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One-Pan Lemon Chicken Gnocchi

One-Pan Lemon Chicken Gnocchi with tender diced chicken, pillowy potato gnocchi, and a creamy lemon parmesan sauce cooked in a single skillet. The broth simmers to cook the gnocchi, then heavy cream, lemon zest, and Parmesan make it silky and thick.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb boneless skinless chicken breast, diced
seasonings
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
gnocchi and aromatics
  • 16 oz potato gnocchi
  • 3 cloves garlic cloves, minced
lemon cream sauce
  • 2 cup chicken broth
  • 1 cup heavy cream
  • 1 lemon, zested and juiced
  • 0.75 cup grated Parmesan cheese
greens and finish
  • 2 cup baby spinach
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the chicken
  1. Season the diced chicken breast with Italian seasoning, garlic powder, salt, and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the chicken and cook for 5–6 minutes until golden and cooked through, stirring as needed for even browning.
  4. Remove the chicken and set aside.
Simmer, build the sauce, and finish
  1. Add the minced garlic to the skillet and cook for 30 seconds until fragrant and lightly softened.
  2. Pour in the chicken broth and bring to a simmer over medium-high heat.
  3. Add the potato gnocchi and cook for 4–5 minutes, stirring occasionally, until tender and the liquid looks slightly thickened.
  4. Stir in the heavy cream, lemon zest, and lemon juice.
  5. Return the cooked chicken to the skillet.
  6. Add the grated Parmesan cheese and stir until melted and the sauce turns smooth.
  7. Fold in the baby spinach and cook until wilted.
  8. Simmer for 2–3 minutes until the sauce thickens, then garnish with chopped fresh parsley and serve immediately.

Notes

For the best sauce, stir the gnocchi occasionally so it cooks evenly and doesn’t stick. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of broth or cream. Freezing is not recommended because gnocchi and cream can change texture. For a lighter option, swap half-and-half for the heavy cream and expect a slightly thinner sauce.