Lemon Chicken Gnocchi Skillet Recipe

Introduction

This Lemon Chicken Gnocchi is a bright and comforting dish perfect for a quick dinner. Tender chicken and pillowy gnocchi are coated in a creamy lemon sauce with fresh spinach and Parmesan, making every bite flavorful and satisfying.

Ingredients

• 1 pound of gnocchi (store-bought or homemade)
• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• Juice and zest of 1 large lemon
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: If using homemade gnocchi, boil 2 large russet potatoes until fork-tender (30-40 minutes). Drain, cool slightly, and peel.
2. Step 2: Mash the potatoes until smooth. Mix in 1 cup of all-purpose flour, 1 egg, and a pinch of salt until a dough forms. Add more flour if too sticky.
3. Step 3: Roll the dough into ropes about 1/2 inch thick and cut into 1-inch pieces. Use a fork to create ridges on one side of each piece.
4. Step 4: Boil salted water in a large pot. Cook gnocchi in batches until they float to the surface (2-3 minutes). Remove with a slotted spoon and set aside.
5. Step 5: Season chicken breasts with salt and pepper.
6. Step 6: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature 165°F/75°C).
7. Step 7: Remove chicken from skillet and let rest before slicing into bite-sized pieces.
8. Step 8: In the same skillet, reduce heat to medium and sauté minced garlic for 1 minute until fragrant.
9. Step 9: Add 1 cup of chicken broth, scraping the skillet to deglaze. Simmer for 2-3 minutes.
10. Step 10: Stir in 1 cup of heavy cream, lemon juice, and zest. Simmer for 5 minutes until slightly thickened.
11. Step 11: Add chopped spinach and stir until wilted, about 2 minutes.
12. Step 12: Mix in 1/2 cup of grated Parmesan cheese until melted. Adjust seasoning with salt and pepper.
13. Step 13: Add cooked gnocchi to the skillet and toss to coat well in the sauce.
14. Step 14: Gently mix in sliced chicken, ensuring even distribution.
15. Step 15: Cook together on low heat for an additional 2-3 minutes.
16. Step 16: Remove from heat and serve in bowls, garnished with chopped parsley.
17. Step 17: Optionally, sprinkle extra Parmesan cheese on top for added flavor.
18. Step 18: Enjoy with crusty bread or a fresh salad for a complete meal.

Tips & Variations

• Substitute spinach with kale or arugula for a different leafy green flavor.
• Use lemon juice from fresh lemons rather than bottled for a brighter taste.
• For a lighter version, replace heavy cream with half-and-half or coconut milk.
• Add a pinch of red pepper flakes in the sauce for a subtle kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave to avoid overcooking the chicken. You may need to add a splash of chicken broth or cream to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Cook it according to the package instructions and add it to the sauce as directed.

How can I tell when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (75°C) and have no pink inside. Cooking it evenly until golden on both sides ensures it’s safe and juicy.