One Pan Lemon Chicken Gnocchi
If you're craving a light and fresh dinner that feels like a warm hug- look no further than this one pan lemon chicken gnocchi! We're swapping the heavy cream for coconut cream, creating a zesty, creamy sauce that perfectly complements the pillowy gnocchi and tender pan-fried chicken.
Servings: 2
Equipment
- 1 large skillet
- 1 knife
- 1 cutting board
Ingredients
- 6 tbsp avocado oil
- 1 lb chicken breasts
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 1/2 sweet onion
- 1 cup canned coconut cream
- 1 lemon
- 1 package gnocchi
- 1/4 cup fresh basil
Instructions
- Gather your ingredients.
- Coat your skillet with oil and sprinkle garlic powder, salt and pepper on both sides of chicken. Sear chicken until golden brown on medium-high heat and cook until done.
- While chicken is cooking, dice onion and slice lemon in half. Cut one half of the lemon into slices and use the other half for lemon juice.
- Put chicken aside and wipe out the pan. Add more oil to the bottom and sauté onions until browned.
- Add the coconut cream, oil and 3 tbsp lemon juice. Pour in gnocchi and cook until soft.
- Top dish with chicken, lemon slices and basil and enjoy!
Notes
HOW TO SEAR CHICKEN:
Pat the chicken dry. This is crucial for achieving a good sear. Use paper towels to remove any excess moisture from the surface of the chicken. Moisture prevents browning.
Season generously. Sprinkle the chicken on both sides with salt, garlic powder and pepper. Don't be shy - a good amount of seasoning is key for flavorful chicken.
Heat your pan. Use a heavy-bottomed pan (cast iron skillet is ideal) over medium-high heat. Let the pan get hot for a few minutes. A hot pan ensures proper searing.
Add oil. Once the pan is hot, add just enough oil to coat the bottom.
Sear the chicken. Carefully place the chicken pieces in the pan, leaving some space between them. Once you see a nice golden brown crust on the bottom of the chicken, use a spatula to gently peek underneath. If it's browned and releases easily from the pan, it's ready to flip.
Flip the chicken pieces and cook for another 2-3 minutes, or until the internal temperature reaches 165°F as measured by a meat thermometer.