Creamy Chicken Piccata With Gnocchi

By Laura RegePublished: Apr 18, 2023

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creamy chicken piccata with gnocchi in a pan with lemon

PHOTO: KATE JORDAN; FOOD STYLING: BROOKE CAISON

When our weeknight dinners start to feel a little snoozy, we activate our go-to formula for supper success: Start with a dish you love, then add something new. Here, the dish we love is chicken piccata, the Italian-American classic, and the new ingredient is one of our favorite pantry items, boxed gnocchi.

We start with chicken cutlets, which cook so much faster than full-size chicken breasts. You can make your own cutlets by carefully slicing chicken breasts in half horizontally, or you can buy pre-sliced cutlets at the store. To help encourage browning (i.e., add flavor), we dredge the cutlets in flour before quickly cooking them in a mixture of butter and oil.

Next up? The lemony, buttery, caper-spiked sauce. It’s the star of chicken piccata, and thanks to this recipe, we now know that it’s also a great sauce for cooking gnocchi. The dumplings simmer in the sauce, infusing them with flavor. Once the gnocchi is done, the chicken goes back in to make sure it’s heated through and coated in the delicious sauce.

This one-pan dish is a meal in and of itself, but if you want to add a green veggie, try a simple arugula salad, oven-roasted asparagus, or smashed broccoli.

Did you make this? Tell us all about it in the comments!

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Yields:: 4 serving(s)
Prep Time:: 10 mins
Total Time:: 10 mins
Cal/Serv:: 853

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 c.
all-purpose flour
4 tbsp.
(1/2 stick) unsalted butter
2 tbsp.
extra-virgin olive oil
4
cloves garlic, finely chopped
1/2 c.
dry white wine, such as Sauvignon Blanc
1 3/4 c.
low-sodium chicken broth
1/2 c.
heavy cream
2 tbsp.
drained capers
3
medium lemons, 1 zested and juiced, 1 juiced, 1 sliced into rounds
1
(17-oz.) package gnocchi
Chopped fresh parsley leaves, for serving

Nutrition Information

Per Serving (Serves 4)

Calories853 Fat33 gSaturated fat16 gTrans fat0 gCholesterol103 mgSodium951 mgCarbohydrates99 gFiber6 gSugar5 gProtein30 gVitamin D0 mcgCalcium80 mgIron3 mgPotassium629 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Season chicken on both sides with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Dredge chicken in flour.
2. Step 2In large skillet over medium-high heat, heat butter and 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.
3. Step 3Reduce heat to medium. Cook garlic, stirring frequently, until fragrant and light golden, about 1 minute. Add wine and simmer, stirring occasionally, until almost reduced, 2 to 4 minutes.
4. Step 4Add broth, scraping up any brown bits on bottom of pan, then slowly stir in 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 sauce.
5. Step 5Bring to a boil over high heat, then reduce heat to medium-high and simmer, stirring frequently, until gnocchi is tender, 8 to 10 minutes; season with salt and pepper. Return chicken to skillet, turning to coat in sauce. Cook until chicken is warmed through, about 2 minutes more. Top with lemon rounds and parsley.