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Lemon Chicken Gnocchi with Spinach and Parmesan Recipe

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4.3 from 10 reviews

This Lemon Chicken Gnocchi recipe features tender chicken cutlets seared to golden perfection, then simmered with pillowy potato gnocchi in a luscious lemon cream sauce. Enhanced with fresh garlic, parmesan cheese, and baby spinach, this dish offers a delightful balance of creamy, tangy, and fresh flavors, perfect for a quick and comforting weeknight meal.

Ingredients

Chicken and Seasoning

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

Cooking Fats and Aromatics

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced

Sauce and Pasta

  • 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

Vegetables

  • 2 cups packed fresh baby spinach

Instructions

  1. Prepare the Chicken: Cut each chicken breast in half lengthwise to create 4 thin cutlets. Season both sides with garlic powder and lemon pepper seasoning. If your lemon pepper seasoning does not contain salt, sprinkle salt on the chicken as well.
  2. Sear the Chicken: Heat olive oil and butter together in a skillet over medium-high heat until hot. Place the chicken cutlets in the skillet and cook for 5-6 minutes per side until golden brown and fully cooked through. Transfer cooked chicken to a plate and tent loosely with foil to keep warm.
  3. Sauté the Garlic: Reduce the skillet heat to medium and add the minced garlic. Cook for about 30 seconds, stirring frequently to prevent burning and to release its aroma.
  4. Deglaze the Pan: Pour in the chicken broth and lemon juice, using a spatula or wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the skillet.
  5. Add Cream and Gnocchi: Stir in the heavy cream and uncooked gnocchi, making sure the gnocchi are submerged in the liquid. Let the mixture bubble gently for 5-7 minutes uncovered, stirring occasionally until the gnocchi are tender and the sauce has thickened. Be mindful not to over-thicken the sauce; if needed, add a splash more chicken broth.
  6. Finish with Cheese, Spinach, and Chicken: Remove the skillet from heat and stir in the parmesan cheese and fresh spinach. Toss the mixture until the spinach begins to wilt. Return the chicken cutlets and any accumulated juices back to the skillet, spoon sauce over the top, season with salt and pepper to taste, and serve immediately.

Notes

  • Do not pre-cook the gnocchi; it cooks in the sauce releasing starch to help thicken it.
  • If your lemon pepper seasoning lacks salt, be sure to salt the chicken before cooking.
  • To keep chicken warm while finishing the sauce, tent it lightly with foil after searing.
  • Adjust sauce thickness by adding extra broth if it becomes too thick before serving.
  • Use fresh spinach for the best flavor and texture; baby spinach wilts quickly in the warm sauce.

Find it online: https://cookedbysarah.com/lemon-chicken-gnocchi-with-spinach-and-parmesan-recipe/