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One Pan Lemon Chicken Gnocchi

One Pan Lemon Chicken Gnocchi

Your new weeknight savior, offering a remarkably simple yet incredibly flavorful meal that requires minimal cleanup. This recipe delivers a creamy, zesty, and satisfying dish perfect for any occasion where deliciousness and ease are a priority.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper divided
  • 1 pound gnocchi fresh or frozen
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 2-3 cloves garlic minced
  • 1 lemon zest
  • 1 lemon juice
  • 1/4 teaspoon red pepper flakes optional, for a little heat
  • 2 cups fresh spinach
  • Fresh parsley chopped (for garnish)

Equipment

  • Large skillet or Dutch oven
  • Paper towels

Method
 

  1. Pat the chicken thigh pieces dry with paper towels. Season them generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
    1.5 pounds boneless, skinless chicken thighs, 1 teaspoon salt, 1/2 teaspoon black pepper
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for 3-4 minutes per side, until nicely browned but not cooked through. Remove the chicken from the skillet and set aside.
    1 tablespoon olive oil, 1.5 pounds boneless, skinless chicken thighs
  3. Reduce the heat to medium. If there's excess oil in the skillet, you can drain a little, leaving about a tablespoon. Add the minced garlic and red pepper flakes (if using) to the skillet and sauté for about 30-60 seconds, until fragrant, being careful not to burn the garlic.
    2-3 cloves garlic, 1/4 teaspoon red pepper flakes
  4. Pour in the chicken broth and heavy cream. Stir to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer. Add the gnocchi to the skillet, ensuring they are mostly submerged in the liquid. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
    2 cups chicken broth, 1/2 cup heavy cream, 1 pound gnocchi, 1 teaspoon salt, 1/2 teaspoon black pepper
  5. Return the seared chicken pieces to the skillet. Cover the skillet and let it simmer for 8-10 minutes, or until the gnocchi are plump and tender, and the chicken is cooked through. Stir occasionally to prevent the gnocchi from sticking.
    1.5 pounds boneless, skinless chicken thighs
  6. Stir in the grated Parmesan cheese, lemon zest, and lemon juice. Add the fresh spinach and stir until it wilts into the sauce, which should only take a minute or two.
    1/4 cup grated Parmesan cheese, 1 lemon zest, 1 lemon juice, 2 cups fresh spinach
  7. Taste the sauce and adjust seasoning with salt and pepper if needed. If the sauce is too thick, you can add a splash more chicken broth or water. Serve the One Pan Lemon Chicken Gnocchi immediately, garnished with fresh chopped parsley and extra Parmesan cheese.
    Fresh parsley, 1/4 cup grated Parmesan cheese

Notes

This recipe is perfect for a quick weeknight meal with minimal cleanup. It's creamy, zesty, and satisfying.