This post may contains affiliate links, please see our Disclaimers page for more info.
Brighten up your week with my Lemon Parm Chicken Gnocchi recipe! Try your hand at making Gnocchi from scratch, or use store-bought, for a fresh and easy dinner idea. Blend the rich flavors of oven-baked chicken, pillowy gnocchi, and a zesty lemon parmesan sauce, for a comfort dish like no other.
If you are looking for another delicious side to serve with grilled chicken, my Spanakopita Stuffed Peppers recipe is a blast of flavor! Another delicious starch involving potatoes is my super easy Cottage Cheese Mashed Potatoes recipe.
Jump to:
What you will need
- Gnocchi
- If making fresh Gnocchi; Potatoes, Flour, Egg and Olive Oil
- Boneless Skinless Chicken Breast
- Your choice of seasoning for the chicken
- Garlic
- Chicken Broth
- Juice from a lemon
- Half & Half or Heavy Cream
- Parmesan Cheese
See recipe card for quantities.
How to make Fresh Gnocchi
- 1 ¼ Cup Riced/Mashed Potatoes (from peeling and cooking 2-3 potatoes)
- 1 Cup Flour
- 1 Large Egg
- 1 tablespoon Olive Oil
- Start by boiling your peeled and cut potatoes. When fork tender, remove them from the water.
- While still hot put them through a potato ricer (affiliate link), into a bowl and cool until warm.
- You can also use a potato masher to do this.
While the potatoes are still warm, mix in the flour. Gently stir the two together until you obtain a pea-sized crumb mixture.
Make a well in the center of the bowl. Add in the cracked egg and the olive oil. Start by mixing the egg and olive oil together and then mixing in the potato mixture so that it forms a shaggy dough.
Place the dough onto a very floured surface. Sprinkle more flour on top of it and start pressing it down and folding it on top of itself (kneading). You might need to add more flour if your dough is too sticky. It should become tacky, not sticky.
Bring the dough together into a ball. Divide the dough into 4 equal pieces. Take 1 piece at a time and roll it out into a rope which is between ½-inch and ¾-inch in diameter.
Use a Bench Scrapper (affiliate link) or a knife, to cut out ¾-inch pieces of the rope. Dust them with flour and lift them from the counter with the help of the scrapper and repeat with the other 3 ropes of dough.
Use a fork (laying upside down), take each gnocchi, and use the tines of the fork to create the iconic lines. Place a piece at the top end and slightly press it down with your thumb as it moved down towards the counter. Lightly spray the fork with non-stick spray if the gnocchi is sticking.
I recommend using a Gnocchi Paddle (affiliate link) if you have one, in order to make finer lines on the gnocchi, but a fork also works. Place the prepared Gnocchi on a lightly floured plate, letting them dry a little before cooking.
Cooking the Chicken and Gnocchi
Preheat your oven to 425F and line a baking tray with parchment paper.
Place the chicken breasts on the prepared baking tray. Pat it dry with paper towel and then brush it with olive oil. Sprinkle on your favorite seasoning and repeat on the other side. Bake for 15-18 minutes or until internal temperature reaches 165F.
In a large skillet or pan on low-medium heat, melt the butter with the olive oil. Once it starts to foam, place the minced garlic in the pan. Cook for a couple minutes, just until it gets a light golden color.
Deglaze the pan with the chicken broth, and then add in the lemon juice and the cream. Stir to combine and bring to medium heat so that the sauce starts to lightly simmer.
Place the Gnocchi (fresh or premade) into the simmering sauce. Turn down the heat to low and place the lid on the skillet. Cook in the sauce for 2-3 minutes. Take off the lid and continue to simmer until the sauce thicken.
Take the Gnocchi off of the heat. Stir in the grated parmesan until melted in the sauce. When the chicken is fully baked, let it rest for a few minutes before slicing. Serve on top of a bed of Gnocchi and sauce.
Substitutions
- Protein - Serve Grilled Shrimp with the Gnocchi and Sauce. The citrus cream sauce goes delicious with seafood.
Storing leftover Chicken and Gnocchi
Portion out any remaining Lemon Parm Chicken Gnocchi in airtight containers. Place in the refrigerator for 2-3 days or in the freezer for up to a month.
Recipe
Lemon Parm Chicken Gnocchi
Ingredients
- 4 large Chicken Breasts
- 1 tablespoon Olive Oil
- 1 tablespoon Cajun Seasoning or your favorite seasoning
- 500 grams Fresh Gnocchi
Lemon Sauce
- 1 tablespoon Olive Oil
- 2 tablespoon Butter
- 4 cloves Garlic minced
- 1 cup Chicken Broth
- ¼ cup Lemon Juice from one lemon
- 1 cup Half and Half
- ⅛ teaspoon Ground Black Pepper
- ½ cup Grated Parmesan
Instructions
Roast the Chicken
- Preheat the oven to 425F and line a baking tray with parchment paper.
- Place the chicken breasts on the tray and pat them dry with paper towel.
- Brush them with olive oil and sprinkle with the seasoning. Repeat on both sides.
- Bake the chicken breasts in the preheat oven for 15-18 minutes. The internal temperature in the thickest part of the breast should be at least 165F.
Making the Sauce and Cook the Gnocchi
- While the chicken is cooking, make the sauce and cook the gnocchi.
- In a large skillet on medium heat, melt the butter and drizzle in the olive oil.
- Once the butter starts foaming, add the minced garlic to the pan. Cook for a couple minute.
- Pour the chicken broth, the cream, and the lemon juice into the pan. Add in the freshly cracked pepper and stir to combine.
- Bring the sauce to a simmer and stir in the gnocchi. Turn the heat down to low. Place the lid on the skillet and cook the gnocchi for 2-3 minutes.
- Take the lid off of the skillet and and keep cooking the sauce until it thickens. Add the grated parmesan to the gnocchi and stir until melted.
- Slice the cooked chicken and serve on top of the gnocchi. Grate extra parmesan on top and serve with a wedge of lemon.
Leave a Reply