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The BEST Lemon Chicken Gnocchi (Easy, Flavor-Packed & So Good!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 59 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This Lemon Chicken Gnocchi recipe delivers a perfect balance of zesty freshness and creamy richness. Tender chicken breasts are seasoned with lemon pepper and garlic, then pan-seared to golden perfection. The gnocchi cooks directly in a luscious lemon cream sauce with garlic and chicken broth, absorbing all the flavors while thickening the sauce. Finished with fresh spinach and Parmesan cheese, this dish is a comforting, easy-to-make meal that bursts with bright, flavorful goodness.

Ingredients

Scale

Chicken

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

For Cooking

  • 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

  1. Prepare chicken: Cut each chicken breast in half lengthwise to make 4 thin cutlets. Season both sides with garlic powder, lemon pepper seasoning, and salt & pepper. If your lemon pepper seasoning lacks salt, be sure to salt the chicken well.
  2. Sear chicken: Heat olive oil and butter in a skillet over medium-high heat for a few minutes until hot. Add chicken cutlets and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside on a plate, tent with foil to keep warm.
  3. Sauté garlic: Reduce heat to medium and add minced garlic to the skillet. Cook for about 30 seconds until fragrant, taking care not to burn it.
  4. Deglaze skillet: Pour in chicken broth and lemon juice. Scrape the browned bits from the bottom of the pan to incorporate all the flavorful residue into the sauce.
  5. Cook gnocchi in sauce: Stir in heavy cream and uncooked gnocchi, making sure the gnocchi is submerged. Simmer uncovered on gentle bubble over medium heat for 5-7 minutes, stirring occasionally. The gnocchi will cook through while releasing starch that thickens the sauce. Avoid pre-cooking gnocchi. If the sauce thickens too much, add a splash more broth to loosen it.
  6. Finish sauce and combine: Remove the pan from heat. Stir in the grated Parmesan cheese and fresh baby spinach until the spinach begins to wilt and everything is well combined.
  7. Serve: Nestle the cooked chicken back into the skillet, spoon some sauce over the top, adjust seasoning with salt and pepper if needed, and serve immediately for best flavor and texture.

Notes

  • Lemon pepper seasoning is a blend of dried lemon zest, pepper, and often salt and other spices. If unavailable, substitute with salt and pepper, though the dish will be less lemony. McCormick brand lemon & pepper seasoning is recommended.
  • Substituting heavy cream with lower fat alternatives is not recommended as the citrus may cause curdling and alter the sauce texture.
  • Ensure chicken is cooked to an internal temperature of 165°F using an instant-read thermometer for safety.

Find it online: https://oliviadinner.com/the-best-lemon-chicken-gnocchi-easy-flavor-packed-and-so-good-recipe/