Oh, this Lemon Chicken gnocchi. It’s one of those recipes that just makes my heart sing. I can practically taste it now – that bright, zesty lemon cutting through the creamy sauce, the tender bites of chicken, and of course, those pillowy soft gnocchi. It’s like a warm hug on a plate, you know? I remember the first time I stumbled upon a recipe like this, it was years ago, and honestly, I was a little intimidated by the idea of making gnocchi from scratch. But this version? It’s a total game-changer. It’s not that fussy, complicated affair you might imagine. Think of it as a super-elevated weeknight dinner that feels fancy enough for guests but is actually surprisingly simple to pull off. If you love a good creamy pasta dish but want something with a little more sunshine, this Lemon Chicken Gnocchi is going to be your new best friend.
What is lemon chicken gnocchi?
So, what exactly is this delightful dish? At its core, it’s a creamy, dreamy pasta dish featuring tender pieces of chicken and soft, pillowy gnocchi, all bathed in a luscious lemon-infused sauce. The “gnocchi” part usually refers to those delightful little potato dumplings that have a wonderfully tender, slightly chewy texture. They’re like little clouds that soak up all that incredible flavor. We’re talking about pan-seared chicken breast that’s juicy and flavorful, tossed with pre-made gnocchi (because, let’s be real, who has time to make gnocchi from scratch every single time? Though, if you do, more power to you!). The magic really happens in the sauce: a beautiful blend of cream, chicken broth, garlic, and of course, plenty of fresh lemon juice and zest that gives it that signature bright, zesty punch. It’s comfort food with a sophisticated, vibrant twist, perfect for when you want something truly special without spending hours in the kitchen.
Why you’ll love this recipe?
What are some of the reasons why I love this Lemon Chicken Gnocchi recipe?flavor is just out of this world. That combination of creamy, savory, and bright citrus is so addictive. It’s that perfect balance – not too heavy, not too light, just pure deliciousness. The lemon isn’t overpowering; it’s just enough to lift everything and make it sing. It’s the kind of dish that makes everyone at the table close their eyes and savor each bite.
What is the second part of the puzzle?simplicity. I know “gnocchi” might sound a bit fancy, but I promise you, this comes together so much faster than you think. Using store-bought gnocchi is a lifesaver, and the sauce is pretty much foolproof. I can whip this up on a Tuesday night when I’m feeling totally uninspired and still impress my family. It’s honestly one of my go-to “I need something delicious *now*” recipes.
And let’s talk about cost-efficiency. Chicken breast, gnocchi, cream, lemons – these are all pretty budget-friendly staples. You can feed a whole family a restaurant-quality meal without breaking the bank. It feels indulgent, but it’s surprisingly economical.
What I love most about this is its versatility. You can easily swap out the chicken for shrimp if you’re in the mood for seafood, or even add in some sautéed spinach or asparagus for extra veggies. It’s also incredibly forgiving. I’ve made this with different types of cream, played around with herbs, and it always turns out wonderfully. It’s a recipe that feels both classic and endlessly adaptable. If you’ve enjoyed my Creamy Tuscan Chicken Pasta, you’re going to absolutely adore this one – it has a similar comforting vibe but with that irresistible lemon zing.
How to Make Lemon Chicken Gnocchi
Quick Overview
This recipe is all about bringing together simple, quality ingredients to create a dish that’s both comforting and bright. We’ll start by quickly searing some chicken breast to lock in all its juices, then we’ll sauté some aromatics, deglaze with a little broth, and finish with a luxurious lemon-Cream Sauce. The store-bought gnocchi get a quick boil until they float, then they’re tossed right into the sauce to soak up all that goodness. It’s a straightforward process that takes under 30 minutes from start to finish, making it perfect for those busy weeknights when you crave something truly special but don’t have a lot of time. Seriously, you’ll be amazed at how quickly this comes together!
Ingredients
For the Chicken and Gnocchi:
1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces (I always use free-range chicken if I can find it; it just tastes better!)
1 tablespoon olive oil (good quality stuff makes a difference!)
1 tablespoon butter (for that extra richness)
1 package (16-17 oz) store-bought potato gnocchi (look for a good brand, they can vary!)
Salt and freshly ground Black Pepper, to taste
For the Lemon Cream Sauce:
2 cloves garlic, minced (or more, if you’re a garlic fiend like me!)
1/2 cup chicken broth (low sodium is best so you can control the salt)
1 cup heavy cream (don’t skimp here; it makes the sauce luxuriously creamy)
1/4 cup grated Parmesan cheese (freshly grated is non-negotiable for best flavor!)
Juice of 1 large lemon (about 2-3 tablespoons, depending on how lemony you like it)
Zest of 1/2 lemon (for that extra pop of citrus aroma)
2 tablespoons fresh parsley, chopped (for freshness and color at the end)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get everything ready. Grab a large skillet or a Dutch oven – something with decent sides so the sauce doesn’t splatter everywhere. Place it over medium-high heat. Pat your chicken pieces dry with paper towels; this is super important for getting a nice sear. Season them generously with salt and pepper. If you’re feeling fancy, you can even add a pinch of garlic powder or onion powder to the chicken seasoning!
Step 2: Mix Dry Ingredients
This step is more about getting your chicken and gnocchi ready to go into the pan. You’ve already seasoned the chicken, so you’re halfway there! For the gnocchi, just make sure the package is handy and you know where your pot of boiling water is for later. No actual mixing of dry ingredients needed for the gnocchi itself, but setting them aside makes the process smoother.
Step 3: Mix Wet Ingredients
In a small bowl or measuring cup, whisk together your chicken broth, heavy cream, lemon juice, and lemon zest. You can add your grated Parmesan cheese to this mixture now, or stir it directly into the sauce later – either way works, but adding it now helps it melt in smoothly. Having this pre-mixed means you can just pour it in when the time comes, keeping things flowing and preventing any frantic searching for ingredients mid-cook.
Step 4: Combine
Add the tablespoon of olive oil and the tablespoon of butter to your preheated skillet. Once the butter is melted and sizzling, add the seasoned chicken pieces in a single layer. Don’t overcrowd the pan; cook in batches if necessary. Sear the chicken for about 3-4 minutes per side, until it’s nicely browned and cooked through. Remove the chicken from the skillet and set it aside on a plate. Don’t worry about cleaning the pan – those browned bits are flavor gold!
Step 5: Prepare Filling
The “filling” here is essentially the sauce and the gnocchi. While your chicken is searing, bring a pot of salted water to a boil for the gnocchi. Once the chicken is out, add your minced garlic to the same skillet (add a little more oil or butter if needed) and sauté for about 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for about a minute to reduce slightly.
Step 6: Layer & Swirl
Now, pour your pre-mixed cream mixture into the skillet. Bring it to a gentle simmer, stirring constantly. Let it thicken slightly, about 2-3 minutes. While the sauce is simmering, drop your gnocchi into the boiling salted water. They’re usually done when they float to the surface, which only takes a couple of minutes. Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the sauce. Add the seared chicken back into the pan as well.
Step 7: Bake
There’s no baking involved in this particular recipe! The magic happens right on the stovetop. Give everything a good stir to coat the chicken and gnocchi in that glorious lemon cream sauce. Let it simmer gently for another 2-3 minutes, allowing the gnocchi to absorb some of that delicious sauce and for everything to heat through. You’re looking for a nice, thick, glossy sauce that clings to the gnocchi and chicken.
Step 8: Cool & Glaze
Once everything is heated through and the sauce has reached your desired consistency, stir in the fresh parsley. Taste and adjust seasoning if needed – maybe a pinch more salt, pepper, or a tiny squeeze more lemon juice if you like it extra zesty. The sauce acts as our “glaze” in this dish, coating everything beautifully. No need for a separate glaze!
Step 9: Slice & Serve
Serve this beautiful Lemon Chicken Gnocchi immediately! Ladle generous portions into bowls. It’s fantastic on its own, but a little extra sprinkle of Parmesan cheese and a fresh sprig of parsley on top never hurt anyone. The aroma alone is enough to make everyone rush to the table. Enjoy every creamy, lemony bite!
What to Serve It With
This Lemon Chicken Gnocchi is pretty much a meal in itself, but if you’re looking to round it out, I’ve got a few ideas that I’ve tried and loved.
For a Lighter Meal: If you want to add some greens, a simple side salad with a light vinaigrette is perfect. Think mixed greens, cherry tomatoes, and a tangy lemon-herb dressing. It cuts through the richness of the sauce beautifully. Alternatively, some steamed or roasted asparagus or green beans are fantastic. Their slight crispness and fresh flavor are a wonderful contrast.
For a Heartier Feast: While the gnocchi are carby, if you’re serving this to a crowd that loves their bread, some crusty Italian bread is wonderful for soaking up any extra sauce. A simple side of garlic bread would also be a huge hit.
My Family’s Go-To: Honestly, most of the time, we just dive right in! But on days when I want to make it feel extra special, I’ll serve it with a side of roasted broccoli. The slightly bitter notes of the broccoli are a nice counterpoint to the creamy, lemony sauce.
This dish is also quite adaptable. If you’re craving something even more substantial, you could serve it alongside some fluffy rice or even mashed potatoes (though that might be a bit much with gnocchi!). The key is to let the Lemon Chicken Gnocchi be the star.
Top Tips for Perfecting Your Lemon Chicken Gnocchi
After making this countless times, I’ve picked up a few tricks that I think really elevate this dish from good to absolutely spectacular.
Chicken Searing is Key: Don’t rush this step! Patting the chicken dry and getting your pan nice and hot are crucial for that beautiful golden-brown sear. This not only adds flavor but also ensures the chicken is tender and juicy, not mushy. If you overcrowd the pan, the chicken will steam instead of sear, so cook in batches if needed.
