Chicken gnocchi with lemon is made with a savory, creamy garlic parmesan sauce with a hint of lemon over chicken and tender gnocchi.
I have a Creamy Lemon Chicken Orzo recipe that I use rotisserie chicken for, but I wanted to cook the chicken to make a delicious base for a creamy sauce for the lemon gnocchi. It's PERFECT with a slice of warm Soft Fluffy French Bread.
One pan lemon parm chicken gnocchi is pretty simple, and it's easy to switch things around to fit your taste. Want more parmesan? Go for it rockstar. Lemon? Add more. Salmon instead of chicken? I'm here for it. I'd even go for lobster, I'd just cook it first then add it in like in Baked Lobster Mac and Cheese to make sure it's not overcooked.
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What To Expect
- Taste: Savory, creamy garlic sauce with a hint of lemon over chicken and tender gnocchi.
- Ease: It takes a little bit of effort and paying attention to avoid overcooking the chicken but it's delicious!
- Time: It takes 15-20 minutes to prep and make, less than 10 minutes if you use rotisserie chicken.
🛒 Key Ingredients
- Chicken - you can use chicken breasts or chicken thighs, chicken breasts are a little easier to overcook, but a little cheaper where I live.
- Gnocchi - You can use regular potato gnocchi, whole wheat, flavored gnocchi, whatever you wish that will complement the lemon flavor.
- Milk - I use whole milk for the sauce, it makes it nice and creamy.
- Spices - I use chicken bouillon, onion powder, and garlic as the main lifters for this recipe, it adds both flavor and a little more body to the chicken broth base for the sauce.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Swap out the chicken for salmon, it's delicious! You really can't go wrong with salmon gnocchi and Garlic Cheddar Drop Biscuits.
- Add in veggies like spinach, peas, kale, or sauteed zucchini or broccoli to cook with the gnocchi. The possibilities are endless!
- Plant based milk will work in place of the dairy I use in the sauce.
- To make this an even quicker meal to make, use rotisserie chicken!
🧑🍳 Instructions
- Step 1. In a large pot, heat olive oil over medium heat for 2 minutes. Cut chicken breasts into 4 strips, season on both sides with salt, pepper, and onion powder.
- Step 2. Sear in pan for about 3 minutes on each side, and add garlic to cook for about 30 seconds. Make the sauce while the chicken is cooking.
- Step 3. While chicken is cooking, combine water, milk, chicken bouillon and flour in a bowl and whisk until smooth. The flour in the sauce helps prevent curdling when you add the lemon at the end.
- Step 4. To the pot, add the garlic and cook for about 30 seconds. Add in the water/milk mixture, and gnocchi.
Bring to a simmer, stir occasionally, and cook for 5-7 minutes, until the sauce thickens, gnocchi is soft and chicken is cooked through (165℉ internal temp).
- Step 5. Add in fresh grated parmesan, fresh lemon juice, and lemon zest and stir into the sauce. Garnish with basil and parmesan to serve.
📌 Top Tips & Hacks
- You can use rotisserie chicken to make this a less than 10 minute meal to prep.
- Use an instant read thermometer to make sure your chicken doesn't get overcooked.
- Make sure you DON'T use pre shredded parmesan! It has anti caking additives in it that can make your sauce grainy in texture. Fresh grated is best!
❓Frequently Asked Questions
When acid (lemon) mixes with dairy, it can cause separation or curdling. It's prevented in this recipe by using flour in the sauce as a thickener and stabilizer.
If you're worried about curdling, use less juice and more lemon zest.
Refrigerate: up to 3 days.
Freeze: up to 3 months. Texture of the gnocchi won't be as firm after freezing and thawing.
- besides sauces, sauteed or roasted vegetables go really well with buttered cooked gnocchi.
- Chicken, pork, or steak also go well.
- Gnocchi is amazing in healthy chicken gnocchi soup.
- In a pasta salad
🍗 More Delicious Chicken Recipes
📝 Printable Recipe
Lemon Chicken Gnocchi
Ingredients
- 1 Tablespoon olive oil
- 2 medium chicken breasts approx. 10 oz each
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon onion powder
For the sauce:
- ¾ cup water 177 mL
- ¾ cup milk 177 mL
- 1 teaspoon chicken bouillon
- 2 Tablespoons all purpose flour
- 1 Tablespoon minced garlic
- 1 lb potato gnocchi
- ½ lemon (2 Tablespoons juice and zest)
- ¾ cup fresh grated parmesan
- 1-2 Tablespoons fresh basil for garnish
Instructions
- In a large pot, heat olive oil over medium heat for 2 minutes. Cut chicken breasts into 4 strips, season on both sides with salt, pepper, and onion powder.
- Sear in pan for about 3 minutes on each side, and add garlic to cook for about 30 seconds. Make the sauce while the chicken is cooking.
For the sauce:
- While chicken is cooking, combine water, milk, chicken bouillon and flour in a bowl and whisk until smooth.
- To the pot, add the garlic and cook for about 30 seconds. Add in the water/milk mixture, and gnocchi.
- Bring to a simmer, stir occasionally, and cook for 5-7 minutes, until the sauce thickens, gnocchi is soft and chicken is cooked through (165℉ internal temp).
- Add in fresh grated parmesan, fresh lemon juice, and lemon zest and stir. Garnish with basil and parmesan to serve.
Sara says
We've made this with salmon and chicken, and both are delicious! I hope you enjoy this recipe as much as we do! Please leave a comment here and share your feedback with a star rating. I really enjoyed creating this recipe and post for you!