This easy one pan lemon chicken gnocchi recipe has tender pan-fried chicken and pillowy gnocchi nestled in a luxurious lemon cream parmesan sauce. It's ready in about 30 minutes!
If you love these flavors, try my Creamy Lemon Chicken, this Creamy Lemon Chicken Pasta, or my One Pan Lemon Chicken Orzo next.
Why you'll crave it
I'm certain this gnocchi with pan seared chicken breasts will become a regular on your table. It's fast, creamy, and comforting. The bright lemon sauce is really simple to make in this one-pan delight. Gnocchi might seem fancy but is actually very easy to cook with, and this is a fantastic recipe to introduce it into your repertoire.
Yes, the gnocchi cooks right in the sauce! There's no need to boil it separately. I've been making my easy one pan gnocchi recipes since 2017, and as long as people are loving them, I will continue coming up with new ones. Check out the one that started it all, this Creamy Mushroom and Spinach Gnocchi. Apart from resulting in fewer dishes, I think everyone appreciates a recipe like this one that just feels special without a heck of a lot of effort.
What you'll need and why
- Chicken - we're using two chicken breasts cut into four smaller cutlets so they'll cooker faster
- Lemon pepper - for seasoning the cutlets to directly infuse tons of brightness. Lemon pepper seasoning is a blend of dried lemon zest, pepper, and sometimes includes salt and other spices. If you don't have any, you can season the chicken with salt & pepper, but the overall dish will taste less lemony. I buy McCormick brand lemon and pepper seasoning.
- Garlic powder - it's another level of savory flavor
- Olive oil and butter - for pan frying and the base of the sauce
- Garlic - use even more if you're a garlic lover. I use my handy garlic press to mince the cloves without the need to peel them.
- Chicken broth - for depth of flavor
- Lemon juice - always use freshly squeezed
- Heavy cream - it gives the sauce that signature luscious quality
- Gnocchi - we're using the shelf stable potato variety. See more tips below.
- Parmesan cheese - who doesn't love a bit of cheese?
- Spinach - it adds a pop of fresh goodness
Gnocchi tips
- I use the shelf stable gnocchi that's typically found in the dry pasta aisle, but you can also find similar in the refrigerated pasta section.
- I don't recommend using fresh homemade gnocchi for the one pan technique as it can disintegrate as the sauce cooks since it's generally very delicate.
- The gnocchi releasing starch is integral to the thickening of the sauce, so if you opt for cauliflower gnocchi, be mindful that the sauce won't thicken the same. Perhaps try adding a cornstarch slurry or roux to thicken it up, but we haven't tested this.
How to make lemon chicken gnocchi
This is an overview, and full ingredients & instructions are in the recipe card below.
- Cut the chicken to make two thinner cutlets, and season them with the lemon pepper and garlic powder. Pan fry until golden, and transfer to a plate.
- In the same skillet, cook the garlic, followed by adding in the broth and lemon juice. Scrape up the browned bits from the bottom of the pan for extra flavor.
- Stir in the cream and gnocchi. Let it bubble softly until the gnocchi is cooked through and the sauce has thickened.
- Take the pan off the heat, and toss with the parmesan and spinach until it wilts. Add the chicken back in and serve right away.
Substitutions and variations
- You may sub the chicken breasts for chicken thighs if you prefer.
- I don't recommend subbing the cream for something like half-and-half or milk. With lower fat alternatives, the sauce is more prone to curdling from the acidity of the lemon juice. You could try using coconut milk if you're familiar with using it, but the flavor will be different.
- You can skip the spinach if you want or use another veggie like peas to change it up.
- Your sauce may end up slightly lighter in color depending how long your chicken takes to sear/how many brown bits are left in the bottom of your skillet.
What to serve with it
- It's a complete meal since it has a protein, starch, and veg, so it's great on its own or with a dinner roll. But I'd never turn down a slice of Cheesy Garlic Bread if it happened to appear on my table!
- For a lighter option to pair this gnocchi with, try throwing together some mixed greens and veggies with my Homemade Italian Dressing or Creamy Balsamic Dressing.
Tools for this recipe
- I use cooking tongs to make turning the chicken in the skillet effortless.
- A splatter guard is an inexpensive way to make clean-up easier.
- I think every kitchen needs an instant read thermometer. It ensures chicken isn't overcooked or undercooked. It's safe to eat at 165F.
- I use my Microplane to freshly grate the parmesan cheese on top for best taste and texture.
Leftovers and storage
- Any leftovers you have will keep for a few days in the fridge in an airtight container, but keep in mind that the gnocchi will continue to release starch and thicken up the sauce over time.
- Reheat in a small saucepan over a low heat slowly. Add a splash of broth or cream to thin out the sauce if needed.
- I don't recommend freezing chicken gnocchi leftovers. The texture may change, and cream sauces don't do well in the freezer.
Questions about this creamy lemon chicken gnocchi? Talk to me in the comments below! If you made it, I'd love it if you wrote me a review or shared this recipe with a friend. 🙂
Lemon Chicken Gnocchi
This easy one pan lemon chicken gnocchi recipe has tender pan-fried chicken and pillowy gnocchi nestled in a luxurious lemon cream parmesan sauce. It's ready in about 30 minutes!
Ingredients
- 2 chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning see note
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1 cup heavy/whipping cream
- 1 pound uncooked potato gnocchi
- 1/2 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
- Cut the chicken in half lengthwise so you've got 2 thinner cutlets. Season each side with the garlic powder and lemon pepper. If the lemon pepper seasoning you're using doesn't contain salt, be sure to salt the chicken as well.
- Add the oil and butter to a skillet over medium-high heat and let the pan heat up for a few minutes. Sear the chicken for about 5 minutes/side or until it's golden and cooked though. Transfer the chicken to a plate (tent with foil to keep warm if you wish).
- Reduce the heat to medium and add the garlic to the skillet and cook for about 30 seconds.
- Stir in the chicken broth and lemon juice and scrape up any brown bits from the bottom of the pan.
- Add in the cream and gnocchi. Give it a good stir and ensure the gnocchi is submerged in the liquid. Let it bubble gently, uncovered, for 5-7 minutes, stirring occasionally, or until the gnocchi is cooked and the sauce has thickened. The gnocchi will release starch as it cooks, thickening up the sauce, so do not pre-cook the gnocchi. Keep in mind the sauce will thicken more as it cools, so don't let it get too thick (add a splash more broth if needed).
- Take the pan off the heat and add in the parmesan cheese and spinach. Toss until the spinach has started to wilt and it's nicely mixed in. Add the chicken back into the skillet (along with any juices from the plate) and spoon some sauce over top. Serve immediately.
Notes
- Lemon pepper seasoning is a blend of dried lemon zest, pepper, and often salt and other spices. If you don't have any, you can season the chicken with salt & pepper, but the overall dish will taste a bit less lemony. I use McCormick brand lemon & pepper seasoning.
- Sub the cream for something lower fat at your own discretion (I don't recommend it). The citrus is likely to curdle lower fat alternatives.
- Chicken is safe to eat when an instant read meat thermometer reads 165F.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 638kcalCarbohydrates: 44gProtein: 35gFat: 36gSaturated Fat: 19gTrans Fat: 1gCholesterol: 172mgSodium: 874mgPotassium: 607mgFiber: 3gSugar: 1gVitamin A: 2514IUVitamin C: 10mgCalcium: 229mgIron: 5mg
Andrea says
So far, everything worked out alright - then all of a sudden my full cream as called for curdled - was it the lemon juice - i used real lemons, not the bottled stuff.
Natasha says
Hi! Hmm that is odd if it was full fat (36% fat or higher). Did you add it straight from the fridge? Sometimes the temperature shock can do that if you don't let it warm up for a bit first. Sorry that happened. 🙁
Mary Washington says
Really delicious!
Natasha says
Thanks, Mary! 🙂
Jennifer says
Delicious! We made the sauce with plant butter and plant cream since my husband's allergic to dairy. It worked pretty well! I'd pull the sauce off heat because it did start to separate, but was still great!
Melissa says
Delicious!! Didn’t disappoint!! Definitely a keeper.
Natasha says
So glad to hear it, Melissa! 🙂
Libbie says
Made this tonight with cauliflower gnocchi, I was still a little runny so I added just a tiny pinch of xanthan gum and it thickened right up! It’s a new family favorite!
Natasha says
Excellent!!
Dianne says
Hi, would this recipe be freezable…
Natasha says
Hi! There's a storage & leftovers section of the blog post that discusses it, but in general, no, I don't typically like to freeze creamy/dairy-heavy recipes.
Brittney says
This is arguably one of the best dishes I’ve found on Pinterest. I can’t believe how flavorful the gnocchi is with the perfect hint of lemon. And SO easy to make!
