Description
This creamy and zesty Lemon Chicken Gnocchi recipe features tender seared chicken breasts cooked in a luscious lemon garlic cream sauce with tender potato gnocchi and fresh spinach. Ready in just 30 minutes, it's a comforting and flavorful one-pan meal perfect for a quick weeknight dinner.
Ingredients
Chicken
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning
- Salt & pepper (to taste)
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce & 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 and season chicken: Cut the chicken breasts in half lengthwise into 4 thinner cutlets. Season each side of the chicken with garlic powder and lemon pepper seasoning. If the lemon pepper does not contain salt, sprinkle salt on the chicken as well.
- Sear the chicken: Heat olive oil and butter in a skillet over medium-high heat until hot. Sear the chicken cutlets for about 5 to 6 minutes on each side, cooking until golden brown and fully cooked through. Remove chicken from skillet and transfer to a plate, tenting with foil to keep warm.
- Sauté garlic: Reduce heat to medium. Add minced garlic to the skillet and cook for approximately 30 seconds until fragrant, being careful not to burn it.
- Deglaze the pan: Pour in chicken broth and lemon juice, scraping the skillet bottom to release any browned bits for added flavor.
- Cook gnocchi in cream sauce: Stir in the heavy cream and uncooked gnocchi. Ensure the gnocchi is mostly submerged in the liquid. Allow the mixture to simmer gently, uncovered, for 5 to 7 minutes, stirring occasionally until the gnocchi is tender and the sauce has thickened. The starch from the gnocchi helps thicken the sauce. If the sauce becomes too thick, add a splash more chicken broth.
- Finish with cheese and spinach: Remove the pan from heat and stir in the grated parmesan cheese and fresh spinach. Toss until the spinach begins to wilt and is well incorporated.
- Combine and serve: Return the cooked chicken to the skillet along with any accumulated juices. Spoon sauce over the chicken and season the dish with salt and pepper to taste. Serve immediately while hot.
Notes
- Do not pre-cook the gnocchi before adding it to the sauce; it cooks directly in the cream mixture.
- If your lemon pepper seasoning does not contain salt, be sure to season the chicken accordingly.
- The sauce thickens as it cools; avoid over-thickening during cooking by adding extra chicken broth if needed.
- You can substitute baby spinach with kale or other leafy greens if preferred.
