This One Pan Lemon Chicken Gnocchi is the ultimate weeknight dinner: tender chicken, soft gnocchi, and a bright, creamy lemon sauce that comes together in a single skillet. With minimal cleanup and maximum flavor, it's a meal the whole family will love.
The secret is searing the chicken first for golden, juicy bites, then using the same pan to toast the gnocchi and build a luscious sauce. Fresh lemon juice and zest add a pop of brightness that cuts through the richness, while spinach adds a touch of green and nutrition.
Perfect for busy evenings, this dish is ready in about 30 minutes from start to finish. It's comforting, satisfying, and sure to become a regular in your dinner rotation.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breast, cut into 1-inch pieces
Use chicken thighs for extra juiciness if preferred. Look for uniformly sized pieces for even cooking.
2 tbsp olive oil, divided
Extra virgin olive oil adds flavor. You can substitute with avocado oil for a higher smoke point.
1 lb (450g) shelf-stable potato gnocchi
Shelf-stable gnocchi works best; refrigerated or frozen also work but adjust cooking time. For a gluten-free option, use gluten-free gnocchi.
1/2 cup (60g) diced yellow onion
Sweet onion or shallots are great substitutes. Dice finely for even distribution.
3 cloves garlic, minced
Fresh garlic is best; use 1/2 tsp garlic powder in a pinch.
1 cup (240ml) low-sodium chicken broth
Use vegetable broth for a vegetarian version. Low-sodium is key to control salt.
1 cup (240ml) heavy cream
For a lighter option, use half-and-half or whole milk, but the sauce will be thinner.
2 tbsp fresh lemon juice (about 1 lemon)
Always use fresh lemon juice for the best flavor; bottled has a harsher taste.
1 tsp lemon zest
Zest the lemon before juicing. Organic lemons are best if you can find them.
3 cups (90g) fresh baby spinach
Kale or Swiss chard can be substituted, but wilt them longer. Add at the end so it just wilts.
1/2 cup (50g) grated Parmesan cheese
Freshly grated Parmesan melts better than pre-shredded. Pecorino Romano is a good substitute.
Salt and black pepper, to taste
Season generously; the gnocchi and chicken need it. Use kosher salt for better control.
Tips & Tricks
Toast the gnocchi until golden
this adds a nutty flavor and prevents them from becoming mushy.
Add the lemon juice at the end
cooking it too long can make it bitter. Stir it in just before serving.
- Don't overcrowd the pan when browning the chicken: work in batches if needed to get a golden crust, not steamed chicken.
Pro Tips
Step-by-Step Instructions
1. Season and Sear Chicken
Season chicken pieces with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook without stirring for 4-5 minutes until golden brown. Flip and cook another 3-4 minutes until cooked through (internal temp 165°F/74°C). Remove chicken from pan and set aside.
2. Toast Gnocchi
In the same skillet, add remaining 1 tbsp olive oil. Add gnocchi in a single layer and cook over medium-high heat (350°F/175°C) for 4-5 minutes, stirring occasionally, until golden brown and slightly crispy on the outside. This adds texture and flavor.
3. Sauté Aromatics
Push gnocchi to one side of the pan. Add onion and garlic to the empty side and sauté over medium heat (325°F/165°C) for 2-3 minutes until onion is translucent and fragrant.
4. Build the Sauce
Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and let reduce by half, about 3-4 minutes. This adds flavor to the sauce.
5. Add Cream and Seasonings
Reduce heat to low (275°F/135°C) and stir in heavy cream, lemon juice, lemon zest, and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
6. Combine and Wilt Spinach
Return the chicken and any juices to the pan. Add spinach and stir gently. Cook over low heat (250°F/120°C) for 2-3 minutes until spinach is wilted and everything is heated through. The sauce should be creamy and slightly thickened.
7. Serve and Garnish
Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan and lemon zest if desired. Enjoy!
Delicious Variations
Swap chicken for shrimp
add shrimp during the last 3 minutes of cooking until pink and opaque.
Make it vegetarian
omit chicken and use vegetable broth, add mushrooms or zucchini for heartiness.
- Add 1/2 cup cherry tomatoes with the spinach for a burst of sweetness and color.
How to Store One Pan Lemon Chicken Gnocchi
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken; thin with a splash of broth or milk when reheating.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often, or in the microwave in 30-second intervals. Add a little broth or cream to restore creaminess.
Frequently Asked Questions
Q: Can I use frozen gnocchi?
Yes, you can use frozen gnocchi, but do not thaw them first. Add them directly to the pan and cook a few minutes longer until they are heated through and golden.
Q: How do I keep the sauce from curdling?
To prevent curdling, keep the heat low when adding the cream, and do not boil the sauce after the cream is added. Stir gently and consistently.
Q: Can I make this dairy-free?
Yes, use full-fat coconut milk instead of heavy cream and omit the Parmesan or use a dairy-free alternative. The flavor will be slightly different but still delicious.
Q: What can I use instead of spinach?
Kale or Swiss chard are great substitutes. Remove tough stems, chop, and add a few minutes earlier to allow them to wilt.
Q: Can I add more vegetables?
Absolutely! Mushrooms, bell peppers, or asparagus are great additions. Sauté them with the onions and garlic until tender before adding the broth.
If you love this One Pan Lemon Chicken Gnocchi, be sure to share it with a friend who needs a quick dinner idea! Leave a comment below and let me know how it turned out for you.
One Pan Lemon Chicken Gnocchi
One Pan Lemon Chicken Gnocchi: juicy chicken, pillowy gnocchi, and a creamy lemon sauce all in one skillet. Ready in 30 minutes!
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 lb (450g) shelf-stable potato gnocchi
- 1/2 cup (60g) diced yellow onion
- 3 cloves garlic, minced
- 1 cup (240ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp lemon zest
- 3 cups (90g) fresh baby spinach
- 1/2 cup (50g) grated Parmesan cheese
- Salt and black pepper, to taste
📋 Instructions
- 1Season and Sear Chicken — Season chicken pieces with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook without stirring for 4-5 minutes until golden brown. Flip and cook another 3-4 minutes until cooked through (internal temp 165°F/74°C). Remove chicken from pan and set aside.
- 2Toast Gnocchi — In the same skillet, add remaining 1 tbsp olive oil. Add gnocchi in a single layer and cook over medium-high heat (350°F/175°C) for 4-5 minutes, stirring occasionally, until golden brown and slightly crispy on the outside. This adds texture and flavor.
- 3Sauté Aromatics — Push gnocchi to one side of the pan. Add onion and garlic to the empty side and sauté over medium heat (325°F/165°C) for 2-3 minutes until onion is translucent and fragrant.
- 4Build the Sauce — Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and let reduce by half, about 3-4 minutes. This adds flavor to the sauce.
- 5Add Cream and Seasonings — Reduce heat to low (275°F/135°C) and stir in heavy cream, lemon juice, lemon zest, and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- 6Combine and Wilt Spinach — Return the chicken and any juices to the pan. Add spinach and stir gently. Cook over low heat (250°F/120°C) for 2-3 minutes until spinach is wilted and everything is heated through. The sauce should be creamy and slightly thickened.
- 7Serve and Garnish — Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan and lemon zest if desired. Enjoy!
