Description
This Lemon Chicken Gnocchi recipe is a delicious and creamy dinner option featuring tender chicken breasts, fluffy gnocchi, and a zesty lemon-infused sauce with spinach and Parmesan cheese. Perfect for a quick yet elegant meal, it combines savory and bright flavors for a satisfying dish.
Ingredients
Gnocchi
- 1 pound of 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)
- Salt, to taste
Chicken and 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 (for garnish)
Instructions
- Prepare Gnocchi Dough: If making gnocchi from scratch, boil 2 large russet potatoes in salted water until fork-tender, about 30-40 minutes. Drain, cool slightly, peel, and mash until smooth. Mix in 1 cup all-purpose flour, 1 egg, and a pinch of salt until a soft dough forms; add more flour if too sticky.
- Shape Gnocchi: Roll the dough into ropes roughly 1/2 inch thick. Cut into 1-inch pieces and use a fork to press ridges on one side of each piece, which helps sauce cling to the gnocchi.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi in batches, allowing them to cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Prepare Chicken: Season the chicken breasts with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C). Remove and let rest before slicing into bite-sized pieces.
- Sauté Garlic: In the same skillet, lower heat to medium and sauté minced garlic for 1 minute until fragrant, taking care not to burn it.
- Make Sauce Base: Add 1 cup chicken broth to the skillet, scraping the bottom to deglaze and lift flavor. Let simmer for 2-3 minutes to reduce slightly.
- Add Cream and Lemon: Stir in 1 cup heavy cream, lemon juice, and lemon zest. Allow the sauce to simmer gently for about 5 minutes until it slightly thickens.
- Add Spinach and Cheese: Mix in chopped spinach, stirring until wilted, about 2 minutes. Then add 1/2 cup grated Parmesan cheese and stir until melted and the sauce is smooth. Adjust seasoning with salt and pepper as needed.
- Combine Gnocchi and Sauce: Add the cooked gnocchi to the skillet, tossing to coat thoroughly with the creamy lemon sauce.
- Incorporate Chicken: Gently fold the sliced chicken into the gnocchi and sauce mixture to evenly distribute.
- Finish Cooking: Continue cooking everything together on low heat for an additional 2-3 minutes to meld flavors.
- Serve: Remove from heat and serve the lemon chicken gnocchi in bowls. Garnish with freshly chopped parsley and optionally sprinkle extra Parmesan cheese on top.
- Enjoy: Pair the dish with crusty bread or a fresh salad for a complete meal.
Notes
- Store-bought gnocchi can be used to save time.
- Make sure the chicken is cooked thoroughly to an internal temperature of 165°F (75°C).
- Be careful not to burn the garlic while sautéing as it can turn bitter.
- Lemon zest and juice brighten the sauce; adjust lemon quantity to taste.
- Fresh spinach can be substituted with baby kale or swiss chard if preferred.
- Use freshly grated Parmesan for best flavor and melting properties.
- Leftovers store well in the refrigerator for up to 2 days and can be reheated gently on the stovetop.
