Description
A bright, comforting skillet meal that pairs tender chicken with pillowy potato gnocchi in a creamy, lemon-kissed sauce.
Ingredients
- 1 lb (450 g) chicken breast, cut into bite-sized pieces
- 1 lb (450 g) potato gnocchi
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- 1 lemon — zested and juiced
- 2 cups (60 g) fresh baby spinach
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/2–3/4 cup (50–75 g) freshly grated Parmesan cheese
Instructions
- Pat the chicken dry and season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3–4 minutes until golden.
- Flip and cook for 2–3 more minutes until cooked through. Transfer chicken to a plate and tent with foil.
- Add the remaining olive oil to the same skillet. Add gnocchi in a single layer and let them brown for 2–3 minutes.
- Toss and brown the other side for another 1–2 minutes.
- If using, add minced shallot or garlic and sauté for 30–45 seconds.
- Pour in the chicken broth to deglaze the pan.
- Stir in the heavy cream, lemon zest, and lemon juice. Reduce heat and simmer for 4–5 minutes until the sauce thickens.
- Add the spinach and stir until wilted.
- Stir in Parmesan until melted. Return chicken to the skillet and warm through for 1–2 minutes.
- Serve immediately with extra Parmesan and lemon wedges.
Notes
For a silkier finish, stir in a knob of butter off the heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian