Description
A quick one-pan Italian-American dish combining golden-browned chicken, creamy lemon sauce, and pillow-soft gnocchi. Ready in 35 minutes with minimal cleanup and dietary adaptations like gluten-free or dairy-free options.
Ingredients
2 large chicken breasts, cut into 1/4-inch-thick cutlets
1 teaspoon garlic powder
1 teaspoon lemon pepper seasoning (salt, pepper, lemon zest if unsalted)
1 tablespoon olive oil
1 tablespoon butter
2 cloves minced garlic
1 cup chicken broth (or vegetable broth)
2 tablespoons freshly squeezed lemon juice
1 cup heavy cream (or coconut cream for dairy-free)
1/2 cup freshly grated Parmesan cheese
16 ounces uncooked potato gnocchi
2 cups baby spinach, optional kale or arugula
Instructions
Cut chicken breasts into 1/4-inch-thick cutlets
Season cutlets with garlic powder and lemon pepper
Heat olive oil and butter in a large skillet over medium-high
Add cutlets and cook 4-5 minutes per side until golden browned
Push chicken to the pan edge; sauté garlic 30 seconds
Add chicken broth, lemon juice, and cream to deglaze the pan
Bring to simmer, add gnocchi, and cook 2-3 minutes until tender
Stir in spinach until wilted, then fold in Parmesan
Season with additional lemon zest or salt if needed
Notes
Use gluten-free gnocchi for dietary restrictions
Replace butter with ghee if dairy-free
Add capers or herbs like thyme for additional depth
Leftovers freeze well for 2-3 months
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1⅓ cups
- Calories: 580
- Sugar: 3g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 140mg