Description
A creamy and zesty Lemon Chicken Gnocchi recipe that combines tender seared chicken breast with pillowy potato gnocchi, tossed in a luscious lemon-infused cream sauce with garlic, parmesan, and fresh spinach. Perfect for a quick and elegant weeknight dinner that bursts with bright and comforting flavors.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning
- Salt & pepper to taste
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
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season both sides of each cutlet with garlic powder and lemon pepper seasoning. If your lemon pepper is unsalted, add salt as well to ensure balanced flavor.
- Sear the chicken: Heat olive oil and butter in a skillet over medium-high heat until hot. Add the chicken cutlets and cook for about 5-6 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
- Sauté garlic: Lower the heat to medium and add the minced garlic to the skillet. Cook for approximately 30 seconds until fragrant, careful not to burn the garlic.
- Deglaze the pan: Pour in the chicken broth and lemon juice, scraping the bottom of the pan to lift any browned bits for extra flavor.
- Cook gnocchi in cream sauce: Stir in the heavy cream and add the uncooked potato gnocchi to the skillet. Submerge the gnocchi in the liquid and let it simmer gently, uncovered, for 5-7 minutes. Stir occasionally until the gnocchi are cooked through and the sauce thickens from the released starch. If the sauce becomes too thick, add a splash more broth to loosen it.
- Finish the dish: Remove the skillet from heat and stir in the grated parmesan cheese and fresh baby spinach. Toss until the spinach wilts and everything combines well. Return the chicken to the skillet along with any accumulated juices and spoon some sauce over the top. Season with salt and pepper as needed and serve immediately.
Notes
- Do not pre-cook the gnocchi; cooking it directly in the cream sauce allows it to thicken the sauce naturally.
- If your lemon pepper seasoning does not contain salt, be sure to salt the chicken during seasoning.
- Adding a splash of chicken broth during cooking helps control the sauce consistency.
- Use fresh baby spinach for best texture and flavor.
