Creamy Chicken Piccata with Gnocchi Recipe
This Creamy Chicken and Gnocchi recipe is a favorite of mine because it's easy, quick (ready in under thirty minutes!), yummy, and super satisfying. Seriously, it's so tasty – I could eat it non-stop! Imagine soft gnocchi in a creamy, buttery sauce, with tender chicken and spinach. It's absolutely delicious! And guess what? You won't have to spend ages cooking or washing up. Everything cooks together in one pan in under thirty minutes, making it a hassle-free meal that's like a dream come true! It's a simple recipe that doesn't take long to make, and you won't need a lot of fancy equipment either!
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.