Ingredients
Equipment
Method
- Pat the chicken cubes dry with a paper towel and season generously with salt and pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the chicken in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through. Use a slotted spoon to transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Sauté for 30-60 seconds, stirring constantly, until fragrant.
- Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for one minute.
- Stir in the heavy cream, lemon juice, and lemon zest. Bring the sauce to a gentle simmer.
- Add the uncooked gnocchi directly into the simmering sauce. Stir to coat and cook for 3-5 minutes, or until the gnocchi are tender and have floated to the surface. The sauce will thicken as the gnocchi cook.
- Return the cooked chicken to the skillet. Add the fresh baby spinach and stir gently until the spinach has completely wilted, about 1-2 minutes.
- Remove the skillet from the heat. Stir in the 1/2 cup of grated Parmesan cheese until it has melted and the sauce is smooth and glossy. Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
Notes
Expert Tips: For the best flavor, use fresh lemon juice and zest, not bottled. Ensure you get a good golden-brown sear on the chicken for a deep flavor base. Be careful not to overcook the gnocchi; they are done as soon as they float.
Variations: Add a handful of drained, oil-packed sun-dried tomatoes along with the garlic for a sweet-tart flavor. For extra vegetables, sauté sliced mushrooms or stir in steamed asparagus tips with the spinach.
Substitutions: Boneless, skinless chicken thighs can be used instead of breasts. Half-and-half can replace heavy cream for a lighter sauce, though it will be less rich. Pecorino Romano or Asiago cheese can be substituted for Parmesan.
Variations: Add a handful of drained, oil-packed sun-dried tomatoes along with the garlic for a sweet-tart flavor. For extra vegetables, sauté sliced mushrooms or stir in steamed asparagus tips with the spinach.
Substitutions: Boneless, skinless chicken thighs can be used instead of breasts. Half-and-half can replace heavy cream for a lighter sauce, though it will be less rich. Pecorino Romano or Asiago cheese can be substituted for Parmesan.