Creamy Lemon Chicken Gnocchi (Printable Version)

Tender chicken and fluffy gnocchi in a zesty lemon cream sauce with spinach and Parmesan.

# What You Need:

→ Protein & Dairy

01 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
02 - 2 tablespoons unsalted butter
03 - 1/2 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese (about 2 oz)

→ Vegetables & Aromatics

05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 2 cups fresh baby spinach (about 2 oz)
08 - Zest of 1 lemon
09 - Juice of 1 lemon (about 3 tablespoons)

→ Gnocchi

10 - 1 pound potato gnocchi (store-bought or homemade)

→ Liquids

11 - 1/2 cup low-sodium chicken broth

→ Seasoning

12 - 1/2 teaspoon salt (plus more to taste)
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

15 - Fresh parsley, chopped
16 - Extra Parmesan cheese, for serving

# Directions:

01 - Season chicken pieces evenly with salt and pepper on all sides.
02 - In a large skillet over medium-high heat, melt 1 tablespoon butter. Add chicken in a single layer and cook until golden brown and just cooked through, about 5–6 minutes. Remove chicken to a plate and set aside.
03 - In the same skillet, add remaining 1 tablespoon butter. Sauté chopped onion for 2–3 minutes until softened and translucent, then add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in uncooked gnocchi, chicken broth, and lemon zest. Bring to a gentle simmer, cover with lid, and cook for 5 minutes, stirring occasionally to prevent sticking.
05 - Remove lid and pour in heavy cream and lemon juice. Stir in Parmesan cheese and spinach, then return cooked chicken to the skillet.
06 - Simmer for 2–3 minutes until spinach wilts and sauce thickens slightly. Adjust seasoning with additional salt, pepper, and red pepper flakes if desired. Serve hot, garnished with chopped parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • The bright lemon cuts through the rich cream, creating that perfect restaurant-quality balance without any heavy finesse
  • Everything happens in one pan, meaning maximum flavor with minimum cleanup
02 -
  • Do not overcrowd the pan when searing chicken, or you'll end up steaming instead of browning
  • The sauce will continue thickening off the heat, so remove from heat when it still looks slightly thinner than you want
03 -
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • Grate your Parmesan from a wedge rather than using pre-shredded for the smoothest sauce

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