Creamy Lemon Chicken Gnocchi (Printable)

Tender chicken and gnocchi in zesty lemon cream sauce with spinach and Parmesan.

# What You Need:

→ Protein & Dairy

01 - 2 large boneless, skinless chicken breasts (about 14 ounces), cut into bite-sized pieces
02 - 2 tablespoons unsalted butter
03 - 1/2 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese (about 2 ounces)

→ Vegetables & Aromatics

05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 2 cups fresh baby spinach (about 2 ounces)
08 - Zest of 1 lemon
09 - Juice of 1 lemon (about 3 tablespoons)

→ Gnocchi

10 - 1 pound potato gnocchi (store-bought or homemade)

→ Liquids

11 - 1/2 cup low-sodium chicken broth

→ Seasoning

12 - 1/2 teaspoon salt (plus more to taste)
13 - 1/4 teaspoon freshly ground black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

15 - Fresh parsley, chopped
16 - Extra Parmesan cheese, for serving

# Directions:

01 - Season chicken pieces generously with salt and pepper on all sides.
02 - In a large skillet over medium-high heat, melt 1 tablespoon butter. Add seasoned chicken pieces and cook until golden brown and just cooked through, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
03 - In the same skillet, add remaining 1 tablespoon butter. Sauté chopped onion for 2 to 3 minutes until softened and translucent, then add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in uncooked gnocchi, chicken broth, and lemon zest. Bring to a gentle simmer, cover with lid, and cook for 5 minutes, stirring occasionally to prevent sticking.
05 - Remove lid and pour in heavy cream and lemon juice. Stir in Parmesan cheese and spinach, then return cooked chicken to the skillet along with any accumulated juices.
06 - Simmer uncovered for 2 to 3 minutes until spinach wilts and sauce thickens slightly. Adjust seasoning with additional salt, pepper, and red pepper flakes if desired.
07 - Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • The sauce clings to every pillowy gnocchi like it was made to be there
  • Ready in 40 minutes but tastes like something that simmered all afternoon
  • That moment when the spinach wilts into the cream feels like pure magic
02 -
  • The sauce will continue thickening off the heat, so don't let it reduce too much in the pan
  • Room temperature cream blends more smoothly than cold straight from the fridge
  • Lemon zest contains all those aromatic oils, so grate it before you juice the lemon
03 -
  • Don't crowd the pan when searing chicken or it will steam instead of brown
  • Grate your own Parmesan, pre-grated cheese has anti-caking agents that prevent smooth melting

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