Nestled on a bed of potato gnocchi, this chicken entrée will immediately become a family favorite. Be sure to serve with shaved parmesan and fresh herbs! Of course, some crusty bread with butter on the side is always welcomed.
Chicken Piccata is one of my favorite “seems-fancy-but-easy-to-make meals”. I’ve got an old-school skillet version from back in 2016 on the blog, and earlier this year I made this Air Fryer Piccata with Lemon Butter Noodles that we totally swooned over. I gotta shout it from the rooftops though, this new mix-up turned out SO good. I mean, it’s better than good. It hits all the check marks for family-friendly, comforting, and date night approved!
INGREDIENTS FOR CHICKEN PICCATA WITH POTATO GNOCCHI:
While the list might look a little longer… most of these are staples you probably already have on hand. I love searching through my pantry to make up new meals in the fall… that’s my jam (aka MY HAPPY PLACE!). It’s like I’m competing in my own home addition of Guy’s Grocery Games. 😉
- Chicken Thighs
- Mustard Powder
- Garlic Cloves
- White Wine
- Chicken Stock
- Heavy Cream
- Salt & Black Pepper
- Italian Parsley
I personally prefer adding Dry English Mustard Powder to the flour for an extra kick of tang. While it isn’t necessary, I certainly recommend trying it! You could also add garlic powder, paprika, or whatever other spices you’d like to incorporate into the flour dredge. Be sure to scroll down to the recipe card below to find the exact ingredient amounts.
WAYS TO MAKE THIS YOUR OWN:
I’m always encouraging you guys to be adventurous in the kitchen! Here are a few ideas that might tickle your fancy:
- ADD SOME VEGGIES: Mix in a couple of handfuls of fresh spinach or some roasted broccoli. While I haven’t tried it yet, I honestly think this would be delicious with the addition of sautéed mushrooms.
- GIMME ALL THE CHEESE OPTIONS: While traditionally you’d serve this with shaved parmesan, it would also be delicious with melty fresh mozzarella, a sprinkle of crumbled goat cheese, or even feta!
- NOT A GNOCCHI PERSON? Go ahead and swap it out for cooked cheese tortellini or mini ravioli’s! You can certainly do regular pasta as well. I like shapes that cling to the sauce… those include rigatoni, fusilli (does anyone else think of Seinfeld when you say that word out loud?), Casarecce, or go for a longer pasta like Bucatini (Psst: if you love bucatini as much as I do, you gotta try my Italian Sausage Pasta with Brown Butter and Herbs!).
MORE CHICKEN RECIPES YOU’LL WANT TO TRY:
- 1.5 lb. Chicken Thighs, cut into bite-sized pieces
- ½ cup Flour
- 1 tbsp. Dry English Mustard
- 4 tbsp. Butter
- 1 Shallot, thinly sliced
- 3 Garlic Cloves, minced
- ½ cup White Wine
- 1 cup Chicken Stock
- 1 Lemon, zested and juiced
- 16 oz. Gnocchi
- 2 tbsp. Drained Capers
- ½ cup Heavy Cream
- 1 tsp. Salt, or more to taste
- 1 tsp. Black Pepper
- Shaved Parmesan
- Chopped Italian Parsley
- Cut the chicken into bite-sized portions. Mix the flour with the dry English mustard in a large bowl, toss the chicken pieces into the flour mixture and shake off any access flour. Sauté the bites in butter until golden on each side in a large skillet, about 10 minutes. Remove with a slotted spoon and set aside.
- Add the butter to the same skillet over medium-high heat. Once melted, saute the shallot and garlic until fragrant, about 1 - 2 minutes.
- Deglaze the skillet with white wine, chicken stock and add the zest + juice of 1 lemon.
- While the skillet deglazes and the juices reduce, bring a pot with water to a rolling boil and cook the gnocchi until they're floating, about 4 minutes.
- Remove the gnocchi with a slotted spoon and add right into the skillet with drained capers, heavy cream, salt, pepper, and cooked chicken. Make sure to stir until every piece of chicken and gnocchi is covered in the skillet sauce.
- Serve immediately with shaved parmesan and Italian parsley.
NOTES ON THIS RECIPE:
- Chicken thighs are so flavorful in this recipe, however, if you prefer chicken breasts those work as well. You may need to cook them for a bit longer, just make sure internal temperature is 165F before removing from the skillet.
- Feel free to use unsalted butter if you prefer to adjust the salt to your own liking. I personally am fine with salted butter to sauté + 1 teaspoon stirred into the sauce at the end… but I realize everyone has different preferences. You do you, boo!
- Any leftovers should be stored in a sealed container, refrigerated, and consumed within 1 – 2 days.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
PIN THIS FOR LATER: