Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi

For a quick, comforting and easy dinner try this one pan creamy lemon chicken gnocchi!

Pillowy gnocchi and tender chicken is enveloped in a luxurious lemon cream sauce.

It’s a divine one-pan dish you’re sure to make for dinner again and again.

Just like my baked lemon chicken recipe, this one pan creamy lemon chicken and gnocchi is a keeper. You get juicy chicken in a creamy lemon-garlic sauce along with fluffy gnocchi. It’s the ultimate comfort food! Top with a dash of fresh dill for the ultimate flavor explosion.

why you’ll love this one pan chicken & gnocchi recipe

• The entire recipe is made in one pan so it makes for easy cleanup and fewer dishes!
• Use store-bought gnocchi for this recipe makes it even easier.
• The gnocchi cooks right in the bright lemon sauce so there’s no need to boil it separately.
• It’s the perfect meal for a weeknight dinner or to serve to guests on the weekend!
• There is 36g of protein per serving!

Ingredients needed to make this lemon chicken one-pan meal

Olive oil: a must for searing the chicken in.

Chicken: I like to use boneless, skinless chicken breasts in this recipe but you could also try boneless, skinless chicken thighs if desired

Seasonings: salt and black pepper, garlic cloves, dried oregano, dried thyme and red pepper flakes / chili flakes

Onion: use a yellow onion to start making the lemon sauce in the pan

Lemon: use lemon juice and lemon zest to get a deep lemon flavor in the sauce

Chicken broth: the base of the sauce

Whole milk: to help make the creamy lemon sauce

Gnocchi: use a store-bought shelf stable gnocchi

Parmesan cheese: to finish the sauce and add an extra dose of flavour

Fresh dill: dill goes perfectly with the flavours in this recipe

step by step process to make this easy one pan lemon chicken gnocchi recipe

Step 1: To a high-sided large skillet, add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 5-6 minutes per side until golden brown. Set aside on a plate.

Step 2: Turn the skillet to medium heat. Add 1/2 tbsp olive oil and the onion and cook for 4-5 minutes until softened.  Then add the minced garlic, dried oregano, dried thyme and chili flakes. Cook for 1 minute until fragrant.

Step 3: Add the broth and scrape the browned bits from the bottom of pan. Add the lemon zest and whole milk and stir. Finally add the lemon juice, constantly stirring as you add it. Bring to a simmer and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again, reduce heat and keep at a simmer at medium-low heat. Cook for 10-15 minutes or until the chicken is cooked through.

Step 4: Once the chicken is cooked, remove from the pan and stir in parmesan cheese and cook a few more minutes until the sauce has slightly thickened.

Step 5: Serve topped with fresh dill and lemon slices if desired.

expert tips

• Make sure to whisk or stir constantly when adding the lemon juice to ensure it incorporates into the sauce.
• I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it’s likely to bread down in the sauce since it’s very delicate compared to store-bought.
• If you want to add a dose of greens to this recipe, add a handful or two of baby spinach when you stir in the parmesan cheese.
• Servings suggestions: green beans, roasted broccoli, Brussels Sprouts and Kale Salad or peas

common questions about this lemon chicken gnocchi

Can I use cauliflower gnocchi in this recipe?
I have only tested this recipe with potato gnocchi.  The potato gnocchi will help add starch to the lemon sauce when cooking to help it thicken whereas the cauliflower gnocchi won’t. If you want to use cauliflower gnocchi, you might want to add some cornstarch to the sauce to help thicken it.

Instead of whole milk, can I use heavy cream in this lemon chicken gnocchi recipe?
Many similar recipes use heavy cream which does create an even creamier sauce. I like to use whole milk as it lends itself to a creamy but not overly heavy sauce.

Can I make this recipe gluten-free?
YES! Use a gluten-free shelf stable gnocchi, generally found in the dry pasta aisle of the grocery store. All of the other ingredients in the recipe can remain the same.

how to store this recipe

Keep leftovers in an airtight container in the fridge for 1-2 days. Reheat in a baking dish with 2 tbsp – 1/4 cup more chicken broth at 400F, covered, for 15-20 minutes or until warmed through.

more one pan recipes to love from the blog:

One Pan Creamy Spinach and Artichoke Orzo Bake

Quick Spring Gnocchi with Asparagus

One Pan Baked Gnocchi with Boursin Cheese & Tomatoes