Anastasia Rice February 10, 2026

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Lemon Chicken Gnocchi

Name: Lemon Chicken Gnocchi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 cups cooked gnocchi; 2 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 cup heavy cream; 1 lemon (zested and juiced); 2 cloves garlic (minced); 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley for garnish

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A warm skillet, the bright lift of lemon, and pillow-soft gnocchi coated in a velvety cream sauce, this is the kind of dinner that feels like a hug on a plate. Serve Lemon Chicken Gnocchi on a weeknight to brighten the table, or bring it to a small dinner party when you want something comforting but a little elegant. If you enjoy citrus and chicken in cozy bowls, you might also like the approach in this bright lemon chicken soup as another way to explore similar flavors.

Why This Lemon Chicken Gnocchi Works

This dish balances textures and flavors in a way that makes every forkful interesting. The chicken gives hearty, familiar comfort, the gnocchi offers a pillowy contrast, and the lemon cuts through the cream with a clean, sunny note. Together they make a dinner that is both comforting and refreshingly bright.

The magic comes from contrast, and from timing. A little sear on the chicken gives that roasted aroma and a golden color, while the cream sauce smooths everything into a silky coat that clings to the gnocchi. A final sprinkle of Parmesan and parsley adds savory depth and a splash of fresh color.

Creamy and bright at once
Fast enough for weeknights, special enough for guests
Comfortable, yet light on the palate

What You’ll Need

Ingredients play specific roles here, the cream gives the sauce body, lemon brings brightness, and Parmesan adds savory umami. If you want to shift textures, swap cooked store gnocchi for handmade for a softer chew, or use less cream for a lighter sauce. For another take on grilled chicken flavor profiles, see this grilled chicken inspiration.

2 cups cooked gnocchi
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup heavy cream
1 lemon (zested and juiced)
2 cloves garlic (minced)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Notes, brief: measure the gnocchi after cooking so the sauce to pasta ratio is right, zest the lemon before juicing it for easier handling, and grate real Parmesan for the best melt and flavor.

How to Cook Lemon Chicken Gnocchi

In a skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the hot pan so they sizzle on contact, cooking until golden brown and cooked through, about 6 to 7 minutes per side. The exterior should be richly browned, and the aroma of roasted chicken will fill the kitchen.
Remove the chicken from the skillet and let it rest before slicing, this resting step keeps the meat juicy and makes slicing neater. While it rests the juices redistribute, so the chicken stays moist when served.
In the same skillet, add the minced garlic and sauté for 1 minute, stirring so it softens but does not brown. The pan will pick up the fond from the chicken, and the garlic will bloom into a fragrant base that smells savory and warm.
Pour in the heavy cream, lemon juice, and lemon zest, then bring the mixture to a gentle simmer, watching as the liquid becomes glossy and aromatic. Stir in the Parmesan cheese, and keep cooking until the sauce thickens slightly and clings to the spoon, the texture should be smooth and silky.
Add the cooked gnocchi to the sauce and stir until well coated, you will see the gnocchi take on a creamy sheen and the sauce will cling to each pillow. Taste and adjust seasoning with salt and pepper as needed.
Slice the rested chicken and serve it on top of the gnocchi, garnish with fresh parsley and additional lemon zest if desired for a bright finish. The final dish should look glossy, with flecks of green parsley and the pale yellow of fresh lemon zest.

Prep ~15 min, Cook ~25 min, Total ~40 min, Servings ~4, Kcal ~600

Make-Ahead and Prep Tips

If you need to get a jump on dinner, several elements of Lemon Chicken Gnocchi come together ahead of time. Cook the gnocchi a day in advance and refrigerate it lightly tossed with a teaspoon of olive oil so it doesn’t clump. You can also season and cook the chicken breasts earlier in the day, then cool and store them covered in the fridge.

Store the cream sauce base separately in an airtight container for up to 48 hours, then reheat gently and finish with fresh lemon juice and Parmesan before tossing with gnocchi. When ready to serve, reheat the gnocchi in the sauce so it absorbs the flavors and regains a little of its pillowy softness, then warm the sliced chicken and assemble.

Storing and Reheating

Refrigerate leftovers in an airtight container within two hours of cooking, the dish will keep well for up to 3 days in the fridge. To freeze, place cooled portions in freezer-safe containers and freeze for up to 2 months, though the texture of the gnocchi may soften slightly after thawing.

For reheating, thaw frozen portions overnight in the fridge if possible, then rewarm gently on the stove over low heat. Add a splash of cream or milk to loosen the sauce and stir constantly to restore silkiness, finish with a quick squeeze of lemon to brighten flavors. A good freshness cue is the brightness of the lemon and the aroma of the chicken, if the lemon aroma seems muted the dish may have been stored too long.

