Lemon Chicken Gnocchi Skillet

This lemon chicken gnocchi has become my family's ultimate comfort food dinner solution for busy weeknights. The combination of tender chicken, pillowy gnocchi, and a silky lemon cream sauce creates a restaurant-quality meal that comes together in just one pan.

I first created this recipe when I needed something quick yet impressive for unexpected dinner guests. The combination of shocked expressions and empty plates told me everything I needed to know. Now it's requested at least twice a month in our home.

Ingredients

• Chicken breasts: sliced thin for quicker cooking and maximum tenderness
• Lemon pepper seasoning: provides zesty flavor without extra work
• Garlic powder: adds depth without burning like fresh garlic might on chicken
• Olive oil and butter: combination creates perfect browning while preventing burning
• Fresh garlic cloves: for aromatic foundation in the sauce
• Chicken broth: deglazes the pan capturing all those flavorful browned bits
• Fresh lemon juice: brightens the entire dish use fresh not bottled for best flavor
• Heavy cream: creates that luxurious sauce that clings to each bite
• Potato gnocchi: pillow soft and perfect for absorbing flavors
• Parmesan cheese: freshly grated for best melting and flavor
• Baby spinach: adds color nutrients and a subtle earthiness
• Salt and pepper: for final seasoning adjustments

Step-by-Step Instructions

Prepare the Chicken:

Slice each chicken breast horizontally to create four thinner cutlets ensuring quicker more even cooking. Season both sides generously with garlic powder and lemon pepper. If your lemon pepper lacks salt add a pinch of salt to each piece. This thin cutting technique allows the chicken to cook quickly while absorbing maximum seasoning.

Create the Perfect Sear:

Heat your skillet over medium high heat until you can feel warmth hovering your hand above the surface. Add oil and butter swirling to coat the entire cooking surface. Place seasoned chicken carefully into the hot pan leaving space between pieces. Allow to cook undisturbed for 5 to 6 minutes until deeply golden before flipping. Cook second side until internal temperature reaches 165°F. Remove chicken to a plate capturing all juices.

Build the Flavor Base:

Reduce heat to prevent burning and add minced garlic to the same pan stirring constantly for about 30 seconds until fragrant but not browned. The residual oil and butter from cooking the chicken will infuse with garlic flavor creating the foundation for your sauce.

Create the Sauce:

Pour chicken broth and lemon juice into the pan while scraping vigorously with a wooden spoon to release all browned bits from the bottom. These caramelized pieces contain concentrated flavor that will enhance your sauce tremendously. Allow liquid to bubble gently for about 30 seconds to reduce slightly.

Cook Gnocchi Directly in Sauce:

Add heavy cream and uncooked gnocchi directly to the simmering liquid stirring to ensure each piece is submerged. The starch from the gnocchi will naturally thicken your sauce as it cooks. Maintain a gentle bubbling for 5 to 7 minutes stirring occasionally to prevent sticking until gnocchi becomes tender and sauce coats the back of a spoon.

Finish with Freshness:

Remove pan from heat completely before adding parmesan and spinach. The residual heat will melt the cheese and wilt the spinach without overcooking. Return chicken to the pan nestling pieces into the sauce and spooning some over top to rewarm. Taste and adjust final seasoning with salt and pepper as needed.

Save This

The lemon pepper seasoning is truly the secret hero of this recipe. I discovered its magic when I ran out of fresh lemons one night and had to improvise. The concentrated flavor infuses every bite of chicken and creates a foundation that carries through the entire dish. My daughter now requests this "sunshine chicken" whenever she needs cheering up.

Make Ahead and Storage

This lemon chicken gnocchi keeps beautifully in the refrigerator for up to 3 days in an airtight container. The sauce will thicken considerably when chilled so when reheating add a small splash of chicken broth or water to restore its silky consistency. Warm gently on the stovetop over medium low heat or microwave in 30second intervals stirring between each until heated through. I do not recommend freezing this dish as the cream sauce can separate and the gnocchi texture suffers significantly.

Perfect Substitutions

This recipe welcomes several adaptations while maintaining its delicious essence. For a lighter version substitute half and half for heavy cream though the sauce will be slightly thinner. Spinach can be replaced with kale arugula or even frozen peas added in the final minute of cooking. The potato gnocchi works best but in a pinch refrigerated tortellini makes an excellent stand in requiring the same cooking time. If fresh parmesan is unavailable use Romano cheese or even a good quality pregrated parmesan though the melting quality will differ slightly.

Serving Suggestions

This creamy lemon chicken gnocchi truly shines when served with simple accompaniments that complement without overwhelming. A crisp green salad dressed with just olive oil and lemon juice provides refreshing contrast to the rich sauce. For extra vegetables consider roasted asparagus or broccolini on the side. Warm crusty bread is essential for capturing every last drop of the luxurious sauce. For wine pairings choose a crisp unoaked Chardonnay or Pinot Grigio whose acidity balances the creamy elements beautifully.

Common Queries

→ How do you keep chicken tender?

Slice the chicken breasts into thin cutlets to ensure even cooking, and avoid overcooking to keep them juicy and tender.

→ Should gnocchi be pre-cooked?

No, add uncooked gnocchi directly to the creamy sauce. It cooks in the liquid, releasing starch for a thicker, silkier sauce.

→ Can a lighter cream be used?

It's best to use heavy or whipping cream for a smooth, stable sauce. Lower-fat alternatives may curdle with the lemon juice.

→ How to ensure the sauce doesn't get too thick?

Keep an eye on the sauce as it cooks and add a splash of broth if it starts to become overly thick, especially after adding gnocchi.

→ What if I don't have lemon pepper seasoning?

Season the chicken with salt and pepper and add a bit more fresh lemon juice for a similar zesty flavor.

→ When is the chicken cooked through?

The chicken is done when golden and an instant-read thermometer registers 165°F at the thickest part.