Ingredients:

  • 1.1 lbs boneless, skinless chicken breasts, sliced into 1-inch medallions
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil
  • 17.5 oz shelf-stable or refrigerated potato gnocchi
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tbsp unsalted butter
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 large lemon, zested and juiced
  • 2 cups fresh baby spinach
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley or dill for garnish

Instructions:

  1. Season the chicken medallions with salt, pepper, and garlic powder. Heat olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken to a plate.
  2. Lower heat to medium. In the same pan, melt the butter and sauté the diced shallot and minced garlic for 2 minutes until translucent and fragrant.
  3. Pour in the chicken broth and use a wooden spoon to deglaze the pan. Stir in the heavy cream and the 17.5 oz gnocchi. Bring to a gentle simmer, then cook for 5 minutes to allow the gnocchi to steam through and the sauce to thicken.
  4. Remove the lid and stir in the lemon juice, lemon zest, and fresh baby spinach. Continue to stir until the spinach is wilted and the sauce has thickened.
  5. Return the cooked chicken to the pan. Add the grated Parmesan cheese and stir to combine. Garnish with fresh herbs and serve immediately.