Description
Lemon Chicken Gnocchi is a creamy, zesty, and comforting dish perfect for a quick dinner. Tender chicken breasts are seared to golden perfection and combined with pillowy gnocchi nestled in a luscious lemon-infused cream sauce with fresh spinach and Parmesan cheese, offering a delightful balance of flavors and textures.
Ingredients
Scale
Gnocchi
- 1 pound of gnocchi (store-bought or homemade)
- For homemade gnocchi: 2 large russet potatoes
- 1 cup all-purpose flour (for homemade gnocchi)
- 1 egg (for homemade gnocchi)
- Salt, to taste
Chicken and Sauce
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- Juice and zest of 1 large lemon
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Gnocchi (if homemade): Boil 2 large russet potatoes until fork-tender, about 30-40 minutes. Drain, cool slightly, peel, and mash until smooth. Mix mashed potatoes with 1 cup of all-purpose flour, 1 egg, and a pinch of salt until a dough forms. Add more flour if too sticky.
- Shape Gnocchi: Roll the dough into ropes about 1/2 inch thick. Cut ropes into 1-inch pieces and create ridges on one side using a fork.
- Cook Gnocchi: Bring salted water to a boil in a large pot. Cook gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Season Chicken: Season the chicken breasts with salt and pepper on both sides.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side until golden brown and cooked through (internal temperature 165°F/75°C).
- Rest and Slice Chicken: Remove chicken from skillet and let rest for a few minutes, then slice into bite-sized pieces.
- Sauté Garlic: In the same skillet, reduce heat to medium and sauté minced garlic for about 1 minute until fragrant.
- Deglaze Skillet: Add 1 cup of chicken broth, scraping the skillet to release any browned bits. Simmer for 2-3 minutes.
- Add Cream and Lemon: Stir in 1 cup heavy cream along with the juice and zest of 1 large lemon. Simmer for 5 minutes until the sauce slightly thickens.
- Add Spinach: Stir in the chopped fresh spinach and cook until wilted, about 2 minutes.
- Incorporate Parmesan: Mix in 1/2 cup grated Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper as needed.
- Add Gnocchi: Add the cooked gnocchi to the skillet and toss to coat them thoroughly in the sauce.
- Combine Chicken: Gently fold in the sliced chicken pieces, ensuring even distribution.
- Final Simmer: Cook together on low heat for an additional 2-3 minutes to meld the flavors.
- Serve: Remove from heat and serve in bowls, garnished with freshly chopped parsley. Optionally, sprinkle extra Parmesan cheese on top.
- Enjoy: Pair with crusty bread or a fresh salad for a complete meal!
Notes
- Use either store-bought gnocchi for convenience or homemade for a fresher taste.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- Adjust lemon juice quantity according to your taste preference for acidity.
- Spinach can be substituted with kale or arugula for variation.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
