Ingredients
Scale
- 2 chicken breasts, halved lengthways
- 1 tsp salt
- ½ tsp pepper
- 1 tsp paprika
- ½ tsp dried thyme
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp garlic, freshly minced
- Juice of 1 lemon
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) thickened/heavy cream
- 1 cup (100 g) Parmesan, freshly grated
- 500 g (17 oz) fresh gnocchi (see note 1)
- 2 cups (60 g) spinach leaves
Instructions
- Sprinkle the chicken breast with salt, pepper, paprika and thyme. Rub all over with your hands so that the chicken is evenly coated.
- In a large, heavy-based skillet, heat the olive oil on 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 cheese and the gnocchi. Cook for 2 minutes.
- Stir through the spinach leaves, top with the cooked chicken and serve.
Notes
Note 1 – Fresh gnocchi (which cooks within 2-3 minutes) from the refrigerated aisle at the supermarket is required for this recipe. Cooked pasta can be used as a substitute.
MAKE AHEAD
Lemon Chicken Gnocchi can be stored in the fridge for up to 3 days. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Lemon Chicken Gnocchi can be stored in the fridge for up to 3 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: chicken, gnocchi
- Method: pan
- Cuisine: Italian