Description
Savor the zesty blend of lemon and creamy sauce with tender chicken and pillowy gnocchi. A quick, comforting meal perfect for weeknight dinners.
Ingredients
Scale
- 1 lb (454g) potato gnocchi
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons (42g) unsalted butter, divided
- 2 tablespoons (30ml) olive oil
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 medium shallot, finely diced (about ¼ cup)
- 1 cup (240ml) chicken broth, low sodium
- ¾ cup (180ml) heavy cream
- Zest and juice of 2 lemons (about ¼ cup juice)
- 1 teaspoon dried Italian herbs
- ½ cup (50g) freshly grated Parmesan cheese
- 2 cups (60g) fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish
Instructions
- Season chicken pieces with salt and pepper. Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden brown. Transfer to a plate.
- Reduce heat to medium, add remaining 2 tablespoons butter. Cook shallot 2-3 minutes until softened. Add garlic and lemon zest, cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping pan bottom to release browned bits. Reduce liquid by half, about 3-4 minutes. Lower heat, add heavy cream and Italian herbs. Simmer 2 minutes until slightly thickened.
- Whisk in lemon juice to taste. Return chicken to pan with any accumulated juices.
- Add uncooked gnocchi directly to the simmering sauce. Cover and cook 2-3 minutes until gnocchi float and are tender.
- Remove from heat, stir in Parmesan cheese and spinach. Adjust seasoning with salt and pepper. Garnish with fresh parsley and additional lemon zest before serving.