Ingredients
2 tbsp. extra-virgin olive oil
1 1/2 lb. skinless, boneless chicken breasts
Kosher salt
Freshly ground black pepper
1 small yellow onion, chopped
4 cloves garlic, minced
1/3 c. dry white wine
1 1/4 c. low-sodium chicken broth
1 c. heavy cream
Zest and juice of 1 large lemon
1 tbsp. chopped fresh rosemary
1 tbsp. fresh thyme leaves
Pinch of red pepper flakes
1 (17-oz.) package refrigerated gnocchi
4 c. packed baby spinach
2 oz. Parmesan, finely grated (about 3/4 c.)
Lemon slices, for serving (optional)
Preparation
Step 1In a large, high-sided skillet over medium-high heat, heat oil. Season chicken on both sides with salt and black pepper and cook, turning occasionally, until golden, about 6 minutes per side. Transfer to a plate. Step 2Reduce heat to medium. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Pour in wine and scrape up any browned bits from bottom of pan. Simmer, stirring occasionally, until wine is evaporated, 1 to 2 minutes. Step 3Add broth, cream, lemon zest, lemon juice, rosemary, thyme, and red pepper flakes; season with salt and black pepper. Bring to a simmer, then stir in gnocchi. Bring to a simmer and return chicken to skillet. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through, 8 to 10 minutes. Transfer chicken to a cutting board. Step 4Add Parmesan and spinach to sauce and stir until spinach is wilted. Continue to simmer, stirring occasionally, until thickened, about 3 minutes; season with salt and black pepper.Step 5Slice chicken and return to skillet. Top with lemon slices, if using.
Have you tried this yet? Let us know how it went in the comments below!
