Name: Lemon Chicken Gnocchi Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 chicken breasts (cubed or sliced thin); 1 lb potato gnocchi (store-bought or homemade); 1 cup cherry tomatoes, halved; 2 cups baby spinach; 3 garlic cloves, minced; Salt and black pepper to taste; 1 cup chicken broth; ½ cup heavy cream (or coconut cream for dairy-free); Zest and juice of 1 lemon; 1 tbsp olive oil; Fresh basil or parsley for garnish

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Introduction

This Lemon Chicken Gnocchi recipe is a quick and flavorful dish perfect for a weeknight dinner. Tender chicken, pillowy gnocchi, and a creamy lemon sauce come together in just 30 minutes for a comforting meal with a bright twist.

A bowl filled with light golden gnocchi covered in a creamy white sauce speckled with chopped green herbs. On top, there are several browned, seared pieces of chicken with a slightly crispy texture and bits of green herbs. Two lemon slices with bright yellow rinds rest on the side of the bowl. The bowl itself is white with a dark rim and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts (cubed or sliced thin)
1 lb potato gnocchi (store-bought or homemade)
2 cups baby spinach
1 cup cherry tomatoes, halved
3 garlic cloves, minced
Zest and juice of 1 lemon
1 cup chicken broth
½ cup heavy cream (or coconut cream for dairy-free)
1 tbsp olive oil
Salt and black pepper to taste
Fresh basil or parsley for garnish

Instructions

Step 1: Prepare the ingredients by slicing the chicken, halving the cherry tomatoes, and measuring out the gnocchi, broth, cream, lemon zest, and juice.
Step 2: Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken and set aside.
Step 3: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the cherry tomatoes and cook for 2 minutes until softened.
Step 4: Pour in the chicken broth and bring to a simmer. Lower the heat and stir in the cream, lemon zest, and lemon juice. To prevent the cream from curdling, briefly remove the skillet from heat when adding the lemon juice.
Step 5: Add the gnocchi to the skillet and cook for 3 to 4 minutes until tender. Stir in the baby spinach just before finishing, allowing it to wilt gently.
Step 6: Return the cooked chicken to the skillet. Adjust seasoning with salt and pepper as needed. Garnish with chopped fresh basil or parsley before serving.

Tips & Variations

Substitute chicken with turkey, tofu, or shredded rotisserie chicken for variety.
For a dairy-free version, swap heavy cream with coconut cream or oat milk.
Try using arugula or kale instead of spinach for a different leafy green flavor.
Use whole wheat or gluten-free gnocchi to accommodate dietary needs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to restore the sauce’s creaminess.

How to Serve

A close-up of a white bowl filled with creamy gnocchi and several pieces of golden-browned chicken. The gnocchi are pale yellow, smooth, and coated in a thick cream sauce mixed with chopped green herbs. The chicken pieces sit on top, showing a crispy, browned texture with small green herb specks. Two bright yellow lemon slices rest near the edge of the bowl, adding a fresh touch. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just add a couple of extra minutes to the cooking time until they are tender and heated through.

How can I prevent the cream from curdling when adding lemon juice?

To avoid curdling, remove the skillet briefly from the heat when stirring in the lemon juice. This helps the cream maintain its smooth consistency without separating.