Description
This creamy and flavorful Lemon Chicken Gnocchi recipe combines tender seared chicken breast with fluffy potato gnocchi in a zesty lemon cream sauce, enhanced by garlic, Parmesan cheese, and fresh spinach. Ready in just 30 minutes, it’s a perfect weeknight meal that balances bright citrus notes with comforting creaminess.
Ingredients
Chicken
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning
- Salt, to taste (if lemon pepper seasoning does not contain salt)
Sauce & Gnocchi
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated Parmesan cheese
- 2 cups packed fresh baby spinach
- Salt and pepper, to taste
Instructions
- Prepare and Season Chicken: Cut each chicken breast in half lengthwise to create four thin cutlets. Season both sides evenly with garlic powder and lemon pepper seasoning. Add salt if your lemon pepper seasoning does not already contain it.
- Sear Chicken: Heat olive oil and butter together in a skillet over medium-high heat until hot. Add the chicken cutlets and sear for about 5-6 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the pan and place on a plate; tent with foil to keep warm if desired.
- Sauté Garlic: Reduce the skillet heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant, taking care not to burn it.
- Deglaze Pan: Pour in the chicken broth and lemon juice, stirring and scraping the bottom of the pan to release any browned bits for extra flavor.
- Simmer Gnocchi in Sauce: Stir in the heavy cream and uncooked gnocchi, ensuring the gnocchi is submerged in the liquid. Let the mixture bubble gently uncovered for 5-7 minutes, stirring occasionally, until the gnocchi are cooked through and the sauce thickens slightly. The gnocchi starch helps thicken the sauce. If the sauce gets too thick, add a splash more broth to loosen it.
- Add Cheese and Spinach: Remove the skillet from heat. Stir in the freshly grated Parmesan cheese and fresh baby spinach, tossing until the spinach is wilted and everything is well combined.
- Finish and Serve: Return the cooked chicken along with any collected juices back to the skillet. Spoon sauce over the chicken and season with salt and pepper to taste. Serve immediately for best flavor and texture.
Notes
- Do not pre-cook the gnocchi; it cooks directly in the sauce, releasing starch to thicken it.
- If your lemon pepper seasoning does not contain salt, be sure to salt the chicken before cooking for best flavor.
- Use fresh baby spinach for better texture and taste.
- Add a splash of extra chicken broth if the sauce thickens too much while cooking the gnocchi.
- For a lighter version, you can substitute heavy cream with half-and-half or milk, but the sauce will be less rich.