One Pan Lemon Chicken Gnocchi (Printable)

Creamy skillet with chicken, gnocchi, and bright lemon sauce—all in one pan

# What You'll Need:

→ Meats

01 - 2 boneless, skinless chicken breasts (about 12 ounces), cut into bite-size pieces

→ Gnocchi

02 - 1.1 pounds potato gnocchi (shelf-stable or refrigerated)

→ Vegetables & Aromatics

03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 small yellow onion, finely chopped
06 - 5 ounces baby spinach
07 - Zest and juice of 1 large lemon

→ Dairy

08 - 1/2 cup heavy cream
09 - 1/3 cup grated Parmesan cheese

→ Others

10 - 1/2 cup low-sodium chicken broth
11 - Salt and freshly ground black pepper, to taste
12 - 1 teaspoon dried Italian herbs (optional)
13 - Fresh parsley, chopped, for garnish

# How To Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian herbs. Add to the skillet and cook for 4-5 minutes until golden and cooked through. Remove chicken to a plate and set aside.
02 - In the same pan, add onion and cook for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in gnocchi and chicken broth. Cover and cook for 3-4 minutes, stirring occasionally.
04 - Add heavy cream, lemon zest, and lemon juice. Return chicken to the pan. Stir well and cook for 2-3 minutes until the sauce starts to thicken and the gnocchi are tender.
05 - Stir in spinach and Parmesan cheese. Cook for 2 more minutes until spinach wilts and cheese melts. Adjust seasoning with salt and pepper as needed.
06 - Serve hot, garnished with fresh parsley and extra lemon zest if desired.

# Tips from dashanddishes:

01 -
  • The sauce clings to every piece of gnocchi like it was made to be there, and honestly, it was
  • You get that restaurant quality creaminess without spending hours at the stove
02 -
  • The gnocchi will continue absorbing sauce even after you turn off the heat, so do not let it get too thick in the pan
  • Room temperature cream incorporates much more smoothly than cold cream straight from the fridge
03 -
  • Do not skip the lemon zest because it holds all the aromatic oils that make the dish sing
  • Let the pan come back up to temperature after adding the cream so the sauce reduces properly

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