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.