There’s something about the combination of buttery, golden chicken and pillowy soft gnocchi that feels downright indulgent—but in the best way possible. This Creamy Chicken Piccata with Gnocchi is a dream dish for those who love bold flavors, velvety sauces, and effortless elegance in the kitchen.
The tangy pop of lemon, briny capers, and rich parmesan-infused sauce come together in a way that makes every bite memorable. Chicken Piccata has long been a restaurant favorite, but this homemade version takes it up a notch with gnocchi, absorbing every drop of the luscious sauce.
It’s the kind of meal that feels fancy enough for date night yet easy enough for a weeknight dinner. And if you’re looking to round out your plate, a crisp Caesar Salad or warm, herby Focaccia will complement the dish beautifully.
Here’s the best part—this recipe is surprisingly light yet deeply satisfying. While gnocchi is often thought of as heavy, the lemon-kissed sauce keeps everything balanced, making it a perfect comfort meal without the post-dinner slump.
Whether you’re a seasoned home cook or just dipping your toes into Italian-inspired dishes, this recipe is straightforward, rewarding, and impossible to resist. Try it once, and you’ll find yourself coming back for more.
Why I Love This Recipe (And You Will Too)
- It’s got that perfect balance: Tangy, creamy, savory, and fresh—all in one dish.
- It’s surprisingly easy: While it looks like a fancy restaurant dish, it comes together in just one pan. Less cleanup, more flavor!
- The sauce is next-level: That creamy, lemony, garlicky goodness coats the gnocchi perfectly—it’s rich but never overwhelming.
- It’s weeknight and weekend-worthy: Quick enough for a casual meal but impressive enough for guests.
- Gnocchi is a game changer: Traditional piccata is served with pasta, but gnocchi takes it to another level, making each bite ultra-satisfying.
Creamy Chicken Piccata With Gnocchi Recipe
Equipment
- Cutting board
- Sharp knife
- Meat mallet (for pounding chicken)
- Large skillet or pan
- Tongs
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 lb chicken breasts cut into medallions and pounded thin
- 3/4 cup all-purpose flour
- 1/4 cup grated parmesan cheese plus more for serving
- 1 1/2 tsp salt divided
- 1 tsp pepper
- 6-7 tbsp unsalted butter divided
- 3-4 tbsp olive oil
- 1 shallot minced
- 3 clove garlic minced
- 1 1/2 cup low sodium chicken stock or broth
- 1 lb potato gnocchi
- Zest and juice of 1 lemon
- 2 tsp heavy cream
- 3 tbsp capers
- Fresh basil for serving
Instructions
- Dredge the thinly pounded chicken medallions in a mixture of flour, parmesan, salt, and pepper. Shake off excess.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken until golden and cooked through, then set aside.
- In the same pan, sauté shallots and garlic until fragrant. Pour in chicken stock, lemon juice, and zest, scraping up any browned bits.
- Stir in heavy cream, capers, and remaining butter for a smooth, rich sauce.
- Cook the gnocchi separately as per package instructions, then toss it into the sauce.
- Return the chicken to the pan, spooning sauce over it. Simmer briefly to meld flavors.
- Garnish with fresh basil and extra parmesan before serving.
- Serve hot and enjoy with a side of Caesar Salad or Focaccia.
Nutrition Info:
| Nutrition | Value |
| Calories | 620kcal |
| Carbohydrates | 50g |
| Protein | 45g |
| Fat | 28g |
| Sugar | 2g |
| Sodium | 850mg |
Elevate Your Chicken Piccata Game with These Tips!
- Use a mix of butter and oil for frying: Butter adds rich flavor, while olive oil prevents it from burning too quickly. This balance gives the chicken that perfect golden crust.
- Don’t overcook the gnocchi: It should be tender but still have a little bite. If it turns mushy, it won’t hold up well in the sauce. Cook just until it floats, then drain immediately.
- Layer your lemon flavor: Add the zest first to infuse the oil, then the juice for brightness, and finally a squeeze at the end to keep that fresh citrusy punch alive.
- Capers add briny depth—don’t skip them! If you’re not a fan of whole capers, chop them finely for a subtle burst of flavor without overpowering the sauce.
- Let the chicken rest before slicing: Giving it a few minutes helps retain juices, keeping it tender and flavorful instead of dry.
- Deglaze like a pro: After searing the chicken, scrape up the browned bits with the broth—it’s where all the deep, caramelized flavor hides!
- Make it even creamier: If you want an ultra-luxurious sauce, stir in a tablespoon of mascarpone or cream cheese at the end. It melts beautifully into the sauce without making it too heavy.
- Fresh herbs make all the difference: Basil adds a touch of sweetness, but a little fresh thyme or parsley can also enhance the dish’s complexity.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
