This family-friendly, comforting lemon gnocchi chicken is made in one pan and on the dinner table in less than 15 minutes! There is no need to precook the gnocchi; just add it to the sauce ingredients in the pan towards the end of cooking. The result is pillowy soft gnocchi smothered in a creamy, tangy lemon sauce, topped with juicy chicken seasoned with paprika and thyme. One-pan Lemon Gnocchi Chicken is the perfect pasta recipe for a quick, easy and cosy weeknight dinner. This can be a complete meal on its own, but, if you like, add a side of steamed veggies or a quick salad.
Where do you get fresh gnocchi?
Fresh gnocchi (which cooks within 2–3 minutes) is available from the refrigerator aisle at the supermarket. Cooked pasta can be used as a substitute.
Can you make One-pan Lemon Gnocchi Chicken ahead of time?
One-pan Lemon Gnocchi Chicken can be stored in the fridge for up to 3 days. Reheat in the microwave. Not suitable to freeze.
Is One-pan Lemon Gnocchi Chicken suitable for leftovers?
One-pan Lemon Gnocchi Chicken leftovers can be stored in the fridge for up to 3 days.
One-pan Lemon Gnocchi Chicken
“This was DELICIOUS! Loved it – will be making it again and again.” Share PrintIngredients
- 2 boneless skinless chicken breasts, halved lengthways horizontally to make 4 thinner steaks
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tsp sweet paprika
- ½ tsp dried thyme
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 1 lemon, juiced
- 250 ml (1 cup) chicken stock
- 250 ml (1 cup) thickened (whipping/heavy) cream
- 100 g (1 cup) freshly grated parmesan
- 500 g (1 lb) fresh gnocchi (see note 1)
- 90 g (2 cups) baby spinach leaves
Instructions
- Sprinkle the chicken breast with salt, pepper, paprika and thyme. Rub the chicken all over with your hands so that it is evenly coated in the herb and spice mixture.
- In a large, heavy-based frying pan, heat the olive oil over medium heat. Add the butter.
- Once the butter has melted, add the chicken and cook for 3 minutes. Flip, place the lid on and cook for a further 3 minutes or until the chicken is completely cooked. Set aside.
- To the same pan, add the garlic. Cook, stirring, for 30 seconds.
- Add the lemon juice, chicken stock and thickened cream. Once simmering, add the parmesan and the gnocchi. Cook for 2 minutes.
- Stir through the spinach leaves, top with the cooked chicken and serve.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
lanalyons says:
Amazing! Omitted half the Parmesan because my husband is a sook, but it is wasn’t any less delicious. Family of 4 including kids under 5 all loved it
laurahill says:
Delicious flavours in this recipe but the sauce was very runny – any suggestions on how to thicken it up?
j_woodcroft says:
My 3 kids asked me to make this again, so that’s a win! Easy, tasty and great on those nights where you want dinner on the table quickly. We got 5 serves out of this, and used garlic bread to mop up the liquid.
sarahbalke says:
Family loved this recipe great flavour, in the regular rotation. Did find it has to much liquid for our tast, next time would cut down the stock liquid.
danielleduyvestyn says:
Yum! So delicious and so quick to make. A perfect quick Saturday night dinner on a cool night.