Description
A creamy, zesty one‑pan skillet dish featuring tender chicken, pillowy gnocchi, garlic, lemon, and spinach—all ready in about 30 minutes.
Ingredients
Units
Scale
- 1 lb (450 g) chicken breast or thighs, cut into 1″ pieces
- 1 lb (450 g) potato gnocchi
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup baby spinach (or more to taste)
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped parsley or extra Parmesan
Instructions
- Heat olive oil in a large skillet over medium‑high heat. Season chicken pieces with salt and pepper.
- Add chicken to skillet and cook 4–5 min, turning, until golden and cooked through. Remove to a plate.
- Add 2 tbsp butter to skillet. Add garlic and sauté 30 sec until fragrant.
- Stir in gnocchi and cook, stirring occasionally, until lightly golden, about 2 min.
- Add lemon zest, lemon juice, chicken broth, and heavy cream. Stir to combine.
- Return chicken to skillet. Bring to a simmer and cook 3–4 min until sauce thickens slightly.
- Stir in spinach, remaining 2 tbsp butter, and Parmesan until spinach wilts and sauce is creamy.
- Adjust seasoning with salt, pepper, or more lemon juice if desired.
- Serve immediately, garnished with parsley or extra Parmesan.
Notes
- Gnocchi swap: Use cauliflower gnocchi for gluten‑free.
- Protein variation: Substitute shrimp or Italian sausage.
- Add veggies: Mushrooms or peas are great additions—add with garlic.
- Make‑ahead: Prepare sauce and chicken ahead; fry gnocchi fresh when ready to serve.
- Storage: Refrigerate leftovers up to 3 days; reheat gently with splash of broth or cream.
Nutrition
- Serving Size: 1 bowl (approx. 1¼ cups)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg