Chicken Piccata with Gnocchi is a dish that bridges old-world Italian charm with modern comfort. The velvety lemon-caper sauce kissed with butter and white wine, coats every bite of tender chicken and pillowy gnocchi.
It’s a restaurant-worthy meal made easy at home—one that invites you to slow down, sip a glass of crisp Pinot Grigio, and savor the moment. This dish pairs surprisingly well with a Vegas Bomb Shot and Whitefish Salad, creating a dynamic blend of indulgence and refinement.
The rich, creamy sauce contrasts beautifully with the briny capers, much like the balance of sweet and boozy in a Vegas Bomb. Meanwhile, the freshness of Whitefish Salad offers a refreshing counterpoint, making it an unexpectedly well-rounded meal experience.
Mastering this dish is all about technique—pan-frying the chicken to golden perfection, deglazing the pan just right, and tossing the gnocchi in that luscious sauce until each bite is coated in flavor. Whether you’re cooking to impress or just indulging in a cozy night in, this recipe is a surefire way to elevate your home-cooked repertoire.
Perfect For A Date Night In!
- Restaurant-Quality at Home: The rich, velvety sauce, tangy capers, and pillowy gnocchi create a dish that feels indulgent—no reservations required.
- Effortlessly Impressive: It looks and tastes gourmet, but the simple steps make it easy to pull off, even on a weeknight.
- Pairs Beautifully with Cocktails: Enjoy it with a Vegas Bomb Shot for a playful contrast or a crisp white wine for a classic touch.
- Cozy Yet Elegant: Whether you’re cooking together or surprising your partner, this meal sets the scene for a relaxed yet special evening.
A single bite of this Creamy Chicken Piccata with Gnocchi delivers a silky, buttery, and citrusy burst of flavor—unapologetically rich, yet perfectly balanced.
Chicken Piccata With Gnocchi Recipe
Equipment
- Heavy-bottomed pan (cast iron or stainless steel)
- Shallow bowl for dredging
- Tongs for flipping chicken
- Spatula for stirring sauce
- Measuring spoons and cups
- Microplane or zester for lemon zest
Ingredients
- ¼ cup grated parmesan cheese, plus more for serving
- 2 lb chicken breasts, cut into medallions and pounded thin
- Fresh basil for serving
- Zest and juice of 1 lemon
- 1½ cup low sodium chicken stock or broth
- ¾ cup all-purpose flour
- 2 tsp heavy cream
- 3 tbsp capers
- 3 clove garlic, minced
- 6 tbsp unsalted butter, divided
- 1 lb potato gnocchi
- 1 tsp pepper
- 1½ tsp salt, divided
- 1 shallot, minced
- 4 tbsp olive oil
Instructions
- Mix all-purpose flour, grated parmesan, salt, and pepper in a shallow bowl.
- Press each chicken medallion into the flour mixture, ensuring full coverage before shaking off excess.
- Preheat a heavy-bottomed pan over medium heat, then melt butter with olive oil.
- Once hot, place chicken medallions in the pan, leaving space between each.
- Cook for about 3 minutes on the first side, then flip and cook for another 2-3 minutes until golden brown and cooked through.
- Transfer to a plate and repeat with remaining chicken, adding more butter and oil as needed.
- Lower the heat and sauté shallots in the same pan until soft.
- Stir in minced garlic and cook until fragrant.
- Pour in chicken stock, scraping up browned bits from the pan, then bring to a simmer.
- Add gnocchi and cook for 5 minutes, stirring occasionally until tender and the stock reduces.
- Reduce heat and mix in butter, heavy cream, lemon juice, lemon zest, capers, and salt.
- Stir to combine and melt the butter.
- Return chicken to the pan, coating it in the sauce, and let it warm for 3-4 minutes.
- Serve with grated parmesan and fresh basil, optionally accompanied by a green vegetable and garlic bread.
Notes
- Use a combination of butter and oil to fry the chicken for a golden, crisp exterior while keeping it tender inside.
- Adjust the lemon juice and capers to your taste—add more for a tangier sauce or reduce for a milder flavor.
- If you prefer a lighter version, substitute half-and-half for heavy cream or use a splash of milk for a thinner sauce.
- Cooking the gnocchi directly in the chicken stock infuses it with extra flavor and helps thicken the sauce naturally.
| Nutrition | Value |
| Calories | 868kcal |
| Carbohydrates | 60.5g |
| Fibre | 2.5g |
| Fat | 45g |
| Protein | 38.3g |
| Cholesterol | 128g |
