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Lemon Parm Chicken Gnocchi

Lemon Parm Chicken Gnocchi

Serves 4 | 45 min.



  • 2 tbsp. extra-virgin olive oil
  • 1½ lb. boneless, skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 small yellow onion, chopped
  • 4 cloves garlic, finely chopped 
  • ⅓ c. dry white wine 
  • 1¼ c. low-sodium chicken broth
  • 1 c. heavy cream
  • Zest and juice of 1 large lemon
  • 1 tbsp. chopped fresh rosemary
  • 1 tbsp. fresh thyme leaves
  • Pinch of crushed red pepper flakes
  • 1 (17-oz.) package gnocchi
  • 4 c. packed baby spinach
  • ¾ c. finely grated Parmesan (about 2 oz.)
  • Lemon slices, for serving (optional)


Heat oil in a large skillet over medium-high heat. Sprinkle salt and black pepper on the chicken and cook it for around 6 minutes per side, turning occasionally, until it turns golden brown. Once done, transfer the chicken to a plate.

Lower the heat to medium and sauté the onion until it turns translucent, which should take about 5 minutes. Add the garlic and cook it for around 1 minute until it turns fragrant. Pour in the wine and scrape off any browned bits from the bottom of the pan. Let it simmer for 1 to 2 minutes, stirring occasionally until the wine has evaporated.

Add broth, cream, lemon zest, lemon juice, rosemary, thyme, and red pepper. Bring it to a simmer and then add the gnocchi. Simmer again and return the chicken to the skillet. Reduce the heat to medium-low and let it simmer for 8 to 10 minutes while stirring occasionally, until the chicken is cooked through. Once done, transfer the chicken to a cutting board.

Add spinach and Parmesan cheese to the sauce. Let it simmer for around 3 minutes while stirring occasionally until the sauce has thickened. Season it with salt and black pepper.

Slice the chicken and put it back into the skillet. You can optionally top it with lemon slices.