Creamy lemon chicken gnocchi in a white wine pan sauce served with fresh thyme and paired with a nice chardonnay.
2 chicken quarters, skin on
1/2 teaspoon garlic powder
1 teaspoon lemon pepper seasoning see note
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic minced
1/4 white wine
1/4 cup chicken broth
1 tablespoon lemon juice
1 cup heavy/whipping cream
1 pound uncooked potato gnocchi
1/2 cup freshly grated parmesan cheese
2 cups (packed) fresh baby spinach
Salt & pepper to taste
Fresh thyme and lemon to garnish
Season each side of the chicken with the garlic powder and lemon pepper. If the lemon pepper seasoning you’re using doesn’t contain salt, be sure to salt the chicken as well.
Add the oil and butter to a skillet over medium-high heat and let the pan heat up for a few minutes. Sear the chicken for about 10 minutes/side or until it’s golden and cooked though. Transfer the chicken to a plate (tent with foil to keep warm if you wish). *See note.
Reduce the heat to medium and add the garlic to the skillet and cook for about 30 seconds.
Stir in the chicken broth and lemon juice and scrape up any brown bits from the bottom of the pan.
Add in the cream and gnocchi. Give it a good stir and ensure the gnocchi is submerged in the liquid. Let it bubble gently, uncovered, for 5-7 minutes, stirring occasionally, or until the gnocchi is cooked and the sauce has thickened. The gnocchi will release starch as it cooks, thickening up the sauce, so do not pre-cook the gnocchi. Keep in mind the sauce will thicken more as it cools, so don’t let it get too thick (add a splash more broth if needed).
Take the pan off the heat and add in the parmesan cheese and spinach. Toss until the spinach has started to wilt and it’s nicely mixed in. Add the chicken back into the skillet (along with any juices from the plate) and spoon some sauce over top. Garnish with fresh thyme and lemon.
Note: I lightly smoked our chicken for 35 mins @ 300°f with pecan wood chips.