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the best creamy chicken gnocchi in a skillet

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!
Course Main Course
Cuisine American
Keyword gnocchi with lemon chicken, lemon chicken gnocchi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 638kcal


  • 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


  • 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.


  • 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.


Calories: 638kcal | Carbohydrates: 44g | Protein: 35g | Fat: 36g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 874mg | Potassium: 607mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2514IU | Vitamin C: 10mg | Calcium: 229mg | Iron: 5mg