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One Pan Lemon Chicken Gnocchi

One pan lemon chicken gnocchi with pillowy seared gnocchi and golden chicken in a bright lemony cream sauce. Gnocchi simmered until tender, then finished with wilted baby spinach and shaved Parmesan for a creamy weeknight texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
Seasonings
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 1 tsp garlic powder to taste
Fats and dairy
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup Parmesan cheese grated
Aromatics and liquids
  • 4 cloves garlic minced
  • 0.5 cup dry white wine or chicken broth
  • 2 tbsp lemon juice fresh
  • 1 tsp lemon zest fresh
Gnocchi and greens
  • 1 16 oz shelf-stable gnocchi
  • 2 cup baby spinach
Garnish
  • 0.25 cup fresh parsley to taste
  • 0.25 extra lemon sliced for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the chicken with salt, pepper, and garlic powder. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes, stirring once or twice, until golden and cooked through to 165°F; remove to a plate.
Make the lemon cream sauce
  1. Melt the butter in the same skillet over medium heat and add the minced garlic, cooking for 30 seconds. Pour in the white wine and cook for 2 minutes, scraping up any browned bits, until the liquid is slightly reduced and fragrant.
  2. Add the heavy cream and chicken broth, then bring to a simmer. Add the shelf-stable gnocchi directly to the sauce and cook for 5-6 minutes, stirring gently, until the gnocchi are tender and the sauce thickens to a creamy coat.
Combine and finish
  1. Stir in the Parmesan, lemon juice, and lemon zest until the sauce looks smooth and glossy. Add the baby spinach and stir until it wilts, then return the chicken and toss to combine so everything is evenly coated.
  2. Garnish with fresh parsley and extra lemon, then serve immediately.

Notes

Pro tip: use gentle stirring after the gnocchi go in—over-stirring can break them and turn the sauce starchy. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because gnocchi can soften after thawing. If you want a lighter version, substitute half-and-half for the heavy cream for a thinner but still lemony sauce.