Ingredients
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 tsp paprika
Salt and black pepper to taste
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1 cup chicken broth
1/4 cup fresh lemon juice
1 lb potato gnocchi
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach (optional)
2 tbsp fresh parsley, chopped for garnish
Instructions
1. Pat chicken dry, cut into cubes, and season with salt, pepper, and paprika.
2. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through; set aside.
3. Melt butter in the same skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.
4. Pour in chicken broth and lemon juice, scraping the bottom of the pan, and bring to a simmer.
5. Add the gnocchi to the skillet and cook for 2-3 minutes, or until they float to the surface.
6. Reduce heat to low, then stir in the heavy cream and Parmesan cheese until the sauce thickens slightly.
7. Return the chicken to the skillet, add spinach if using, and stir until wilted.
8. Simmer for one more minute, taste and adjust seasoning, then garnish with fresh parsley before serving.
Notes
For the best flavor, use freshly squeezed lemon juice, not the bottled variety. Watch the gnocchi closely and remove from heat once they float to avoid them becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 130 mg