Description
A delightful one-pot meal of tender chicken, creamy sauce, and fluffy gnocchi with zesty lemon and vibrant vegetables.
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 dairy-free)
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Prep your ingredients: Slice the chicken, halve the cherry tomatoes, and have your gnocchi ready. Measure out the broth, cream, lemon juice, and zest.
- In a large skillet over medium heat, warm the olive oil.
- Season the chicken with salt and pepper, add it to the skillet, and cook for about 5–7 minutes until golden brown. Remove from the skillet and set aside.
- In the same skillet, sauté the minced garlic for about 30 seconds until fragrant.
- Add the halved cherry tomatoes and sauté for an additional 2 minutes.
- Pour in the chicken broth and bring to a gentle simmer.
- Lower the heat and stir in the cream, zest, and lemon juice (remove from heat briefly to prevent curdling).
- Add the gnocchi and cook for 3–4 minutes until tender.
- Add the spinach just before finishing.
- Stir the cooked chicken back in, warming it through, and adjust seasoning as needed.
- Garnish with fresh herbs before serving.
Notes
Make ahead by preparing chicken and vegetables a day before. Use an air fryer for a crispy chicken texture or customize with different veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg