Ingredients
— The Chicken —
2 tablespoons olive oil, divided
1 lb boneless, skinless chicken breasts (cut into 1-inch bite-sized pieces)
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
— The Creamy Gnocchi —
3 cloves garlic, minced
½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc) OR chicken broth
1 ¼ cups low-sodium chicken broth
1 cup heavy cream
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon dried Italian seasoning (or a mix of thyme and rosemary)
1 package (16 oz) shelf-stable potato gnocchi
— The Finish —
3 cups fresh baby spinach
¾ cup grated Parmesan cheese
Fresh parsley or basil, for garnish
Instructions
1. **Season & Sear Chicken:** Pat the chicken pieces dry with a paper towel. Season generously with garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes, flipping once, until golden brown (it doesn’t need to be fully cooked yet). Transfer chicken to a plate.
2. **Sauté Aromatics:** Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same pan. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. **Deglaze:** Pour in the white wine (or broth substitute) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until reduced slightly.
4. **Build Sauce:** Stir in the chicken broth, heavy cream, lemon zest, lemon juice, and Italian seasoning. Bring the mixture to a gentle simmer.
5. **Simmer Gnocchi:** Add the uncooked gnocchi to the pan and stir to coat. Return the browned chicken (and any juices from the plate) back into the skillet. Stir well.
6. **Cook:** Cover the pan and let it simmer for 5-7 minutes, or until the gnocchi is tender and the chicken is cooked through (internal temp of 165°F).
7. **Finish:** Remove from heat. Stir in the fresh spinach and Parmesan cheese until the spinach has wilted and the cheese has melted into the sauce. Taste and adjust salt and pepper if needed.
8. **Serve:** Garnish with fresh herbs and extra lemon slices if desired. Serve immediately.
Notes
**Wine Substitute:** If you prefer not to use alcohol, you can swap the ½ cup white wine for an extra ½ cup of chicken broth.
**Gnocchi Type:** This recipe works best with shelf-stable potato gnocchi found in the pasta aisle. If using frozen gnocchi, you may need to add 1-2 minutes to the cook time.
**Heavy Cream:** For a lighter sauce, you can use half-and-half, but the sauce will be thinner. Avoid using milk as it may curdle with the lemon juice.
**Veggie Variations:** Feel free to add other quick-cooking vegetables like asparagus tips or peas along with the gnocchi.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: One Pan
- Cuisine: Italian-American