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One Pan Lemon Chicken Gnocchi

One Pan Lemon Chicken Gnocchi

This easy one pan lemon chicken gnocchi recipe features tender pan-fried chicken and pillowy gnocchi nestled in a luxurious lemon cream parmesan sauce. It's ready in about 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 638
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 large chicken breasts cut in half lengthwise to make 4 thinner cutlets
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon pepper seasoning ensure it contains salt if not, salt chicken separately
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice freshly squeezed
  • 1 cup heavy cream or whipping cream
  • 1 pound potato gnocchi shelf-stable variety
  • 1/2 cup parmesan cheese freshly grated
  • 2 cups baby spinach packed
  • Salt & pepper to taste

Method
 

Instructions
  1. Cut the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides of each cutlet with garlic powder and lemon pepper seasoning. If your lemon pepper seasoning does not contain salt, season the chicken with salt as well.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, sear the chicken cutlets for about 5-6 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
  3. Reduce the skillet heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan to incorporate their flavor into the sauce.
  5. Stir in the heavy cream and the uncooked gnocchi. Ensure the gnocchi is submerged in the liquid. Let the mixture simmer gently, uncovered, for 5-7 minutes, stirring occasionally, until the gnocchi is cooked through and the sauce has thickened. The gnocchi will release starch, which helps thicken the sauce.
  6. Remove the skillet from the heat. Stir in the grated parmesan cheese and fresh baby spinach until the spinach wilts and the cheese is melted into the sauce.
  7. Return the cooked chicken to the skillet, nestling it into the sauce. Spoon some of the sauce over the chicken. Season with additional salt and pepper to taste, if needed. Serve immediately.

Notes

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. I use McCormick brand lemon & pepper seasoning. 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. Chicken is safe to eat when an instant read meat thermometer reads 165F.