Introduction
One Pan Lemon Chicken Gnocchi is a bright, comforting weeknight dish that marries pillowy potato gnocchi with lemony chicken, crisped edges, and a silky pan sauce. This recipe is designed for home cooks who want a flavorful, fuss-free meal that comes together in one skillet. Instead of boiling gnocchi separately, the gnocchi pan-fries to develop a golden crust while the chicken cooks in the same pan, allowing flavors to meld and saving time and cleanup. Fresh lemon, garlic, and a splash of cream create a bright, glossy sauce that clings to the gnocchi and chicken. A handful of spinach at the end adds color, nutrients, and a pleasant wilted texture without extra steps. In this article you’ll find a clear ingredient list, step-by-step instructions, equipment notes, and smart tips for perfect results every time. Whether you’re cooking for two or meal-prepping for busy nights, the recipe scales easily. I’ll also cover variations to suit dietary needs, shortcuts for even faster cooking, and storage advice to keep leftovers tasting their best. For best results, use high-quality store-bought or homemade gnocchi and boneless skinless chicken thighs or breasts, depending on your preference for flavor and juiciness. Read on to learn how to transform simple ingredients into a restaurant-worthy skillet dinner that’s bright, creamy, and deeply satisfying.
Why this recipe works
This one-pan approach reduces hands-on time while concentrating flavor. Pan-searing the chicken first builds a fond — the caramelized browned bits that form on the skillet — which becomes the backbone of the sauce when deglazed with lemon juice, broth, and a splash of cream. Pan-frying gnocchi rather than boiling helps each piece develop a lightly crisp exterior that contrasts delightfully with the pillowy interior. The short cooking time for gnocchi also prevents overcooking the chicken and keeps the texture balanced. Lemon plays a starring role: its acidity brightens the rich cream and the savory chicken, cutting through fat and highlighting herbs. Garlic and fresh herbs (parsley or thyme) provide aromatic depth without overpowering the citrus. The modest amount of chicken broth or white wine used to deglaze extracts concentrated flavor from the pan while keeping the sauce light rather than heavy. Spinach adds bulk and nutrients late in the process so it wilts quickly without releasing too much liquid into the sauce. This method makes the dish adaptable—swap gnocchi for small pasta or use fish or tofu for protein alternatives—yet the principles of building fond, deglazing, and finishing with acid and greens remain the same. You’ll notice the difference immediately.
Gathering Ingredients
To make One Pan Lemon Chicken Gnocchi for four servings, gather ingredients that balance brightness, creaminess, and texture. Here’s a practical ingredient list with notes on substitutions and quantities: - 1 lb (450 g) potato gnocchi (store-bought or homemade): Choose firm gnocchi that hold up to pan-frying. - 1 lb (450 g) boneless skinless chicken thighs or breasts, cut into bite-sized pieces: Thighs are juicier; breasts are leaner. - 2 tablespoons olive oil, plus 1 tablespoon butter: Olive oil for searing, butter to finish the sauce for gloss. - 3 cloves garlic, minced: Fresh is best for aroma. - 1 cup (240 ml) low-sodium chicken broth or white wine: Broth creates a mild backbone; white wine adds depth. - 1 large lemon, zested and juiced: Fresh lemon juice brightens the sauce; reserve zest for garnish. - 1/2 cup (120 ml) heavy cream or half-and-half: Adjust for richness—half-and-half lightens calories. - 4 cups (120 g) baby spinach or 2 cups roughly chopped spinach: Adds color and nutrients. - 1/2 cup grated Parmesan cheese, plus extra for serving: Adds savory umami and helps thicken sauce. - Salt and freshly ground black pepper, to taste. - Optional: red pepper flakes for heat, chopped parsley for garnish, and a teaspoon of Dijon mustard for additional depth. Notes on substitutions and scaling: To make this gluten-free, use gluten-free gnocchi. For a dairy-free version, substitute a plant-based cream and omit the Parmesan or use a dairy-free alternative. To double the recipe, increase pan size or cook in batches to avoid overcrowding, which prevents proper browning.
Equipment
This one-pan recipe requires minimal gear, making it ideal for small kitchens and busy cooks. A heavy-bottomed skillet or sauté pan about 12 inches (30 cm) in diameter is the most important tool: it provides even heat for searing chicken and enough surface area to brown gnocchi without overcrowding. Cast iron, stainless steel, or an enamel-coated skillet all work well; nonstick pans can be used but will give less fond (browned bits) for the sauce. A lid for the skillet is helpful to finish cooking the gnocchi through and to wilt spinach quickly. If you plan to use a larger batch or double the recipe, consider using a 14-inch skillet or two pans to preserve proper browning. Other useful tools include a pair of tongs for turning chicken and gnocchi, a silicone spatula for scraping up fond while deglazing, and a microplane or zester for lemon zest. A simple chef’s knife and cutting board for prepping chicken, garlic, and herbs are essential. Measuring spoons and cups keep liquid ratios consistent, especially when adjusting cream and broth. A small bowl for mixing lemon juice with broth or cream can streamline the process and keep ingredients ready at the stove. Finally, a thermometer helps ensure chicken reaches 165°F (74°C) for food safety, though cutting a piece to check juices and texture also works if you don’t have one.
Step-by-step Cooking Process
1. Prep: Pat the chicken dry and season generously with salt and pepper. Zest and juice the lemon, mince the garlic, and grate the Parmesan. If using large spinach leaves, roughly chop them. Have the gnocchi measured and at hand—no pre-boiling required for store-bought gnocchi. 2. Sear the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large 12-inch skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer without overcrowding; cook until golden on one side, about 3–4 minutes, then flip and brown the other side. Remove the chicken to a plate when it is mostly cooked through; it will finish in the sauce. 3. Brown the gnocchi: Add the remaining tablespoon of olive oil to the pan. Add the gnocchi in a single layer and cook undisturbed for 3–4 minutes until bottoms are golden and crisp. Toss or flip to brown the other sides. Browning adds texture and flavor that contrast with the creamy sauce. 4. Build the sauce: Lower the heat to medium, push gnocchi to the edges, and add a little more butter if the pan is dry. Add minced garlic and cook for 30–60 seconds until fragrant but not burned. Deglaze with the chicken broth or white wine, scraping up browned bits. Stir in lemon juice and heavy cream, then return the chicken to the pan. Bring the mixture to a gentle simmer so the sauce thickens slightly and chicken finishes cooking, about 3–5 minutes. 5. Finish and add greens: Stir in the spinach in batches so it wilts evenly. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes. Remove from heat and stir in grated Parmesan for nutty umami and extra thickening. Finish with a drizzle of olive oil and a sprinkle of lemon zest to amplify brightness. Timing and temperature notes: Maintain a medium-high heat for searing chicken and browning gnocchi, but reduce to medium to finish the sauce to prevent curdling of the cream. If the sauce seems too thin, simmer a minute longer; if it’s too thick, add a tablespoon of broth and stir. Serve as soon as the sauce coats the back of a spoon and the chicken registers 165°F (74°C).
Tips and Variations
Small technique tweaks and thoughtful substitutions can elevate this simple skillet dinner. To ensure a good sear on chicken, pat pieces completely dry and avoid overcrowding the pan; imparting space between pieces allows for proper browning. If your gnocchi is very fresh and soft, reduce pan time to prevent falling apart. If your gnocchi is dense or refrigerated, a slightly longer browning time will develop surface texture. Use medium-high heat for initial browning, then reduce heat for sauce-building to avoid burning dairy. Flavor variations: Add sun-dried tomatoes and basil for an Italian twist, or swap parsley for dill with extra lemon for a fresher, lighter profile. For a smoky touch, toss in a teaspoon of smoked paprika when seasoning the chicken. Heat lovers can add crushed red pepper flakes while finishing the sauce. Protein swaps: replace chicken with shrimp (add later to prevent overcooking) or cubed firm tofu for a vegetarian option; adjust cooking times accordingly. Make it lighter: Use half-and-half or evaporated milk in place of heavy cream and finish with extra lemon juice and Parmesan for flavor balance. Make it gluten-free: use labeled gluten-free gnocchi. For a richer sauce, stir in an extra tablespoon of butter and a splash of reserved pasta water or broth. Serving suggestions: offer extra lemon wedges, chopped fresh herbs, and grated Parmesan at the table. These small adjustments let you customize the dish to seasonality, pantry staples, and dietary preferences without changing the one-pan workflow.
Serving and Final Presentation
Presenting One Pan Lemon Chicken Gnocchi attractively enhances the dining experience. Because this dish is colorful and textured—golden gnocchi, glossy lemon cream, flecks of green spinach, and browned chicken pieces—focus on contrast and finishing touches. Use a shallow serving bowl or rimmed plate so the sauce pools but doesn’t drown the gnocchi. Spoon the gnocchi and chicken into the center, using tongs to lift and distribute the spinach evenly. Aim to show some browned gnocchi surfaces for visual appeal. Finishing touches make a big difference: grate a little extra Parmesan over each portion and scatter finely chopped parsley or chives for freshness and color. Add a light grind of black pepper and a pinch of flaky sea salt to heighten texture. A small drizzle of high-quality extra-virgin olive oil provides sheen and a flavor lift; if you like additional brightness, finish with a delicate squeeze of fresh lemon juice. For serving, place lemon wedges at the table so diners can add more acidity to their preference. Pair the dish with a crisp green salad and a nimble white wine such as Pinot Grigio or a light Sauvignon Blanc to complement the lemon notes. If serving family-style, transfer the skillet to the table and garnish at the last minute to preserve the crispness of the gnocchi. Encourage guests to spoon from the center outward so the sauce remains evenly distributed. This presentation preserves the contrast between the creamy sauce and the pan-fried textures that make this recipe satisfying.
Make-Ahead and Storage
One Pan Lemon Chicken Gnocchi is best eaten fresh, but you can prepare components ahead to speed evening assembly and still enjoy good leftovers. To make ahead: fully cook the chicken and gnocchi but undercook the greens slightly; cool the skillet contents quickly at room temperature for no more than an hour, then transfer to an airtight container and refrigerate up to three days. Reheat gently in a skillet over low-medium heat with a splash of broth or cream to refresh the sauce and prevent drying. A short simmer will loosen the sauce and reincorporate flavors. Freezing is possible but not ideal because cream and gnocchi can change texture when thawed. If you want to freeze, cool completely, portion into freezer-safe containers, and freeze for up to two months. Thaw overnight in the refrigerator and reheat slowly on the stovetop, adding liquid as needed. Alternatively, freeze cooked chicken separately and prepare gnocchi fresh to preserve texture. Storage tips for leftovers: Keep extra lemon wedges and fresh herbs separate until serving to maintain brightness. If your sauce thickens in the refrigerator, stir in a tablespoon or two of warm broth, water, or milk while reheating. When reheating in the oven, cover the skillet with foil to trap steam and reheat at 325°F (160°C) until warmed through. Avoid microwaving long enough to overcook the chicken—reheat in short bursts with stirring and added liquid if using a microwave.
Nutrition and Dietary Notes & FAQs
Nutrition per serving will vary depending on ingredients and portion sizes, but a typical serving of this One Pan Lemon Chicken Gnocchi contains protein from chicken, carbohydrates from gnocchi, and fats from olive oil and cream. To reduce calories and saturated fat, substitute half-and-half or evaporated milk for heavy cream, use less butter, and choose chicken breast over thighs. Increasing the spinach and serving with a green salad boosts fiber and vitamins without significantly changing calories. Commonly asked questions: Q: Can I use frozen gnocchi? A: Yes. Thaw briefly or cook a touch longer when pan-frying; frozen gnocchi can release water, so pat dry if needed to improve browning. Q: Can I make this dairy-free? A: Use coconut cream or an unsweetened oat cream as a substitute, and swap nutritional yeast or a vegan hard cheese for Parmesan. The texture will differ slightly but remain delicious. Q: Can I prepare this for meal prep? A: Yes. Store components separately when possible: cooked chicken and sauce chilled, gnocchi cooked fresh or stored separately. Reheat gently to maintain texture. Q: How can I tell when the chicken is cooked? A: Use an instant-read thermometer to confirm 165°F (74°C) or slice a piece to check that juices run clear and the meat is opaque. Q: Any safety tips? A: Keep raw chicken separate from other ingredients while prepping, cook to temperature, and cool leftovers quickly before refrigerating.
Ingredients
- 2 cups chicken breast, diced 🐔
- 1 package potato gnocchi (about 16 ounces) 🥔
- 2 tablespoons olive oil 🫒
- 3 cloves garlic, minced 🧄
- 1 lemon, zested and juiced 🍋
- 1 cup baby spinach 🌿
- 1 cup cherry tomatoes, halved 🍅
- 1/2 cup grated Parmesan cheese 🧀
- Salt and black pepper to taste 🧂
- Fresh parsley, chopped for garnish 🌱
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced chicken breast to the pan and season with salt and black pepper.
Cook the chicken for about 5 to 7 minutes until it turns golden and cooked through.
Add the minced garlic to the pan and sauté for 1 minute until fragrant.
Add the gnocchi directly to the pan with the chicken and stir to combine.
Cook the gnocchi for 2 to 3 minutes until they start to turn golden.
Pour in the lemon juice and add the lemon zest, stirring well to coat everything evenly.
Add the cherry tomatoes and baby spinach to the pan, cooking until the spinach wilts and the tomatoes soften.
Sprinkle the grated Parmesan cheese over the pan and stir until melted and combined.
Taste and adjust seasonings with more salt, pepper, or lemon juice if desired.
Remove from heat and garnish with chopped fresh parsley before serving.
Serve warm and enjoy your flavorful one pan lemon chicken gnocchi.