Zesty Lemon Chicken Gnocchi
Creamy lemon chicken gnocchi recipe. Quick, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- Juice of 1 fresh lemon
- Zest of 1/2 fresh lemon
- 1 pound gnocchi
- 1/2 cup grated Parmesan cheese
- 1 handful fresh chopped parsley
- Salt to taste
- Black pepper to taste
- 2 tablespoons unsalted butter
- 1 teaspoon red pepper flakes
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh chives
Instructions
- Prepare your chicken: Pat two boneless, skinless chicken breasts completely dry with paper towels. Season both sides generously with salt and freshly cracked black pepper. In a large, heavy-bottomed skillet or Dutch oven, heat two tablespoons of olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken breasts to the hot pan and sear for 5-7 minutes per side, or until deeply golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the pan and set it aside on a cutting board to rest, loosely tented with foil. Once slightly cooled, slice the chicken into bite-sized pieces or shred it using two forks.
- Build the sauce: Reduce the heat to medium. To the same pan (don’t clean it, those browned bits are flavor!), add one tablespoon of olive oil if needed, then toss in four cloves of minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it. Pour in one cup of chicken broth, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon. Bring the broth to a gentle simmer for 2-3 minutes, allowing it to reduce slightly. Next, stir in one and a half cups of heavy cream. Bring the sauce to a low simmer, stirring occasionally, and let it cook for about 5 minutes, allowing it to thicken slightly.
- Cook the gnocchi: Meanwhile, cook one pound of gnocchi according to package directions, which usually involves boiling it for 2-3 minutes until it floats to the surface. Drain the gnocchi well.
- Combine and finish: Back to our sauce! Reduce the heat to low. Stir in the juice of one fresh lemon and the zest of half a lemon. Season with salt and pepper to taste, adjusting as needed. Gently add the cooked gnocchi and the sliced chicken back into the skillet, tossing everything to coat it evenly in the luscious lemon cream sauce. Stir in half a cup of freshly grated Parmesan cheese until melted and smooth. Finish with a handful of fresh chopped parsley for a bright, herbaceous lift. Avoid overmixing the gnocchi once it’s in the sauce. Serve immediately.
- Make the Fresh Herb Topping: In a small skillet, melt two tablespoons of unsalted butter over medium-low heat. Once the butter is melted and just starting to foam, add one teaspoon of red pepper flakes for a subtle kick and allow them to infuse the butter for about 30 seconds. Immediately remove from the heat and stir in two tablespoons each of finely chopped fresh basil, fresh thyme, and fresh chives. This topping should be bright green and fragrant, showcasing the freshness of the herbs infused with a slight warmth and hint of spice.
- Garnish and Serve: Ladle generous portions of Lemon Chicken Gnocchi into warm, shallow bowls. Take a spoonful of your fragrant fresh herb topping (the one with the chili-infused butter) and delicately drizzle or sprinkle it over the center of each serving. For an extra touch of elegance, grate a final dusting of fresh Parmesan cheese over the top and, if you have it, garnish with a fresh sprig of parsley or a thin lemon slice. Serve immediately.
Notes
Fall head over heels for this Lemon Chicken Gnocchi, a true comfort food masterpiece with tender chicken, pillowy gnocchi, and a creamy, rich, savory, and tangy lemon sauce. Perfect for a weeknight or special occasion!