Description
Cozy, tender chicken and pillowy gnocchi simmered in a rich, zesty one-pot cream sauce. The ultimate weeknight magic! Detailed instructions and full nutrition breakdown included.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, diced into 1-inch cubes
- 1 (16 oz) package shelf-stable potato gnocchi
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- Zest of 1 large lemon and 2 tablespoons fresh lemon juice
Instructions
- Step 1: Melt the butter in a large Dutch oven or pot over medium-high heat. Add the diced chicken (seasoned with salt and pepper) and cook for 5-7 minutes until fully browned and cooked through. Use a slotted spoon to remove the chicken and set it aside, leaving the remaining pan drippings.
- Step 2: Reduce the heat to medium. Add the minced garlic and lemon zest to the pot and sauté for about 60 seconds until fragrant. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits, and bring the liquid to a rolling boil.
- Step 3: Once boiling, add the gnocchi directly to the pot. Reduce the heat to maintain a simmer and cook for 3-4 minutes, stirring occasionally, until the gnocchi have floated to the surface and are tender.
- Step 4: Stir in the heavy cream and fresh lemon juice. Allow the mixture to simmer gently for 1-2 minutes until the sauce begins to thicken slightly and coat the back of a spoon.
- Step 5: Return the cooked chicken to the pot and stir to combine, ensuring the chicken is fully reheated. Taste the sauce and adjust seasonings with additional salt, pepper, or lemon juice as needed before serving immediately.
Notes
- If storing leftovers, the creamy sauce will thicken significantly as the potato gnocchi absorbs liquid; keep refrigerated for up to three days.
- To revive leftovers, reheat gently on the stovetop and stir in 1-2 tablespoons of chicken broth or milk to restore the original creamy consistency.
- Serve this cozy dish with a side of crusty bread for dipping into the luxurious lemon cream sauce, or add a handful of fresh spinach during the last minute of simmering for a boost of green.
- For the brightest flavor, ensure you add the lemon zest (Step 2) before the juice (Step 4); cooking the zest early helps release its essential oils into the broth base before the heavy cream is added.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 680
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 18g
- Trans Fat: 0g
- Protein: 4g