One-pan Lemon Gnocchi Chicken

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 boneless, skinless chicken breasts, halved lengthways horizontally to make thinner 4 steaks

1 tsp sea salt flakes

½ tsp freshly cracked black pepper

1 tsp paprika

½ tsp dried thyme

1 tbsp olive oil

1 tbsp unsalted butter

1 tsp freshly minced garlic

Juice of 1 lemon

1 cup (250 ml) chicken stock

1 cup (250 ml) thickened (heavy) cream

1 cup (100 g) freshly grated parmesan

500 g (1 lb 2 oz) fresh gnocchi (see note 1)

2 cups (90 g) baby spinach leaves

Directions

Sprinkle the chicken breast with salt, pepper, paprika and thyme. Rub the chicken all over with your hands so that it is evenly coated in the herb and spice mixture.

In a large, heavy-based frying pan, heat the olive oil over medium heat. Add the butter.

Once the butter has melted, add the chicken and cook for 3 minutes. Flip, place the lid on and cook for a further 3 minutes or until the chicken is completely cooked. Set aside.

To the same pan, add the garlic. Cook, stirring, for 30 seconds.

Add the lemon juice, chicken stock and thickened cream. Once simmering, add the parmesan and the gnocchi. Cook for 2 minutes.

Stir through the spinach leaves, top with the cooked chicken and serve.

Nutrition

• Calories: 514
• Total Fat: 24.1 g
• Saturated Fat: 13 g
• Trans Fat: 0.4 g
• Cholesterol: 68.1 mg
• Sodium: 1471.8 mg
• Total Carbohydrate: 57.3 g
• Dietary Fiber: 0.8 g
• Total Sugars: 3.7 g
• Protein: 19.3 g