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Lemon Chicken Gnocchi is a one-pan dinner with seared chicken and pillowy gnocchi in a creamy lemon Parmesan sauce, ready in about 30 minutes.
This Lemon Chicken Gnocchi is everything you want in a weeknight dinner: juicy seared chicken, soft pillowy gnocchi, and a bright, creamy lemon Parmesan sauce that ties it all together. It comes together in one skillet in about 30 minutes, which means less cleanup and more time to actually sit down and eat.
I love recipes like this one because they feel special without requiring any fuss. The chicken gets a deep golden sear, the gnocchi soaks up all that garlicky, lemony sauce as it simmers, and a handful of fresh basil at the end brightens everything right before serving. It’s the kind of dinner that looks like it took a lot more effort than it actually did, and it’s easily one you’ll want to put into a regular weeknight rotation.
Erin’s Notes
- One pan, one skillet — fewer dishes and easy cleanup.
- Ready in about 30 minutes, so it’s perfect for busy weeknights.
- The lemon cream sauce is rich but still bright and fresh, never heavy.
- Shelf-stable gnocchi means no special trip to the store — it’s a pantry staple.
- Easy to customize with chicken thighs or a handful of spinach.
Ingredient Notes
- Chicken breasts: Thinly sliced so they cook quickly and evenly. Chicken thighs work great here too.
- Gnocchi: This recipe uses shelf-stable, packaged gnocchi, which is what you’ll find in the pasta aisle rather than the refrigerated section.
- Heavy cream: Gives the sauce its rich, silky texture. This is what makes the sauce cling to the gnocchi and chicken.
- Lemon juice: Fresh lemon juice gives the best bright, tangy flavor to balance the cream.
- Parmesan cheese: Freshly grated Parmesan melts smoothly into the sauce and adds savory depth.
- Fresh basil: Stirred in at the end for a fresh, herby finish — don’t skip it.
Lemon Chicken Gnocchi
Ingredients
- 4 chicken breasts, thinly sliced (about 1 pound)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoons oil, divided
- 1 Tablespoon butter
- 1/2 cup onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 2 Tablespoons lemon juice
- 1 cup heavy cream
- 1 pound gnocchi, shelf stable, packaged
- 1/3 cup Parmesan cheese, grated
- 1/4 cup fresh basil, coarsely chopped
Instructions
- Season chicken breasts evenly with salt and pepper on both sides.4 chicken breasts, 1 teaspoon salt, 1/2 teaspoon black pepper
- Heat a large skillet over medium high heat. Add 1 Tablespoon oil and butter until melted and hot. Add the chicken to the pan and brown for 4-5 minutes per side. Remove from the pan and cover to keep warm.2 Tablespoons oil, 1 Tablespoon butter
- Return the pan to medium heat, add the remaining 1 Tablespoon oil. Add the onions and cook for a few minutes until they are soft. Stir in the garlic and cook for another minute until you can start to smell it.1/2 cup onion, 3 cloves garlic
- Stir in the chicken broth and lemon juice, scraping up any brown bits on the bottom of the pan. Bring to a simmer.1/2 cup chicken broth, 2 Tablespoons lemon juice
- Slowly stir in the heavy cream and gnocchi. Simmer for 5-6 minutes, until the gnocchi are soft.1 cup heavy cream, 1 pound gnocchi
- Add the Parmesan cheese and basil and mix to combine. Taste the sauce and add salt and pepper as desired.1/3 cup Parmesan cheese, 1/4 cup fresh basil
- Add the chicken back to the pan, spooning sauce over the chicken. Chicken should be fully cooked, but continue to cook if your chicken thicker until it reaches 165º F.
- Remove and serve immediately. Top with additional Parmesan, sliced lemons and basil to serve if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Lemon Chicken Gnocchi
- Season the chicken. Season the chicken breasts evenly with salt and pepper on both sides.
- Sear the chicken. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil and the butter until melted and hot. Add the chicken and brown for 4-5 minutes per side. Remove from the pan and cover to keep warm.
- Cook the onion and garlic. Return the pan to medium heat and add the remaining tablespoon of oil. Add the onions and cook for a few minutes until soft. Stir in the garlic and cook for another minute, until fragrant.
- Build the sauce base. Stir in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Add the cream and gnocchi. Slowly stir in the heavy cream and gnocchi. Simmer for 5-6 minutes, until the gnocchi are soft.
- Finish the sauce. Add the Parmesan cheese and basil and mix to combine. Taste and add more salt and pepper as desired.
- Add the chicken back. Return the chicken to the pan, spooning sauce over the top. The chicken should be fully cooked through to 165°F; continue cooking a bit longer if your chicken is on the thicker side.
- Serve. Remove from heat and serve immediately. Top with extra Parmesan, sliced lemon, and basil if desired.
Recipe Tips
- Slice the chicken evenly. Thinner, even slices cook faster and more evenly, so you get a good sear without drying out the chicken.
- Don’t crowd the pan. Sear the chicken in a single layer with space around each piece so it browns instead of steams.
- Scrape up the browned bits. Those browned bits left in the pan after searing the chicken add a ton of flavor to the sauce, so don’t skip that step.
- Add the cream slowly. Stirring it in gradually helps the sauce come together smoothly instead of separating.
- Keep an eye on the gnocchi. Don’t pre-cook the gnocchi, they will simmer in the sauce and absorb all the flavor as it cooks.
- Check the chicken’s temperature. Use a meat thermometer to confirm the chicken has reached 165°F, especially if your slices are on the thicker side.
Recipe Variations
- Chicken thighs: Boneless, skinless chicken thighs work great in place of chicken breasts.
- Add spinach: Stir in 1 cup of chopped spinach along with the Parmesan and basil for extra color and nutrients.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave at reduced power so the sauce doesn’t separate.
This recipe can also be frozen, though the cream sauce may separate slightly upon thawing and reheating and won’t be quite as smooth as freshly made.
This recipe is written for shelf-stable, packaged gnocchi. Fresh or refrigerated gnocchi cooks faster, so keep an eye on it and reduce the simmer time as needed. There will be more sauce as well, since they won’t soak up as much with the shorter cook time.
Absolutely — stirring in a cup of chopped spinach along with the Parmesan and basil is a simple way to add more veggies.
Yes, boneless, skinless chicken thighs are a great substitute for chicken breasts in this recipe.