Gnocchi Goodness: When cooking the store-bought gnocchi, watch them carefully. They cook incredibly fast! As soon as they float to the top, they’re done. Overcooked gnocchi can become gummy and lose their lovely pillowy texture. Transferring them directly from the boiling water to the sauce helps them absorb all that delicious flavor.
Sauce Consistency is Everything: The heavy cream is essential for that luscious, velvety texture. If your sauce seems a little too thin, don’t panic! You can let it simmer gently for a few extra minutes to reduce and thicken. Alternatively, you can create a slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce. Be patient, though; the sauce will thicken as it cools slightly too.
Lemon Love: Don’t be shy with the lemon! Fresh lemon juice and zest are what give this dish its signature brightness. Start with the amount in the recipe, and then taste and adjust. If you’re using bottled lemon juice, you might need a bit more to get that same vibrant flavor. I’ve also experimented with Meyer lemons when they’re in season, and they add an extra floral note that’s divine.
Parmesan Perfection: Please, please, please use freshly grated Parmesan cheese. The pre-grated stuff often has anti-caking agents that can make your sauce a little grainy. The difference in flavor and texture is remarkable when you grate it yourself.
Herb Power: Fresh parsley is a must. It adds a pop of freshness and color that balances the richness of the sauce. You can also try adding other fresh herbs like chives or a little bit of fresh thyme along with the parsley.
Ingredient Swaps: If you don’t have chicken breast, chicken thighs work beautifully too; just make sure to trim any excess fat. For a dairy-free version, you can try using full-fat canned coconut milk (the creamy part from the top) instead of heavy cream, though the flavor will be slightly different. I tested this with almond milk once and it was… not great, so stick to full-fat dairy or coconut milk for best results.
Storing and Reheating Tips
This Lemon Chicken Gnocchi is so good, you might actually have leftovers – a rare and happy occasion! Here’s how to keep it tasting its best:
Room Temperature: Honestly, I don’t recommend leaving this dish out at room temperature for more than two hours. The creamy sauce can be a breeding ground for bacteria, and you want to avoid that. It’s best enjoyed fresh or properly stored.
Refrigerator Storage: Once cooled slightly, transfer any leftovers to an airtight container. It will stay fresh in the refrigerator for about 2-3 days. The sauce might thicken up a bit as it cools, and that’s perfectly normal.
Freezer Instructions: Freezing creamy pasta dishes can be a bit tricky as the sauce can sometimes separate upon thawing. If you must freeze it, cool it completely, portion it into freezer-safe containers, and wrap them well. It should last in the freezer for about 1-2 months. Thaw overnight in the refrigerator before reheating.
Reheating: The best way to reheat this is on the stovetop. Place the leftovers in a skillet over medium-low heat. You might need to add a splash of chicken broth or milk (or water) to loosen up the sauce and get it to its original creamy consistency. Stir gently and continuously until heated through. Avoid microwaving if possible, as it can sometimes make the gnocchi a little rubbery and the sauce can split.
Glaze Timing Advice: The “glaze” is already incorporated into the sauce, so there’s no separate timing needed. Just ensure everything is well-mixed before storing or reheating.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite Lemon Chicken Gnocchi! It’s a dish that brings me so much joy every time I make it, and I truly hope it does the same for you and your loved ones. It’s the perfect example of how simple ingredients, treated with a little care, can create something truly magical. Whether you’re looking for a weeknight meal that feels like a treat, or a way to impress guests without stressing out, this recipe has got your back. It’s comforting, it’s bright, it’s downright delicious, and it’s so satisfying to make.
If you give this recipe a try, please, please let me know how it turns out! I absolutely love hearing about your cooking adventures and seeing your creations. Drop a comment below, rate the recipe, or share your own special twists. I’m always experimenting, and I’d love to hear your variations. And if you loved this, you might also enjoy my other creamy chicken pasta dishes or my collection of quick and easy weeknight dinners. Happy cooking!
Lemon Chicken Gnocchi
Ingredients
Main Ingredients
- 1.5 pounds Chicken breasts, boneless, skinless
- 1 tablespoon Olive oil
- 1 pound Gnocchi, potato
- 4 cups Chicken broth
- 0.5 cup Heavy cream
- 0.25 cup Lemon juice, freshly squeezed
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 0.25 cup Parmesan cheese, grated
- 0.25 cup Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, ground
Instructions
Preparation Steps
- Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
- Heat olive oil in a large skillet or pan over medium-high heat.
- Add the chicken and cook until browned on all sides, about 5-7 minutes.
- Add the gnocchi, chicken broth, butter and minced garlic. Bring to a simmer.
- Reduce heat and simmer for 8-10 minutes, or until the gnocchi is cooked through and the sauce has thickened slightly.
- Stir in the heavy cream, lemon juice, and Parmesan cheese.
- Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.
