Description
This Crockpot Chicken Piccata recipe offers tender, flavorful chicken breasts slow-cooked in a tangy lemon-caper sauce. Browning the chicken before slow cooking enhances depth and texture, resulting in a deliciously moist dish perfect for an easy weeknight dinner or casual gathering.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cooking and Sauce
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
- 2 tablespoons capers
- 2 tablespoons butter
- 1 tablespoon fresh parsley, chopped
- Lemon slices, for garnish
Instructions
- Prepare the Chicken: In a shallow dish, combine flour, salt, and pepper. Thoroughly coat each chicken breast in the flour mixture, ensuring both sides are evenly covered to help create a light crust.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side until they develop a light golden-brown color, which adds flavor and texture.
- Transfer to Crockpot: Place the browned chicken breasts into the crockpot, setting the stage for slow cooking and flavor absorption.
- Prepare the Sauce: Using the same skillet, pour in the chicken broth, dry white wine, and lemon juice. Bring the mixture to a simmer and scrape the bottom of the skillet to lift all the browned bits, which enhances the sauce’s flavor.
- Slow Cook: Pour the simmered sauce over the chicken inside the crockpot. Sprinkle capers evenly on top. Cover the crockpot and cook on low heat for 4 to 5 hours, until the chicken is fully cooked, tender, and infused with the sauce’s bright flavors.
- Finish the Sauce: Remove the chicken breasts from the crockpot and transfer to a serving plate. Stir the butter into the remaining sauce in the crockpot until melted and combined, enriching the sauce’s silkiness. Pour the sauce over the chicken, then garnish with fresh parsley and lemon slices for a beautiful presentation and added zest.
Notes
- For a non-alcoholic version, substitute the white wine with additional chicken broth or a splash of white grape juice.
- Browning the chicken is essential for flavor but can be skipped if you are short on time, though the end result may have less depth.
- Serve with pasta, rice, or crusty bread to catch the delicious sauce.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently to preserve tenderness.
