Ingredients
Scale
- 1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup (120g) baby spinach
- 1 lb (450g) potato gnocchi, thawed if frozen
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
- Season chicken with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes until golden and cooked through. Transfer to a plate.
- Add garlic and red pepper flakes to the same skillet; sauté 1 minute until fragrant.
- Add gnocchi and cook 4–5 minutes, stirring occasionally, until golden and crispy on the surface.
- Stir in chicken, lemon zest, lemon juice, and spinach; cook 2 minutes until spinach wilts.
- Reduce heat to low, stir in butter and Parmesan until melted and combined.
- Garnish with fresh parsley and serve immediately.
Notes
- For extra crispiness, dry the gnocchi briefly on a paper towel before cooking.
- Substitute chicken breast if preferred, but cook just until tender to avoid dryness.
- Vegetarian option: Replace chicken with white beans or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Skillet cooking
- Cuisine: Italian-inspired
- Diet: None specified
Nutrition
- Serving Size: 1 serving
- Calories: 512 Kcal
- Sugar: 3g
- Sodium: 628mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 92mg
