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Lemon Chicken Gnocchi with Spinach and Parmesan Recipe

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4.4 from 3 reviews

A creamy and flavorful Lemon Chicken Gnocchi dish featuring tender seared chicken breasts, potato gnocchi cooked in a luscious lemon cream sauce with garlic, parmesan, and fresh baby spinach. This quick and easy stovetop meal is perfect for a satisfying weeknight dinner, delivering a balance of zesty citrus and comforting creaminess in every bite.

Ingredients

Chicken

  • 2 large chicken breasts
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon pepper seasoning
  • Salt & pepper (to taste)

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/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1/2 cup freshly grated parmesan cheese
  • 2 cups (packed) fresh baby spinach

Instructions

  1. Prepare Chicken: Cut each chicken breast in half lengthwise to create 4 thin cutlets. Season both sides liberally with garlic powder, lemon pepper seasoning, and salt if your lemon pepper blend doesn't contain any.
  2. Sear Chicken: Heat olive oil and butter together in a skillet over medium-high heat until hot. Add chicken cutlets and cook for about 5-6 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside on a plate. Tent with foil to keep warm if desired.
  3. Sauté Garlic: Reduce heat to medium and add minced garlic to the same skillet. Cook for about 30 seconds until fragrant, being careful not to burn it.
  4. Deglaze Pan: Pour in chicken broth and lemon juice, scraping up any browned bits stuck to the bottom of the pan to incorporate their flavor into the sauce.
  5. Cook Gnocchi in Sauce: Stir in the heavy cream and add the uncooked gnocchi to the skillet. Stir well to submerge the gnocchi evenly in the sauce. Let it simmer gently, uncovered, for 5-7 minutes, stirring occasionally, until gnocchi are cooked through and the sauce thickens. The starch released from the gnocchi helps thicken the sauce. Avoid precooking the gnocchi and add a splash of broth if the sauce becomes too thick.
  6. Finish and Serve: Remove the pan from heat and stir in the grated parmesan cheese and fresh spinach. Toss until the spinach begins to wilt and blend into the sauce. Return the cooked chicken to the skillet, including any accumulated juices, spoon sauce over the top, season with additional salt and pepper to taste, and serve immediately.

Notes

  • If your lemon pepper seasoning does not contain salt, be sure to season the chicken with salt separately.
  • Do not precook the gnocchi as it will cook in the sauce and release starch to thicken it.
  • Add a splash more chicken broth during cooking if the sauce thickens too much before the gnocchi is fully cooked.
  • Tenting the cooked chicken with foil keeps it warm and juicy while you finish the sauce and gnocchi.
  • For a lighter version, you can substitute heavy cream with half-and-half, though the sauce will be less rich.

Find it online: https://cozyplatter.com/lemon-chicken-gnocchi-with-spinach-and-parmesan-recipe/