One Pan Lemon Gnocchi Chicken
| 2 | chicken breasts, halved lengthways |
| 1 tsp | salt |
| ½ tsp | pepper |
| 1 tsp | paprika |
| ½ tsp | dried thyme |
| 1 tbsp | olive oil |
| 1 tbsp | unsalted butter |
| 1 tsp | garlic, freshly minced |
| Juice of 1 lemon | |
| 1 cup | chicken stock |
| 1 cup | thickened/heavy cream |
| 1 cup | Parmesan, freshly grated |
| 500 g | fresh gnocchi (see note 1) |
| 2 cups | spinach leaves |
| Sprinkle the chicken breast with salt, pepper, paprika and thyme. Rub all over with your hands so that the chicken is evenly coated. |
| In a large, heavy-based skillet, heat the olive oil on medium heat. Add the butter. |
| Once the butter has melted, add the chicken and cook for 3 minutes. Flip, place the lid on and cook for a further 3 minutes or until the chicken is completely cooked. Set aside. |
| To the same pan, add the garlic. Cook, stirring for 30 seconds. |
| Add the lemon juice, chicken stock and thickened cream. Once simmering, add the Parmesan cheese and the gnocchi. Cook for 2 minutes. |
| Stir through the spinach leaves, top with the cooked chicken and serve. |
| NOTES |
| 1 – Fresh gnocchi (which cooks within 2-3 minutes) from the refrigerated aisle at the supermarket is required for this recipe. Cooked pasta can be used as a substitute. |