Description
A comforting bowl of Lemon Chicken Gnocchi featuring tender chicken, pillowy gnocchi, vibrant vegetables, and a creamy lemon sauce that brightens every bite.
Ingredients
- 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
- Start by preparing the chicken and tomatoes—slice the chicken into cubes or thin strips, and halve the cherry tomatoes.
- Cook the gnocchi according to the package instructions, if needed. Set aside.
- Heat the olive oil in a large skillet over medium heat. Season your chicken with salt and pepper, then add it to the skillet. Cook for 5–7 minutes until golden brown. Once done, remove the chicken and set it aside.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant. Next, add the halved cherry tomatoes and cook for around 2 minutes until softened.
- Pour in the chicken broth, bringing it to a gentle simmer. Once simmering, remove from heat and stir in the heavy cream along with the lemon zest and juice.
- Return the cooked gnocchi to the skillet and let it cook for an additional 3–4 minutes until tender. Add in the spinach and stir until wilted.
- Finally, return the chicken to the skillet, gently mix, and season to taste. Garnish with freshly chopped parsley or basil before serving.
Notes
For a richer flavor, try marinating your chicken in lemon juice and zest for an hour before cooking. Substitute the heavy cream with coconut cream for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian