Chicken Piccata With Gnocchi Recipe
Chicken Piccata with Gnocchi is a rich and flavorful dish that combines crispy parmesan-coated chicken with pillowy gnocchi in a luscious lemon-butter sauce. Capers add a tangy bite, while fresh basil and parmesan bring balance. This comforting meal is perfect for a restaurant-quality dinner at home.
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.