Description
This Lemon Chicken Gnocchi is a vibrant and creamy dish that combines tender chicken breasts, pillowy gnocchi, and a zesty lemon-infused sauce with fresh spinach and Parmesan cheese. Perfect for a quick yet impressive dinner, it offers a delightful balance of creamy, tangy, and savory flavors in under an hour.
Ingredients
Scale
Gnocchi
- 1 pound of gnocchi (store-bought or homemade)
- 2 large russet potatoes (for homemade gnocchi)
- 1 cup all-purpose flour (for homemade gnocchi)
- 1 egg (for homemade gnocchi)
- Salt
Chicken and Sauce
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- Juice and zest of 1 large lemon
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Gnocchi (if homemade): Boil 2 large russet potatoes until fork-tender, about 30-40 minutes. Drain, cool slightly, and peel the potatoes. Mash until smooth.
- Make the Gnocchi Dough: Mix the mashed potatoes with 1 cup of all-purpose flour, 1 egg, and a pinch of salt until a dough forms. Add more flour if the dough is too sticky.
- Shape the Gnocchi: Roll the dough into 1/2 inch thick ropes and cut into 1-inch pieces. Use a fork to create ridges on one side of each piece.
- Cook the Gnocchi: Boil salted water in a large pot. Cook the gnocchi in batches until they float to the surface (2-3 minutes). Remove with a slotted spoon and set aside.
- Season the Chicken: Season the chicken breasts on both sides with salt and pepper.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F/75°C).
- Rest and Slice Chicken: Remove the chicken from the skillet and let it rest for a few minutes before slicing into bite-sized pieces.
- Sauté Garlic: In the same skillet, reduce heat to medium and sauté the minced garlic for 1 minute until fragrant.
- Deglaze the Skillet: Add 1 cup of chicken broth, scraping the bottom of the skillet to loosen browned bits. Let it simmer for 2-3 minutes.
- Add Cream and Lemon: Stir in 1 cup of heavy cream, lemon juice, and lemon zest. Simmer for 5 minutes until the sauce slightly thickens.
- Add Spinach: Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Melt Parmesan: Mix in 1/2 cup grated Parmesan cheese until melted and incorporated. Adjust seasoning with salt and pepper to taste.
- Toss Gnocchi in Sauce: Add the cooked gnocchi to the skillet and toss to coat evenly in the lemon cream sauce.
- Add Chicken: Gently stir the sliced chicken into the gnocchi and sauce, ensuring even distribution.
- Heat Through: Cook everything together on low heat for 2-3 minutes to meld flavors.
- Serve: Remove from heat and serve portions in bowls, garnished with chopped fresh parsley.
- Optional Garnish: Sprinkle extra Parmesan cheese on top if desired.
- Enjoy: Serve with crusty bread or a fresh salad to complete the meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half and use reduced-fat Parmesan.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- You can make gnocchi ahead of time and freeze before cooking for convenience.
- If preferred, use store-bought gnocchi to significantly reduce prep time.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- Adjust lemon juice quantity to taste for more or less tanginess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
