Easy Recipes

One-Pan Lemon Parm Chicken Gnocchi

There’s nothing more comforting than a creamy pasta dish, and this one-pan meal couldn’t be easier to make. It's warm and comforting, but still simple and fresh. The lemon brightens the sauce and makes this a feel-good weeknight dinner everyone will love.

Ingredients

2 tbsp. extra-virgin olive oil
1 1/2 lb. skinless, boneless chicken breasts
Kosher salt
Freshly ground black pepper
1 small yellow onion, chopped
4 cloves garlic, minced
1/3 c. dry white wine
1 1/4 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 red pepper flakes
1 (17-oz.) package refrigerated gnocchi 
4 c. packed baby spinach
2 oz. Parmesan, finely grated (about 3/4 c.) 
Lemon slices, for serving (optional)

Directions

Step 1
In a large, high-sided skillet over medium-high heat, heat oil. Season chicken on both sides with salt and black pepper and cook, turning occasionally, until golden, about 6 minutes per side. Transfer to a plate. 

Step 2
Reduce heat to medium. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Pour in wine and scrape up any browned bits from bottom of pan. Simmer, stirring occasionally, until wine is evaporated, 1 to 2 minutes. 

Step 3
Add broth, cream, lemon zest, lemon juice, rosemary, thyme, and red pepper flakes; season with salt and black pepper. Bring to a simmer, then stir in gnocchi. Bring to a simmer and return chicken to skillet. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through, 8 to 10 minutes. Transfer chicken to a cutting board. 

Step 4
Add Parmesan and spinach to sauce and stir until spinach is wilted. Continue to simmer, stirring occasionally, until thickened, about 3 minutes; season with salt and black pepper.

Step 5
Slice chicken and return to skillet. Top with lemon slices, if using.