Description
Zesty Lemon Chicken with Creamy Gnocchi is a vibrant and comforting dish featuring tender chicken breasts marinated in lemon zest and juice, seared to perfection, and nestled in a luscious creamy lemon Parmesan sauce. Paired with pillowy potato gnocchi, this recipe balances bright citrus flavors with rich and creamy textures for a satisfying meal perfect for any weeknight or special occasion.
Ingredients
Scale
For the Chicken:
- 1 pound chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice (for marinating)
- 2 tablespoons olive oil
For the Sauce and Gnocchi:
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup chicken broth
- 1 tablespoon lemon juice (remaining)
- 1 pound potato gnocchi
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Instructions
- Marinate the chicken: Season the chicken breasts evenly with salt, black pepper, and lemon zest. Drizzle with 1 tablespoon of lemon juice and set aside to marinate for 10 minutes to infuse the citrus flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the sauce base: Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned.
- Deglaze the pan: Pour in the chicken broth and the remaining tablespoon of lemon juice, stirring to loosen any browned bits from the bottom of the pan. Let it simmer gently for 2 minutes.
- Finish the sauce: Stir in heavy cream and grated Parmesan cheese, bringing the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly.
- Cook the gnocchi: Meanwhile, bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to the package instructions, usually until they float to the surface, which takes about 2-3 minutes. Drain the gnocchi well.
- Toss gnocchi in sauce: Add the cooked gnocchi directly to the skillet with the creamy lemon sauce. Toss gently to coat each piece well with the sauce.
- Reheat the chicken: Return the cooked chicken breasts to the skillet, spooning extra sauce over them. Let everything simmer together for another 1-2 minutes to warm the chicken through and meld flavors.
- Serve: Sprinkle the dish with chopped fresh parsley for a burst of color and freshness. Serve immediately while hot and enjoy the rich, zesty flavors.
Notes
- For a lighter option, substitute heavy cream with half-and-half, though the sauce will be less rich.
- If you want extra tang, add a splash more lemon juice just before serving.
- Use fresh gnocchi if available to enhance texture, but frozen gnocchi works well too.
- To add vegetables, toss in some baby spinach or asparagus tips when adding the cream sauce to wilt slightly.
- Make sure not to overcook the gnocchi; it should be tender and just float to the top of the boiling water.
