Lemon Chicken Gnocchi
This Lemon Chicken Gnocchi is fabulous! The recipe is from a good friend’s cookbook, Salt & Lavender: Everyday Essentials. Natasha Bull wrote this book, and it’s full of amazing, easy-to-prepare recipes just like this one. This Lemon Chicken Gnocchi is made in a skillet. It’s creamy, meaty, and perfect when you’re in a rush to get dinner on the table!
Salt & Lavender: Everyday Essentials is a collection of more than 100 recipes that anyone can make. You don’t have to be a chef to make these family-friendly meals, and with everything from casseroles, soups, sides, and under 30-minute meals, there’s something for everyone in this amazing book.
Lemon Chicken Gnocchi
I’ve known Natasha for years and have always loved her recipes. This Lemon Chicken Gnocchi is perfect for entertaining, and it’s easy to double if you need to feed a crowd. I love serving it with warm, crunchy bread and a big salad.
Read more: Lemon Chicken Gnocchi
You can make this dish with the suggested chicken breasts, but I’ve also made it with chicken thighs. I especially love that it’s ready in under 30 minutes!
When you’re craving something meaty, saucy, and full of flavor, give this skillet recipe a try, and then grab a copy of Salt & Lavender: Everyday Essentials for even more amazing recipes!
Why I love this recipe
- I love the combo and freshness of lemon with chicken (we have a few recipes on our blog).
- Simple ingredients and easy to make.
- Great recipe to make for company, double the recipe if you need to – it’s a comfort dish and impressive and delicious!
Gather these ingredients
- Chicken breasts – 2 large boneless, skinless chicken breasts.
- Garlic powder
- Lemon pepper seasoning
- Olive oil
- Butter
- Garlic – Fresh cloves, minced.
- Chicken broth
- Lemon juice – From a fresh lemon.
- Heavy whipping cream
- Potato gnocchi – A 1-pound package, uncooked.
- Parmesan cheese – Grated.
- Baby spinach
- Salt and pepper – To taste.
How to make Lemon Chicken Gnocchi
- Cut the chicken in half lengthwise so that you have 4 thinner cutlets.
- Season each cutlet with the garlic powder and lemon pepper on both sides.
- Add the oil and butter to a skillet and heat it over medium-high heat.
- Sear the seasoned chicken in the oil and butter, about 5-6 minutes per side, or until it is lightly browned and cooked through. Transfer the chicken to a plate and cover it with foil to keep warm.
- Add the garlic to the skillet and reduce the heat to medium. Cook for about 30 seconds.
- Pour in the chicken broth to deglaze the pan, and scrape up any browned bits.
- Add the heavy whipping cream and gnocchi and stir. Simmer uncovered for 5-7 minutes, stirring occasionally and until the sauce has thickened a bit as it cooks.
- Remove the skillet from the heat and add the Parmesan cheese and spinach. Toss until the spinach has wilted.
- Transfer the chicken and any pan juices back to the skillet and spoon the sauce over the top.
- Season with salt and pepper and serve!
Tips & substitutions
- You can use boneless chicken thighs instead of breasts if you prefer.
- Heavy whipping cream is essential as the lemon juice could curdle any lower-fat alternatives.
- If your lemon pepper doesn’t have salt in it, sprinkle the cutlets with salt before cooking.
- Lemon pepper is commonly available in the spice section of your grocery store.
- You can use baby kale or any other baby greens in place of the spinach.
Serving suggestions
You don’t need much to accompany this hearty dinner. I love serving it with a veggie-packed salad and crusty bread to soak up all that delicious sauce. Don’t forget about dessert—these citrusy Mini Margarita Cheesecakes are the perfect finish to this lemony dish.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days.
Check out these awesome chicken recipes while you’re here
Get the Recipe:
Lemon Chicken Gnocchi
Ingredients
- 2 large boneless skinless chicken breasts
- ½ tsp garlic powder
- 1 tsp lemon pepper seasoning
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 Tbsp lemon juice
- 1 cup heavy whipping cream
- 1 pound uncooked potato gnocchi
- ½ cup freshly grated Parmesan cheese
- 1 cups packed fresh baby spinach
- Salt & pepper to taste
Instructions
- Cut the chicken in half lengthwise to make four thinner cutlets. Season each side with garlic powder and lemon pepper. If the lemon pepper seasoning you’re using doesn’t contain salt, be sure to salt the chicken as well.
- Add the oil and butter to a skillet over medium-high heat and let the pan heat up for a few minutes. Sear the chicken for about 5-6 minutes per side, or until it’s golden and cooked through. Transfer the chicken to a plate. Tent with the foil to keep it warm if you wish.
- Reduce the heat to medium and add the garlic to the skillet and cook for about 30 seconds.
- Stir in the chicken broth and lemon juice and scrape up any browned bits from the bottom of the pan.
- Add in the cream and gnocchi. Give it a good stir and ensure the gnocchi is submerged in the liquid. Let it bubble gently, uncovered for 5-7 minutes, stirring occasionally, or until the gnocchi is cooked and the sauce has thickened. The gnocchi will release starch as it cooks, thickening up the sauce, so do not pre-cook the gnocchi. Keep in mind the sauce will thicken more as it cools, so don’t let it get too thick. Add a splash of broth if needed.
- Take the pan off the heat and add in the parmesan cheese and spinach. Toss until the spinach has started to wilt and it’s nicely mixed in. Add the chicken back into the skillet (along with any juices from the plate) and spoon some sauce over top. Season with salt & pepper as needed.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Thanks so much for sharing, Sandy!!! Love the gorgeous photos. XOXO