lemon chicken gnocchi

Oh, where do I even begin with this lemon chicken gnocchi? It’s one of those dishes that feels like a warm hug on a plate. I remember the first time I made it, it was on a whim because I had some leftover chicken and a package of gnocchi lurking in the fridge. I wasn’t entirely sure what I was going for, but what came out of the oven… well, let’s just say my whole family was practically fighting over the last spoonful. The tangy lemon, the savory chicken, and those pillowy soft gnocchi all swimming in the most incredible creamy sauce? It’s pure magic. Honestly, if you’re looking for a weeknight meal that feels fancy but is surprisingly simple, or a dish that will impress guests without you breaking a sweat, this lemon chicken gnocchi is your answer. It’s become a staple in our house, right up there with my famous Chocolate Chip Cookies, and that’s saying something!

What is lemon chicken gnocchi?

So, what exactly is this delightful dish we’re talking about? Think of it as a really delicious, comforting pasta-like dish, but with gnocchi instead of traditional pasta. Gnocchi are those little Italian dumplings, usually made from potato, flour, and egg. They’re wonderfully soft and have a slight chewiness that just soaks up sauce like a dream. In this particular recipe, we’re pairing those lovely gnocchi with tender pieces of chicken, all bathed in a vibrant, creamy lemon sauce. It’s bright, it’s rich, and it’s incredibly satisfying. It’s not a heavy, complicated dish; it’s more about simple, fresh flavors coming together in perfect harmony. It’s the kind of meal that makes you feel good from the inside out, a true comfort food elevated with a touch of elegance.

How do I make lemon chicken gnocchi?

Quick Overview

Making this Lemon Chicken gnocchi is really straightforward. We’ll start by quickly searing some chicken to get it nice and golden, then build a luscious lemon cream sauce right in the same pan. The gnocchi get added towards the end to warm through and absorb all that goodness. It’s a one-pan wonder for the most part, which means less cleanup, and who doesn’t love that? The whole process, from start to finish, usually takes me under 30 minutes, making it a perfect weeknight meal. It’s designed to be easy, so don’t be intimidated – it’s truly foolproof!

Ingredients

For the Main Dish:
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. I prefer thighs because they stay super tender and flavorful, but you can absolutely use Chicken Breasts if that’s what you have on hand. Just be careful not to overcook them. A little olive oil for searing is essential. I like to use a good quality extra virgin olive oil. You’ll also need about 2 cloves of garlic, minced, or more if you’re a garlic lover like me! About 1 lb of potato gnocchi is key. You can use store-bought or homemade, both work beautifully. For the sauce, we need about 1.5 cups of chicken broth, 1 cup of heavy cream (this is what makes it so decadent!), and the zest and juice of 1-2 fresh lemons. The amount of lemon you use depends on how tart you like things. A generous sprinkle of fresh parsley, chopped, for garnish at the end adds a lovely freshness and pop of color. Salt and freshly ground black pepper are a must for seasoning throughout.

For Added Flavor (Optional but Recommended):
A pinch of Red Pepper flakes can add a gentle warmth that complements the lemon nicely. About 1/4 cup of grated Parmesan cheese stirred into the sauce at the end adds another layer of savory depth. A tablespoon of butter can also be added for extra richness if you’re feeling decadent.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, grab a large skillet or a Dutch oven. You want something with enough space for everything to mingle. Place it over medium-high heat. Add about a tablespoon of olive oil and let it get nice and hot. While the pan heats up, make sure your chicken is cut into uniform, bite-sized pieces and patted dry with paper towels. This helps get a really nice sear on the chicken. Season your chicken pieces generously with salt and pepper right before they go into the pan.

Step 2: Sear the Chicken

Once the oil is shimmering, carefully add your seasoned chicken pieces to the hot skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear. Cook for about 3-4 minutes per side, until nicely browned and cooked through. You’re looking for a beautiful golden-brown crust. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Don’t wipe out the pan; all those little browned bits are flavor gold!

Step 3: Sauté Aromatics

Reduce the heat to medium. If the pan seems a little dry, add another splash of olive oil or a small knob of butter. Add your minced garlic to the skillet and sauté for about 30-60 seconds until it’s fragrant. Be careful not to burn it – burnt garlic is bitter garlic! If you’re using red pepper flakes, add them now and let them toast for a few seconds to release their flavor.

Step 4: Build the Sauce Base

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let this simmer for a minute or two, allowing the flavors to meld. Then, pour in the heavy cream and bring it to a gentle simmer. Stir it all together. The sauce will start to thicken slightly. This is where the magic really begins to happen.

Step 5: Add Lemon and Gnocchi

Stir in the lemon zest and lemon juice. Start with the juice of one lemon and add more to your taste later if you like. Add the gnocchi directly into the simmering sauce. Give everything a gentle stir to ensure the gnocchi are submerged in the liquid. Let the gnocchi cook according to package directions, usually about 3-5 minutes, until they float to the surface and are tender. They’ll puff up slightly and absorb some of that delicious sauce.

Step 6: Combine and Finish

Return the seared chicken pieces (and any accumulated juices from the plate) back into the skillet with the gnocchi and sauce. Stir everything together to coat. If you’re adding Parmesan cheese, stir it in now until melted and smooth. Taste the sauce and adjust seasoning with salt and pepper as needed. If it needs more lemon tang, add a little more juice. If it’s too thin, let it simmer for another minute; if it’s too thick, add a splash more chicken broth or cream.

Step 7: Garnish and Serve

Remove the skillet from the heat. Stir in most of the chopped fresh parsley, reserving a little for garnish. Serve the lemon chicken gnocchi immediately, spooned into bowls. Garnish with the remaining fresh parsley and an extra sprinkle of Parmesan cheese if desired. The aroma alone will make everyone rush to the table!

What to Serve It With

This lemon chicken gnocchi is practically a meal in itself, but if you want to round out the dining experience, there are tons of delicious options. For a simple, light meal, a crisp green salad with a vinaigrette is absolutely perfect. It cuts through the richness of the sauce beautifully. Think mixed greens, cucumber, cherry tomatoes, and maybe a sprinkle of toasted nuts. If you’re looking for something a bit more substantial, some crusty bread is a must. You’ll want to mop up every last bit of that glorious lemon cream sauce. Garlic bread is always a crowd-pleaser, too! For a more elegant meal, consider serving it with some steamed asparagus or green beans. The bright green color is lovely alongside the creamy yellow sauce, and the slight crunch of the vegetables adds a nice texture contrast. My kids, of course, are happy with just the gnocchi and chicken, but when I serve it with a side of garlic bread, they act like it’s a five-star restaurant meal. Honestly, anything that complements the brightness of the lemon and the creaminess of the sauce will work wonderfully.

Top Tips for Perfecting Your Lemon Chicken Gnocchi

Over the years, I’ve picked up a few little tricks that I think really elevate this lemon chicken gnocchi from good to absolutely spectacular. For starters, when you’re searing the chicken, make sure that pan is hot and don’t overcrowd it. This is crucial for getting that lovely browned exterior that adds so much flavor. If you cram too much chicken in, it will just steam, and you’ll miss out on that depth of taste. I also learned the hard way that burnt garlic is no joke – so keep an eye on it while you’re sautéing; just a minute is usually all it needs. When you’re adding the gnocchi, don’t be tempted to stir them constantly. Let them simmer gently in the sauce. They’ll cook evenly and absorb the flavor better. If your sauce seems a little too thick once everything is combined, don’t panic! A splash of chicken broth or even a little extra cream can loosen it right up. Conversely, if it’s too thin, just let it simmer a little longer uncovered, stirring occasionally, until it reaches your desired consistency. And for the lemon! Always start with the zest first, as it adds a beautiful aroma and flavor without too much acidity. Then add the juice a little at a time, tasting as you go. This way, you can control the tanginess perfectly to suit your preference. I’ve tried this recipe with different types of chicken, and while breasts work, thighs really do lend a more tender, flavorful result due to their higher fat content, so I always recommend them if you can get them. Lastly, don’t skimp on the fresh parsley at the end! It really brightens everything up and makes the dish look as good as it tastes.

Storing and Reheating Tips

This lemon chicken gnocchi is so good, you’ll probably want to make sure you have leftovers, but they do need a little care to stay their best. If you happen to have any left (which is rare in my house!), the best way to store it is in an airtight container in the refrigerator. It will keep well for about 2-3 days. When you’re ready to reheat, I find the stovetop is the best method. Gently warm it in a skillet over low heat, stirring frequently. You might need to add a tiny splash of chicken broth or cream to loosen up the sauce, as it can thicken considerably when chilled. If you’re in a real hurry, you can microwave it, but be sure to stir it halfway through to ensure it heats evenly and doesn’t get rubbery. I wouldn’t recommend freezing this dish. The creamy sauce can sometimes separate when thawed, and the gnocchi can get a bit mushy. It’s best enjoyed fresh or within a few days of refrigeration. For the best results, try to serve it within 2 days of making it. The flavors are just so much brighter and the textures are more pleasing when it’s fresh.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite lemon chicken gnocchi! I really hope you give this one a try. It’s one of those recipes that brings me so much joy, not just because it tastes incredible, but because it’s so approachable and forgiving. It’s proof that you don’t need a ton of time or complicated techniques to create something truly special and delicious for your loved ones. It’s the perfect blend of comfort and brightness, and I think that’s what makes it so universally loved. If you enjoy this recipe, you might also want to check out my creamy Tuscan chicken pasta or my one-pan lemon herb roasted chicken – they have a similar vibe of flavor and ease! I can’t wait to hear what you think of this lemon chicken gnocchi. If you make it, please let me know in the comments below how it turned out, or share your own little twists! Happy cooking!

Lemon Chicken Gnocchi

A bright and creamy lemon chicken gnocchi dish that's perfect for a weeknight meal. Tender chicken and pillowy gnocchi are tossed in a zesty lemon sauce with spinach.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 pounds boneless, skinless chicken breasts cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 pound gnocchi store-bought or homemade
• 1 cup fresh spinach
• 0.5 cup heavy cream
• 0.5 cup chicken broth
• 0.33 cup Parmesan cheese grated
• 2 cloves garlic minced
• 1 large lemon zested and juiced
• 0.25 teaspoon red pepper flakes optional
• salt to taste
• black pepper to taste

Instructions

 

Preparation Steps

• Season the chicken pieces with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
• Add minced garlic and red pepper flakes (if using) to the same skillet and cook for about 1 minute until fragrant.
• Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
• Add gnocchi to the skillet and cook according to package directions, or until they float to the surface.
• Stir in heavy cream and lemon zest. Cook until the sauce thickens slightly.
• Return the cooked chicken to the skillet. Stir in fresh spinach and cook until wilted.
• Stir in grated Parmesan cheese. Season with salt and pepper to taste.
• Serve immediately, garnished with extra Parmesan and lemon wedges if desired.

Notes

This recipe is very adaptable. Feel free to add other vegetables like broccoli or asparagus. For a spicier kick, increase the red pepper flakes.