Lemon Chicken Gnocchi
A creamy and zesty one-pot dish with tender gnocchi, chicken, and fresh vegetables, perfect for weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, cubed or sliced thin
- 1 lb potato gnocchi, store-bought or homemade
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 piece lemon, zest and juice
- 1 cup chicken broth
- ½ cup heavy cream or coconut cream for dairy-free
- 1 tbsp olive oil
- to taste salt and black pepper
- for garnish fresh basil or parsley
Instructions
Preparation
- Slice the chicken and halve the cherry tomatoes. Prepare your gnocchi according to package instructions, if necessary.
Cooking
- Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then cook for about 5–7 minutes until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Then, toss in the cherry tomatoes and cook for another 2 minutes until they begin to soften.
- Pour in the chicken broth and bring it to a gentle simmer. Reduce the heat, and stir in the heavy cream along with the lemon zest and juice (note: to prevent curdling, remove the skillet from the heat for a moment while adding the citrus).
- Gently add in the gnocchi and cook for 3–4 minutes until tender. Just before serving, incorporate the baby spinach—its immense flavor will wilt perfectly.
- Return the chicken to the skillet, mix gently, and season to taste. Garnish with freshly chopped parsley or basil before serving.
Notes
Store any leftover Lemon Chicken Gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat; you may splash in a little extra chicken broth or cream to refresh the sauce. For longer storage, consider freezing for up to a month.