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One Pan Lemon Chicken Gnocchi

One pan lemon chicken gnocchi with pillowy seared gnocchi and golden chicken in a bright lemony cream sauce. Cook in a single wide skillet until the sauce thickens and baby spinach wilts, then finish with shaved Parmesan and fresh lemon zest.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
Skillet sauce
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 0.5 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 0.5 cup chicken broth
Gnocchi & finishing
  • 1 can (16 oz) shelf-stable gnocchi 16 oz package
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 cup baby spinach
  • 0.5 cup fresh parsley for garnish
  • 0.5 extra lemon sliced for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the chicken
  1. Season the chicken with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and cook the chicken 5-6 minutes, stirring once or twice, until golden and cooked through to 165°F; remove to a plate.
Build the lemon cream sauce
  1. Melt butter in the same skillet over medium heat, then add minced garlic and cook 30 seconds until fragrant, with the surface sizzling lightly. Pour in the white wine and cook 2 minutes, scraping up browned bits at the bottom until the pan looks glossy.
  2. Add heavy cream and chicken broth, then bring to a simmer. Add shelf-stable gnocchi directly to the sauce and stir gently so they’re coated, with small bubbles actively breaking at the edges.
  3. Cook 5-6 minutes, stirring gently, until the gnocchi are tender and the sauce has thickened. The sauce should cling to a spoon while the gnocchi look plump and soft.
Finish with lemon and spinach
  1. Stir in Parmesan, lemon juice, and lemon zest until the cheese melts and the sauce turns silky. Add baby spinach and toss until it wilts completely, turning deep green.
  2. Return the browned chicken to the skillet and toss to coat. Keep tossing until everything is evenly heated and the sauce looks smooth and lightly thick.
  3. Garnish with fresh parsley and extra lemon slices. Serve with lemon zest visible on top and the chicken-gnocchi mixture nestled in the creamy sauce.

Notes

For the best texture, stir the sauce gently after adding gnocchi so they stay pillowy instead of breaking. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove with a splash of chicken broth if needed. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and simmer a little longer to thicken.