Lemon Chicken Gnocchi
A bright, velvety one-pan meal featuring tender chicken cutlets and soft gnocchi in a creamy lemon-parmesan sauce with fresh spinach.
Equipment
- Large skillet
Ingredients
- 2 large chicken breasts, sliced into 4 thin cutlets
- 1/2 tsp garlic powder
- 1 tsp lemon pepper seasoning
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated parmesan cheese
- 2 cups fresh baby spinach
- Salt and pepper to taste
Instructions
- Slice the chicken breasts in half lengthwise to create four thin, quick-cooking cutlets. Dust both sides evenly with the garlic powder and zesty lemon pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken cutlets for 5-6 minutes per side until they are beautifully golden and fully cooked. Set them aside on a plate.
- Reduce the heat to medium. Toss the minced garlic into the same skillet and sauté for 30 seconds until fragrant.
- Pour in the chicken broth and fresh lemon juice, using your spoon to scrape up all those flavorful browned bits from the bottom of the pan.
- Stir in the cream and the uncooked gnocchi, ensuring they are submerged. Let the mixture simmer gently, uncovered, for 5-7 minutes. Stir occasionally until the gnocchi is tender and the sauce has naturally thickened.
- Take the skillet off the heat. Fold in the parmesan cheese and fresh baby spinach, tossing gently until the greens wilt. Slide the chicken back into the pan, spoon the velvety lemon sauce over the top, season with salt and pepper to taste, and enjoy!
Notes
Nutritional Information (per serving):
Calories: 638, Total Carbs: 44g, Net Carbs: 41g, Fats: 36g, Protein: 35g.
Calories: 638, Total Carbs: 44g, Net Carbs: 41g, Fats: 36g, Protein: 35g.
