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Lemon Chicken Gnocchi

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A creamy one-pot dinner that combines tender chicken with pillowy gnocchi in a rich, flavorful sauce.

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

  1. Slice the chicken into bite-sized pieces or thin strips, halve your tomatoes, and prepare your gnocchi. Measure out the broth, cream, lemon juice, and zest.
  2. Heat olive oil in a large skillet over medium heat until shimmering.
  3. Season the chicken with salt and pepper, then add it to the skillet. Cook until golden brown and cooked through, about 5–7 minutes. Remove and set aside.
  4. In the same skillet, toss in the minced garlic and cook for about 30 seconds until fragrant.
  5. Add the cherry tomatoes and sauté for 2 minutes until they soften and start to release their juices.
  6. Pour in the chicken broth and bring to a simmer, scraping the pan to release any flavorful bits stuck to the bottom.
  7. Lower the heat and stir in the heavy cream, lemon zest, and juice. (Tip: Remove the skillet from heat when adding the lemon to prevent curdling.)
  8. Stir in the gnocchi and cook for about 3–4 minutes until tender and heated through.
  9. Toss in the baby spinach just before finishing; it will wilt perfectly and add color.
  10. Return the cooked chicken to the skillet, mix well, and season to taste. Garnish with chopped fresh basil or parsley before serving.

Notes

Serve with a side salad or crusty bread. Refrigerate leftovers for up to 3 days. Freezing is not recommended.

Nutrition

Find it online: https://www.anytimesrecipes.com/creamy-lemon-chicken-gnocchi-recipe-one-pot-dinner/