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One Pan Lemon Chicken Gnocchi

One pan lemon chicken gnocchi with pillowy seared gnocchi and golden chicken simmered in a bright lemony cream sauce. This easy skillet gnocchi dinner features baby spinach wilted throughout and finishes with shaved Parmesan and fresh lemon zest for a creamy, tangy bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • Salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • 2 tbsp olive oil
Flavor base and sauce
  • 2 tbsp butter
  • 4 clove garlic Minced.
  • 0.5 cup dry white wine or chicken broth Use either.
  • 1 cup heavy cream
  • 0.5 cup chicken broth
Gnocchi and finishing
  • 1 package (16 oz) shelf-stable gnocchi
  • 0.5 cup Parmesan cheese, grated
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 cup baby spinach
  • Fresh parsley For garnish.
  • extra lemon For garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown the chicken
  1. Season the chicken with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes, turning once, until golden and cooked through to 165°F.
  2. Remove the cooked chicken from the skillet and set aside. Keep it warm while you build the sauce.
Build the lemon cream sauce
  1. Melt butter in the same skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, then immediately deglaze with white wine (or chicken broth) and cook for 2 minutes, scraping up browned bits.
  2. Pour in heavy cream and chicken broth. Bring the mixture to a simmer, watching for steady small bubbles across the surface, then add the shelf-stable gnocchi directly to the sauce.
  3. Cook the gnocchi for 5-6 minutes, stirring gently, until the gnocchi are tender. Continue until the sauce thickens enough to lightly coat the gnocchi.
Finish with spinach and lemon
  1. Stir in Parmesan, fresh lemon juice, lemon zest, and baby spinach. Keep the sauce at a gentle simmer and stir until the spinach wilts throughout, about 1-2 minutes, then return the chicken and toss to combine.
  2. Turn off the heat and garnish with fresh parsley and extra lemon. Serve right away while the gnocchi stay pillowy and the sauce looks glossy.

Notes

Pro tip: Use a wide skillet so the gnocchi can sit in the sauce and heat evenly—stir gently to avoid breaking them. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over low heat with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because gnocchi and cream sauce can change texture after thawing. For a lighter option, swap half the heavy cream for evaporated milk (or use a 2% milk + cornstarch slurry) while keeping the Parmesan and lemon zest.