Lemon Chicken Gnocchi Cream

This easy lemon chicken gnocchi is pure comfort in a pan The golden chicken and pillowy gnocchi soak up a creamy lemon parmesan sauce that tastes like something from your favorite bistro yet it comes together in about thirty minutes A favorite for busy nights or when you want something cozy but special

My family fell for this dish instantly We first tried it on a rainy weeknight and everyone went back for seconds even the picky eaters The lemon makes it feel light while the cream turns the sauce silky

Ingredients

• Two large chicken breasts: for hearty protein pick plump chicken and trim any fat
• Garlic powder: builds a savory base use one from a jar that smells vibrant
• Lemon pepper seasoning: gives tang and zest look for a blend with real lemon and ground black pepper
• Olive oil: helps sear the chicken use extra virgin for rich flavor
• Butter: adds a touch of richness I love using European style for extra flavor
• Two cloves of garlic minced: infuses aroma and depth always use fresh if possible
• Chicken broth: for umami and to help deglaze choose low sodium for control over seasoning
• Lemon juice: gives a bright fresh taste squeeze your own for best results
• Heavy or whipping cream: makes the sauce ultra luxurious buy a good quality one since it is the heart of the sauce
• One pound of uncooked potato gnocchi: for tenderness and ease go for soft shelf gnocchi or chilled for more authentic texture
• Freshly grated parmesan cheese: for complex nutty flavor always grate it yourself for the smoothest melt
• Fresh baby spinach: packs in color and nutrients buy leaves that look perky and deep green
• Salt and black pepper: to bring all the flavors together taste and adjust as you finish

Step-by-Step Instructions

Cut and Season the Chicken:

Cut each chicken breast in half lengthwise so you have four thinner cutlets Season both sides with garlic powder and lemon pepper Make sure every side is evenly coated for maximum flavor

Sear the Chicken:

Heat the olive oil and butter in a skillet over medium high Allow the pan to get hot before adding chicken Sear the cutlets about five to six minutes per side until golden and completely cooked through Transfer the chicken to a plate Cover lightly with foil

Build the Sauce Base:

Lower the heat to medium Add the minced garlic to the skillet Stir and cook for about thirty seconds until fragrant but not browned

Deglaze the Pan:

Pour in chicken broth and lemon juice Scrape up the golden brown bits from the skillet base with a wooden spoon for extra flavor

Cook the Gnocchi:

Pour in the cream and add the gnocchi Stir well so each piece is coated Make sure the gnocchi are nestled in the sauce Simmer gently for five to seven minutes uncovered Stir occasionally until gnocchi are pillowy and sauce thickens from their starch The sauce should have body but still be silky If it gets too thick stir in a splash more broth

Finish the Dish:

Take the skillet off the heat Add the parmesan cheese and baby spinach Stir until the spinach just wilts and cheese melts

Serve:

Nestle the chicken pieces back into the pan Spoon creamy sauce over top Taste and see if you want more salt or black pepper Serve hot and enjoy every bite

Pin it

One detail I love is the parmesan melted straight into the sauce It coats every gnocchi in velvet My kids always help by tossing in the spinach and watching it wilt

Storage Tips

Leftovers keep well in the fridge for up to three days Store in an airtight container For the best texture reheat gently with a splash of broth or cream to keep the sauce creamy Try not to overcook the gnocchi while reheating or they may get too soft

Ingredient Substitutions

You can use chicken thighs if you prefer dark meat just cook a little longer If you are out of gnocchi this works with cooked penne pasta as an alternative But nothing beats the pillowy gnocchi for soaking up the sauce If needed swap the spinach for baby kale or tender chard

Serving Suggestions

This dish is rich so I like serving it with a bright green salad or blistered green beans Some garlic bread for scooping up leftover sauce is always a hit Lemon wedges on the table let everyone add extra tang if they love citrus

Cultural Notes

Gnocchi is a classic Italian dumpling often made with potato It is hearty and comforting making it the perfect canvas for creamy sauces This American spin with lemon chicken and spinach hits all the right notes The cream sauce is inspired by Italian alfredo with a little extra zing from the lemon

Frequently Asked Questions

→ What kind of gnocchi works best?

Fresh or shelf-stable potato gnocchi work well. Cook directly in the sauce for a pillowy texture and creamy consistency.

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs offer a juicier result and can be prepared in the same way as breast cutlets.

→ How do I avoid curdling the sauce?

Use heavy cream rather than lighter alternatives. Lower fat creams may curdle with the lemon juice in the hot sauce.

→ What can I use if I don't have lemon pepper seasoning?

Use fresh lemon zest, cracked black pepper, and additional salt for a similar citrusy, peppery flavor profile.

→ Can I make this ahead of time?

The dish is best fresh, but leftovers can be stored in the fridge and gently reheated, adding more broth if needed to loosen the sauce.