Go Back
This image showcases the completed Chicken Avocado Salad, beautifully plated and ready to be enjoyed.

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 868 kcal

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.
    This image shows a bowl of seasoned flour mixture, prepared for coating the chicken medallions before cooking.
  • Press each chicken medallion into the flour mixture, ensuring full coverage before shaking off excess.
    This image shows a chicken medallion being coated in a seasoned flour mixture, ensuring a light, crispy texture when cooked.
  • Preheat a heavy-bottomed pan over medium heat, then melt butter with olive oil.
    This image shows butter and olive oil melting in a hot pan, creating a flavorful base for cooking the chicken.
  • Once hot, place chicken medallions in the pan, leaving space between each.
    This image shows chicken medallions sizzling in a pan, cooking to a golden brown on the first side.
  • Cook for about 3 minutes on the first side, then flip and cook for another 2-3 minutes until golden brown and cooked through.
    turning-chicken-medallions-for-even-cooking
  • Transfer to a plate and repeat with remaining chicken, adding more butter and oil as needed.
    removing-cooked-chicken-from-the-pan
  • Lower the heat and sauté shallots in the same pan until soft.
    This image shows minced garlic being added to the pan, infusing the sauce with a rich, savory flavor.
  • Stir in minced garlic and cook until fragrant.
    This step involves pouring chicken stock into the pan to deglaze, lifting all the flavorful bits stuck to the surface.
  • Pour in chicken stock, scraping up browned bits from the pan, then bring to a simmer.
    This image shows soft gnocchi cooking in a pot of boiling water until they float to the top, indicating they are ready.
  • Add gnocchi and cook for 5 minutes, stirring occasionally until tender and the stock reduces.
    This image shows the sauce simmering in the pan, thickening into a flavorful, velvety consistency.
  • Reduce heat and mix in butter, heavy cream, lemon juice, lemon zest, capers, and salt.
    This image shows fresh lemon juice, briny capers, and butter being mixed into the sauce, adding bright and rich flavors.
  • 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.
    This image shows the cooked chicken medallions being returned to the pan, soaking up the rich piccata sauce.
  • Serve with grated parmesan and fresh basil, optionally accompanied by a green vegetable and garlic bread.
    This image shows the final dish, with Chicken Piccata and Gnocchi elegantly arranged on a plate, ready to be served.

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.