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 Tbsp. (1/2 stick) unsalted butter

2 Tbsp. 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 Tbsp. 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

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

Step 2: In a large skillet over medium-high heat, heat butter and olive oil until the butter is melted. Working in batches, add chicken to the 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 the white wine and simmer, stirring occasionally, until almost reduced, 2 to 4 minutes.

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

Step 5: Bring to a boil over high heat, then reduce heat to medium-high and simmer, stirring frequently, until gnocchi are tender, 8 to 10 minutes. Season with salt and pepper. Return chicken to the skillet, turning to coat in the sauce. Cook until chicken is warmed through, about 2 minutes more. Garnish with lemon rounds and chopped parsley before serving.

Tips & Variations

Use chicken cutlets for a faster cooking time and more even thickness.

Substitute white wine with additional chicken broth and a splash of lemon juice if you prefer non-alcoholic.

For a slightly tangier sauce, add an extra tablespoon of capers or lemon juice.

Try adding sautéed mushrooms or spinach for extra vegetables.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used but may require slightly longer cooking time. They will add a richer flavor and remain juicy.

Is gnocchi necessary for this recipe?

Gnocchi adds a soft, pillowy texture that pairs well with the creamy sauce, but you can substitute with cooked pasta, rice, or even mashed potatoes if you prefer.