Lemon Cream Chicken with Gnocchi

Prep Time: 20 mins | Cook Time: 15 min | Course: Dinner | Serves: 6

Lemon and garlic chicken thighs in a lovely cream sauce with gnocchi, baby spinach, and Parmesan cheese. Inspired by Natasha Bull of Salt and Lavender https://www.saltandlavender.com/lemon-chicken-orzo/ 

2 lbs chicken thighs

12 clove garlic, minced

1 tsp oregano

1 tsp salt

1 tsp pepper

1 lemon, thinly sliced

1 Tbsp olive oil

2 Tbsp butter

1 onion, diced 

16 oz gnocchi

2 cups heavy cream 

4 cups baby spinach 

Salt and pepper, to taste

Freshly grated Parmesan cheese, to taste

Rinse chicken and place in a gallon Ziploc bag with garlic, oregano, salt, pepper, and lemon slices. Place in the refrigerator to marinate.  

When ready to cook, preheat olive oil and butter in a skillet over medium-high heat. Add the chicken with the marinade into the skillet. Cook for about five minutes, then turn the chicken over. Add onion and allow to cook for another five minutes. Add gnocchi to the pan with the heavy cream, cover with a lid, and cook for 3 minutes. Remove the lid and add the spinach, cook for another minute or 2 until the spinach is wilted. Season to taste and serve with freshly grated Parmesan cheese.