Perfect Pairings

Light arugula salad with shaved Parmesan and a lemon vinaigrette
Roasted asparagus or green beans with a squeeze of lemon
Simple garlic sautéed spinach, wilted until tender
Crusty bread or garlic bread to mop up the sauce
A crisp, chilled cucumber salad for contrast

Make It Your Own

Add baby spinach or arugula, fold in a couple of handfuls of greens in the last minute of tossing so they wilt slightly and add color and freshness.
Swap half the cream for low fat milk or a blended white bean puree to reduce richness while keeping body.
Stir in sun-dried tomatoes or roasted red peppers for a sweet, tangy counterpoint to the lemon.
Use shredded rotisserie chicken to speed the recipe, toss the cooked meat into the sauce just to warm through.
For a slight salty pop add capers to the sauce, drain them well and add with the lemon juice.
Try chicken sausage cut into rounds if you want a bolder, seasoned protein, brown the sausage first for extra flavor.
For a lighter yogurt finish, stir in a couple of tablespoons of Greek yogurt off the heat, then add lemon to taste, serve immediately to prevent curdling.
Make the dish herb-forward, add chopped basil or tarragon for a fragrant lift that plays beautifully with lemon and cream.

Pro Tips for Best Results

Use a heavy skillet so the chicken sears evenly and the sauce simmers gently without scorching.
Let the chicken rest 5 to 10 minutes after cooking, the juices will redistribute and slicing will be cleaner.
Keep the sauce at a gentle simmer, high heat can make cream split and lose silkiness.
Freshly grate the Parmesan, it melts better and flavors the sauce more fully than pre-grated varieties.
Taste as you go, lemon intensity can vary, add juice gradually until the balance of brightness and creaminess feels right.
If you have a thermometer, cook chicken to 165 F for safe, juicy results.

Lemon Chicken Gnocchi FAQs

What type of gnocchi should I use, store bought or homemade?
Both work well, store bought cooked gnocchi is convenient and holds together nicely when warmed in the sauce. Homemade gnocchi offers a softer, more tender texture and a rustic feel, just cook it gently so it does not break apart when tossed.

Can I make the sauce without heavy cream?
Yes, you can lighten the sauce by using half and half, or a mixture of milk and a small spoonful of flour or cornstarch to thicken. Another option is to blend a can of white beans until smooth and stir that into the pan for body and protein with less fat.

How can I keep the gnocchi from getting mushy when reheating?
Reheat gently over low heat and add a splash of cream or milk to loosen the sauce without overcooking the gnocchi, stirring frequently. If frozen, thaw in the refrigerator overnight for the best texture before reheating.

Is there a good substitute for Parmesan if I do not have it?
Grana Padano or Pecorino Romano can stand in for Parmesan, though Pecorino is saltier and sharper so use a bit less. For a non-dairy option, nutritional yeast adds savory, cheesy notes though the texture and melt will differ.

Can this dish be doubled for a crowd?
Yes, scale the ingredients proportionally and use a large sauté pan or two pans to keep things from steaming instead of searing. Cook chicken in batches so it gets proper color, and make the sauce in a large saucepan so you can stir the gnocchi without crowding.

How do I prevent the cream sauce from separating?
Keep the heat moderate, and add grated cheese gradually while stirring so it melts evenly into the cream. If the sauce looks like it might separate, remove the pan from direct heat and stir in a tablespoon of cold cream or a small pat of butter to bring it back together.

Final Thoughts

Lemon Chicken Gnocchi is the kind of meal that feels both indulgent and bright, the cream adds comfort while lemon keeps each bite lively and fresh. It comes together quickly, stores well, and adapts easily to what you have on hand, which is why it makes such a reliable weeknight favorite. I hope you give it a try soon, savor the golden sear on the chicken and the silky sauce, and enjoy the warmth it brings to your table.

Lemon Chicken Gnocchi

Author: anastasia-rice
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: None

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Description

A comforting dish featuring pillowy gnocchi, seared chicken, and a bright cream sauce infused with lemon.

Ingredients

Scale

2 cups cooked gnocchi
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup heavy cream
1 lemon (zested and juiced)
2 cloves garlic (minced)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Instructions

In a skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the hot pan and cook until golden brown and cooked through, about 6 to 7 minutes per side.
Remove the chicken from the skillet and let it rest before slicing.
In the same skillet, add the minced garlic and sauté for 1 minute.
Pour in the heavy cream, lemon juice, and lemon zest, then bring to a gentle simmer. Stir in the Parmesan cheese until the sauce thickens slightly.
Add the cooked gnocchi to the sauce and stir until well coated.
Slice the rested chicken and serve it on top of the gnocchi, garnished with fresh parsley and additional lemon zest if desired.

Notes

Measure the gnocchi after cooking for the right sauce to pasta ratio. Zest the lemon before juicing for easier handling. Grate real Parmesan for the best melt and flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian