Garlic Chicken & Gnocchi

This garlic chicken and gnocchi has been on repeat at my house lately, and I don’t see that changing anytime soon. It’s got tender bites of chicken, pillowy gnocchi, plenty of veggies, and a lemon garlic butter sauce that I could happily eat on just about anything. Best of all, dinner comes together with one pan and one pot, which means there aren’t a million dishes waiting for you afterward.

I’ve been on a serious lemon garlic kick lately, and this recipe checks all the boxes. The fresh lemon makes everything pop, while the garlic butter brings all the comfort food vibes you’d expect from a skillet dinner. It’s easy enough to throw together on a busy weeknight, but it’s also one of those meals I’d happily serve if friends were coming over.

Ingredient Notes

• Boneless Skinless Chicken Breasts: Cut the chicken into evenly sized pieces so everything cooks at the same rate. Boneless skinless chicken thighs work if you prefer dark meat.
• Olive Oil: Regular olive oil or extra virgin olive oil both work.
• Paprika, Garlic Powder, Onion Powder, Salt, Black Pepper, and Crushed Red Pepper Flakes: This simple seasoning blend adds plenty of flavor without overpowering the lemon garlic butter. If you prefer less heat, reduce or leave out the red pepper flakes.
• Salted Butter: I use salted butter because it adds great flavor to the sauce. If you’re using unsalted butter, add a little extra salt to taste.
• Yellow Onion: White onion works too, but yellow onion gets a little sweeter as it cooks.
• White or Cremini Mushrooms: Either variety works great. If you’re cooking for mushroom skeptics, you can simply leave them out.
• Zucchini: Cut the zucchini into bite-sized pieces so they cook quickly and evenly. Yellow squash is an easy substitute.
• Gnocchi: Shelf-stable gnocchi found in the pasta aisle is what I use most often, but refrigerated or frozen gnocchi work too. Just cook according to the package directions before adding it to the skillet.
• Garlic: Freshly minced garlic gives the best flavor. If needed, substitute 1 teaspoon garlic powder.
• Roasted Red Peppers: Look for jarred roasted red peppers near the pickles, olives, or canned vegetables. Be sure to drain them well before adding them to the skillet.
• Baby Spinach: It looks like a lot at first, but it wilts down quickly.
• Lemon: You’ll use both the zest and the juice, so wash it well before zesting. Fresh lemon juice makes a big difference here, so I don’t recommend bottled if you can avoid it.

Getting Crispy Gnocchi

If you’ve only ever had soft gnocchi, you’re in for a treat. After boiling, the gnocchi gets tossed into the skillet with butter where it develops a light golden crust while staying soft and pillowy in the middle.

Be sure to drain it well before adding it to the pan, and resist the urge to stir constantly. Let it sit for a minute or two at a time so it has a chance to brown.

Vegetable Swaps

This recipe is easy to customize with whatever vegetables you have on hand. Yellow squash can sub in perfectly for the zucchini, and broccoli, asparagus, or even halved cherry tomatoes are all great additions.

Not a fan of mushrooms? Leave them out or replace them with another vegetable.

If you want even more greens, baby kale works in place of the spinach. Just give it an extra minute or two to soften.

Serving Suggestions

This is a complete meal all on its own, but I never say no to a piece of warm, crusty bread for soaking up every last bit of that lemon garlic butter. If you’re serving guests or want to round things out, pair it with a simple salad or an arugula salad with a light lemon vinaigrette.