Lemon Gnocchi With Chicken
Lemon Gnocchi with Chicken is seasoned chicken breasts, pan-fried until tender and juicy, on top of a pile of potato gnocchi in a creamy, zesty lemon-flavored sauce. It's a delicious main dish that is made in one skillet for easy clean-up, and all under 30 minutes!
Servings: 4 people
Calories: 712kcal
Ingredients
Chicken
- 3 boneless skinless chicken breasts, pounded to an even thickness
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
Sauce
- 1 tablespoon garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- ¾ cup (180 g) chicken broth
- ¼ teaspoon kosher salt
- 1 cup (238 g) heavy whipping cream
- 16 ounces uncooked potato gnocchi
- ½ cup (50 g) parmesan cheese, grated
- 1 cup (30 g) fresh spinach
- fresh parsley, chopped for garnish
Instructions
- Pat chicken breasts dry and season evenly with Italian seasoning, salt, and pepper.
- To a large non-stick skillet over medium heat, add butter and oil. Once the butter has melted, add chicken and cook for 3-5 minutes or until golden brown. Flip and repeat on the opposite side, until cooked through and the chicken reaches an internal temperature of 165°F. (Depending on the size of the chicken breasts, cooking times may vary.)
- Transfer the cooked chicken to a plate. Tent to keep warm.
- To the same skillet over medium heat, add garlic, and cook for one minute. Add lemon juice, chicken broth, and salt. Using a wooden spatula, stir and scrape up the browned bits from the bottom of the pan as you go.
- Add heavy cream and gnocchi. Stir to combine. Continue cooking for 5-7 minutes, or until gnocchi is cooked through.
- Add parmesan and spinach. Stir to combine. Cook for 2-3 minutes, or until the cheese is melted and the spinach is wilted, stirring occasionally.
- Remove from heat and top with the cooked chicken.
- Garnish with parsley and serve.
Video
Nutrition
Serving: 1portion | Calories: 712kcal