Thinly sliced chicken is dredged in seasoned flour and sautéed in a dreamy lemon butter pan sauce with wine and capers. Then add some gnocchi to this Chicken Piccata for the ultimate tasty comfort food dinner! Only 25 minutes start to finish!
Ooooh mama, it has been a week, am I right?
It seems we have reached a precipice of political fatigue, agreeing to disagree and disagreeing to agree, or something like that. While navigating conversations with friends, family, and even strangers we are quickly reminded that the United States is not comprised of millions of clones. There are a lot of feels being felt in a diversity of ways and we all have our reasons for them.
At the end of the day though, hopefully, a desire to gather at the table in a spirit of community and connection remains along with the understanding that if we just douse it all in some butter, lemon, and a little wine it’s going to be okay. And maybe add some gnocchi to that. Because those cute, little potato dumplings always make everyone happy. And my kids like to eat them in weird ways, which isn’t always so cute but entertaining nonetheless.
Let’s meet at the dinner table for some Chicken Piccata with Gnocchi. It’s a dinner I’m pretty sure we can all agree on.
Why you should love this recipe
When we can make a restaurant-style meal in about 25 minutes that costs a fraction of what it would be at a restaurant while also appeasing even the pickiest of the youngest eaters at the table what’s not to love?!
This simple recipe is perfect for a quick and easy weeknight supper, an elegant date night dinner, or a fancy-feeling meal sure to impress guests without requiring a ton of time in the kitchen.
Chicken Piccata takes chicken from blah-humbug to YEAH BABY! with its golden, juicy chicken cutlets and dreamy lemon butter pan sauce. Then with the addition of gnocchi alongside the tender chicken nestled into the silky, buttery pan sauce this meal is likely to become a regular request in your meal planning rotation.
Tie your apron on and let’s get cooking!
- Gluten-free flour – Bob’s Red Mill 1-to-1 Gluten-Free Flour is my go-to flour of choice when dredging chicken cutlets. I’m sure other gluten-free all-purpose flours will work just as well though.
- Gluten-free gnocchi – There are several brands of gluten-free gnocchi but my favorite is DeLallo for both its taste and accessibility at most grocery stores.
- White wine – Use any white wine that you would also want to drink. Chardonnay is what I use in this recipe but any white wine you enjoy will work. Dry vermouth is also another great option.
- Capers – I love these little briny buds but if you prefer something else consider using green olives or even artichokes.
Step by step instructions
Step 1: Place one hand firmly on top of the chicken breast and with a sharp knife cut the chicken in half, horizontally.
Step 2: Dredge each chicken cutlet in seasoned flour, gently shaking off any excess.
Step 3: Heat light olive oil and butter in a large skillet.
Step 4: Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 3 minutes per side, until cooked through. Set the chicken aside on a plate as each batch of chicken finishes cooking.
Step 5: Meanwhile, add the gnocchi to a pot of boiling, salted water.
Step 6: Cook until gnocchi are al dente and they float to the top. Drain and set aside until it’s time to add them to the Chicken Piccata.
Step 7: The only thing better than butter is mooooore butter so add a bit more to the pan drippings and then add some garlic.
Step 8: Add chicken broth, wine, capers, and lemon juice to the pan. Try not to pass out from how amazing it smells.
Step 9: Add the chicken back to the pan and simmer for about 2 more minutes. The sauce will begin to thicken slightly when the chicken is added.
Step 10: Add cooked gnocchi and parsley to the Chicken Piccata and gently nudge the gnocchi around the pan allowing them to become coated with the lemon buttery dream sauce. Serve!
- The key to ensuring tender and juicy chicken is thinly slicing it and making sure each piece is even in thickness so that it can cook quickly and evenly throughout. If the chicken breasts still seem a little too thick (more than a ¼ inch thick) after you have sliced them in half, place each piece between two pieces of plastic wrap and pound it with a meat mallet until they are the proper thickness.
- The Chicken Piccata sauce is very adaptable to your particular tastes. Prefer to not use wine? Leave it out and replace it with more chicken broth. Love capers?! Add more in! Not sure about the lemon? Start with a little and add more in as you see fit. The sauce is very forgiving so give it a taste as it cooks and make adjustments as you see fit.
- I love adding finely grated parmesan cheese to this dish. I’ve seen some recipes that suggest adding the parmesan to the flour that the chicken is dredged in. I have found that the parmesan doesn’t stick well to the chicken when doing it that way and it ends up being wasted with the leftover flour. Instead, I like to just top the chicken with parmesan when it nears the end of its cook time.
