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Lemon Chicken Gnocchi in Lemon Cream Parmesan Sauce Recipe

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4.1 from 3 reviews

This easy one-pan lemon chicken gnocchi recipe features tender pan-fried chicken and pillowy potato gnocchi in a luxurious lemon cream parmesan sauce. Enhanced with fresh baby spinach, garlic, and lemon pepper seasoning, it comes together in just 30 minutes for a quick and satisfying weeknight dinner.

Ingredients

Chicken

  • 2 large chicken breasts
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon pepper seasoning (see note)
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Sauce and Gnocchi

  • 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

  1. Prepare the Chicken: Cut each chicken breast in half lengthwise to create 4 thinner cutlets. Season both sides of the chicken with garlic powder, lemon pepper seasoning, and salt & pepper (if your lemon pepper does not contain salt, ensure to salt the chicken well).
  2. Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat until hot. Sear the chicken cutlets for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate; tent with foil to keep warm if desired.
  3. Sauté Garlic: Reduce heat to medium and add minced garlic to the skillet. Cook for about 30 seconds until fragrant, being careful not to burn it.
  4. Deglaze the Pan: Stir in chicken broth and lemon juice, scraping the browned bits from the bottom of the skillet to incorporate into the sauce for added flavor.
  5. Add Cream and Gnocchi: Pour in the heavy cream and add the uncooked gnocchi directly to the skillet. Stir well to submerge gnocchi in the liquid. Let the mixture bubble gently, uncovered, for 5-7 minutes, stirring occasionally, until the gnocchi are tender and the sauce thickens. The gnocchi will release starch as they cook, which helps thicken the sauce. Avoid pre-cooking gnocchi. If sauce becomes too thick, add a splash more broth to loosen it.
  6. Finish the Dish: Remove the skillet from the heat. Stir in grated parmesan cheese and fresh baby spinach, tossing until the spinach wilts and is well incorporated. Return the cooked chicken cutlets to the skillet along with any juices from the plate. Spoon sauce over the chicken and season with additional salt and pepper as needed.
  7. Serve: Serve the lemon chicken gnocchi immediately while warm, enjoying the creamy, tangy flavors and tender textures.

Notes

  • If using lemon pepper seasoning without salt, be sure to add salt to the chicken for balanced flavor.
  • Do not pre-cook the gnocchi; cooking it directly in the sauce allows it to release starch and thicken the sauce naturally.
  • If the sauce thickens too much before serving, add a little more chicken broth to adjust consistency.
  • Use freshly grated parmesan for best melting and flavor.

Find it online: https://yumntasty.com/lemon-chicken-gnocchi-in-lemon-cream-parmesan-sauce-recipe/