One-Pan Chicken Piccata Gnocchi

Ingredients

• 2 boneless, skinless chicken breasts (About 1 1/2 lb total; halve horizontally or gently pound to an even thickness)
• 0.25 cup all-purpose flour (For lightly dusting the chicken)
• kosher salt (To season the chicken and vegetables, plus more to taste)
• black pepper (To season and finish)
• 2 tbsp olive oil (For searing the chicken)
• 2 tbsp unsalted butter (Add after flipping the chicken for basting)
• 1 shallot (Diced)
• 3 garlic (Cloves, minced)
• 0.25 tsp red pepper flakes (Adjust to taste)
• 0.5 cup dry white wine (For deglazing and reducing)
• 1.5 cups chicken broth (Use enough to simmer the gnocchi; the original video notes that too much broth was added, so begin with 1 1/2 cups and add more only if needed)
• 1 lb shelf-stable or refrigerated potato gnocchi (Add directly to the pan to simmer until tender)
• 0.5 cup heavy cream (Add over low heat)
• 0.5 cup Parmesan cheese (Finely grated)
• 0.25 cup capers (Drained)
• 1 lemon (Zest and juice)
• 0.25 cup fresh parsley (Chopped, for finishing)

Steps

1. 1

   Prepare the vegetables before cooking. Dice the shallot, mince the garlic, and chop the parsley. Zest and juice the lemon, grate the Parmesan, and drain the capers.

2. 2

   Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper, then lightly dust them with flour, shaking off the excess.

3. 3

   Heat the olive oil in a large skillet or sauté pan over medium-high heat until shimmering. Add the chicken and sear until golden brown on the first side and nearly cooked through, about 4–6 minutes.

4. 4

   Flip the chicken. Add the butter to the pan and, once melted, spoon the foaming butter over the chicken repeatedly as it finishes cooking, about 3–5 minutes more. The chicken should reach 165°F / 74°C in the thickest part.

5. 5

   Transfer the cooked chicken to a cutting board and loosely tent it with foil. Let it rest while you prepare the gnocchi and sauce.

6. 6

   Reduce the heat to medium. Add the diced shallot to the same pan, season with a little salt and the red pepper flakes, and cook until softened, about 2–3 minutes, stirring up any browned bits.

7. 7

   Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.

8. 8

   Pour in the white wine. Deglaze the pan by scraping the bottom with a wooden spoon to release the browned bits. Simmer until the wine has noticeably reduced, about 2–3 minutes.

9. 9

   Add the chicken broth and gnocchi. Bring the liquid to a gentle simmer, then cook the gnocchi according to its texture until tender and most of the liquid has reduced, about 5–8 minutes. Stir occasionally to prevent sticking; add a small splash of broth if the pan becomes dry before the gnocchi is tender.

10. 10

    Lower the heat. Add the heavy cream and grated Parmesan, stirring until the cheese melts and the sauce becomes smooth and creamy.

11. 11

    Add the drained capers, lemon zest, and lemon juice. Stir gently to distribute them through the sauce and taste for salt and pepper.

12. 12

    Slice the rested chicken into strips or bite-size pieces and add it, along with any accumulated juices, to the pan. Stir gently and warm through without boiling the cream sauce.

13. 13

    Finish with the chopped parsley and additional freshly ground black pepper. Serve immediately from the pan, with extra Parmesan or lemon wedges if desired.

Notes

The transcript does not provide exact measurements, so quantities are practical estimates. Keep the broth amount controlled: the gnocchi should simmer in enough liquid to cook while leaving a concentrated sauce. Do not boil vigorously after adding the cream and Parmesan, or the sauce may separate.

Nutrition per serving

• main
• one-pan
• Italian-inspired
• chicken
• gnocchi
• weeknight dinner
• comfort food
• stovetop