One Pan Lemon Chicken Gnocchi (Print View)
Tender chicken and soft gnocchi in a bright lemon-cream sauce, all cooked in one skillet for easy cleanup.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 12 ounces), cut into bite-size pieces
→ Gnocchi
02 - 1 pound 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 ounces 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 (optional)
13 - Fresh parsley, chopped, for garnish
# Method:
01 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian herbs. Add to 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 to prevent sticking.
04 - Add heavy cream, lemon zest, and lemon juice. Return chicken to the pan. Stir well and cook for 2–3 minutes until sauce starts to thicken and 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.
06 - Serve hot, garnished with fresh parsley and extra lemon zest if desired.
# Insider Tips:
01 -
- Everything happens in one pan, including the sauce magic that brings it all together
- The lemon cuts through the richness so it never feels heavy, just comforting
- It comes together faster than deciding what to order for takeout
02 -
- The sauce will continue thickening as it sits off the heat, so don't panic if it looks slightly looser than you want initially
- Gnocchi can go from perfectly tender to gummy fast, so keep an eye on it during that broth-cooking phase
03 -
- Room temperature cream incorporates more smoothly into the sauce without breaking
- Grate your Parmesan fresh if possible—pre-grated cheese often has anti-caking agents that prevent that perfect melt