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-ounce) package gnocchi

Chopped fresh parsley leaves, for serving

Instructions

Step 1: Season chicken on both sides with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Dredge chicken in flour, shaking off any excess.

Step 2: In a large skillet over medium-high heat, heat butter and olive oil until butter is melted. Working in batches, add chicken to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to a plate.

Step 3: Reduce heat to medium. Add garlic to the skillet and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Pour in white wine and simmer, stirring occasionally, until the liquid is almost reduced, 2 to 4 minutes.

Step 4: Add chicken broth to the skillet, scraping up any brown bits from the bottom. Slowly stir in heavy cream, then add capers, lemon juice (from 3 tablespoons), and 2 teaspoons lemon zest. Season with salt and pepper if needed. Add gnocchi and toss to coat in the sauce.

Step 5: Bring the mixture to a boil over high heat, then reduce to medium-high and simmer, stirring frequently, until gnocchi is tender, about 8 to 10 minutes. Taste and adjust seasoning with salt and pepper.

Step 6: Return the chicken to the skillet, turning to coat in the sauce. Cook until the chicken is warmed through, about 2 minutes more. Garnish with lemon rounds and chopped parsley before serving.

Tips & Variations

For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.

If you don’t have white wine, use additional chicken broth with a splash of lemon juice for acidity.

Try swapping gnocchi with cooked pasta or mashed potatoes if preferred.

Use fresh lemon juice rather than bottled to brighten flavors.

Adding a pinch of red pepper flakes to the sauce can give a slight kick.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just add a minute or two to the simmering time to ensure they’re cooked through.

Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free flour for dredging the chicken and choose gluten-free gnocchi to keep the dish gluten-free.

Dinner

Creamy Chicken Piccata with Gnocchi Recipe

Introduction