One-Pan Chicken Piccata Gnocchi

A cozy twist on classic chicken piccata with pillowy gnocchi, a buttery lemon sauce, capers, and Parmesan.

If you’re anything like me, you’ll never turn down chicken piccata. The buttery lemon sauce, briny capers and white wine are hard to beat, so I decided to give the classic a cozy weeknight twist by swapping the pasta for pillowy gnocchi and making the whole thing in one pan.

The chicken is lightly dusted in flour to create a gorgeous golden crust, then basted with butter after the first flip for even more flavor. The gnocchi soak up all of that buttery, lemony goodness, while a little Parmesan and cream bring everything together into a silky sauce without overpowering those classic piccata flavors. Serve it as is, or with a simple side salad, and dinner is done!

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Chicken Piccata Gnocchi

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Serves: 3
Prep Time: 15
Cook Time: 30 minutes

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Ingredients:

Click here for the printable recipe

• 1 large boneless, skinless chicken breast (10–12 oz)

• Kosher salt and freshly ground black pepper

• 2 tbsp all-purpose flour

• 1 tbsp olive oil

• 2 tbsp unsalted butter

• 2 shallots, finely diced

• 1/2 tsp red pepper flakes (optional)

• 4 garlic cloves, finely minced

• 1/2 cup dry white wine (sauvignon blanc or pinot grigio)

• 1 1/2 cup low-sodium chicken broth

• 1 (16 oz) package shelf-stable potato gnocchi

• 1/4 - 1/2 cup heavy cream

• 1/2 cup freshly grated Parmesan, plus more for serving

• Zest of 1 lemon

• Juice from 1/2 lemon

• 2 tbsp capers, drained, plus more for serving

• 2 tbsp chopped fresh parsley, plus more for serving

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Instructions

1. Pat the chicken dry and season both sides generously with kosher salt and black pepper. Lightly dust both sides with the flour, shaking off any excess.

2. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until deeply golden (increasing the heat if needed), about 5–6 minutes. Flip, add the butter, and baste the chicken as it finishes cooking until it reaches an internal temperature of 165°F, about 4–6 minutes more. Transfer to a cutting board, loosely tent with foil, and let rest.

3. Add the shallots and optional red pepper flakes to the skillet and cook until softened, about 2–3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer until reduced by about half, about 2–3 minutes.

5. Stir in 1 cup chicken broth and bring to a gentle simmer. Add the gnocchi and cook, stirring occasionally, until tender and most of the liquid has reduced, about 4–6 minutes. If the gnocchi absorb too much liquid before becoming tender, stir in up to ½ cup more chicken broth as needed.

6. Reduce the heat to low. Stir in the heavy cream, Parmesan, and capers until the Parmesan has melted and the sauce is silky, about 1–2 minutes.

7. Slice the rested chicken and return it to the skillet along with any accumulated juices. Gently toss to coat and warm through for 1–2 minutes.

8. Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and parsley. Taste and season with additional salt, black pepper, and lemon juice as needed.

9. Serve immediately with extra Parmesan, parsley, freshly cracked black pepper, and lemon wedges, if desired.

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Shop the Kitchen Tools Used in This Recipe:

• Microplane

• Cutting Board

• 8” Chef’s Knife

• Stainless Saucier

• Stainless Measuring Cups

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