Description
This Lemon Chicken Gnocchi recipe is a delicious and quick dinner option featuring tender chicken breasts, pillowy gnocchi, and a creamy lemon sauce with fresh spinach and Parmesan cheese. It’s perfect for a comforting meal packed with bright citrus flavors and hearty ingredients.
Ingredients
Scale
Gnocchi
- 1 pound gnocchi (store-bought or homemade)
- For homemade gnocchi: 2 large russet potatoes
- 1 cup all-purpose flour (for homemade gnocchi)
- 1 egg (for homemade gnocchi)
- Pinch of salt (for homemade gnocchi)
Chicken & Sauce
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- Juice and zest of 1 large lemon
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped
- Optional extra Parmesan cheese for topping
Instructions
- Prepare Gnocchi (if homemade): Boil 2 large russet potatoes until fork-tender (about 30-40 minutes). Drain, cool slightly, and peel the potatoes carefully.
- Make Gnocchi Dough: Mash the peeled potatoes until smooth. Mix in 1 cup all-purpose flour, 1 egg, and a pinch of salt until a dough forms. Add more flour if the dough is too sticky.
- Shape Gnocchi: Roll the dough into ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces and use a fork to create ridges on one side of each piece.
- Cook Gnocchi: Bring salted water to a boil in a large pot. Cook the gnocchi in batches until they float to the surface (approximately 2-3 minutes). Remove with a slotted spoon and set aside.
- Season Chicken: Season the boneless, skinless chicken breasts with salt and pepper evenly on both sides.
- Cook Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken breasts for 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- Rest and Slice: Remove the chicken from the skillet and let it rest for a few minutes before slicing into bite-sized pieces.
- Sauté Garlic: In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant, ensuring it does not burn.
- Deglaze Skillet: Add 1 cup chicken broth to the skillet, scraping to lift any browned bits from the bottom. Let it simmer for 2-3 minutes to concentrate flavors.
- Add Cream and Lemon: Stir in 1 cup heavy cream, lemon juice, and zest. Simmer gently for about 5 minutes until the sauce slightly thickens.
- Add Spinach: Mix in the chopped fresh spinach and cook for about 2 minutes until wilted and incorporated into the sauce.
- Incorporate Parmesan: Stir in 1/2 cup grated Parmesan cheese until melted, then adjust seasoning with salt and pepper to taste.
- Toss Gnocchi in Sauce: Add the cooked gnocchi to the skillet and gently toss to coat each piece evenly with the creamy lemon sauce.
- Add Chicken: Gently mix in the sliced chicken breast pieces, making sure they are evenly distributed throughout the dish.
- Warm Together: Cook everything together on low heat for an additional 2-3 minutes to meld the flavors.
- Serve: Remove from heat and serve the lemon chicken gnocchi in bowls, garnished with freshly chopped parsley.
- Optional Topping: Sprinkle extra Parmesan cheese on top if desired for added richness.
- Enjoy: Pair with crusty bread or a fresh green salad for a complete meal.
Notes
- Store-bought gnocchi can be used to save time, skipping the homemade gnocchi preparation steps.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (75°C) for food safety.
- Adjust cream and lemon quantities for desired sauce thickness and tartness.
- Fresh parsley adds a bright herbal note and visual appeal as garnish.
- This dish can be prepared ahead by making gnocchi and sauce separately and combining just before serving.
