Description
This Lemon Chicken Gnocchi recipe offers a vibrant, creamy sauce with fresh spinach and Parmesan cheese, paired with tender chicken breasts and soft gnocchi. Perfect for a quick yet flavorful dinner, it combines zesty lemon notes with rich creaminess for a satisfying meal that can be made from scratch or using store-bought gnocchi.
Ingredients
Scale
For the Gnocchi
- 1 pound of gnocchi (store-bought or homemade)
- 2 large russet potatoes (if making homemade gnocchi)
- 1 cup all-purpose flour (if making homemade gnocchi)
- 1 egg (if making homemade gnocchi)
- Pinch of salt (if making homemade gnocchi)
For the Chicken and Sauce
- 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
- Prepare Homemade Gnocchi (Optional): If using homemade gnocchi, boil 2 large russet potatoes until fork-tender (30-40 minutes). Drain, cool slightly, and peel the potatoes.
- Mash Potatoes and Form Dough: Mash the peeled potatoes until smooth. Mix in 1 cup flour, 1 egg, and a pinch of salt until a dough forms. Add more flour if the dough feels too sticky.
- Shape Gnocchi: Roll the dough into ropes about 1/2 inch thick, then cut into 1-inch pieces. Use a fork to create ridges on one side of each piece.
- Cook Gnocchi: Bring salted water to a boil in a large pot. Cook gnocchi in batches until they float (2-3 minutes). Remove with a slotted spoon and set aside.
- Season Chicken: Pat chicken breasts dry and season both sides with salt and pepper.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until golden brown and cooked through (internal temp 165°F/75°C).
- Rest and Slice Chicken: Remove chicken from skillet and let rest for a few minutes, then slice into bite-sized pieces.
- Sauté Garlic: Reduce skillet heat to medium and sauté minced garlic for 1 minute until fragrant.
- Deglaze Skillet: Pour in 1 cup chicken broth, scraping the skillet bottom to loosen browned bits. Simmer for 2-3 minutes.
- Add Cream and Lemon: Stir in 1 cup heavy cream, lemon juice, and lemon zest. Simmer for 5 minutes until sauce thickens slightly.
- Wilt Spinach: Add chopped spinach to the sauce and stir until wilted, about 2 minutes.
- Add Parmesan: Stir in 1/2 cup grated Parmesan cheese until melted, then adjust salt and pepper to taste.
- Combine Gnocchi and Sauce: Add cooked gnocchi to the skillet and toss gently to coat them evenly in the sauce.
- Add Chicken: Gently mix in sliced chicken pieces, ensuring even distribution throughout the dish.
- Finish Cooking: Cook the combined gnocchi and chicken on low heat for an additional 2-3 minutes to meld flavors.
- Serve: Remove from heat and serve in bowls, garnished with freshly chopped parsley.
- Optional Garnish: Sprinkle extra Parmesan cheese on top if desired.
- Enjoy: Serve with crusty bread or a fresh salad for a complete meal.
Notes
- Store-bought gnocchi can be used for a quicker meal, skipping the homemade gnocchi preparation.
- Ensure chicken is cooked fully to an internal temperature of 165°F (75°C) for food safety.
- Adjust lemon juice and zest amounts to your taste for more or less brightness.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid drying out the gnocchi.
- For a lighter version, consider substituting heavy cream with half-and-half or a lighter cream alternative.
