One-Pan Lemon Parm Chicken Gnocchi

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tbsp. extra-virgin olive oil

1 1/2 lb. skinless, boneless chicken breasts

Kosher salt

Freshly ground black pepper

1 small yellow onion, chopped

4 cloves garlic, minced

1/3 c. dry white wine

1 1/4 c. low-sodium chicken broth

1 c. heavy cream

Zest and juice of 1 large lemon

1 tbsp. chopped fresh rosemary

1 tbsp. fresh thyme leaves

Pinch of red pepper flakes

1 (17-oz.) package refrigerated gnocchi

4 c. packed baby spinach

2 oz. Parmesan, finely grated (about 3/4 c.)

Lemon slices, for serving (optional)

Directions

In a large, high-sided skillet over medium-high heat, heat oil. Season chicken on both sides with salt and black pepper and cook, turning occasionally, until golden, about 6 minutes per side. Transfer to a plate.

Reduce heat to medium. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Pour in wine and scrape up any browned bits from bottom of pan. Simmer, stirring occasionally, until wine is evaporated, 1 to 2 minutes.

Add broth, cream, lemon zest, lemon juice, rosemary, thyme, and red pepper flakes; season with salt and black pepper. Bring to a simmer, then stir in gnocchi. Bring to a simmer and return chicken to skillet. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through, 8 to 10 minutes. Transfer chicken to a cutting board.

Add Parmesan and spinach to sauce and stir until spinach is wilted. Continue to simmer, stirring occasionally, until thickened, about 3 minutes; season with salt and black pepper.

Slice chicken and return to skillet. Top with lemon slices, if using.