One Pan Lemon Parm Chicken Gnocchi
One Pan Lemon Parm Chicken Gnocchi is loaded with tender, seasoned chicken, gnocchi, fresh spinach, and a parmesan cream sauce. With simple ingredients and ready in 30 minutes, this easy dinner is perfect for busy weeknights!
There’s nothing I love more than a one pan meal.
From this turkey stroganoff, one pot bbq chicken pasta, one pan chicken enchilada bake, and beef tortellini skillet, one pan dinners are a lifesaver. Not only are they easy to whip up, but less dishes are used, which means less time in the kitchen cleaning up.
And this lemon chicken gnocchi recipe fits the bill. Pillowy gnocchi, juicy chicken, a creamy sauce, and sprinkled with lemon and zesty seasonings makes this the ultimate comfort food.
Everything is cooked in one pan, including the gnocchi. There’s no need to boil it separately, which saves on time (and dishes).
The chicken cooks up juicy and tender, while the lemon cream sauce is bursting with deliciousness. By using both lemon juice and lemon zest, it takes the flavor to another level. And let’s not forget the fresh spinach and Parmesan. It’s the finishing touch and makes this dish extra cozy.
- Chicken: I used one pound of chicken tenders
- Seasonings: salt, pepper, garlic powder, minced garlic, rosemary, thyme
- Dry white wine: if you don’t have this on-hand, chicken broth will work in its place
- Chicken broth: low-sodium works best
- Heavy cream
- Zest and juice of one lemon
- Spinach: fresh baby spinach works best
- Grated Parmesan cheese
How to Make This Easy One Pan Lemon Chicken Gnocchi:
- Season and heat: sprinkle chicken tenders with salt, pepper, and garlic powder. Cook over medium-high heat in a large skillet with olive oil until browned and mostly cooked through (chicken will finish cooking in a later step). Remove to a separate plate.
- Add ingredients: add garlic and cook until fragrant. Then, add wine and simmer until reduced. Stir in chicken broth, cream, zest and lemon juice and bring to a simmer. Stir in gnocchi and bring to a simmer again, then return chicken to skillet. Cook over medium-low heat until chicken is cooked through, about 6-8 minutes. Transfer chicken to a cutting board and slice, if desired.
- Stir: Add spinach and Parmesan cheese and stir to combine. Bring mixture to a simmer and stir occasionally until the sauce is thickened, about 2-3 minutes. Return chicken to skillet and stir to combine.
What Kind of Chicken Should You Use?
I personally love using chicken tenders, as they cook quickly. However, boneless, skinless chicken breasts or thighs will also work, but you may need to adjust the cooking time.
What Type of Gnocchi Should You Use?
I used shelf-stable gnocchi that you can find in the pasta aisle. You can also use frozen gnocchi or cauliflower gnocchi.
How to Store Lemon Gnocchi Recipe:
Leftovers will keep in an airtight container in the refrigerator for up to four days.
To reheat on the stove: add leftovers to a skillet and warm over medium heat. You may need to add additional chicken broth and/or cream if it seems too thick.
To reheat in the microwave: microwave over medium power for 2-3 minutes, or until dish is warmed through. If the creamy lemon sauce is too thick, you can add additional chicken broth and/or cream to thin out.
Can This Be Frozen?
I don’t recommend freezing this creamy chicken because of the cream sauce. Once defrosted, the texture of it may change.
- Chicken: you swap out the chicken tenders for chicken thighs or chicken breasts. If you’re in a pinch, using shredded rotisserie chicken or leftover cooked chicken is a delicious way to speed up this dish.
- Gnocchi: Cauliflower gnocchi, frozen gnocchi, or even sweet potato gnocchi can be used. You can also swap out the gnocchi for pasta. If doing so, cook the pasta separately until al dente and then stir in with the cooked chicken to heat through.
- Season chicken: a touch of red pepper flakes, Italian seasoning, or fresh herbs, such as rosemary, thyme, or basil would be a delicious addition.
- Cream: half-and-half may be used in place of heavy cream, though it may alter the thickness of the sauce.
- Veggies: feel free to add more veggies or swap out the spinach for mushrooms, peas, or asparagus.
What to Serve with One-Pot Gnocchi:
I like to serve this dinner with a simple side salad or this cheesy garlic bread.
Looking for More One-Pot Recipes? I’ve Got You Covered!
- One Pot Burrata Pasta
- One Pan Balsamic Chicken and Asparagus
- One Pot Meatball Stroganoff
- Easy Taco Pasta
- One Pan Chicken and Mushroom Parmesan Rice
- One Pot Lasagna Soup
One Pan Lemon Parm Chicken Gnocchi
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 pound chicken tenders
- 3 teaspoons minced garlic, (or 4 cloves of chopped, fresh garlic)
- ½ cup dry white wine
- 1¼ cup low-sodium chicken broth
- 1 cup heavy cream
- Zest and juice of one lemon
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 package (17 ounce) gnocchi
- 4 cups fresh baby spinach
- ¾ cup grated Parmesan cheese
- Heat olive over in a large skillet over medium heat. Season chicken tenders with salt, pepper, and garlic powder. Add to skillet and cook until golden brown, about 3-4 minutes per side (chicken will finish cooking with the rest of dish). Remove to a separate plate and set aside.
- Reduce heat to medium and add garlic. Stir and cook for 1 minute. Add wine and scrape browned bits from bottom of pan. Simmer, stirring occasionally, until wine is reduced, about 1-2 minutes.
- Add chicken broth, cream, zest and lemon juice, rosemary, and thyme. Stir and bring to a simmer. Then stir in gnocchi. Bring to a simmer again and return chicken to skillet. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through, about 6-8 minutes. Transfer chicken to cutting board and slice.
- Add grated Parmesan to sauce and stir, then add in spinach and stir. Simmer, stirring occasionally, until sauce is thickened about 2-3 minutes. Adjust seasonings, if needed. Return chicken to skillet and stir to combine. Serve immediately.
- Leftovers will keep in an airtight container in the refrigerator for up to four days.
- To reheat on the stove: add leftovers to a skillet and warm over medium heat. You may need to add additional chicken broth and/or cream if it seems too thick.
- To reheat in the microwave: microwave over medium power for 2-3 minutes, or until dish is warmed through. If cream sauce is too thick, you can add additional chicken broth and/or cream to thin out.
- Recipe from Delish – Chicken Dinners Magazine (2023)