Description
A creamy and comforting dish featuring tender chicken, pillowy gnocchi, and fresh vegetables in a bright lemon sauce.
Ingredients
- 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 a dairy-free option)
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Begin by slicing the chicken into thin pieces and halving the cherry tomatoes.
- If using store-bought gnocchi, prepare it according to the package instructions.
- Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper.
- Cook the chicken for 5–7 minutes until golden brown and fully cooked, then set aside.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
- Add halved cherry tomatoes and cook for 2 minutes to soften.
- Pour in chicken broth and bring to a gentle simmer.
- Stir in heavy cream along with lemon zest and juice, removing the skillet from heat briefly to prevent curdling.
- Add gnocchi to the skillet and cook for 3–4 minutes until tender.
- Stir in baby spinach until wilted, then return the cooked chicken to the skillet, mixing gently.
- Season to taste and garnish with freshly chopped herbs before serving.
Notes
For a lighter or dairy-free version, substitute heavy cream with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian