Creamy Lemon Chicken Gnocchi

Creamy lemon chicken gnocchi brings juicy chicken and pillowy gnocchi together in a silky garlic-Parmesan sauce brightened with fresh lemon.

Prep Time 15

Cook Time 25

Total Time 40

Servings Servings

Ingredients

1.5 pounds boneless, skinless chicken breasts cut into 1-inch pieces
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
2 tbsp extra virgin olive oil
2 tbsp butter
1 medium shallot finely diced
4 cloves garlic minced
2 cups low sodium chicken broth
1 cup heavy cream
1 (16 ounce) package shelf-stable potato gnocchi
¾ cup freshly grated Parmesan cheese
Zest of 1 large lemon
2 tbsp fresh lemon juice plus more to taste
2 cups baby spinach
2 tbsp fresh parsley chopped
extra Parmesan for serving
lemon wedges for serving

Instructions

Pat the chicken dry, then season with salt, pepper and Italian seasoning.
Heat the olive oil in a large, deep skillet over medium high heat. Add the chicken in a single layer and cook for 5 to 6 minutes, turning occasionally, until golden and cooked through to 165°F. Transfer to a plate.
Reduce the heat to medium. Add the butter and shallot and cook for about 2 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant.
Pour in the chicken broth, scraping up the browned bits from the bottom of the skillet. Stir in the heavy cream and bring to a gentle simmer.
Add the uncooked gnocchi directly to the skillet. Gently simmer for 5 to 7 minutes, stirring occasionally, until tender and the sauce has slightly thickened.
Reduce the heat to low. Gradually stir in the Parmesan until melted and the sauce is smooth and creamy.
Stir in the lemon zest, lemon juice, spinach and cooked chicken. Cook for 1 to 2 minutes, just until the spinach wilts and the chicken is warmed through.
Taste and adjust with additional lemon juice, salt or pepper as needed. Finish with parsley, extra Parmesan and additional lemon zest, if desired. Serve with lemon wedges.

Notes

Use shelf-stable gnocchi: This recipe is designed for uncooked shelf-stable potato gnocchi added directly to the sauce. Different brands may absorb liquid differently.

Grate the Parmesan fresh: Pre-shredded cheese doesn’t melt as smoothly and can leave you with a grainy sauce.

Watch the heat: Turn it to low before adding the Parmesan and avoid boiling the sauce once the cheese goes in.

Adjust the sauce as needed: If it gets too thick before the gnocchi is tender, stir in a splash of chicken broth.

Add lemon at the end: Start with 2 tablespoons of juice, taste, then add more if you want it brighter. This keeps the sauce fresh and lemony rather than overly tart.

Store leftovers for up to 3 days: Refrigerate in an airtight container and reheat gently with a splash of broth or cream. Freezing isn’t recommended for the best gnocchi and sauce texture.

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