Rosemary Lemon Chicken Gnocchi | Easy Chicken Dinner Recipe (2024)

This Rosemary Lemon Chicken Gnocchi is comfort food at its finest. It’s one of those meals that’squick and easy enough to make foryour family on a busy weeknight, but fabulous enough to serve when you want to massively impress your guests!

Garlic chicken and toastedpotato gnocchi come together in a freshrosemary lemon cream sauce for this Rosemary Lemon Chicken Gnocchi. It’s bright, fresh, and FULL of flavor! :)

Here are all the fabulous flavors we’ve got going on in this delicious one-pot dinner: Rosemary, lemon, garlic, chicken, parmesan, gnocchi, chicken broth, cream, onions, and petite sweet peas.

How to MakeRosemary Lemon Chicken Gnocchi

Let’s start by chopping the rosemary. Strip the leaves off a few stems of rosemary…

Then mince very finely with a sharp knife. Or a mini chopper is great for chopping herbs like this!

You’ll also need the juice and zest of one lemon. I went ahead and measured out the chicken broth, then added the lemon juice and zest directly into the broth. If you want to skip this step and use store-bought lemon juice, that is totally fine with me! You’ll need 2-3 tablespoons of lemon juice.

Nextcut boneless, skinless chicken breasts into bite-sized pieces, about 1-inch cubes.

And season generously with salt and pepper.

Melt 2 tablespoons of butter in a 12-inch skilletover medium-high heat. When the butter is melted and foamy, swirl to coat the bottom of the pan, then add the chicken in a single layer and cook for 5 minutes until golden, flipping once halfway through. Remove the chicken to a plate, and add the gnocchi straight from the package to the skillet. Toast over medium-high heat, stirring to toss occasionally, until the gnocchi is golden and toasted, about 5-7 minutes.(Somehow I missed a picture of this step!)

Remove the gnocchi to the same plate with the chicken.

Back in the skillet, melt an additional 2 tablespoons of butter over medium-high heat.

Add the diced onions and cook, stirring occasionally…

Until onions are golden brown.

At this point, turn the heat to low and add the minced garlic and 2-3 tablespoons of the fresh chopped rosemary. Stir to combine until fragrant, about 30 seconds.

Add the chicken broth, lemon juice, zest and gnocchi back to the skillet. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until gnocchi is tender.

Add the cream, peas (straight from the freezer is fine), parmesan cheese, and plenty of salt and pepper to taste. Stir to combine.

Add the chicken and stir until heated through, about 2 minutes.

Top with extra parmesan cheese if desired and serve! :) Hope you enjoy!! :)

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