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 | 765Â 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?
No gnocchi? No worries! You can enjoy Chicken Piccata over fettuccine, angel hair pasta, rice, quinoa, mashed potatoes, or mashed cauliflower. So many delicious options to choose from!
What Side Dishes Go Well with Chicken Piccata?
Complete your meal with sautéed sugar snap peas, roasted broccoli, asparagus, wilted spinach, or a simple green salad.
Can I Freeze Chicken Piccata?
Sure thing! Just freeze the chicken and sauce separately in freezer bags. When you’re ready to cook, thaw them in the refrigerator overnight.
How Do I Reheat Leftovers?
To reheat leftovers, use the stovetop, microwave, or oven. Add a bit of extra broth to keep the chicken juicy and prevent the sauce from drying out. Enjoy your meal!