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Lemon Chicken Gnocchi

Creamy lemon gnocchi with seared chicken and spinach for a quick, comforting weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 large chicken breasts halved lengthwise into 4 cutlets
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon pepper seasoning see notes about salt content
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 cup heavy cream or whipping cream
  • 1 pound potato gnocchi uncooked
  • 1/2 cup Parmesan cheese freshly grated
  • 2 cups baby spinach packed
  • salt and pepper to taste

Instructions

  • Slice each chicken breast in half lengthwise to make 4 thin cutlets; season both sides with garlic powder and lemon pepper, and add salt if the lemon pepper is unsalted.
  • Heat the olive oil and butter in a large skillet over medium-high heat until hot and the butter is melted.
  • Sear the chicken cutlets 5–6 minutes per side, or until golden and cooked through; transfer to a plate and tent with foil to keep warm.
  • Reduce heat to medium and add the minced garlic to the skillet; cook about 30 seconds until fragrant.
  • Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan.
  • Add the cream and the uncooked gnocchi, stirring to submerge the gnocchi in the liquid.
  • Simmer gently, uncovered, for 5–7 minutes, stirring occasionally, until the gnocchi is cooked through and the sauce has thickened; add a splash of broth if the sauce becomes too thick.
  • Remove the pan from heat, stir in the grated Parmesan and the baby spinach until the spinach wilts and the sauce is combined.
  • Return the chicken to the skillet with any accumulated juices, spoon sauce over the top, season with salt and pepper if needed, and serve immediately.

Equipment

  • Large Skillet
  • Tongs or spatula
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups

Notes

  • Lemon pepper often contains salt; adjust added salt accordingly.
  • Substituting lower-fat cream may cause curdling.
  • Do not pre-cook the gnocchi; it will cook in the sauce.
  • Chicken is done at 165°F with an instant-read thermometer.
  • I use McCormick lemon & pepper seasoning.