Description
This creamy Lemon Chicken Gnocchi recipe combines tender, pan-seared chicken cutlets with pillowy potato gnocchi simmered in a zesty lemon cream sauce. Fresh baby spinach and parmesan cheese add vibrant flavor and texture, making this dish a comforting yet refreshing weeknight dinner option ready in just 30 minutes.
Ingredients
Chicken
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning
- Salt & pepper, to taste (for seasoning chicken)
Sauce & Gnocchi
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated parmesan cheese
- 2 cups packed fresh baby spinach
- Salt & pepper, to taste (for seasoning final dish)
Instructions
- Prepare the Chicken: Cut each chicken breast in half lengthwise to create four thin cutlets. Season both sides of each cutlet with garlic powder and lemon pepper seasoning. If your lemon pepper does not contain salt, season with salt as well.
- Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat until hot. Add the chicken cutlets and sear for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and transfer to a plate. Tent loosely with foil to keep warm.
- Sauté Garlic: Reduce the heat to medium and add the minced garlic to the same skillet. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Deglaze the Pan: Pour in the chicken broth and lemon juice, scraping the bottom of the pan to loosen any browned bits, which add flavor to the sauce.
- Add Cream & Gnocchi: Stir in the heavy cream and uncooked gnocchi, ensuring the gnocchi is submerged in the liquid. Allow the mixture to gently bubble uncovered for 5-7 minutes, stirring occasionally, until the gnocchi is tender and the sauce thickens slightly. If the sauce thickens too much, add a small splash of chicken broth to loosen it.
- Finish the Dish: Remove the skillet from heat. Stir in the grated parmesan cheese and fresh baby spinach. Toss until the spinach begins to wilt and everything is well combined. Return the chicken cutlets to the skillet along with any juices from the resting plate. Spoon sauce over the chicken, season with additional salt and pepper to taste, and serve immediately.
Notes
- Do not pre-cook the gnocchi; it cooks best when simmered directly in the sauce.
- If the lemon pepper seasoning used does not contain salt, be sure to season the chicken accordingly.
- If the sauce becomes too thick while simmering, add a bit more chicken broth to reach your desired consistency.
- For a lighter option, reduce the amount of heavy cream or substitute with half-and-half.
- Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
