half horizontally to create four thinner cutlets. Season both sides with garlic powder, lemon pepper seasoning, and salt (if needed).
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- In a large skillet over medium-high heat, heat olive oil and butter. Add the chicken and sear for about 5-6 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover to keep warm.
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- Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
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- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
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- Stir in the heavy cream and bring the mixture to a gentle simmer.
- Add the uncooked gnocchi to the skillet, stirring to coat. Cover and cook for about 5 minutes, or until the gnocchi is tender and cooked through.
- Stir in the Parmesan cheese until melted and the sauce is creamy. Add the baby spinach and cook for an additional 1-2 minutes until wilted.
- Return the chicken to the skillet, nestling it into the sauce. Simmer for another minute to reheat the chicken.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with additional Parmesan cheese and lemon zest if desired.
Notes
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- For a lighter version, substitute half-and-half for the heavy cream.
- If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes after adding the cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Nutrition
- Calories: Approximately 600 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
