Description
Delicious and tender Crockpot Chicken Piccata featuring crispy coated chicken breasts slowly cooked in a tangy lemon-caper sauce, perfect for an easy and flavorful weeknight dinner.
Ingredients
Scale
Chicken
- 2 lbs boneless skinless chicken breasts
- 2 tsp kosher salt
- 1 tsp fresh cracked black pepper
- ½ cup cassava or all-purpose flour
- 2 tbsp extra virgin olive oil (plus more as needed)
- 2 tbsp butter (or ghee; substitute vegan butter for dairy-free option)
- 4 garlic cloves, peeled and smashed
Sauce
- 1 1/2 cups chicken broth
- 4 tbsp freshly squeezed lemon juice (about 2 large lemons)
- 2 tbsp capers, drained
- 2 tbsp parsley, minced for garnish
Instructions
- Prepare Chicken: Place each chicken breast flat on a cutting board and slice horizontally into two even thin cutlets. Cover with parchment or plastic wrap and gently pound with a meat mallet or skillet bottom to an even thickness. Season both sides evenly with kosher salt and cracked black pepper.
- Dredge Chicken: Pour cassava or all-purpose flour into a wide bowl. Lightly dredge each chicken cutlet in the flour, coating evenly, then shake off any excess. Place coated cutlets on a clean plate until all are prepared.
- Brown Chicken: Heat extra virgin olive oil in a large skillet over medium-high heat. In batches to avoid overcrowding, brown chicken cutlets for about 2 minutes per side until golden crust forms. Transfer browned cutlets to the crockpot. Continue until all cutlets are browned, adding more oil if needed. The chicken does not need to be fully cooked at this stage.
- Make Roux and Toast Garlic: Reduce skillet heat to medium-low. Add butter and let it melt, then add 2 tbsp cassava flour. Stir to combine into a loose paste. Add smashed garlic cloves and cook for 1 to 2 minutes to toast the flour and garlic without burning.
- Make Sauce: Slowly pour chicken broth into the skillet while stirring or whisking constantly to incorporate into the roux. Bring mixture to a light simmer for 3 to 4 minutes until the sauce thickens slightly. Stir in fresh lemon juice and drained capers.
- Cook in Crockpot: Pour the lemon-caper sauce over the browned chicken cutlets in the crockpot. Cover and cook on low for 4 to 6 hours until chicken is tender and flavors meld.
- Garnish and Serve: Before serving, sprinkle minced fresh parsley over the chicken piccata for a burst of color and fresh flavor.
Notes
- You can substitute all-purpose flour for cassava flour if preferred.
- Use vegan butter to make this recipe dairy-free.
- If you don’t have a meat mallet, use the bottom of a heavy skillet or rolling pin to pound chicken breasts evenly.
- Do not overcrowd the skillet when browning chicken to ensure a nice golden crust.
- The sauce will thicken further as it cooks in the crockpot.
- Leftovers keep well in the refrigerator for 3-4 days and can be reheated gently.
- Prep Time: 20 minutes
- Cook Time: 4 to 6 hours
- Category: Main Course
- Method: Slow Cooking and Pan Searing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 95 mg
Keywords: Crockpot Chicken Piccata, slow cooker chicken, lemon caper chicken, easy chicken recipe, chicken breasts crockpot
