One-pan Lemon Gnocchi Chicken
Servings: 4
In this One-pan Lemon Gnocchi Chicken recipe, juicy chicken and gnocchi are cooked in a creamy lemon sauce with spinach. No need to precook the gnocchi as it cooks directly in the pan with the chicken. Even better, this one-pan wonder can be on the dinner table in just 15 minutes. Serve with crusty or garlic bread.
Ingredients
- 2 boneless skinless chicken breasts, halved lengthways horizontally to make thinner 4 steaks
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tsp paprika
- ½ tsp dried thyme
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp freshly minced garlic
- Juice of 1 lemon
- 1 cup 250 ml chicken stock
- 1 cup 250 ml thickened (heavy) cream
- 1 cup 100 g freshly grated parmesan
- 500 g 1 lb 2 oz fresh gnocchi (see note 1)
- 2 cups 90 g 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.
Notes
Note 1 – Fresh gnocchi (which cooks within 2–3 minutes) from the refrigerator aisle at the supermarket is required for this recipe. Cooked pasta can be used as a substitute.
MAKE AHEAD
One-pan Lemon Gnocchi Chicken can be stored in the fridge for up to 3 days. Reheat in the microwave. Not suitable to freeze.LEFTOVERS
One-pan Lemon Gnocchi Chicken can be stored in the fridge for up to 3 days. Reheat in the microwave. Not suitable to freeze.Scan for full recipe:
