Lemon Chicken Gnocchi in Creamy Lemon Parmesan Sauce Recipe
This creamy Lemon Chicken Gnocchi recipe is a quick and flavorful one-pan meal perfect for busy weeknights. Tender seared chicken breasts are seasoned with garlic and lemon pepper, then simmered in a luscious sauce made with chicken broth, lemon juice, cream, and fresh parmesan. Potato gnocchi cook directly in the sauce, absorbing vibrant lemony flavors while thickening the sauce for a rich finish. Fresh baby spinach adds a pop of color and nutrition, making this dish both comforting and bright.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Chicken and Seasoning
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning
- Salt & pepper to taste
Cooking Fat
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce and Gnocchi
- 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
Instructions
- Prepare Chicken: Cut each chicken breast in half lengthwise to create four thinner cutlets. Season both sides with garlic powder and lemon pepper seasoning. If the lemon pepper seasoning lacks salt, sprinkle salt on the chicken as well.
- Sear Chicken: Heat olive oil and butter in a skillet over medium-high heat for a few minutes until hot. Add the chicken cutlets and cook for about 5-6 minutes on each side until golden brown and cooked through. Remove chicken from skillet and place on a plate. Tent with foil to keep warm if desired.
- Sauté Garlic: Lower the heat to medium. Add minced garlic to the skillet and cook for about 30 seconds, stirring frequently, until fragrant but not browned.
- Deglaze Skillet: Pour in chicken broth and lemon juice, scraping the bottom of the pan with a spatula to loosen any browned bits. This adds rich flavor to the sauce.
- Add Cream and Gnocchi: Stir in heavy cream and uncooked potato gnocchi. Mix well to fully submerge gnocchi in the sauce. Let the mixture simmer gently, uncovered, for 5-7 minutes, stirring occasionally until the gnocchi is cooked through and the sauce thickens. The starch released from gnocchi will help thicken the sauce. If sauce becomes too thick, add a splash more chicken broth.
- Finish with Cheese, Spinach, and Chicken: Remove skillet from heat. Stir in grated parmesan cheese and fresh baby spinach, tossing until the spinach wilts and incorporates evenly. Return the cooked chicken to the skillet along with any accumulated juices. Spoon sauce over the chicken, season with salt and pepper to taste, and serve immediately.
Notes
- If your lemon pepper seasoning doesn’t contain salt, remember to season the chicken with salt separately to enhance flavor.
- Do not pre-cook the gnocchi. Cooking it in the sauce allows it to absorb flavors and naturally thicken the cream sauce.
- Use fresh baby spinach for best texture and vibrant color. You can substitute with kale or arugula if preferred.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less thick and creamy.
- Serve with a fresh green salad or crusty bread to make it a full meal.
