One Pan Lemon Chicken Gnocchi (Printable Version)

Tender chicken and soft gnocchi simmered in a bright lemon-garlic cream sauce, all cooked in one skillet for easy cleanup.

# What You Need:

→ Meats

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

→ Gnocchi

02 - 1 pound 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 ounces 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

# How-To:

01 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian herbs. Add to skillet and cook for 4–5 minutes until golden and cooked through. Remove chicken to a plate and set aside.
02 - In the same pan, add onion and cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in gnocchi and chicken broth. Cover and cook for 3–4 minutes, stirring occasionally.
04 - Add heavy cream, lemon zest, and lemon juice. Return chicken to the pan. Stir well and cook for 2–3 minutes until sauce starts to thicken and gnocchi are tender.
05 - Stir in spinach and Parmesan cheese. Cook for 2 more minutes until spinach wilts and cheese melts. Adjust seasoning with salt and pepper as needed.
06 - Serve hot, garnished with fresh parsley and extra lemon zest if desired.

# Expert Hints:

01 -
  • The gnocchi cooks directly in the sauce, absorbing all that lemony garlic flavor until each piece is tiny and tender
  • One pan means you spend less time cleaning and more time actually enjoying your dinner
  • The bright lemon cuts through the richness of the cream, making every bite feel balanced and satisfying
02 -
  • The sauce will continue thickening as it stands, so remove it from heat when it still looks slightly thinner than you want
  • Don't skip the lemon zest—that's where most of the bright flavor comes from, and it makes a huge difference
03 -
  • If the sauce gets too thick, splash in a little more broth or water until it loosens up
  • Add a pinch of red pepper flakes if you like subtle warmth that plays beautifully with the lemon

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