One Pan Lemon Chicken Gnocchi (Print Version)
Tender chicken and soft gnocchi simmer in a bright, creamy lemon-garlic sauce—all in one pan.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-size pieces
→ Gnocchi
02 - 1 lb potato gnocchi (shelf-stable or refrigerated)
→ Vegetables & Aromatics
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 small yellow onion, finely chopped
06 - 5 oz baby spinach
07 - Zest and juice of 1 large lemon
→ Dairy
08 - ½ cup heavy cream
09 - ⅓ cup grated Parmesan cheese
→ Others
10 - ½ cup low-sodium chicken broth
11 - Salt and freshly ground black pepper, to taste
12 - 1 teaspoon dried Italian herbs
13 - Fresh parsley, chopped, for garnish
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian herbs. Add to the skillet and cook for 4–5 minutes, until golden and cooked through. Remove chicken to a plate and set aside.
02 - In the same pan, add onion and cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in gnocchi and chicken broth. Cover and cook for 3–4 minutes, stirring occasionally.
04 - Add heavy cream, lemon zest, and lemon juice. Return chicken to the pan. Stir well and cook for 2–3 minutes until the sauce starts to thicken and the gnocchi are tender.
05 - Stir in spinach and Parmesan cheese. Cook for 2 more minutes until spinach wilts and cheese melts. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley and extra lemon zest if desired.
# Expert Hints:
01 -
- The lemon cuts through the cream so every bite feels bright instead of heavy
- Gnocchi cooks directly in the sauce absorbing all those garlic and lemon flavors
02 -
- Do not overcrowd the pan when searing chicken or it will steam instead of brown
- The sauce continues thickening off the heat so remove from heat when it still looks slightly loose
03 -
- Room temperature cream incorporates more smoothly into hot sauce
- Grate your own Parmesan instead of using pre grated for better melting