When we want to make our weeknight dinners more exciting, we have a plan: Keep our favourite dish but add something new. So, we’re sticking with the classic chicken piccata but giving it a twist with boxed gnocchi.
Think about a recipe that has “creamy,” “chicken,” and “gnocchi” in its name – you just know it’s going to be delicious! And you’re right! This creamy chicken gnocchi dish is really tasty. Tender chicken and chewy gnocchi are covered in a creamy sauce that’s full of flavour.
This creamy chicken piccata gnocchi is bursting with deliciousness! It’s made in one pan with a sauce that’s tangy lemony, and oh-so-creamy. Sprinkle on some Parmesan cheese, fresh basil, and lots of caper berries, and dinner is ready! You can enjoy it as it is or add some greens for a complete meal.
Creamy Chicken Piccata with Gnocchi Recipe
Equipment
- A big skillet or frying pan
- spoon or spatula for mixing
- Measuring cups and spoons
Ingredients
- 1 packet 16 ounces Cauliflower potato gnocchi
- 1 ½ pounds Boneless skinless chicken thighs
- Salt and pepper to taste
- 5 tbsp Unsalted butter
- 1 medium Shallot finely chopped
- 3 cloves Garlic minced
- 2 tsp Fresh thyme leaves chopped
- 3 tbsp All-purpose flour
- 1 ¼ cup Chicken broth
- ¼ cup Dry white wine*
- ½ cup Half and half
- 1 bunch Kale stems removed and leaves torn into pieces
- ½ cup Freshly grated Parmesan cheese
Instructions
- Preheat your oven to 400 degrees F.
- Boil a big pot of water with a pinch of salt. Cook the gnocchi as per the package instructions, then drain them well.
- Season the chicken with salt and pepper.
- In a big frying pan on medium heat, melt 2 tablespoons of butter. Cook the chicken in batches until it’s golden brown and fully cooked, about 4-5 minutes per side. Set it aside.
- Melt the remaining 3 tablespoons of butter in the same pan. Add the chopped shallot and cook until it’s soft, around 3-5 minutes. Stir in the minced garlic and thyme, cooking for another minute until it smells good.
- Stir in the flour until it’s a bit brown, about 1 minute.
- Slowly pour in the chicken broth and wine, stirring constantly until it thickens slightly, about 3-5 minutes. Then, add the half and half and stir until it thickens a bit more, about 1-2 minutes. Add salt and pepper to taste.
- Add the cooked gnocchi and torn kale to the pan, stirring until the kale wilts, which should take about 1-2 minutes. Put the cooked chicken back in the pan and sprinkle everything with Parmesan cheese.
- Put the pan in the oven and bake until it’s bubbly, about 10-12 minutes.
- Serve it up hot and enjoy your tasty meal!
Notes
- If your chicken is too thick, flatten it with a mallet between plastic wrap.
- You can tweak the piccata sauce: skip the wine, add more capers, and adjust lemon juice as you like.
- Serve with sautéed sugar snap peas, roasted broccoli, asparagus, wilted spinach, or a green salad for a complete meal.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 765 kcal |
| Saturated Fat | 23g |
| Fat | 43g |
| Cholesterol | 184.9 mg |
| Carbohydrates | 47g |
| Fiber | 3.8g |
| Sugars | 4.7g |
| Sodium | 890.8 mg |
| Protein | 43.9 g |
What Can I Serve Chicken Piccata Over If I Don’t Have Gnocchi?
