Description
A warm, creamy meal featuring lemony garlic chicken, tender gnocchi, and vibrant spinach, perfect for cozy evenings.
Ingredients
Scale
- 2 chicken breasts (cubed or sliced thin)
- 1 lb potato gnocchi (store-bought or homemade)
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 cup chicken broth
- ½ cup heavy cream (or coconut cream for dairy-free)
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Start by slicing the chicken into uniform cubes or thin pieces, and halve your cherry tomatoes.
- Heat the olive oil over medium heat in a large skillet.
- Season the chicken with salt and pepper, add it to the skillet, and cook for about 5–7 minutes until golden brown.
- Remove the chicken from the skillet and set aside.
- Add the minced garlic to the skillet and sauté for about 30 seconds.
- Toss in the halved cherry tomatoes and sauté for about 2 minutes.
- Pour in the chicken broth and bring to a brisk simmer.
- Stir in the heavy cream, lemon zest, and juice (resting the skillet briefly to avoid curdling).
- Stir in the gnocchi and cook for about 3–4 minutes until tender.
- Once cooked, toss in the baby spinach.
- Return the sautéed chicken to the skillet, stir gently, and season as needed.
- Garnish with freshly chopped parsley or basil before serving.
Notes
Make ahead by preparing the gnocchi and chopping the chicken and veggies in advance. Store in the fridge until ready to cook.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg