If you’re looking for a dish that feels fancy but is quick enough for a weeknight, this Chicken Piccata with Gnocchi Recipe will quickly become your go-to. I absolutely love how the tangy lemon and briny capers create a vibrant sauce that perfectly complements tender chicken breasts. Pairing it with soft, pillowy gnocchi just makes the whole meal feel comforting and special without a ton of fuss.
When I first tried this recipe, I was amazed at how simple ingredients can come together to make a truly impressive plate. You’ll find that Chicken Piccata with Gnocchi Recipe is flexible too—it works beautifully for dinner parties or a cozy family meal. Plus, the gnocchi soaks up all that lemony goodness, making every bite luscious and satisfying.
Why You’ll Love This Recipe
- Quick and Delightful: Ready in under 30 minutes, making it perfect for busy nights when you still want a gourmet touch.
- Flavorful Sauce: The lemony, buttery piccata sauce is bright and tangy, adding that delightful zing to every bite.
- Comforting Pairing: Gnocchi brings a soft, pillowy texture that absorbs the sauce beautifully.
- Adaptable Ingredients: You can easily swap or adjust ingredients to suit your taste or dietary needs without losing flavor.
Ingredients You’ll Need
Each ingredient in this Chicken Piccata with Gnocchi Recipe plays an essential role in balancing flavor and texture. From the simple seasoned flour coating on the chicken to the zesty lemon juice in the sauce, they all come together perfectly. When shopping, look for fresh lemons and good-quality capers to uplift the dish.
- Gluten-free all-purpose flour: For dredging the chicken, helps create a light crust and thickens the sauce slightly.
- Italian seasoning: Adds a fragrant herb blend that boosts flavor in the flour mix.
- Salt and pepper: Essential for seasoning both chicken and sauce.
- Chicken breasts: Cut thin for fast, even cooking and tender texture.
- Light olive oil: Neutral enough to cook chicken without overpowering flavors.
- Unsalted butter: Divided use: for searing chicken and enriching the sauce.
- Garlic: Minced fresh garlic delivers a subtle punch in the sauce.
- Chicken broth: Forms the base of the flavorful sauce.
- White wine: Adds acidity and complexity — optional but highly recommended.
- Capers: Their briny bite contrasts beautifully with the lemon.
- Fresh lemon juice: The star of the piccata sauce — use fresh lemon for the best zing.
- Gluten-free gnocchi: Soft and pillowy, perfect for soaking up all the sauce.
- Fresh Italian parsley (optional): Adds a fresh, herbaceous finish to the dish.
- Parmigiano Reggiano (optional): A sprinkle on top adds a nutty, savory richness that’s hard to resist.
Variations
I love experimenting with this Chicken Piccata with Gnocchi Recipe to suit whatever mood strikes me. You can easily tweak the acidity or omit the wine without losing much of the classic charm. Feel free to add your favorite veggies or try different herbs to make it yours.
- More lemon and capers: When I want an extra tangy punch, I add an extra squeeze of lemon and a handful more capers. It brightens up the dish wonderfully.
- Gluten-free twist: Using gluten-free gnocchi and flour means this recipe can be enjoyed by those with gluten sensitivities without skimping on flavor.
- Dairy-free option: I’ve made this using olive oil in place of butter, and it still turns out great—just a bit lighter but tasty.
- Herb swaps: Sometimes I add fresh thyme or tarragon to the sauce for a subtle herbal twist that my family goes crazy for.
How to Make Chicken Piccata with Gnocchi Recipe
Step 1: Prepare and Dredge the Chicken
Start by mixing your gluten-free flour, Italian seasoning, salt, and pepper in a shallow bowl. I find this seasoned flour blend gives the chicken a subtle herby crust that’s just right, not overpowering. Next, carefully dredge each piece of chicken in the mixture, shaking off any extra flour—this keeps the coating light and helps it cook evenly without clumping.
Step 2: Cook the Chicken
Heat light olive oil and 2 tablespoons of butter in a wide pan over medium heat until melted and shimmering. Cook your chicken in batches—3 minutes per side usually does the trick to get that golden exterior while keeping the inside juicy. Avoid crowding the pan; this helps each piece sear nicely instead of steaming. Once cooked, transfer the chicken to a plate and set aside.
Step 3: Cook the Gnocchi
While the chicken cooks, bring a large pot of salted water to a boil. Add gnocchi and stir gently to keep them from sticking. They’ll cook quickly—about 2 minutes or until they float to the top. Drain them well and set aside for later. This quick cook keeps gnocchi tender but not mushy, perfect for absorbing the sauce.
Step 4: Build the Piccata Sauce
In the same pan used for chicken, add remaining butter and minced garlic. Stir just until fragrant, about 30 seconds—don’t let it brown or burn. Then pour in chicken broth, white wine, capers, and fresh lemon juice. Use a wooden spoon to scrape any tasty browned bits off the bottom of your pan to enrich the sauce. Let it simmer briefly for about a minute—it’ll thin out but start to thicken slightly.
Step 5: Marry Chicken with Sauce and Gnocchi
Return cooked chicken breasts to the sauce pan and let them warm through for 2 more minutes. This step also lets the sauce thicken a touch as it coats the chicken perfectly. Then, gently fold in the gnocchi, nudging them around so they soak up all that tangy, buttery goodness. Turn off the heat and sprinkle fresh parsley and finely grated Parmigiano Reggiano on top if you like an extra flavor boost.
Pro Tips for Making Chicken Piccata with Gnocchi Recipe
- Thin Your Chicken Evenly: I discovered pounding chicken breasts gently between plastic wrap creates even thickness, ensuring quick, uniform cooking without drying out.
- Don’t Skip the Sauce Scraping: Scraping those browned bits from the pan is where the magic lies—this little trick deepens the flavor of the piccata sauce every time.
- Gnocchi Integrity: Be gentle when stirring gnocchi into the sauce so they don’t break apart—soft but intact gnocchi make the dish look and feel more elegant.
- Watch the Butter Heat: Melt butter over medium, not high heat, to avoid burnt flavors and keep your sauce silky smooth.
How to Serve Chicken Piccata with Gnocchi Recipe
Garnishes
I always finish this dish with a sprinkle of chopped fresh Italian parsley because it adds a lovely pop of color and a fresh herbal note. A generous dusting of finely grated Parmigiano Reggiano on top makes it feel luxurious and adds a salty, nutty contrast that I can’t resist. Both are optional but highly recommended if you want to impress.
Side Dishes
For sides, I like to keep it light and fresh—roasted broccoli or sautéed sugar snap peas add a nice crunch and vibrant green. Wilted spinach or roasted asparagus also work beautifully and keep the plate colorful. If you’re in a salad mood, a crisp simple green salad dressed with lemon vinaigrette pairs naturally with the piccata flavors.
Creative Ways to Present
For special occasions, I’ve plated this Chicken Piccata with Gnocchi Recipe on wide white dishes to let the golden sauce shine. Garnishing with edible flowers or microgreens adds an elegant touch. You can even drizzle a little extra lemon juice or zest on top for that bright zing just before serving—it always gets compliments!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The chicken holds its moisture well, and the gnocchi, while a bit softer, still tastes wonderful. Storing the sauce and gnocchi together helps the flavors deepen overnight.
Freezing
Freezing this dish is possible but I recommend freezing chicken and gnocchi separately if you want the best texture after reheating. When frozen, thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
To reheat, I warm the chicken and gnocchi gently in a covered skillet over low heat with a splash of chicken broth or water to revive the sauce and prevent drying out. Avoid microwaving when possible to keep the gnocchi from becoming gummy.
FAQs
-
Can I use regular flour instead of gluten-free all-purpose flour?
Absolutely! Regular all-purpose flour works just as well for dredging the chicken and thickening the sauce. Just keep in mind the cooking times stay the same.
-
What can I substitute for white wine in the Chicken Piccata with Gnocchi Recipe?
If you prefer not to use wine, simply replace it with additional chicken broth or a splash of white grape juice for a similar acidity. The sauce will still be wonderfully flavorful.
-
How do I avoid gnocchi sticking together when cooking?
Be sure to stir gently but enough after adding them to boiling water, and drain them as soon as they float to the top. You can toss them lightly with a little olive oil if they aren’t going straight into the sauce.
-
Can I prepare this dish ahead of time?
