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

Units Scale

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

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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.