Go Back

Gnocchi Chicken Piccata Lemon Skillet

A comforting one-pan dish featuring tender potato gnocchi and savory chicken in a zesty lemon sauce with garlic and capers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 460
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb potato gnocchi
  • 1.5 lbs boneless, skinless chicken breast, cubed Aim for organic chicken for better flavor.
  • 1/4 cup all-purpose flour For dredging the chicken.
  • 4 tbsp unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 lemon juice of 1 lemon
  • 3 tbsp capers, drained
  • fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Season the cubed chicken breasts with salt and pepper. Lightly toss them in flour and shake off any excess.
Cooking
  1. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken and cook for about 5 to 6 minutes until browned on all sides. Remove the chicken and set aside.
  2. Add the potato gnocchi directly to the skillet and cook for around 4 to 5 minutes, stirring until golden brown and slightly crispy.
  3. Push the gnocchi to one side and add the minced garlic to the empty side. Cook for about 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any bits from the pan.
  4. Stir in the remaining 2 tablespoons of butter and the capers. Return the seared chicken to the skillet, tossing to combine. Simmer for about 2 minutes.
  5. Garnish with fresh chopped parsley and serve immediately.

Notes

Leftovers can be refrigerated for up to 3 days. For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating.