One-Pan Lemon Chicken Gnocchi
This easy One-Pan Lemon Chicken Gnocchi is the ultimate weeknight dinner! Tender, pan-seared chicken breasts and pillowy potato gnocchi simmer together in a rich, velvety garlic and lemon cream sauce. Best of all, there is no need to boil the gnocchi beforehand, and everything cooks in a single skillet in under 30 minutes!
Ingredients
- 2 large boneless skinless chicken breasts cut into 4 thinner cutlets (1 lb / approx. 450g)
- 1 teaspoon lemon pepper seasoning approx. 5g
- 1/2 teaspoon garlic powder approx. 2g
- 1 tablespoon olive oil approx. 15 ml
- 1 tablespoon unsalted butter approx. 14g
- 2 large garlic cloves finely minced
- 1/2 cup chicken broth or stock approx. 120 ml
- 1 tablespoon fresh lemon juice approx. 15 ml
- 1 cup heavy whipping cream approx. 240 ml
- 1 package shelf-stable potato gnocchi 1 lb / approx. 450g
- 1/2 cup freshly grated parmesan cheese approx. 45g
- 2 packed cups fresh baby spinach approx. 60g
- Kosher salt and black pepper to taste
Instructions
- Prep and Sear the Chicken: Season the chicken cutlets generously on both sides with the lemon pepper and garlic powder. Heat a large, heavy-bottomed skillet over medium-high heat. Add the olive oil and butter. Once melted, add the chicken and sear for about 5 minutes per side until deeply golden and cooked through to 165°F (74°C). Transfer the chicken to a clean plate.
- Deglaze the Pan: Lower the heat to medium. Add the minced garlic to the pan drippings and sauté for 30 seconds until fragrant. Pour in the chicken broth and fresh lemon juice, using a wooden spoon to aggressively scrape up all the delicious browned bits from the bottom of the skillet.
- Simmer the Gnocchi: Slowly pour the heavy cream into the skillet and stir to combine. Add the uncooked, shelf-stable gnocchi directly into the liquid, pressing them down so they are mostly submerged. Let the mixture bubble gently, uncovered, for 5 to 7 minutes. The natural starch from the gnocchi will beautifully thicken the cream sauce.
- Melt the Cheese and Wilt the Greens: Once the gnocchi are tender and the sauce coats the back of a spoon, remove the skillet from the heat. Stir in the freshly grated parmesan cheese until completely melted and smooth. Fold in the fresh baby spinach until it just begins to wilt.
- Serve: Return the resting chicken (and any plate juices) back to the skillet, spooning the creamy sauce over the meat. Serve immediately!
Video
Notes
The No-Boil Method: Do not boil the gnocchi in water first! Simmering the dry gnocchi directly in the cream allows the raw potato starch to release into the pan, which acts as a natural thickener and creates that perfect, glossy gravy.
Dairy Substitutions: It is highly recommended to stick with heavy whipping cream. Lower-fat alternatives like half-and-half or milk are very prone to curdling and separating when mixed with the highly acidic fresh lemon juice in a hot skillet.
Storage: Allow leftovers to cool completely before storing them in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the cream sauce will separate when thawed.
Reheating: Reheat gently in a small saucepan on the stovetop over medium-low heat. Add a tiny splash of chicken broth to loosen the sauce until it is smooth and glossy again.