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One Pan Lemon Chicken Gnocchi

One pan lemon chicken gnocchi with pillowy skillet gnocchi and golden chicken in a bright lemony cream sauce. Baby spinach wilts throughout, then it’s finished with shaved Parmesan and fresh lemon zest for a weeknight gnocchi dinner that looks as good as it tastes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 clove garlic, minced
  • 0.5 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 package (16 oz) shelf-stable gnocchi
  • 0.5 cup Parmesan cheese, grated
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 cup baby spinach
  • 1 fresh parsley and extra lemon for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat until hot, then sear the chicken for 5-6 minutes, stirring once, until golden and cooked through to 165°F.
  2. Transfer the chicken to a plate. Leave any browned bits in the skillet for flavor.
Make the lemon cream sauce
  1. Melt the butter in the same skillet over medium heat. Add the minced garlic and cook for 30 seconds, stirring, until fragrant.
  2. Pour in the white wine (or chicken broth) to deglaze and scrape up browned bits. Cook for 2 minutes to reduce slightly.
  3. Add the heavy cream and chicken broth and bring to a simmer. Stir gently so the sauce is smooth, then add the shelf-stable gnocchi directly to the sauce.
  4. Cook the gnocchi for 5-6 minutes at a steady simmer, stirring gently. Continue until the gnocchi are tender and the sauce has thickened.
Finish and serve
  1. Stir in the grated Parmesan, fresh lemon juice, and lemon zest until the cheese melts and the sauce looks glossy. Add the baby spinach and stir until it wilts throughout, turning bright green.
  2. Return the seared chicken to the skillet and toss to coat. Cook 30-60 seconds just to reheat, keeping the sauce creamy.
  3. Garnish with fresh parsley and extra lemon. Serve right away while the gnocchi are pillowy and the sauce clings to everything.

Notes

Pro tip: keep the sauce at a gentle simmer (not a hard boil) once the cream is added so it thickens smoothly without breaking. Store leftovers in an airtight container in the fridge up to 3 days; reheat on the stovetop over low heat with a splash of chicken broth to loosen the sauce. Freezing: no, gnocchi texture often softens after thawing. Dietary swap: for a lighter version, use half-and-half instead of heavy cream and reduce simmer time by 1-2 minutes to prevent curdling.