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Crockpot Chicken Piccata Recipe

Crockpot Chicken Piccata

A delightful dish featuring chicken breasts simmered in a savory lemon and caper sauce, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 300 kcal

Equipment

  • Crockpot Essential for slow cooking.

Ingredients
  

Main Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 0.5 cup cassava or all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter or ghee
  • 4 cloves garlic peeled and smashed
  • 1.5 cups low-sodium chicken broth
  • 4 tablespoons freshly squeezed lemon juice from about 2 large lemons
  • 2 tablespoons capers drained
  • 2 tablespoons minced fresh parsley to garnish

Instructions
 

  • Start by placing a boneless, skinless chicken breast on a cutting board. Hold it flat with the palm of your non-dominant hand and slice it horizontally into two even pieces. Repeat this with the remaining chicken.
  • Cover the chicken with parchment paper or plastic wrap. Use a meat mallet or the bottom of a heavy skillet to pound the chicken until it is an even thickness. Season both sides with salt and pepper.
  • Set aside 2 tablespoons of the cassava flour for later. In a wide bowl, pour the remaining cassava flour and lightly dredge both sides of each cutlet until evenly coated. Shake off any excess flour and place the dredged cutlets on a clean plate.
  • Heat the olive oil in a large skillet over medium-high heat. Working in batches, add the cutlets carefully and cook until golden brown, about 2 minutes per side. Transfer the browned cutlets to the bottom of the Crockpot. They don’t need to be fully cooked at this stage.
  • In the same skillet, melt the butter over medium-low heat. Stir in the reserved 2 tablespoons of flour and cook until a loose paste forms.
  • Add the smashed garlic cloves and cook for 1 to 2 minutes, toasting the flour slightly without burning it.
  • Gradually pour in the chicken broth while whisking constantly until a roux forms. Bring the mixture to a light simmer and let it thicken into a thin gravy, about 3 to 4 minutes (it will continue to thicken in the Crockpot).
  • Stir in the lemon juice and capers, then pour the sauce over the chicken in the Crockpot. Cover and cook on low for 4 to 6 hours.
  • Once done, garnish with chopped fresh parsley and serve!

Notes

For a twist, try adding some sliced olives or sun-dried tomatoes to the sauce. Serve with rice or a fresh salad for a complete meal.
Keyword Crockpot Chicken Piccata Recipe