Lemon Chicken Gnocchi Skillet with Spinach and Parmesan Recipe

Introduction

This Lemon Chicken Gnocchi recipe combines tender chicken, pillowy gnocchi, and a creamy lemon sauce for a quick and flavorful dinner. It’s perfect for busy weeknights when you want something comforting yet bright and fresh.

Ingredients

• 1 pound of gnocchi (store-bought or homemade)
• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• Juice and zest of 1 large lemon
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: If making homemade gnocchi, boil 2 large russet potatoes until fork-tender (30-40 minutes). Drain, cool slightly, and peel.
2. Step 2: Mash the potatoes until smooth. Mix in 1 cup of all-purpose flour, 1 egg, and a pinch of salt until a dough forms. Add more flour if too sticky.
3. Step 3: Roll the dough into ropes about 1/2 inch thick and cut into 1-inch pieces. Use a fork to create ridges on one side of each piece.
4. Step 4: Boil salted water in a large pot. Cook gnocchi in batches until they float (2-3 minutes), then remove with a slotted spoon and set aside.
5. Step 5: Season chicken breasts with salt and pepper on both sides.
6. Step 6: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F/75°C).
7. Step 7: Remove chicken from skillet and let rest before slicing into bite-sized pieces.
8. Step 8: Reduce heat to medium and sauté minced garlic in the same skillet for 1 minute until fragrant.
9. Step 9: Add the chicken broth, scraping the skillet to deglaze. Simmer for 2-3 minutes to reduce slightly.
10. Step 10: Stir in the heavy cream, lemon juice, and lemon zest. Simmer for 5 minutes until the sauce thickens slightly.
11. Step 11: Add chopped spinach and cook until wilted, about 2 minutes.
12. Step 12: Stir in grated Parmesan cheese until melted. Adjust seasoning with salt and pepper as needed.
13. Step 13: Add the cooked gnocchi to the skillet and toss gently to coat them in the sauce.
14. Step 14: Fold in the sliced chicken evenly throughout the dish.
15. Step 15: Cook together on low heat for 2-3 minutes to blend flavors.
16. Step 16: Remove from heat and serve in bowls, garnished with chopped parsley.
17. Step 17: Optionally, sprinkle extra Parmesan cheese on top for added flavor.
18. Step 18: Enjoy your Lemon Chicken Gnocchi with crusty bread or a fresh salad!

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream.
• Swap fresh spinach for baby kale or arugula for a different leafy green texture.
• Add a pinch of red pepper flakes to the sauce for a subtle heat kick.
• If short on time, use store-bought gnocchi to skip the homemade preparation steps.
• Make extra sauce and use it to coat roasted vegetables for a quick side dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. Avoid microwaving for long periods to keep the gnocchi tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze lemon chicken gnocchi?

It is best to freeze the cooked chicken and gnocchi separately to maintain texture. Freeze chicken in an airtight container for up to 2 months. Reheat gently to avoid mushy gnocchi.

What can I serve with lemon chicken gnocchi?

This dish pairs well with a crisp green salad, steamed vegetables, or crusty bread to soak up the creamy lemon sauce.

Lemon Chicken Gnocchi Skillet with Spinach and Parmesan Recipe

Print Recipe

★★★★★

4.7 from 147 reviews

A delightful and creamy Lemon Chicken Gnocchi recipe perfect for a quick and satisfying dinner. Tender chicken breasts are pan-seared and combined with pillowy gnocchi in a zesty lemon cream sauce with fresh spinach and Parmesan cheese, creating a comforting and flavorful meal ready in under an hour.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Halal

Ingredients

Scale 1x2x3x

Gnocchi

• 1 pound of gnocchi (store-bought or homemade)
• For homemade gnocchi: 2 large russet potatoes
• 1 cup all-purpose flour (for homemade gnocchi)
• 1 egg (for homemade gnocchi)
• Pinch of salt (for homemade gnocchi)

Chicken and Sauce

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• Juice and zest of 1 large lemon
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese

Garnish

• Fresh parsley, chopped (for garnish)
• Extra Parmesan cheese (optional)

Instructions

1. Prepare Potatoes (if making gnocchi from scratch): Boil 2 large russet potatoes until fork-tender, about 30-40 minutes. Drain, cool slightly, and peel off the skins.
2. Make Gnocchi Dough: Mash the peeled potatoes until smooth. Mix in 1 cup of all-purpose flour, 1 egg, and a pinch of salt. Knead the dough gently, adding more flour if too sticky, until a soft dough forms.
3. Shape Gnocchi: Roll the dough into ropes approximately 1/2 inch thick. Cut the ropes into 1-inch pieces and press each piece with a fork to create ridges.
4. Cook Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are done when they float to the surface (2-3 minutes). Remove with a slotted spoon and set aside.
5. Season Chicken: Pat chicken breasts dry and season both sides with salt and pepper.
6. Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F/75°C). Remove from skillet and let rest.
7. Slice Chicken: Once rested, slice chicken breasts into bite-sized pieces.
8. Sauté Garlic: In the same skillet, reduce heat to medium and sauté minced garlic for about 1 minute until fragrant but not browned.
9. Deglaze Skillet: Add 1 cup of chicken broth to the skillet. Scrape the bottom to release any browned bits, and simmer for 2-3 minutes.
10. Add Cream and Lemon: Stir in 1 cup of heavy cream, lemon juice, and lemon zest. Simmer the sauce for about 5 minutes until it slightly thickens.
11. Add Spinach: Stir in 1 cup of chopped fresh spinach and cook until wilted, approximately 2 minutes.
12. Incorporate Parmesan: Mix in 1/2 cup grated Parmesan cheese until melted and fully combined. Taste and adjust salt and pepper seasoning as needed.
13. Add Gnocchi: Add the cooked gnocchi to the skillet and toss gently to coat them evenly in the lemon cream sauce.
14. Combine Chicken: Gently fold the sliced chicken into the gnocchi and sauce mixture, ensuring even distribution.
15. Final Simmer: Cook everything together on low heat for an additional 2-3 minutes to meld the flavors.
16. Serve: Remove from heat and serve the lemon chicken gnocchi in bowls. Garnish with chopped fresh parsley and, optionally, sprinkle extra Parmesan cheese on top.
17. Enjoy: Pair this dish with crusty bread or a fresh green salad for a complete meal.

Notes

• Using store-bought gnocchi saves significant time without compromising flavor.
• Ensure chicken breasts are cooked to an internal temperature of 165°F (75°C) for safety.
• Adjust lemon juice to taste if you prefer a more or less tangy sauce.
• Fresh spinach can be substituted with kale or arugula for variation.
• For a lighter option, substitute heavy cream with half-and-half or coconut cream.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: lemon chicken gnocchi, creamy gnocchi recipe, lemon cream sauce, quick chicken dinner, Italian-American gnocchi dish