Try this easy and delicious Lemon Chicken Gnocchi recipe! Tender chicken breasts, flavorful lemon pepper seasoning, and creamy sauce combine with soft potato gnocchi for a comforting meal. This one-pan dish is perfect for busy weeknights and packed with fresh baby spinach and Parmesan cheese. Quick to make and loaded with flavor, this recipe is a must-try for your next dinner.

Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning (see note)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach (packed)
- Salt & pepper to taste
Instructions
1. Prepare the Chicken:
Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season both sides with garlic powder and lemon pepper seasoning. If your lemon pepper seasoning does not contain salt, be sure to add some salt to the chicken.
2. Sear the Chicken:
Heat the olive oil and butter in a skillet over medium-high heat. Once the pan is hot, sear the chicken for about 5-6 minutes per side until golden and fully cooked. Transfer the chicken to a plate and tent with foil to keep warm if desired.
3. Make the Sauce:
Reduce the skillet heat to medium and add the minced garlic. Cook for about 30 seconds until fragrant. Add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
4. Cook the Gnocchi:
Pour in the heavy cream and add the uncooked gnocchi to the skillet. Stir well to ensure the gnocchi is submerged in the liquid. Let it bubble gently, uncovered, for 5-7 minutes. Stir occasionally until the gnocchi is cooked and the sauce has thickened. The gnocchi will release starch as it cooks, helping to thicken the sauce. Be careful not to let the sauce get too thick; add a splash of broth if needed.
5. Finish the Dish:
Remove the skillet from the heat and stir in the Parmesan cheese and baby spinach. Toss until the spinach begins to wilt and is well incorporated into the sauce. Return the chicken to the skillet, along with any juices that collected on the plate. Spoon some sauce over the chicken, season with salt and pepper as needed, and serve immediately.
Notes:
- Lemon pepper seasoning typically includes dried lemon zest, pepper, salt, and other spices. If you don’t have lemon pepper seasoning, you can use salt and pepper, but the dish will have a less pronounced lemon flavor. McCormick brand lemon & pepper seasoning is recommended.
- Substituting heavy cream for a lower-fat alternative is not recommended, as the citrus may cause curdling.
- Ensure chicken is cooked to an internal temperature of 165°F using an instant-read meat thermometer.
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