This family-friendly, comforting lemon gnocchi chicken is made in one pan and on the dinner table in less than 15 minutes! There is no need to precook the gnocchi; just add it to the sauce ingredients in the pan towards the end of cooking. The result is pillowy soft gnocchi smothered in a creamy, tangy lemon sauce, topped with juicy chicken seasoned with paprika and thyme. One-pan Lemon Gnocchi Chicken is the perfect pasta recipe for a quick, easy and cosy weeknight dinner. This can be a complete meal on its own, but, if you like, add a side of steamed veggies or a quick salad.
Where do you get fresh gnocchi?
Fresh gnocchi (which cooks within 2–3 minutes) is available from the refrigerator aisle at the supermarket. Cooked pasta can be used as a substitute.
Can you make One-pan Lemon Gnocchi Chicken ahead of time?
One-pan Lemon Gnocchi Chicken can be stored in the fridge for up to 3 days. Reheat in the microwave. Not suitable to freeze.
Is One-pan Lemon Gnocchi Chicken suitable for leftovers?
One-pan Lemon Gnocchi Chicken leftovers can be stored in the fridge for up to 3 days.
One-pan Lemon Gnocchi Chicken
“This was DELICIOUS! Loved it – will be making it again and again.” Share Pin Recipe PrintIngredients
- 2 boneless skinless chicken breasts, halved lengthways horizontally to make 4 thinner steaks
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tsp sweet paprika
- ½ tsp dried thyme
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp freshly minced garlic
- 1 lemon, juiced
- 250 ml (1 cup) chicken stock
- 250 ml (1 cup) thickened (whipping/heavy) cream
- 100 g (1 cup) freshly grated parmesan
- 500 g (1 lb) fresh gnocchi (see note 1)
- 90 g (2 cups) baby spinach leaves
Instructions
- Sprinkle the chicken breast with salt, pepper, paprika and thyme. Rub the chicken all over with your hands so that it is evenly coated in the herb and spice mixture.
- In a large, heavy-based frying pan, heat the olive oil over medium heat. Add the butter.
- Once the butter has melted, add the chicken and cook for 3 minutes. Flip, place the lid on and cook for a further 3 minutes or until the chicken is completely cooked. Set aside.
- To the same pan, add the garlic. Cook, stirring, for 30 seconds.
- Add the lemon juice, chicken stock and thickened cream. Once simmering, add the parmesan and the gnocchi. Cook for 2 minutes.
- Stir through the spinach leaves, top with the cooked chicken and serve.
Nutrition information
Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes
charlotteb says:
vdjopa says:
My husband said that dinner was “restaurant quality.” Restaurant quality in 15 minutes… love that, thanks! I made a side of garlic bread that my daughter used to mop up the sauce. Delish!
sarburgess7 says:
This was DELICIOUS! Loved it – will be making it again and again. The lemon is just 👌🏼
adriana says:
A recipe that made me love gnocchi!
lanalyons says:
Amazing! Omitted half the Parmesan because my husband is a sook, but it is wasn’t any less delicious. Family of 4 including kids under 5 all loved it
laurahill says:
Delicious flavours in this recipe but the sauce was very runny – any suggestions on how to thicken it up?
j_woodcroft says:
My 3 kids asked me to make this again, so that’s a win! Easy, tasty and great on those nights where you want dinner on the table quickly. We got 5 serves out of this, and used garlic bread to mop up the liquid.
sarahbalke says:
Family loved this recipe great flavour, in the regular rotation. Did find it has to much liquid for our tast, next time would cut down the stock liquid.
danielleduyvestyn says:
Yum! So delicious and so quick to make. A perfect quick Saturday night dinner on a cool night.