Description
This Creamy Chicken Piccata with Gnocchi is a delicious and comforting Italian-inspired dish featuring tender chicken cutlets in a lemony, creamy caper sauce served over pillowy gnocchi. The chicken is lightly dredged in flour and pan-seared to a golden brown, then simmered in a flavorful sauce made with white wine, chicken broth, heavy cream, capers, and fresh lemon. Tossed with tender gnocchi and garnished with fresh parsley and lemon slices, this meal is perfect for a cozy dinner that’s quick enough for weeknights yet impressive enough for guests.
Ingredients
Scale
Chicken
- 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, 1 sliced into rounds)
- 1 (17-ounce) package gnocchi
- Chopped fresh parsley leaves, for serving
Instructions
- Season and Dredge Chicken: Season the chicken pieces evenly on both sides with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Lightly coat each piece by dredging in the all-purpose flour, shaking off any excess.
- Cook 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 to the skillet and cook each side for about 2 minutes until golden brown. Transfer cooked chicken to a plate and set aside.
- Sauté Garlic and Deglaze: Reduce the heat to medium. Add the finely chopped garlic to the same skillet and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Pour in the white wine and let it simmer, stirring occasionally, until the wine is mostly reduced, approximately 2 to 4 minutes.
- Prepare the Sauce and Cook Gnocchi: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to incorporate into the sauce. Slowly stir in the heavy cream until well combined. Add the drained capers, lemon juice from one lemon (about 3 tablespoons), and 2 teaspoons of lemon zest. Season with salt and pepper to taste. Then add the gnocchi directly into the skillet and toss to coat them in the sauce.
- Simmer Gnocchi and Finish Chicken: Bring the skillet to a boil over high heat, then reduce to medium-high and let it simmer, stirring frequently, until the gnocchi are tender and cooked through, about 8 to 10 minutes. Taste and adjust seasoning if necessary. Return the browned chicken pieces to the skillet and turn them in the sauce to coat, cooking for an additional 2 minutes until the chicken is warmed through.
- Garnish and Serve: Top the dish with fresh lemon rounds and a sprinkle of chopped parsley. Serve immediately for a rich and satisfying meal.
Notes
- For best flavor, use a dry white wine such as Sauvignon Blanc or Pinot Grigio.
- Be careful not to overcrowd the skillet when frying the chicken to ensure a nice golden crust.
- If lemon juice is too tart, adjust to taste or add a small pinch of sugar to balance the sauce.
- To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Leftovers can be stored in an airtight container and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Chicken Piccata, Creamy Chicken, Gnocchi Recipes, Italian Chicken, Lemon Chicken, Capers, Easy Dinner Recipes
