One Pan Lemon Chicken Gnocchi: A Bright & Easy Weeknight Dinner
There’s something magical about a meal that comes together in one pan—especially when it’s as vibrant and comforting as this One Pan Lemon Chicken Gnocchi. Picture tender chunks of chicken, pillowy gnocchi, and a creamy lemon-infused sauce that clings to every bite. It’s the kind of dish that feels indulgent but is secretly simple enough for a busy Tuesday night. (And let’s be honest, we all need more of those.)
As a mom of two, I’m always on the hunt for recipes that balance flavor, speed, and minimal cleanup. This one checks all the boxes. The lemon adds a sunny brightness that cuts through the richness, while the gnocchi soaks up the sauce like little flavor sponges. Plus, since everything cooks in a single skillet, you’ll spend less time scrubbing dishes and more time savoring. If you’re a fan of cozy yet fresh dinners like my Creamy Tuscan Chicken, this recipe is about to become your new go-to.
Why You’ll Love This One Pan Lemon Chicken Gnocchi
Here’s why this dish deserves a permanent spot in your rotation:
- 30 minutes or less: From stovetop to table, faster than takeout.
- Minimal cleanup: One pan = more time for Netflix (or, you know, parenting).
- Bright & balanced: The lemon keeps the creamy sauce from feeling too heavy.
- Kid-approved: My picky eater gobbles it up—gnocchi is basically tiny pasta clouds!
How to Make One Pan Lemon Chicken Gnocchi
Ingredients You’ll Need
- 1 lb boneless, skinless chicken thighs (or breasts), cubed
- 1 package (16 oz) shelf-stable gnocchi
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- Zest and juice of 1 lemon
- 1 tsp dried thyme
- 1/2 cup grated Parmesan
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and thyme, then cook until golden (5–6 minutes). Remove and set aside.
- Toast the gnocchi: In the same pan, add gnocchi and cook for 2–3 minutes until lightly browned. Push to the side.
- Build the sauce: Add garlic, lemon zest, and juice, scraping up any browned bits. Pour in broth and cream, stirring to combine.
- Simmer: Return chicken to the pan. Reduce heat and let everything simmer for 5 minutes until the sauce thickens slightly.
- Finish: Stir in Parmesan until melted. Garnish with parsley and extra lemon zest.
Tips for the Best Lemon Chicken Gnocchi
- Don’t skip the gnocchi toast: Browning them adds texture and prevents mushiness.
- Use fresh lemon: Bottled juice won’t give the same vibrant punch.
- Swap the protein: Try shrimp or mushrooms for a twist! For more easy swaps, check out my Pantry Ingredient Substitutes guide.
Frequently Asked Questions
Can I use frozen gnocchi?
Yes! Thaw it first and pat dry to avoid excess water in the sauce.
How do I store leftovers?
Keep in an airtight container for up to 3 days. Reheat with a splash of broth to revive the creaminess.
Is there a lighter alternative to heavy cream?
Half-and-half works, but the sauce will be thinner. For dairy-free, try coconut milk (it’ll add a subtle sweetness).
Can I make this ahead?
Prep the chicken and sauce base ahead, but cook the gnocchi fresh to avoid sogginess.
What pairs well with this dish?
A crisp green salad or roasted asparagus balances the richness. Need sides? Here’s my 10-Minute Vegetable Sides roundup.
Why use chicken thighs?
They stay juicier than breasts, but either works! For more on cuts, see USDA’s guide to poultry.
Whether you’re craving comfort food with a zesty kick or just need a no-fuss dinner that feels special, this One Pan Lemon Chicken Gnocchi delivers. It’s the kind of meal that makes weeknights a little brighter—and isn’t that what we all need? Pour yourself a glass of wine, scoop up a generous helping, and savor every bite. (Then bask in the glory of only washing one pan.)
