Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless thighs work great. They may take a little longer to cook than thin cutlets, so just adjust the sear time.

Do I have to use heavy cream?

Heavy cream gives the best texture. You can try half-and-half, but the sauce will be thinner and may reduce faster. If you do, keep the heat gentle and watch it closely.

Can I use frozen gnocchi?

Usually yes, but cooking times can vary. Frozen gnocchi may need an extra couple minutes. Keep an eye on the sauce thickness and add broth if needed.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . The sauce will thicken as it sits—totally normal.

How do I reheat it without the sauce getting weird?

Warm it gently on the stove over low heat and add a splash of chicken broth (or cream) to loosen the sauce. Microwave works too—just use lower power and stir halfway.

Lemon Chicken Gnocchi: Zesty, Creamy 30-Minute Magic

Description

Creamy Lemon Chicken Gnocchi made in one skillet with tender seared chicken, pillowy potato gnocchi, fresh spinach, and a bright lemon-Parmesan cream sauce. This easy 30-minute dinner is cozy, zesty, and perfect for busy weeknights.

Ingredients

Scale

2 large chicken breasts, cut lengthwise into 4 thin cutlets
1 teaspoon garlic powder
1–2 teaspoons lemon pepper seasoning (see note about salt)
Salt, to taste (if lemon pepper does not contain salt)
1 tablespoon olive oil
1 tablespoon butter
3–4 cloves garlic, minced
½ cup chicken broth
1 tablespoon freshly squeezed lemon juice
1 cup heavy cream
16 ounces shelf-stable potato gnocchi (uncooked)
½ cup freshly grated Parmesan cheese
1–2 cups fresh spinach
Fresh cracked black pepper, to taste

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Instructions

Prepare the chicken:
Slice the chicken breasts in half lengthwise to create 4 thin cutlets. Season both sides with garlic powder and lemon pepper. Add salt if your seasoning blend does not include it.
Sear the chicken:
Heat olive oil and butter in a large skillet over medium-high heat. Once hot, cook the chicken for 5–6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and set aside.
Sauté garlic:
Reduce heat to medium. Add minced garlic to the same skillet and cook for about 30 seconds, stirring constantly.
Deglaze the pan:
Stir in chicken broth and lemon juice. Scrape up any browned bits from the bottom of the skillet.
Cook gnocchi in sauce:
Add heavy cream and stir. Add uncooked gnocchi, making sure it’s submerged in the liquid. Simmer uncovered for 5–7 minutes, stirring occasionally, until gnocchi is tender and sauce thickens.
Finish the sauce:
Remove from heat. Stir in Parmesan cheese and spinach. Toss until spinach wilts and sauce becomes creamy.
Combine and serve:
Return chicken (and juices) to the skillet. Spoon sauce over top. Adjust seasoning with salt and pepper. Serve immediately.

Notes

Do not pre-cook the gnocchi. It releases starch while cooking in the sauce, helping thicken it naturally.

Sauce will continue to thicken as it cools. Add a splash of broth if it becomes too thick.

Freshly grated Parmesan melts more smoothly than pre-shredded cheese.

For extra lemon flavor, add a bit of lemon zest before serving.

Store leftovers in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop / One-Pan
Cuisine: American-italian

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 38 g
Saturated Fat: 19 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 155 mg