One Pan Lemon Chicken Gnocchi (Printable Version)
Chicken and gnocchi cook together in a creamy lemon-garlic sauce for an easy one-pan meal.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 12 oz), cut into bite-size pieces
→ Gnocchi
02 - 1 lb 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 oz 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
# How to Make It:
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 for 4–5 minutes until golden and cooked through. Remove chicken to a plate and set aside.
02 - In the same pan, add onion and cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in gnocchi and chicken broth. Cover and cook for 3–4 minutes, stirring occasionally.
04 - Add heavy cream, lemon zest, and lemon juice. Return chicken to the pan. Stir well and cook for 2–3 minutes until sauce starts to thicken and gnocchi are tender.
05 - Stir in spinach and Parmesan cheese. Cook for 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 Insights:
01 -
- The sauce clings to every pillowy gnocchi like its known them for years
- Clean up takes literally three minutes and one soap session
- Lemon cuts through the richness so you never feel weighed down
02 -
- The sauce continues thickening off heat, so do not reduce it too much in the pan
- Gnocchi texture varies by brand—taste one before declaring it done
- Lemon zest carries more flavor than juice, so do not skip it
03 -
- Room temperature cream incorporates more smoothly than cold straight from the fridge
- Grate your Parmesan fresh—pre shredded coats in anti caking agents that prevent melting