One Pan Lemon Chicken Gnocchi (Printable)

Creamy skillet with chicken, gnocchi, and bright lemon-garlic sauce ready in 35 minutes.

# What You’ll Need:

→ Meats

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

→ Gnocchi

02 - 1.1 pounds 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 Make It:

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 Tips:

01 -
  • The gnocchi cooks right in the sauce, absorbing all that bright lemon flavor while getting incredibly tender
  • Everything happens in one skillet, meaning maximum flavor with minimum cleanup
  • The creamy lemon sauce comes together effortlessly and coats every single bite perfectly
02 -
  • Dont overcrowd the pan when searing the chicken or it will steam instead of brown
  • The sauce will thicken as it cools slightly, so don't worry if it seems a bit loose in the pan
  • Add the lemon juice at the end to prevent it from breaking the cream sauce
03 -
  • Room temperature cream incorporates more smoothly into the sauce
  • Grate your Parmesan fresh from a block—pre-grated cheese has anti-caking agents that prevent smooth melting
  • Use a microplane for the lemon zest to avoid the bitter white pith

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