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Homemade Lemon Chicken Gnocchi photo

Lemon Chicken Gnocchi

Creamy lemon chicken with potato gnocchi and spinach ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Tongs or spatula
  • Cutting Board
  • Knife
  • Measuring cups and spoons
  • Plate

Ingredients
  

  • 2 large chicken breasts halved lengthwise to make 4 cutlets
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon pepper seasoning see notes
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 cup heavy cream or whipping cream
  • 1 pound potato gnocchi uncooked
  • 1/2 cup Parmesan cheese freshly grated
  • 2 cups baby spinach packed, fresh
  • salt and pepper to taste

Instructions
 

  • Halve each chicken breast lengthwise to make four thin cutlets, then season both sides with the garlic powder, lemon pepper, and salt if your lemon pepper blend has no salt.
  • Heat the olive oil and butter in a large skillet over medium-high heat until hot and the butter is melted.
  • Sear the chicken cutlets 5–6 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil to keep warm.
  • Reduce heat to medium and add the minced garlic to the skillet; cook about 30 seconds until fragrant.
  • Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
  • Stir in the heavy cream and add the uncooked gnocchi, pushing the gnocchi so it is submerged in the liquid.
  • Simmer uncovered, gently bubbling, for 5–7 minutes and stir occasionally, until the gnocchi is cooked and the sauce has thickened (the gnocchi will release starch); add a splash of broth if the sauce becomes too thick.
  • Remove the pan from the heat, stir in the grated Parmesan and packed baby spinach until the spinach wilts and the sauce is smooth.
  • Return the cooked chicken and any juices to the skillet, spoon sauce over the chicken, adjust seasoning with salt and pepper, and serve immediately.

Notes

  • Lemon pepper often contains salt—adjust seasoning accordingly.
  • Do not precook the gnocchi; it cooks in the sauce.
  • Use heavy cream for best texture; low-fat swaps may curdle.
  • Chicken is done at 165°F with an instant-read thermometer.
  • Recipe appears in Salt & Lavender: Everyday Essentials, page 185.