This Creamy Lemon Chicken Gnocchi is a comforting yet elegant dinner option. This dish features tender chicken breasts seasoned with garlic and lemon pepper, seared to perfection, and then enveloped in a rich and creamy sauce that beautifully complements the pillowy potato gnocchi.
This dish is not only delicious but also visually appealing. With a little effort, you can create a restaurant-quality meal that’s perfect for busy weeknights or special occasions.
It’s your choice whether you make your own gnocchi or use store-bought. This dish can be done in under 20 minutes with store-bought gnocchi, but it’s not a difficult process to make your own either!
Helpful Tips
- Ensure that the chicken is well-seasoned with garlic powder and lemon pepper before searing. This will enhance the overall flavor of the dish and create a delicious crust on the chicken.
- Keep an eye on the gnocchi as it cooks in the sauce. The starch released will thicken the sauce, so stir occasionally and adjust the consistency with a splash of water or broth if it gets too thick.
- To preserve the vibrant color and nutrients of the spinach, add it at the end of cooking. This will allow it to wilt gently without losing its freshness, ensuring a delicious balance in every bite.
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Creamy Lemon Chicken Gnocchi
Ingredients
For homemade gnocchi:
- 2 pounds potatoes russet
- 2 large eggs
- 300 grams flour Type 00
- 1 teaspoon salt
For the lemon chicken:
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning
- 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 baby spinach
- Salt & pepper to taste
- Garnish with more grated parmesan and lemon zest
Instructions
For homemade gnocchi:
- Boil the potatoes, skins on, in salted water for around 20-40 mins, depending on size, or until tender, but not splitting. Drain.
- While still hot, push the potatoes through a potato ricer or fine sieve onto a work surface.
- On top of the potato, pour the flour and salt. Go light on the flour initially. You can always add more if the dough is too sticky.
- Make a well in the center of the potatoes and crack the eggs into the center. Lightly whisk the eggs with a fork. Then use the fork to begin to incorporate the potato, egg and flour.
- Once mostly incorporated, use your hands to bring the ingredients together to form a ball.
- Divide the dough into 4 equal parts. Roll the dough on a floured surface to form a long, even log.
- With a knife or pastry cutter, cut the log into bite-sized pieces. Store them on a floured surface until ready to cook, or transfer them to the freezer.
For the lemon chicken:
- Cut the chicken in half lengthwise. Season each piece with garlic powder and lemon pepper seasoning.
- Add oil and butter to a skillet over medium-high heat. Once it’s hot, add the chicken and sear it on both sides, about 5-6 minutes per side. Transfer to a plate.
- Reduce the heat to medium and add the garlic to the skillet. Cook for just 30 seconds.
- Now add the gnocchi to the skillet and stir. Make sure the gnocchi is submerged in the liquid. Allow it to cook at a simmer for 5-7 minutes, stirring occasionally.
- The starch from the gnocchi will thicken the sauce, so don’t let it get too thick. If necessary, thin it with a little water or broth.
- Remove from heat and stir in the parmesan cheese and spinach. Stir and let sit until the spinach wilts. Season with salt and pepper to taste. Then add the chicken back to the pan and let it heat back up for a few minutes before serving. Garnish with more grated parmesan and lemon zest.
Notes
- Ensure that the chicken is well-seasoned with garlic powder and lemon pepper before searing. This will enhance the overall flavor of the dish and create a delicious crust on the chicken.
- Keep an eye on the gnocchi as it cooks in the sauce. The starch released will thicken the sauce, so stir occasionally and adjust the consistency with a splash of water or broth if it gets too thick.
- To preserve the vibrant color and nutrients of the spinach, add it at the end of cooking. This will allow it to wilt gently without losing its freshness, ensuring a delicious balance in every bite.
Before You Go
Check out more Dinner and a Side recipes to see what you’ve been missing.
- Lemon Butter Cod & Toasted Asparagus Salad
- Japanese Braised Pork Belly & Yaki Udon
- Chicken in White Wine Sauce & Roasted Parmesan Asparagus
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
