Description
A creamy, one-pot dinner featuring tender gnocchi and zesty lemon, perfect for busy weeknights.
Ingredients
Scale
- 2 chicken breasts (cubed or sliced thin)
- 1 lb potato gnocchi (store-bought or homemade)
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 cup chicken broth
- ½ cup heavy cream (or coconut cream for a dairy-free option)
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Prep and sauté: Start by slicing the chicken and halving the tomatoes. Get your gnocchi ready, and measure out the broth, cream, lemon juice, and zest.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then sauté until golden brown and cooked through—about 5 to 7 minutes. Remove from the skillet and set aside.
- Sauté garlic and tomatoes: In the same skillet, add minced garlic and sauté for about 30 seconds. Toss in the halved cherry tomatoes and cook until they soften, about 2 minutes.
- Create the sauce: Pour in the chicken broth and bring to a simmer. Lower the heat, then stir in the cream, lemon zest, and juice.
- Incorporate the gnocchi: Add the gnocchi to the skillet and cook for 3 to 4 minutes until tender. Toss in the spinach just before finishing—it will wilt beautifully.
- Combine and finish: Return the chicken to the skillet, mix everything together, and season to taste. Garnish with freshly chopped parsley or basil before serving. Enjoy!
Notes
Avoid overcooking the gnocchi. Experiment with flavors by adding red pepper flakes or sautéed mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg