Description
This Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi features tender pan-fried chicken breasts cooked in a luscious, creamy lemon and garlic sauce with fluffy gnocchi. Ready in just 45 minutes, this comforting American dinner recipe offers a perfect balance of zesty citrus and rich parmesan flavors, all made in a single skillet for minimal cleanup.
Ingredients
Main Ingredients
- 2 tbsp olive oil, divided
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- Pinch of chili flakes
- Zest of one lemon
- Juice of one lemon
- 2 cups chicken broth
- 1 cup whole milk
- 450 g (16 oz) shelf-stable gnocchi (regular or gluten-free)
- 1/2 cup shredded parmesan cheese
Garnishes
- Fresh dill
- Parmesan cheese
- Chili flakes
Instructions
- Season the chicken: Generously season the chicken breasts with kosher salt and ground black pepper. Set them aside on a plate while you prepare the pan.
- Sear the chicken: Heat 1 1/2 tablespoons of olive oil in a high-sided large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5 to 6 minutes on each side until they are golden brown. Remove the chicken from the skillet and set aside on a plate.
- Sauté the aromatics: Reduce the skillet heat to medium and add the remaining 1/2 tablespoon olive oil. Add the diced yellow onion and cook for 4 to 5 minutes until softened. Stir in minced garlic, dried oregano, dried thyme, and chili flakes, cooking for about 1 minute until fragrant.
- Build the sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to incorporate flavor. Stir in the lemon zest and whole milk. Slowly add the lemon juice while constantly stirring to combine. Bring the mixture to a gentle simmer.
- Cook gnocchi and chicken together: Once simmering, stir in the gnocchi, then nestle the seared chicken breasts and any accumulated juices back into the skillet. Maintain a simmer at medium-low heat and cook for 10 to 15 minutes or until the chicken is fully cooked and the gnocchi tender.
- Finish the sauce: Remove the cooked chicken from the pan. Stir in the shredded parmesan cheese and cook the sauce for a few more minutes until it slightly thickens.
- Serve and garnish: Plate the creamy lemon and garlic gnocchi, top with the seared chicken breasts, and garnish with fresh dill, additional parmesan cheese, and chili flakes if desired. Add lemon slices for an extra touch of brightness.
Notes
- Use gluten-free gnocchi to make this recipe gluten-free.
- For a lighter version, substitute whole milk with low-fat milk or unsweetened almond milk.
- Adjust chili flakes to taste for desired heat level.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