Yes! You can cook all components ahead and reheat gently. For best texture, keep sauce separate until ready to serve and add fresh parsley last.
Final Thoughts
This Chicken Piccata with Gnocchi Recipe has become one of those dishes I turn to when I want something that feels a bit special but doesn’t take all day. The balance of bright lemon, briny capers, and buttery richness with tender chicken and soft gnocchi is genuinely irresistible. I hope you enjoy making it as much as I do—it’s a recipe you’ll want to keep coming back to, whether for family dinners or impressing guests. Give it a try and let me know how it turns out in your kitchen!
Print
Chicken Piccata with Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This Chicken Piccata with Gnocchi recipe features tender chicken breasts lightly coated in a flavorful gluten-free flour mixture, pan-seared to perfection and simmered in a bright, tangy lemon-caper sauce. Paired with pillowy gluten-free gnocchi that soak up the buttery sauce, this dish is both elegant and comforting, perfect for a quick weeknight dinner or impressing guests.
Ingredients
For the Chicken Piccata
- 1/4 cup gluten-free all-purpose flour
- 1 teaspoon Italian seasoning
- Salt and pepper to preference
- 2-3 chicken breasts, cut horizontally in half
- 2 tablespoons light olive oil
- 5 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup white wine
- 2 tablespoons capers, rinsed and drained
- 3 tablespoons fresh lemon juice (about 1/2 lemon)
For the Gnocchi
- 1 – 12 oz. package gluten-free gnocchi
For Garnish (Optional)
- Fresh Italian parsley, finely chopped
- Parmigiano Reggiano, finely grated
Instructions
- Prepare the coating: In a shallow bowl, combine the gluten-free flour, Italian seasoning, salt, and pepper. This seasoned flour mixture will add flavor and help develop a light crust on the chicken.
- Dredge the chicken: Coat each chicken breast half thoroughly in the seasoned flour, shaking off any excess. Discard any leftover flour to prevent clumping in the pan.
- Cook the chicken: Heat the olive oil and 2 tablespoons of butter in a large pan over medium heat. Cook the chicken in batches without crowding the pan for about 3 minutes per side, or until just cooked through. Remove cooked chicken to a plate and set aside.
- Cook the gnocchi: Meanwhile, bring 4 quarts of salted water to a rolling boil in a medium pot. Add the gluten-free gnocchi and stir gently to prevent sticking. Cook for about 2 minutes or until the gnocchi float to the surface, then drain and set aside briefly.
- Make the sauce: After all chicken pieces are cooked, add the remaining 3 tablespoons of butter to the pan. Sauté the minced garlic quickly until fragrant, about 30 seconds, taking care not to burn it.
- Deglaze the pan: Pour in the chicken broth, white wine, capers, and fresh lemon juice. Stir gently, scraping the bottom of the pan to loosen any flavorful browned bits. Let the sauce cook for about 1 minute to meld flavors.
- Return chicken to pan: Nestle the cooked chicken back into the sauce and simmer for an additional 2 minutes. This allows the sauce to slightly thicken and the chicken to absorb the flavors.
- Add gnocchi: Gently fold the cooked gnocchi into the pan, stirring carefully to coat them evenly with the lemon-caper sauce without breaking the delicate gnocchi.
- Finish and garnish: Remove the pan from heat. Sprinkle chopped fresh Italian parsley and grated Parmigiano Reggiano over the top, if desired, for a fresh color and savory finish.
- Serve: Serve the Chicken Piccata with Gnocchi immediately, either as is or alongside sautéed or roasted vegetables like sugar snap peas, broccoli, asparagus, or a simple green salad.
Notes
- If your chicken breasts are thicker than 1/4 inch after slicing horizontally, place each piece between two sheets of plastic wrap and gently pound with a meat mallet until evenly thin for even cooking.
- The piccata sauce is highly adaptable: omit the white wine and replace it with extra chicken broth if preferred, increase capers for more tangy flavor, or adjust lemon juice to taste.
- This dish pairs wonderfully with sautéed sugar snap peas, roasted broccoli florets, roasted asparagus, wilted spinach, or a simple green salad for a complete meal.
- Use gluten-free flour and gnocchi to keep the recipe gluten-free without sacrificing taste or texture.
