Description: Tender pan-seared lemon pepper chicken served over pillowy potato gnocchi in a creamy, Parmesan-infused lemon sauce with wilted spinach. A quick and flavorful weeknight meal that feels like a gourmet indulgence.
Ingredients:
- 2 large chicken breasts
- 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 fresh baby spinach (packed)
- Salt & pepper to taste
Preparation:
Step 1: Prepare the Chicken Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. This ensures even cooking and quicker searing. Thinner cutlets also help to maximize the surface area that will be exposed to the delicious lemon pepper seasoning.
Step 2: Season the Chicken Season both sides of the chicken cutlets generously with garlic powder and lemon pepper seasoning. The garlic powder adds a subtle savory note that complements the bright citrus of the lemon pepper. Ensure that you check the salt content of your lemon pepper seasoning. If it does not contain salt, be sure to add a pinch of salt to the chicken to enhance its flavor. Press the seasoning gently into the chicken so it adheres well.
Step 3: Sear the Chicken Heat the olive oil and butter in a large skillet over medium-high heat. The combination of olive oil and butter provides both a high smoke point (from the olive oil) and a rich, nutty flavor (from the butter). Ensure the pan is hot before adding the chicken. You should hear a sizzle when the chicken hits the pan.
Step 4: Cook the Chicken Sear the chicken for about 5-6 minutes per side, or until golden brown and fully cooked through. The internal temperature of the chicken should reach 165°F (74°C) when checked with an instant-read meat thermometer. This is crucial to ensure that the chicken is safe to eat. The searing process creates a beautiful crust on the outside of the chicken, locking in the juices and providing a delicious textural contrast.
Step 5: Rest the Chicken Transfer the cooked chicken to a plate and tent loosely with foil. This allows the chicken to rest and the juices to redistribute, resulting in more tender and flavorful meat.
Step 6: Make the Sauce Base Reduce the skillet heat to medium and add the minced garlic. Cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as this will impart a bitter flavor to the sauce. The garlic should be gently sauteed until it releases its aromatic oils.
Step 7: Deglaze the Pan Add the chicken broth and lemon juice to the skillet. Use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor and will add depth to the sauce. The acidity of the lemon juice also helps to deglaze the pan effectively.
Step 8: Create the Creamy Sauce Pour in the heavy cream and bring the mixture to a gentle simmer. The heavy cream provides the richness and velvety texture of the sauce.
Step 9: Cook the Gnocchi Add the uncooked potato gnocchi to the skillet. Stir well to ensure the gnocchi is submerged in the liquid. This allows the gnocchi to cook evenly and absorb the flavors of the sauce.
Step 10: Simmer and Thicken Let the gnocchi simmer gently, uncovered, for 5-7 minutes. Stir occasionally to prevent the gnocchi from sticking to the bottom of the pan. As the gnocchi cooks, it will release starch, which helps to thicken the sauce. Be careful not to overcook the gnocchi, as it can become mushy.
Step 11: Adjust the Consistency The sauce should thicken to a creamy consistency. If the sauce becomes too thick, add a splash of chicken broth to thin it out. Conversely, if the sauce is too thin, continue to simmer it until it reaches the desired consistency.
Step 12: Add Cheese and Spinach Remove the skillet from the heat and stir in the freshly grated Parmesan cheese and baby spinach. The Parmesan cheese adds a salty, umami flavor that complements the lemon and cream. The baby spinach adds a pop of color and nutrients to the dish.
Step 13: Wilt the Spinach Toss the spinach until it begins to wilt and is well incorporated into the sauce. The residual heat from the sauce will be sufficient to wilt the spinach without overcooking it.
Step 14: Finish and Serve Return the cooked chicken to the skillet, along with any juices that collected on the plate. This ensures that the chicken remains moist and flavorful. Spoon some sauce over the chicken to coat it evenly. Season with salt and pepper to taste, and serve immediately.
Why You Will Love This Recipe:
This Lemon Chicken Gnocchi recipe is a weeknight winner because it combines convenience with gourmet flavors. The dish comes together quickly, using store-bought gnocchi to save time. The creamy lemon sauce is bright, tangy, and incredibly satisfying, while the tender chicken and wilted spinach add textural and nutritional balance. It’s a comforting meal that’s sure to impress your family and friends, without requiring hours in the kitchen. The combination of the zesty lemon, savory chicken, and pillowy gnocchi is simply irresistible!
COOKING Rating: Easy-Moderate
Serving Suggestions:
- Garnish with extra Parmesan cheese and a sprinkle of fresh parsley.
- Serve with a side of crusty bread to soak up the delicious sauce.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- A simple side salad of mixed greens with a light vinaigrette complements the richness of the dish.
Tips:
- Don’t overcrowd the skillet when searing the chicken. Cook in batches if necessary to ensure proper browning.
- Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Taste the sauce as you go and adjust the seasoning as needed.
- If you don’t have lemon pepper seasoning, you can use salt and pepper with a pinch of dried lemon zest for a similar flavor.
- Ensure chicken is cooked to an internal temperature of 165°F using an instant-read meat thermometer.
- Substituting heavy cream for a lower-fat alternative is not recommended, as the citrus may cause curdling.
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
Nutritional Information: (Approximate per serving)
Calories: 650-750 (depending on portion size and ingredients) Protein: 40-45g Sodium: 800-1000mg (depending on added salt and cheese)
Conclusion:
This Lemon Chicken Gnocchi is more than just a recipe; it’s an experience. It’s the comfort of a creamy pasta dish elevated by the bright flavors of lemon and pepper. It’s a quick and easy meal that tastes like you spent hours slaving over the stove. Whether you’re looking for a weeknight dinner solution or a dish to impress guests, this recipe is sure to become a staple in your kitchen. Enjoy the delightful combination of flavors and textures, and savor every bite!
Questions and Answers About This Recipe:
Q1: Can I use chicken thighs instead of chicken breasts? A: Yes, you can absolutely use chicken thighs! Boneless, skinless chicken thighs would work best. They have a richer flavor than chicken breasts and stay incredibly moist during cooking. You may need to adjust the cooking time slightly to ensure they are fully cooked through.
Q2: I don’t have heavy cream. Can I use half-and-half? A: While you can use half-and-half, be aware that the sauce will be thinner and may not be as rich. The acidity of the lemon juice can also cause half-and-half to curdle. If you do use half-and-half, add it slowly and gently simmer the sauce, being careful not to boil it. For a richer sauce without heavy cream, consider using a mixture of half-and-half and cream cheese (about 2-3 tablespoons).
Q3: Can I make this recipe ahead of time? A: While the gnocchi is best served fresh, you can prepare the chicken and the sauce separately ahead of time. Store them in the refrigerator and combine them just before serving. When reheating, add a splash of chicken broth or water to the sauce to loosen it up. Be careful not to overcook the gnocchi when reheating, as it can become mushy.
Q4: I’m not a fan of spinach. What other vegetables can I use? A: There are many other vegetables you can substitute for spinach. Some great options include kale, arugula, chopped broccoli florets, peas, or sun-dried tomatoes. If using broccoli, you may want to blanch it briefly before adding it to the sauce to ensure it’s tender.
Q5: Can I freeze this dish? A: Freezing this dish is not recommended because the cream sauce may separate and the gnocchi can become mushy upon thawing. It’s best enjoyed fresh or prepared shortly before serving.
