One Pan Lemon Chicken Gnocchi (Print Version)

Creamy skillet featuring tender chicken, soft gnocchi, and bright lemon-garlic sauce—all in one pan.

# What You'll Need:

→ Meats

01 - 2 boneless skinless chicken breasts (about 12 oz), cut into bite-size pieces

→ Gnocchi

02 - 17 oz potato gnocchi (shelf-stable or refrigerated)

→ Vegetables & Aromatics

03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 small yellow onion, finely chopped
06 - 5 oz baby spinach
07 - Zest and juice of 1 large lemon

→ Dairy

08 - ½ cup heavy cream
09 - ⅓ cup grated Parmesan cheese

→ Others

10 - ½ cup low-sodium chicken broth
11 - Salt and freshly ground black pepper, to taste
12 - 1 teaspoon dried Italian herbs (optional)
13 - Fresh parsley, chopped, for garnish

# Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces generously with salt, pepper, and Italian herbs. Add seasoned chicken to hot skillet and cook for 4–5 minutes, turning occasionally, until golden brown on all sides and cooked through. Transfer chicken to a clean plate and set aside.
02 - Reduce heat to medium. Add chopped onion to the same skillet and cook for 2–3 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
03 - Pour chicken broth into the skillet and bring to a gentle simmer. Add gnocchi and stir to coat. Cover skillet with lid and cook for 3–4 minutes, stirring occasionally, until gnocchi begins to soften and absorbs some of the liquid.
04 - Remove lid and stir in heavy cream, lemon zest, and lemon juice. Return cooked chicken and any accumulated juices to the skillet. Stir well to combine all ingredients. Continue cooking for 2–3 minutes, uncovered, until sauce begins to thicken slightly and coats the back of a spoon.
05 - Stir in baby spinach and grated Parmesan cheese. Cook for 2 more minutes, stirring gently, until spinach wilts completely and cheese melts into the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Remove skillet from heat. Transfer to serving plates or family-style platter. Garnish generously with chopped fresh parsley and additional lemon zest if desired. Serve immediately while hot and creamy.

# Expert Tips:

01 -
  • The gnocchi soaks up all that bright lemon garlic sauce like tiny flavor sponges
  • One pan means you spend less time cleaning and more time eating
  • It comes together in under 40 minutes but tastes like it simmered all afternoon
02 -
  • Heavy cream can curdle if boiled too vigorously so keep the heat at medium once its added
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
03 -
  • Zest your lemon before juicing it, much easier to handle
  • Grate your own Parmesan, pre shredded cheese has anti caking agents that prevent smooth melting

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