Description
A dreamy yet practical 30-minute one-pot meal, this creamy lemon chicken gnocchi is a weeknight wonder full of zesty, creamy, comforting Italian flavors.
Ingredients
Scale
- 2 chicken breasts (cubed or sliced thin)
- 1 lb potato gnocchi (store-bought or homemade)
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 cup chicken broth
- ½ cup heavy cream (or coconut cream for dairy-free)
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Slice the chicken, halve your tomatoes, and get your gnocchi ready to go. Measure out the broth, cream, lemon juice, and zest.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook until golden brown and cooked through (~5–7 mins). Remove and set aside.
- In the same skillet, toss in garlic for 30 seconds. Add cherry tomatoes and sauté for 2 minutes until softened.
- Pour in chicken broth and bring to a simmer. Lower heat and stir in the cream, lemon zest, and juice. (Tip: To avoid curdling cream with lemon, remove the skillet briefly from heat when adding the citrus.)
- Stir in gnocchi and cook for 3–4 minutes until tender. Toss in spinach just before finishing—it will wilt perfectly.
- Return the chicken to the skillet. Season to taste and garnish with chopped parsley or basil.
Notes
Refrigerate up to 3 days. Freeze sauce and gnocchi separately for up to 1 month. Reheat gently with a splash of broth or cream to preserve the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg
Keywords: creamy lemon chicken gnocchi, gnocchi dinner, one pot meal, lemon chicken, weeknight recipe