Natasha says
Wonderful!! 😀 Thank you!
Deb says
I never leave feedback on blogs, but this recipe was amazing and the flavor combination is so, so, so good! As a bonus, it was easy to make, one pot gnocchi recipes are the best, thank you for sharing this!
Natasha says
Thank you!! Bloggers definitely appreciate the reviews - they help our small businesses out tremendously. So happy you enjoyed it! 😀
Rachel says
Love all of the gnocchi recipes! This one feels lighter and brighter with the lemon. I've made according to the recipe and doubled it. Both ways have turned out great. Most recently, I didn't have gnocchi so I used a box of bow tie pasta instead. I let it cook longer in the sauce (according to package instructions) and doubled the broth and cream since I figured the longer cook time would soak up more liquid. Worked great! Added an extra splash of lemon juice and seasoned to taste at the end. My husband and one-year-old were both happy with it!
Natasha says
I'm so glad you're loving the gnocchi recipes, Rachel! 😀 Thanks for your tips on using the bowtie pasta. Love a one pot meal!
Dina says
Another great recipe, my husband and I loved it! I didn’t have lemon pepper so I zested my lemon before juicing and put it on the chicken when cooking. The dish had a wonderful, light lemon flavor!
Miranda @ Salt & Lavender says
Thrilled you both enjoyed it, Dina!! Thanks for giving it a go. 🙂
Bella says
Would this work with Salmon or a white fish instead of Chicken? If so, how would you suggest to incorporate it into the dish. TIA
Natasha says
Hi Bella! I've only tested it with chicken, but yeah, I think it would be delicious with fish. I'd do it in a similar way as described with the chicken... like season it and sear it until it flakes easily with a fork.
Lori says
I’ve made this twice now. My only charges were switching out the Chicken breasts for boneless chicken thighs and an extra cup of spinach to get more veggies in. Is a very easy, quick and delicious recipe! Big hit with the family.
Natasha says
I'm so glad it's a hit, Lori!
Megan says
Hello! Do you know how this recipe would work with frozen cauliflower gnnochi?
Natasha says
Hi! I know some readers have swapped the potato gnocchi for cauliflower gnocchi and had success. I haven't personally tested with this recipe, however.
Jamie says
This was amazing!! Followed the recipe beyond adding another half cup of broth and pat of butter when it got too thick too quick, tossed in some cooked broccoli as well. We will be making this a staple!
Natasha says
I'm so pleased it was a hit, Jamie!! 🙂
Angela M. says
I made this tonight for dinner just as the recipe said, and it was fabulous!
Miranda @ Salt & Lavender says
Fantastic to hear, Angela! Really appreciate your review!
Linda G. says
Can I use frozen gnocchi? That’s all we have in our store.
Natasha says
Hi Linda! That should be fine. It'll thaw fairly fast. I'd just keep an eye on it and perhaps give it a little more time if needed.
Cait says
Perfection. I love how easy this one is but how much flavor it packs. We do a lot of rice and orzo so loved the change of gnocchi. The chicken was flavorful with the little punch of lemon pepper, and the overall lemon flavors helped make the creamy sauce feel less rich and more balanced. An easy one pan clean up and a delicious meal, that heated up great the next day too!
Natasha says
Thank you so much for your detailed review!! 🙂
francene weinhoffer says
Everyone loved it! Added lemon zest and mushrooms, deglazed with a little white wine before adding stock.
Not a drop of sauce left!
Natasha says
Fantastic!! 😀
Carlos says
Very easy and very tasty recipe. My family loved it and everyone asked that it should be placed on the weekly family menu 👍🏼🎊
Natasha says
Fantastic!! Thanks for letting me know, Carlos!
Lauren says
I am obsessed! This was so easy! Husband and toddler approved - both went back for seconds. My only complaint is that it didn't make leftovers, but it was so easy that I'll make it again with no trouble.
Miranda @ Salt & Lavender says
Well that's an ok complaint haha. So happy your family enjoyed it, Lauren 🙂
Becky Bruce says
This was a delicious warm treat on a cold winter day!!! I did use Trader Joe’s cauliflower gnocchi (feels sacrilegious). I half cooked the gnocchi ahead of time, and let it finish cooking per recipe. I also added a dash of flour to the chicken broth while it cooked to thicken. Delicious recipe thank you!
Miranda @ Salt & Lavender says
Really happy you enjoyed it, Becky!