Don’t have gnocchi on hand? Serve instead over fettuccine or angel hair pasta (or any pasta really!), rice, quinoa, mashed potatoes, mashed cauliflower. So many blissful options!
Round out this versatile meal with a simple side of sautéed sugar snap peas, roasted broccoli florets, roasted asparagus, wilted spinach, or even a simple green salad.
Yep! Just freeze the chicken and the sauce in separate freezer bags. Then thaw in the refrigerator overnight prior to when you are ready to cook.
Leftovers can be reheated on the stovetop, in a microwave, or in the oven. Just add a little bit of extra broth to it to help keep the chicken tender and juicy and to help keep the sauce from drying out!
Freaking DE-LI-CI-OUS. Soul comforting. Tasteeeee.
Plus if you’ve got some kids running around look forward to being baffled by their inventiveness with ways to turn gnocchi into fake teeth or unique methods for storing them in your cheek pouches. It’s dinner and a show.
Enjoy friends! ♡
More tasty chicken dinner recipes!
- Date Night Gnocchi chicken and gnocchi pair up again in a creamy alfredo sauce!
- Creamy Pesto Pasta with Chicken & Sun-Dried Tomatoes a 30-minute dinner favorite
- Southwest Chicken Rice Bowl perfect for meal prep or an easy 20-minute meal
- Instant Pot/Slow Cooker Coq au Vin Blanc served over smashed potatoes
Did You Make This Recipe?!
If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
Thinly sliced chicken is dredged in seasoned flour and sautéed in a dreamy lemon butter pan sauce with wine and capers. Then add some gnocchi to this Chicken Piccata for the ultimate tasty comfort food dinner!
- ¼ 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
- ¼ cup white wine
- 2 tablespoons capers, rinsed and drained
- 3 tablespoons fresh lemon juice (about ½ lemon)
- 1–12 oz. package gluten-free gnocchi
- fresh Italian parsley, finely chopped (optional)
- Parmigiano Reggiano, finely grated (optional)
- Place flour in a shallow bowl and combine with Italian seasoning, salt, and pepper.
- Dredge chicken in the seasoned flour and shake off any excess. Discard the remaining flour.
- Heat light olive oil and 2 tablespoons unsalted butter in a large pan over medium heat. Once the butter has melted, working in batches so as not to crowd the pan, cook the chicken for 3 minutes on each side, just until cooked through. Set the chicken aside on a plate when each batch finishes cooking.
- Meanwhile, in a medium pot, bring 4 quarts of water to a rolling boil. Salt the water and then add the gnocchi to the pot and give it a gentle stir. Cook gnocchi for about 2 minutes or until the gnocchi float to the top. Drain and briefly set aside.
- Once all of the chicken has been cooked and removed from the pan, add the remaining 3 tablespoons unsalted butter to the pan. Add the garlic and give it a quick stir.
- Add the chicken broth, white wine, capers, and fresh lemon juice to the pan, giving it another stir and gently scraping up any browned bits from the bottom of the pan, and cook for about 1 minute.
- Add the chicken back to the pan with the sauce and cook an additional 2 minutes. Adding the chicken back into the pan to cook briefly will also allow the sauce to thicken slightly.
- Add the gnocchi to the pan with the chicken piccata and gently nudge the gnocchi around the pan allowing them to become coated with the pan sauce.
- Turn off and remove pan from heat. Top everything with a sprinkling of finely chopped fresh Italian parsley and finely grated Parmigiano Reggiano (optional, but definitely tasty).
- Serve as-is or with your favorite roasted or sautèed vegetables. See notes below for some ideas. Enjoy!
The equipment section above contains affiliate links to products I use or recommend.
If your chicken is still rather thick after slicing it horizontally (more than ¼ inch), place each piece between two pieces of plastic wrap and pound it with a meat mallet until they are the proper thickness.
The piccata sauce is very adaptable to your particular tastes. Prefer not to use wine? Leave it out and replace it with additional chicken broth. Love capers?! Add more in! Not sure about the amount of lemon juice I suggest? Begin with a little and add more in as you see fit.
Want to round out this meal with a side of veggies? This meal is tasty served with sautéed sugar snap peas, roasted broccoli florets, roasted asparagus, wilted spinach, or a simple green salad.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Keywords: chicken piccata, chicken recipes, dinner recipes, gluten-free recipes, gnocchi, easy dinner
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