Creamy Chicken and Gnocchi Skillet
Creamy garlic lemon sauce over gnocchi and seared chicken!
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I don’t know about you, but I love all things potatoes. However, I had never tried gnocchi until just a few years ago! In case you’ve never had gnocchi, it’s simply a potato dumpling. Originating from Italy, these tasty potato bites are typically served with sauce and sometimes protien.
Today’s recipe is a chicken skillet with creamy lemon garlic sauce and gnocchi! Trust me, if you’re in the mood for good Italian but don’t have a lot of time on your hands, this is the recipe for you.
To get started on this delicious dinner, preheat the oven to 350F. In a medium bowl, mix together chicken breasts with 1 tablespoon rosemary, 3 garlic cloves minced, olive oil, and lemon. Cover and let marinate for 30 minutes.
Once the chicken is marinated, melt 2 tablespoons of butter in a large skillet over medium heat. Sprinkle chicken with salt and pepper and sear on both sides, until golden brown, about 2-3 minutes per side. Move chicken breasts to one side of the skillet. Add chopped spinach (or asparagus) to the other side of the skillet and cook, stirring occasionally, until it begins to wilt, about 1-2 minutes. Set skillet aside.
For the cream sauce, start by melting butter in a skillet over medium heat. Add minced garlic, and cook until fragrant, about 1-2 minutes. Then, whisk in flour and cook for 1-2 minutes. Gradually whisk in milk. Cook, whisking constantly, about 2-3 minutes. Stir in cayenne pepper, nutmeg, minced rosemary, and grated gruyere cheese until slightly thickened. Salt and pepper to taste.
Cook gnocchi according to package directions. Drain in a colander and add to the chicken skillet, stirring until combined. Bake for 25-30 minutes, or until chicken is cooked through and the sides are bubbling. Serve up hot!
Creamy Chicken and Gnocchi Skillet
Yield(s): Makes 4 servings
15m prep time
30m cook time
30m inactive
you're making mealtime meaningful.
Chicken:
- 4 medium chicken breasts
- 1 tablespoon minced rosemary
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Juice from one lemon
- 2 tablespoons unsalted butter
- 3–4 cups baby spinach, roughly chopped (or asparagus)
- 1 (17.5 oz) package of pre-made gnocchi
- Salt & Pepper to taste
Sauce:
- 2 tablespoons unsalted butter
- 2 cloves of garlic, minced
- 3 tablespoons all-purpose flour
- 1 tablespoon rosemary, minced
- 1 1/2 cups whole milk
- Pinch of cayenne pepper
- Pinch of grated nutmeg
- 1 1/2 cups grated gruyere cheese
Preparation
- Preheat oven to 350F.
- In a medium bowl, mix together chicken breasts with 1 tablespoon rosemary, 3 garlic cloves minced, olive oil, and lemon. Cover and let marinate for 30 minutes.
- Once chicken is marinated, melt 2 tablespoons butter in a large skillet over medium heat. Sprinkle chicken with salt and pepper and sear on both sides, until golden brown, about 2-3 minutes per side.
- Move chicken breasts to one side of skillet. Add chopped spinach (or asparagus) to the other side of the skillet and cook, stirring occasionally, until it begins to wilt, about 1-2 minutes. Set skillet aside.
- For the cream sauce, start by melting butter in a skillet over medium heat. Add minced garlic, and cook until fragrant, about 1-2 minutes. Then, whisk in flour and cook for 1-2 minutes.
Recipe adapted from The College House Wife.