Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch medallions
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 cup grated Parmesan cheese
  • 16 oz potato gnocchi
  • 2 cups baby spinach
  • 2 tbsp parsley, chopped

Instructions:

  1. Pat the chicken medallions dry and toss them with paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 2–3 minutes per side until golden brown and cooked through. Transfer chicken to a plate and set aside.
  3. Reduce heat to medium. Sauté minced garlic for 30 seconds until fragrant.
  4. Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Stir in the heavy cream and lemon zest, bringing the mixture to a gentle simmer.
  5. Stir in the uncooked gnocchi. Lower heat to medium-low and simmer uncovered for 5–7 minutes until gnocchi are plump and the sauce has thickened.
  6. Stir in the Parmesan cheese and lemon juice until melted and smooth.
  7. Fold in the baby spinach and cooked chicken, stirring for 1 minute until the spinach just wilts. Garnish with fresh parsley.