Creamy Chicken Piccata with Gnocchi Recipe
This Creamy Chicken Piccata with Gnocchi is a comforting and elegant Italian-inspired dish featuring tender chicken cutlets cooked in a luscious lemon-caper cream sauce, served with soft, pillowy gnocchi. The combination of bright lemon flavors, savory capers, and rich cream creates a deliciously balanced meal perfect for a weeknight dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Chicken
- 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
Cooking Fat & Sauce
- 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)
Accompaniment
- 1 (17-oz.) package gnocchi
Garnish
- Chopped fresh parsley leaves, for serving
Instructions
- Season and Dredge Chicken: Season the chicken breasts or cutlets on both sides with 1 1/4 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Dredge each piece evenly in the all-purpose flour, shaking off the excess.
- Cook Chicken: In a large skillet over medium-high heat, melt the butter with the olive oil. Working in batches to prevent overcrowding, place the floured chicken into the skillet. Cook each side until golden brown, about 2 minutes per side. Once browned, transfer the chicken pieces to a plate and set aside.
- Sauté Garlic and Deglaze: Reduce the skillet 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 the wine is almost reduced, approximately 2 to 4 minutes.
- Prepare Sauce and Add Gnocchi: Add the low-sodium chicken broth to the skillet, scraping the bottom to lift any browned bits for extra flavor. Slowly stir in the heavy cream until combined. Stir in the drained capers, lemon juice from 1 lemon (about 3 tablespoons), and 2 teaspoons lemon zest. Taste and season with additional salt and pepper if necessary. Add the package of gnocchi directly into the sauce and toss gently to coat.
- Cook Gnocchi and Finish Dish: Bring the skillet to a boil over high heat, then reduce to medium-high and simmer, stirring frequently, until the gnocchi is tender and cooked through, about 8 to 10 minutes. Season again with salt and pepper as needed. Return the browned chicken to the skillet, turning to coat with the creamy sauce. Cook for an additional 2 minutes until the chicken is warmed through. Garnish the dish with lemon rounds and freshly chopped parsley before serving.
Notes
- For best results, do not overcrowd the skillet when browning chicken as it will steam rather than sear.
- If you prefer a thicker sauce, allow it to reduce a bit longer before adding the gnocchi.
- Dry white wine such as Sauvignon Blanc is preferred for the best flavor; substitute with chicken broth if needed.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
- Use fresh lemons for bright and authentic taste; bottled lemon juice will not yield the same flavor.
Keywords: Chicken Piccata, Creamy Chicken, Gnocchi, Italian Dinner, Lemon Chicken, Capers, Easy Weeknight Meal
