Lemon Chicken Gnocchi
The ultimate comfort food, Lemon Chicken Gnocchi is creamy, zesty, and easy to prepare. With tender chicken and fluffy gnocchi, it makes for a delicious weeknight dinner. Treat yourself and your loved ones to this delightful dish tonight!
Equipment
- Skillet
- Mixing Bowl
- Frying Pan
- Wooden Spoon
- Grater
Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning see note
- 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 fresh baby spinach (packed)
- Salt & pepper to taste
Instructions
- Start by cutting the chicken in half lengthwise to create four thinner cutlets. This not only ensures even cooking but also makes for tender bites. Season each side generously with garlic powder and lemon pepper. If your lemon pepper seasoning doesn’t contain salt, sprinkle a bit on the chicken as well.
- Next, heat a skillet over medium-high heat and add the olive oil and butter. Allow the pan to warm for a few minutes until the oil shimmers. This step is crucial for achieving a nice sear on the chicken.
- Carefully place the seasoned chicken cutlets in the skillet and let them sear for five to six minutes on each side. You’re looking for a beautiful golden-brown crust, which adds flavor and texture. Once golden and cooked through, transfer the chicken to a plate and cover it loosely with foil to keep it warm.
- Reduce the heat to medium and add the minced garlic to the skillet. Sauté for about thirty seconds until fragrant, stirring constantly to prevent burning. This step enhances the rich flavors in the pan.
- Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the pan. These bits are packed with flavor and will enrich your sauce.
- Add in the heavy cream and gently stir in the gnocchi. Make sure the gnocchi is fully submerged in the creamy liquid. Allow the mixture to bubble gently without covering, stirring occasionally for five to seven minutes, or until the gnocchi is cooked and the sauce has thickened.
- Keep in mind that the gnocchi will release starch as it cooks, which helps thicken the sauce. If the sauce gets too thick, feel free to add a splash more chicken broth to reach your desired consistency.
- Once the sauce has thickened to your liking, remove the pan from heat and mix in the parmesan cheese and fresh baby spinach. Toss until the spinach begins to wilt and the cheese is melted and well incorporated.
- Finally, return the cooked chicken to the skillet along with any juices that have accumulated on the plate. Spoon some of the creamy sauce over the chicken and season with salt and pepper to taste. Serve this delicious dish immediately while it’s hot!
Notes
Tip 1: Lemon pepper seasoning is a blend of dried lemon zest, pepper, and often salt and other spices. If you don’t have any, you can season the chicken with salt & pepper, but the overall dish will taste a bit less lemony.
Tip 2: Sub the cream for something lower fat at your own discretion (I don’t recommend it). The citrus is likely to curdle lower fat alternatives.
Tip 3: Chicken is safe to eat when an instant-read meat thermometer reads 165°F.
Tip 4: This recipe is also on page 185 of the Salt & Lavender: Everyday Essentials cookbook.