Description
A creamy and zesty Lemon Chicken Gnocchi skillet dish featuring tender seared chicken breasts, pillowy potato gnocchi, fresh spinach, and a luscious lemon cream sauce infused with garlic and Parmesan cheese. Perfect for a comforting weeknight meal ready in just 30 minutes.
Ingredients
Chicken
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning (see note)
- Salt & pepper (to taste, for seasoning chicken)
Sauce and Gnocchi
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1 cup heavy or whipping cream
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated Parmesan cheese
- 2 cups packed fresh baby spinach
- Salt & pepper (to taste, for final seasoning)
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each side generously with garlic powder and lemon pepper seasoning. If your lemon pepper mix does not have salt, add salt to the chicken as well.
- Sear the chicken: Heat olive oil and butter together in a skillet over medium-high heat until hot. Add the chicken cutlets and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate. Tent with foil to keep warm if desired.
- Sauté garlic: Reduce heat to medium. Add minced garlic to the skillet and cook for about 30 seconds until fragrant, stirring frequently to prevent burning.
- Deglaze the pan: Pour in chicken broth and lemon juice. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan, incorporating their flavor into the liquid.
- Add cream and gnocchi: Stir in the heavy cream and uncooked potato gnocchi, ensuring the gnocchi are submerged. Let the mixture bubble gently uncovered for 5-7 minutes, stirring occasionally, until the gnocchi are cooked through and the sauce has thickened. Avoid over-thickening by adding a splash more broth if needed.
- Finish the dish: Remove the skillet from heat. Stir in freshly grated Parmesan cheese and fresh baby spinach. Toss until the spinach wilts and the cheese is melted into the sauce. Return the chicken to the skillet along with any juices collected on the plate. Spoon sauce over the chicken and season with salt and pepper to taste. Serve immediately.
Notes
- If your lemon pepper seasoning does not contain salt, remember to salt the chicken before cooking.
- Do not pre-cook the gnocchi; cooking it directly in the sauce thickens it naturally.
- If the sauce becomes too thick while cooking, add extra chicken broth to thin it to your desired consistency.
- Use fresh baby spinach for best texture and flavor; it wilts quickly in the warm sauce.