Tracey says
I made this last night for my family, O-M-G! This was amazing! It is our new favorite dish! And so easy to make. The gnoochi become these little pillows of flavor and the sauce is amazing! Thank you so much for this recipe.
Natasha says
Yay!! I'm so glad that it was a hit, Tracey! 🙂 Thanks for your review!
Jani says
Can’t wait to make this! You mention not using fresh gnocchi. Can it be made with homemade gnocchi that’s been frozen?
Natasha says
Hi Jani! If it's fairly delicate then I would be cautious about using homemade gnocchi even if frozen. I haven't tested this particular recipe with homemade gnocchi, but I have received comments from readers on other similar recipes of mine that they have tried and the gnocchi fell apart. You could trying making the sauce separately... it will need to reduce for a bit longer since the gnocchi won't release the starch into the sauce. I just really want to avoid readers wasting any ingredients, so that's why I add that note.
Jessica says
This is a new go to recipe! First time we used spinach and sun dried tomatoes. Tonight I’m going to add a can of diced tomatoes! I also use frozen gnocchi as we have it on hand. I just don’t boil all the way and only add it to the sauce at the very end. The chicken is so good though with the lemon pepper flavoring!
Natasha says
Excellent.. I'm so glad that you enjoy this one and have been playing with the ingredients to try different variations. 🙂
Holly says
I love this dish!! It is quick & easy to put together and I love the bright, fresh flavors. It's a one pot wonder!
Natasha says
Yay!! I'm so pleased you enjoy it, Holly! 🙂 Thanks for writing me a review!
AngelaML says
Wow - this is another great recipe that was so easy to make! I have never made gnocchi before, but have had it in restaurants. Loved the lemon pepper. Another great addition to add to the rotation.
I see you have a lot of gnocchi recipes so this will be fun to try more in the future. Can't wait to try the Creamy Pesto Gnocchi!
Natasha says
Thank you so much, Angela! I'm so pleased you enjoyed it. And yes, let me know if you try the others. I definitely have quite a few now haha.
Savannah B says
So delicious. A super easy and incredibly delicious dinner! I served it with peas.
Natasha says
Thank you!! Thrilled you liked it, Savannah!
Sharon says
I made this for dinner tonight. Rather than chicken cutlets, I cubed my chicken breasts. This was easy, light, and delicious! We will be eating this again. Thank you for sharing.
Natasha says
You're very welcome!!
Andrea Hatchew says
Delish! Made this tonight when we could not figure out what we were craving. The lemon hit the spot!
Natasha says
That's awesome!!
emily powers says
Another 5 star! This was so yummy. We did add baby bella mushrooms and sundried tomatoes just because we love them. We also used chicken thighs, but otherwise followed the recipe. So good!!
Natasha says
Thank you so much, Emily!! so happy you enjoyed it. Love the mushroom and sun-dried tomatoes additions!
Mary says
About to make this and wonder how much of this recipe can safely be made in advance without spoiling the dish - ditto other dishes would always help to know up to what stage can be done in advance if guests coming?
Natasha says
Hi Mary! Hmm that's a bit of a toughie. The gnocchi releases starch to thicken the sauce, so I'm worried it might get gloopy if you let it sit too long. You could probably cook the chicken ahead of time, but I'd be sure to re-warm it on a very low heat so it doesn't dry out.
Aimee says
Great recipe! We made this tonight and it was delicious. The only change we made was to add in some sun dried tomatoes. Will make again!
Natasha says
I'm so happy it was a hit!! Thanks for letting me know! 🙂
Judy says
Haven’t made it yet but want to make it this weekend. I have a question regarding the chicken. Please confirm they are boneless chicken cutlets - or in the case of chicken thighs - they are also boneless.
Thanks - enjoy your postings!
Natasha says
Hi Judy! They're boneless skinless chicken breasts. You can make them with chicken thighs if you prefer, but I'd cook them for a bit longer.
Any goldberg says
What wonderful recipe. I did add some lemon pepper and garlic seasoning while the gnocchi was cooking. I also added another 3/4 of cream. It did not look like it had enough. It came out silky smooth and absolutely delicious!!!! The lemon flavor was not intense but a little taste during the bite.
Im goingbto add some sun dried tomatoes next timel.
Natasha says
I'm so glad you enjoyed it!!
Ramya says
Will be making this soon with few subs i love gnocchi sooooooooooooo nuch perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Natasha says
I hope you like it!