Introduction

This Lemon Chicken Gnocchi is a bright and comforting dish that comes together quickly for a satisfying weeknight dinner. Tender chicken breast and pillowy gnocchi are coated in a creamy lemon sauce with fresh spinach and Parmesan. It’s a flavorful meal that’s easy to prepare and sure to please the whole family.

The dish shows a white bowl filled with golden-brown grilled chicken pieces layered on top of smooth, shiny, boiled potatoes that are pale yellow. Scattered fresh green spinach leaves add a touch of color between the chicken and potatoes. Small lemon wedges with visible juicy yellow flesh are placed around the edges of the bowl. The textures contrast with the crispy, browned chicken, soft potatoes, and tender leaves. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound of gnocchi (store-bought or homemade)

2 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tablespoons olive oil

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

Juice and zest of 1 large lemon

1 cup fresh spinach, chopped

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions

Step 1: If making homemade gnocchi, boil 2 large russet potatoes until fork-tender, about 30-40 minutes. Drain, cool slightly, and peel. If using store-bought, skip to step 4.

Step 2: Mash the potatoes until smooth. Mix in 1 cup of all-purpose flour, 1 egg, and a pinch of salt until a dough forms. Add more flour if the dough feels too sticky.

Step 3: Roll the dough into ropes about 1/2 inch thick and cut into 1-inch pieces. Use a fork to create ridges on one side of each piece.

Step 4: Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Step 5: Season chicken breasts with salt and pepper on both sides.

Step 6: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through (internal temperature should reach 165°F/75°C).

Step 7: Remove chicken from skillet and let rest before slicing into bite-sized pieces.

Step 8: Reduce heat to medium in the same skillet and sauté minced garlic for about 1 minute until fragrant.

Step 9: Add chicken broth, scraping the bottom of the skillet to deglaze. Let simmer for 2-3 minutes.

Step 10: Stir in heavy cream, lemon juice, and lemon zest. Simmer for 5 minutes until sauce slightly thickens.

Step 11: Add chopped spinach and cook until wilted, about 2 minutes.

Step 12: Stir in grated Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper as needed.

Step 13: Add cooked gnocchi to the skillet and toss gently to coat with the sauce.

Step 14: Mix in sliced chicken, ensuring it is evenly distributed.

Step 15: Cook together over low heat for an additional 2-3 minutes to blend flavors.

Step 16: Remove from heat and serve in bowls, garnished with chopped fresh parsley.

Step 17: Optionally, sprinkle extra Parmesan cheese on top for added richness.

Step 18: Enjoy your lemon chicken gnocchi with crusty bread or a fresh salad for a complete meal.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes when sautéing garlic.

Use baby spinach for a more delicate texture.

Substitute chicken breasts with cooked shrimp or mushrooms for a different protein option.

If heavy cream is unavailable, use half-and-half for a lighter sauce, but expect a thinner consistency.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Cook it directly from frozen according to package instructions before adding it to the sauce.

How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear. Cooking for 6-7 minutes per side on medium-high heat usually ensures this.