Chicken and Gnocchi with Parmesan Lemon Cream Sauce

inChicken & Poultry Recipes, Dinner Recipes, Halfway Homemade Recipes, Italian Recipes, Pasta Recipes, Recipes
  • YIELDS | 4-6 SERVINGS
  • PREP TIME | 15 MINS
  • COOK TIME | 30 MINS

This dish is the perfect mix between fresh and light, and creamy and comforting. I love how easy it is to make and clean up after because it all comes together in one pan. Make this dish once, and you’ll be making it over and over. Don’t be surprised if it becomes a family favorite.

Ingredients

  • 2 pounds skinless, boneless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • Medium yellow onion, chopped
  • 3 plump cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 1/4 cup chicken broth
  • 1 cup heavy cream
  • Zest and juice of 1 large lemon
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons fresh thyme leaves
  • 1/4-1/2 teaspoon red pepper flake, or to taste
  • 16-ounce package gnocchi
  • 3/4 cup Parmesan cheese, grated, plus several thin slices for garnish, optional
  • 2 cups packed baby spinach or other favorite greens
  • Lemon slices, for garnish, optional

Instructions

  1. Season chicken on both sides with salt and pepper. To a large skillet, preferably cast-iron, over medium-high heat, add the olive oil. Once the oil begins to shimmer, add the chicken. Cook the chicken until browned, flip, and repeat on the other side, about 5 minutes per side. Transfer chicken to a plate.
  2. Add the onions to the pan, reduce the heat to medium low, and cook for about 5 minutes and until the onion is soft and translucent. Stir in the garlic and cook for about 1 minute more.
  3. Add the wine and scrape up the browned pieces from the bottom of the skillet. Simmer, stirring occasionally, until most of the wine has evaporated, about 3-4 minutes.
  4. Stir in the broth, cream, lemon juice and zest, rosemary, thyme, and red pepper flakes. Bring the sauce up to a simmer, stir in the gnocchi, and season with 1/2 teaspoon of salt and a few good cranks of black pepper.
  5. When the sauce begins to simmer again, add the chicken back into the skillet, reduce the heat to medium low, and cover. Stir the chicken occasionally until cooked to an internal temperature of 165°F, about 10-12 minutes.
  6. Remove the chicken, and place it on a cutting board, cut into 1 inch thick slices.
  7. Add the parmesan cheese to the sauce and stir in the spinach or green of choice until it wilts.
  8. Simmer until the sauce has thickened, about 2-3 minutes. Taste for seasoning and add any necessary salt and pepper.
  9. Nestle the sliced chicken back into the skillet and top with lemon slices and shaved Parmesan cheese, if using. Serve with warm, crusty bread, and a simple, green salad and enjoy.