Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch bite-sized pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 16 oz potato gnocchi
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken pieces dry with a paper towel. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes until a mahogany-colored crust develops. Remove chicken to a plate and set aside.
  3. Lower heat to medium. Add butter to the pan; once melted, stir in minced garlic and cook for 30-60 seconds until fragrant.
  4. Pour in chicken broth, scraping the bottom of the pan to release browned bits. Stir in heavy cream, lemon juice, and lemon zest. Simmer for 2-3 minutes until the sauce is velvety and thickened.
  5. Stir in the potato gnocchi and cook until tender and absorbed into the sauce. Fold in baby spinach and Parmesan cheese until spinach is wilted. Return the cooked chicken to the pan, garnish with fresh parsley, and serve.