Creamy Lemon Chicken Gnocchi (Print Version)

Tender chicken and soft gnocchi in a bright, creamy lemon sauce with spinach and Parmesan. A comforting one-pan meal ready in under an hour.

# What You'll Need:

→ Protein & Dairy

01 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
02 - 2 tablespoons unsalted butter
03 - 1/2 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese (about 2 oz)

→ Vegetables & Aromatics

05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 2 cups fresh baby spinach (about 2 oz)
08 - Zest of 1 lemon
09 - Juice of 1 lemon (about 3 tablespoons)

→ Gnocchi

10 - 1 pound potato gnocchi (store-bought or homemade)

→ Liquids

11 - 1/2 cup low-sodium chicken broth

→ Seasoning

12 - 1/2 teaspoon salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

15 - Fresh parsley, chopped
16 - Extra Parmesan cheese, for serving

# Step-by-Step Guide:

01 - Season chicken pieces generously with salt and pepper on all sides.
02 - Melt 1 tablespoon butter in a large skillet over medium-high heat. Add seasoned chicken and cook until golden brown and just cooked through, about 5-6 minutes. Transfer chicken to a plate and reserve.
03 - Add remaining 1 tablespoon butter to the same skillet. Sauté chopped onion for 2-3 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in uncooked gnocchi, chicken broth, and lemon zest. Bring to a gentle simmer, cover with lid, and cook for 5 minutes, stirring occasionally to prevent sticking.
05 - Remove lid and pour in heavy cream and lemon juice. Stir in Parmesan cheese and fresh spinach. Return seared chicken and any accumulated juices to the skillet.
06 - Simmer uncovered for 2-3 minutes until spinach wilts and sauce thickens slightly. Taste and adjust seasoning with additional salt, pepper, and red pepper flakes if desired. Serve hot, garnished with chopped parsley and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • One pan means less cleanup and more flavor as everything builds together
  • The lemon cuts through the richness so it never feels too heavy
  • Ready in under an hour but tastes like a restaurant weekend meal
02 -
  • Do not overcrowd the pan when searing chicken or it will steam instead of brown
  • Add lemon juice off the heat to prevent the cream from separating
  • The sauce will continue thickening as it rests, so do not reduce it too much
03 -
  • Pat the chicken completely dry before seasoning for better browning
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • Let the sauce rest off heat for 2 minutes before serving to let it thicken naturally

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