Creamy Chicken Piccata with Gnocchi Recipe

Introduction

This creamy chicken piccata with gnocchi is a delightful twist on a classic Italian favorite. Tender chicken cutlets are cooked in a luscious lemon-caper cream sauce, served over pillowy gnocchi for a satisfying and 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 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, 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 the butter with the olive oil. Working in batches, add the chicken and cook until golden brown, about 2 minutes per side. Transfer the cooked chicken to a plate.
3. Step 3: Reduce the heat to medium. Add the garlic to the skillet and cook, stirring frequently, until fragrant and lightly golden, about 1 minute.
4. Step 4: Pour in the white wine and simmer, stirring occasionally, until it is almost reduced, about 2 to 4 minutes.
5. Step 5: Add the chicken broth, scraping up any browned bits from the bottom of the pan. Slowly stir in the heavy cream, then add the capers, lemon juice, and lemon zest. Season with salt and pepper to taste.
6. Step 6: Add the gnocchi to the sauce and toss gently to coat. Bring to a boil over high heat, then reduce to medium-high and simmer, stirring frequently, until the gnocchi is tender, about 8 to 10 minutes. Adjust seasoning if needed.
7. Step 7: Return the chicken to the skillet, turning to coat with the sauce. Cook until the chicken is warmed through, about 2 minutes more.
8. Step 8: Serve topped with lemon rounds and chopped fresh parsley for a bright, fresh finish.

Tips & Variations

• Use homemade gnocchi or substitute with small boiled potatoes for a different texture.
• For a dairy-free version, replace butter with olive oil and substitute heavy cream with coconut milk.
• If you prefer a thicker sauce, simmer it a bit longer before adding the gnocchi.
• Fresh thyme or basil can be added alongside parsley for extra herbal notes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid curdling the cream sauce, adding a splash of chicken broth or water if needed to loosen the sauce.

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 provide extra juiciness, but you may need to adjust cooking time slightly.

What type of gnocchi is best for this dish?

Store-bought potato gnocchi works perfectly, but fresh or homemade gnocchi can elevate the dish even more with a tender texture.

Creamy Chicken Piccata with Gnocchi Recipe

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This Creamy Chicken Piccata with Gnocchi is a delightful, comforting dish featuring tender chicken cutlets in a luscious lemony caper sauce, paired perfectly with pillowy gnocchi. Cooked in a skillet, the chicken is lightly browned and then simmered with a rich cream and white wine sauce that’s brightened with fresh lemon juice and zest. This recipe is ideal for a cozy family dinner, combining elegance and ease in one pan.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

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 Cooking

• 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, 1 sliced into rounds)

Additional

• 1 (17-oz.) package gnocchi
• Chopped fresh parsley leaves, for serving

Instructions

1. Season and Prepare Chicken: Season the chicken breasts or cutlets on both sides with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Lightly dredge each piece of chicken in the all-purpose flour, coating evenly and shaking off any excess.
2. Brown the Chicken: Heat the butter and olive oil together in a large skillet over medium-high heat until the butter is melted and bubbling. Working in batches to avoid overcrowding, add the chicken pieces and cook until golden brown on both sides, about 2 minutes per side. Remove the chicken from the skillet and set aside on a plate.
3. Sauté Garlic and Deglaze: Reduce the heat to medium. Add the finely chopped garlic to the skillet and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Pour in the dry white wine and simmer, stirring occasionally, until it has nearly reduced, approximately 2 to 4 minutes.
4. Make the Sauce and Cook Gnocchi: Add the chicken broth to the skillet, scraping up any brown bits from the bottom for added flavor. Slowly stir in the heavy cream. Then stir in the capers, 3 tablespoons of the lemon juice, and 2 teaspoons of lemon zest. Taste and season with salt and pepper as needed. Add the gnocchi directly to the skillet, stirring to coat them well in the sauce.
5. Simmer Gnocchi and Finish Chicken: Bring the sauce to a boil over high heat, then reduce to medium-high and let simmer, stirring frequently, until the gnocchi are tender and cooked through, about 8 to 10 minutes. Season again with salt and pepper to taste. Return the browned chicken pieces to the skillet, turning them in the sauce to coat and allowing them to warm through, about 2 more minutes.
6. Garnish and Serve: Arrange the lemon rounds on top of the chicken and sprinkle with chopped fresh parsley leaves. Serve immediately for a fresh, flavorful meal.

Notes

• You can substitute chicken cutlets if they are easier to find or for faster cooking.
• Allowing the chicken to brown properly creates a flavorful crust that enhances the sauce.
• Use a dry white wine like Sauvignon Blanc for the best acidity balance in the sauce.
• Adding gnocchi directly to the sauce helps them absorb all the wonderful flavors.
• If gnocchi are frozen, add a few extra minutes to the cooking time.
• For a lighter dish, you can reduce the heavy cream or use half-and-half, but the sauce will be less rich.
• Garnish with extra lemon zest or fresh herbs such as thyme for more aromatic flavor.

Keywords: Chicken Piccata, Creamy Chicken, Gnocchi, Lemon Chicken, Easy Dinner, One Pan Meal