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The final plated dish on the white marble cooktop: a rustic white bowl filled with creamy lemon caper chicken piccata with gnocchi. Fresh basil leaves and extra parmesan shavings garnish the top. A fork rests on the side, ready for a delicious bite.

Creamy Chicken Piccata With Gnocchi Recipe

This Creamy Chicken Piccata with Gnocchi combines tender, golden chicken with soft, pillowy gnocchi in a rich, lemony butter sauce. A comforting yet elegant dish bursting with flavor in every bite!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian- American
Servings 4
Calories 620 kcal

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.
    A glass bowl on the white marble cooktop, filled with all-purpose flour, grated parmesan, salt, and pepper. A hand is dredging a thinly pounded chicken medallion in the mixture, coating it evenly. Fine flour dust lingers in the air, highlighting the preparation process.
  • Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken until golden and cooked through, then set aside.
    A black skillet on the white marble cooktop, sizzling with a blend of olive oil and melted butter. Golden-brown chicken medallions are searing, with crispy edges forming. Steam rises as the chicken cooks to perfection, filling the kitchen with rich aromas.
  • In the same pan, sauté shallots and garlic until fragrant. Pour in chicken stock, lemon juice, and zest, scraping up any browned bits.
    A black skillet on the white marble cooktop, with heavy cream, capers, and extra butter melting into a velvety sauce. A wooden spoon gently stirs, coating the sides of the pan with the rich, golden mixture, building layers of tangy and creamy flavors.
  • Stir in heavy cream, capers, and remaining butter for a smooth, rich sauce.
    A separate pot on the white marble cooktop, filled with boiling water. Soft potato gnocchi are floating near the surface, just about to be drained with a slotted spoon. Steam rises from the pot, creating a cozy kitchen ambiance.
  • Cook the gnocchi separately as per package instructions, then toss it into the sauce.
    A black skillet on the white marble cooktop, with freshly cooked gnocchi tossed into the creamy lemon caper sauce. The golden chicken medallions are nestled back into the pan, soaking up the rich flavors. A spoon drizzles extra sauce over the dish, ensuring every bite is coated.
  • 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.
    The final plated dish on the white marble cooktop: a rustic white bowl filled with creamy lemon caper chicken piccata with gnocchi. Fresh basil leaves and extra parmesan shavings garnish the top. A fork rests on the side, ready for a delicious bite.