Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken and cook until browned and cooked through.
- Stir in the garlic and cook for an additional minute.
- Add the gnocchi, heavy cream, lemon zest, lemon juice, and Italian seasoning.
- Simmer until the gnocchi is cooked and the sauce has thickened.
- Season with salt to taste and garnish with fresh parsley before serving.
Nutrition
Notes
Ingredient Flexibility: I love using Meyer lemon for its sweet, floral notes, but a regular lemon works just fine if that's what I have.
Just taste as you go, as it can be a bit more tart.
Storage Tip: This dish is best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to two days.
The sauce will thicken considerably when chilled, so I add a splash of broth or cream when reheating to bring it back to life.
Make-
Ahead Magic: To get dinner on the table even faster, I often dice the chicken and mince the garlic ahead of time.
I keep them in separate containers in the fridge, so when I'm ready to cook, I can just grab and go.
Common Mistake: Don't rush the browning of the chicken.
Getting a nice golden sear on those pieces is what builds the foundational flavor for the entire pan.
If I add everything too soon, the chicken steams and the sauce lacks depth.
Serving Suggestion: I always finish this with a generous sprinkle of fresh parsley.
It's not just for color, that bright, herbal pop cuts through the richness perfectly.
A simple green salad on the side completes the meal.
Pan Choice: A large, deep skillet is my go here.
It gives the gnocchi enough room to cook without steaming and allows the sauce to reduce properly.
If I only have a regular skillet, I just work in batches to avoid overcrowding.
Sauce Consistency: If my sauce seems too thin after simmering, I let it cook for another minute or two.
The starch from the gnocchi will naturally thicken it.
I avoid adding flour, as it can make the sauce feel heavy and mask the lovely lemon flavor.