Ingredients
- 1 pound of gnocchi
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Feel free to substitute the heavy cream with half-and-half for a lighter version, or use pre-cooked rotisserie chicken if you’re short on time.
Instructions
- Begin by seasoning the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. This is where the magic happens, infusing your sauce with deep, savory flavors.
- Add the heavy cream, lemon juice, and lemon zest to the skillet. Bring the mixture to a gentle simmer while stirring occasionally.
- Slice the cooked chicken into bite-sized pieces and return to the skillet. Add the gnocchi and let them cook in the sauce for about 3-4 minutes, or until they are tender and have absorbed some of the delicious flavors.
- Stir in the Parmesan cheese until melted and the sauce is creamy and smooth. Adjust the seasoning with more salt and pepper if needed.
- Garnish with freshly chopped parsley before serving, bringing a pop of color and freshness to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International