Creamy Chicken Piccata with Gnocchi Recipe

Introduction

Creamy Chicken Piccata with Gnocchi is a delightful twist on a classic Italian favorite. Tender chicken cutlets swim in a luscious lemon-caper cream sauce, paired perfectly with pillowy gnocchi for a comforting, elegant meal.

Ingredients

• 3 boneless, skinless chicken breasts (about 1 1/2 lb. total), halved horizontally, or 6 chicken cutlets
• Kosher salt
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 tbsp (1/2 stick) unsalted butter
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 2 tbsp drained capers
• 2 medium lemons, 1 zested and juiced, 1 sliced into rounds
• 1 (17-oz.) package gnocchi
• Chopped fresh parsley leaves, for serving

Instructions

1. Step 1: Season the chicken on both sides with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Dredge each piece in flour, shaking off any excess.
2. Step 2: In a large skillet over medium-high heat, melt butter with olive oil. Cook the chicken in batches, about 2 minutes per side, until golden brown. Transfer cooked chicken to a plate.
3. Step 3: Reduce heat to medium. Add garlic to the skillet and cook, stirring often, until fragrant and lightly golden, about 1 minute.
4. Step 4: Pour in the white wine and simmer, stirring occasionally, until nearly reduced, about 2 to 4 minutes.
5. Step 5: Add chicken broth, scraping up browned bits from the pan. Slowly stir in heavy cream, then add capers, lemon juice, and lemon zest. Season with salt and pepper if needed.
6. Step 6: Add the gnocchi to the sauce and toss to coat. Bring to a boil over high heat, then reduce to medium-high and simmer, stirring frequently, until gnocchi is tender, 8 to 10 minutes. Season with salt and pepper.
7. Step 7: Return the chicken to the skillet, turning to coat in the sauce. Cook until the chicken is warmed through, about 2 more minutes.
8. Step 8: Garnish with lemon rounds and chopped parsley before serving.

Tips & Variations

• For extra flavor, marinate the chicken in lemon juice and garlic for 30 minutes before cooking.
• Substitute gnocchi with cooked pasta or potatoes to change up the texture.
• Use gluten-free flour for dredging to make this dish gluten-free.
• Add a handful of spinach or arugula towards the end of cooking for a green boost.

Storage

Store leftover chicken piccata and gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and offer extra juiciness. Adjust cooking time if needed to ensure they are cooked through.

What if I don’t have white wine?

You can substitute the white wine with an equal amount of extra chicken broth or a splash of white grape juice for a non-alcoholic version.

Creamy Chicken Piccata with Gnocchi Recipe

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★★★★★

4.8 from 99 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Creamy Chicken Piccata with Gnocchi is a luscious and comforting dish featuring tender chicken cutlets in a tangy lemon-caper cream sauce, served with pillowy gnocchi. Perfectly seared chicken combined with a rich, vibrant sauce makes for a delightful weeknight meal or special dinner.

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Ingredients

Scale 1x2x3x

Chicken and Coating

• 3 boneless, skinless chicken breasts (about 1 1/2 lb. total), halved horizontally, or 6 chicken cutlets
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup all-purpose flour

Sauce and Gnocchi

• 4 tablespoons (1/2 stick) unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 2 tablespoons drained capers
• 2 medium lemons: 1 zested and juiced (3 tablespoons juice, 2 teaspoons zest), and 1 sliced into rounds
• 1 (17-ounce) package gnocchi
• Chopped fresh parsley leaves, for serving

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Instructions

1. Season and Dredge Chicken: Season the chicken cutlets on both sides with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Dredge each piece in all-purpose flour, coating evenly and shaking off any excess flour.
2. Brown the Chicken: In a large skillet over medium-high heat, melt the butter with the olive oil. Add the chicken pieces in batches, being careful not to overcrowd the pan. Cook each side until golden brown, about 2 minutes per side. Once browned, transfer the chicken to a plate and set aside.
3. Sauté Garlic and Deglaze: Reduce the heat to medium. Add the finely chopped garlic to the skillet and cook while stirring frequently until fragrant and lightly golden, about 1 minute. Pour in the white wine and simmer, stirring occasionally, until the liquid is reduced by about half, approximately 2 to 4 minutes.
4. Make the Sauce and Add Gnocchi: Add the low-sodium chicken broth to the skillet, scraping up any browned bits from the bottom to incorporate flavor. Slowly stir in the heavy cream to create a creamy sauce. Mix in the drained capers, 3 tablespoons lemon juice, and 2 teaspoons lemon zest. Season with salt and pepper to taste. Add the gnocchi to the sauce and toss to coat evenly.
5. Simmer Gnocchi and Reheat Chicken: Bring the mixture to a boil over high heat. Then reduce heat to medium-high and simmer, stirring frequently, until the gnocchi are tender, about 8 to 10 minutes. Adjust seasoning with salt and pepper as needed. Return the browned chicken cutlets to the skillet, turning them to coat in the sauce. Cook for about 2 minutes more until the chicken is heated through.
6. Garnish and Serve: Top the dish with lemon slices and a generous sprinkle of chopped fresh parsley before serving. Enjoy this creamy, zesty chicken piccata with the soft gnocchi for a satisfying meal.

Notes

• For best results, use fresh lemons and adjust lemon juice to taste depending on preferred tanginess.
• If you prefer a thicker sauce, simmer a bit longer to reduce or add a slurry of cornstarch and water.
• White wine can be substituted with additional chicken broth if you want to avoid alcohol.
• Make sure not to overcrowd the skillet when browning the chicken to ensure a nice golden crust.
• Feel free to use store-bought or homemade gnocchi based on your preference.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Chicken Piccata, Creamy Chicken, Gnocchi Recipe, Lemon Chicken, Capers, Italian Dinner