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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
