Ingredients:

  • 1 lb boneless skinless chicken breasts, cut into 1-inch medallions
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp extra virgin olive oil
  • 16 oz shelf-stable or refrigerated potato gnocchi
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1 large lemon, zested and juiced
  • 2 cups fresh baby spinach
  • 1 tbsp fresh parsley or dill for garnish

Instructions:

  1. Pat the chicken medallions dry with paper towels. Season evenly with kosher salt, cracked black pepper, and garlic powder.
  2. Heat extra virgin olive oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes per side until golden brown and cooked through. Remove chicken to a plate and tent with foil.
  3. In the same skillet, melt the butter. Add the dry gnocchi directly from the package. Spread into an even layer and sear undisturbed for 5 minutes, stirring occasionally, until the outsides are toasted and crackling.
  4. Add minced garlic and lemon zest to the skillet and sauté for 1 minute until fragrant.
  5. Deglaze the pan with chicken broth, scraping up the browned bits (fond). Stir in the heavy cream and lemon juice, bringing the liquid to a gentle simmer for 2 minutes until the sauce thickens and coats the spoon.
  6. Return the seared chicken and any resting juices to the pan. Fold in the Parmesan cheese and baby spinach. Stir gently for 1 minute until the spinach turns bright green and collapses.
  7. Garnish with fresh parsley or dill before serving.