Description
A rich and comforting one‑pan dinner featuring tender chicken, pillowy gnocchi, and a creamy lemon‑garlic sauce.
Ingredients
- 1 lb chicken breast, cut into bite‑sized pieces
- 1 pkg (16 oz) potato gnocchi
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 lemon, zest and juice
- 2 cups fresh spinach
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt and pepper; cook until golden and cooked through. Remove and set aside.
- Add garlic to the skillet and sauté 1 minute until fragrant.
- Pour in chicken broth and gently stir to deglaze the pan.
- Add gnocchi, cover, and simmer about 5 minutes until tender.
- Stir in heavy cream, Parmesan, lemon zest, and juice; simmer until slightly thickened.
- Return chicken to the skillet along with spinach; cook until spinach wilts.
- Adjust seasoning, sprinkle parsley, and serve hot.
Notes
- Use pre‑cooked or store‑bought gnocchi for convenience.
- Swap in half‑and‑half for a lighter sauce.
- Add red pepper flakes for a spicy kick.
- Substitute kale or arugula if you don’t have spinach.