Creamy Chicken Piccata with Gnocchi Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
