Lemon Chicken Gnocchi Skillet
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $21.00
- Nutrition
- 510 cal · 48g protein
- skillet
- high-protein
- kid-favorite
🍳 2 pans · Picky-eater safe bet: plain potatoes
Lemon Chicken Gnocchi Skillet is a Italian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $21 in groceries. You'll need 2 pans, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 1 package potato gnocchi
- 2 heads broccoli
- 8 oz sugar snap peas
- 1 count yellow onion
- 4 cloves garlic
- 1 count lemon
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper
- 3 tbsp olive oil
- 1½ tsp salt
- 1/2 tsp black pepper
Steps
- Bring a large pot of salted water to a boil. Cut the broccoli into small florets, dice the onion, mince the garlic, and cut the chicken into 1-inch pieces. Toss the chicken with the Italian seasoning and 0.5 tsp salt.
- Drop the uncooked gnocchi into the boiling water and cook 2-3 minutes, just until they float. Scoop out 1 cup of the cooking water, then drain the gnocchi.
- Heat 2 tbsp olive oil in a large skillet over medium-high. Cook the chicken in a single layer 6-7 minutes, turning once, until browned and 165°F inside. Move it to a plate.
- Add the remaining oil, onion, and broccoli to the skillet. Cook 4 minutes, then stir in the garlic, snap peas, and a splash of the reserved gnocchi water. Cover and steam 3 minutes until the vegetables are crisp-tender.
- Return the chicken and gnocchi to the pan with the zest and juice of the lemon and the red pepper flakes. Toss 2 minutes, loosening with more reserved water as needed, and season with salt and pepper.
- Serve straight from the skillet.
- Picky eaters can have plain chicken and gnocchi. Set some aside in step 5 before adding the red pepper.
- Make ahead: cut the chicken and chop the vegetables up to a day ahead and store them in the fridge. Leftovers keep 3 days.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 42 g
- Fiber
- 6 g
- Sugar
- 3 g
- Fat
- 16 g
- Saturated fat
- 3 g
- Sodium
- 1,040 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop