One Pan Lemon Chicken Gnocchi
Juicy lemon chicken and pillowy gnocchi in a creamy sauce, all from one pan, in 30 minutes flat. No separate boiling — the gnocchi cooks right in the lemony cream sauce. My eight-year-old declared it 'better than mac and cheese.'
Equipment
- 12-inch Skillet with Lid
- Microplane or zester
- Tongs
- Wooden spoon or spatula
Ingredients
- 1 lb boneless skinless chicken thighs (4-5)
- 1 lb potato gnocchi (shelf-stable or refrigerated)
- 1 cup low-sodium chicken broth
- ½ cup half-and-half
- 1 lemon (zest and juice)
- 2 cloves garlic, minced
- 1 tablespoon butter
- Fresh parsley, for finishing
- Salt and pepper
Instructions
- Pat the chicken dry with paper towels. Season both sides with salt and pepper. Zest the lemon, then juice it. Mince the garlic.
- Melt the butter in a 12-inch skillet over medium-high heat. Add the chicken thighs in a single layer and cook 4-5 minutes per side until deep golden brown. Transfer to a plate (they won't be cooked through yet).
- Reduce heat to medium. Add the minced garlic and stir for 30 seconds until fragrant. Do not let it burn.
- Pour in the chicken broth, scraping up the brown bits from the bottom. Add the half-and-half, lemon juice, and lemon zest. Stir to combine.
- Stir in the gnocchi. Nestle the chicken thighs back into the pan, including any accumulated juices. Bring to a gentle simmer.
- Reduce heat to low, cover, and simmer for 10 minutes. The gnocchi will plump up and the sauce will thicken.
- Remove from heat. Stir in most of the parsley. Taste and add a final pinch of salt if needed. Serve hot, topped with remaining parsley and extra lemon zest if desired.
Notes
For dairy-free: Use full-fat canned coconut milk instead of half-and-half and olive oil instead of butter. For gluten-free: Check that gnocchi is labeled GF (most potato gnocchi are) and use GF broth. To add greens: Toss in a handful of fresh spinach during the last 2 minutes of cooking. Reheat leftovers in a skillet with a splash of broth or milk. Not freezer-friendly.