We’ve established here on The Defined Dish that we love Chicken Piccata, as seen by all of the different versions I already have here on the blog — all linked below for you! But there was not a crockpot version for those who love to get dinner prepped and then walk away. So here is yet another version — Crockpot Chicken Piccata!
I recently made this Crockpot Chicken Piccata for my family. It was one of those days that I needed to get dinner made before we ran out the door for an evening filled with sports and other obligations– but I wanted to come home to something warm, cozy, healthy and delicious.
If you want dinner ready quickly, you can absolutely make my skillet version here. But, if you are like me and want a crockpot rendition to come home to, this one is great!! I also love to make this version when entertaining, that way you can enjoy your company!
For more Chicken Picatta recipes:
This Whole30 Skillet Chicken Piccata has been a staple for years
Have you tried The Best Sheet Pan Chicken Piccata yet? YUM!
And if you want the Piccata flavors but swap out for seafood, you have to try my Halibut Piccata!
Crockpot Chicken Piccata
- 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, sub vegan butter for a dairy-free option
- 4 garlic cloves peeled and smashed
- 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
- Place a boneless, skinless chicken breast, with the tender removed, on a cutting board, and hold it flat with the palm of your non-knife hand. Using a good knife, slice the chicken breast horizontally into two even pieces.
- Cover the chicken with parchment paper or plastic wrap and using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is in an even thickness then season both sides of the chicken with salt and pepper.
- Pour the cassava flour into a wide bowl and lightly dredge both sides of each cutlet into the flour until evenly coated, then shake off any excess. Place all the dredged cutlets on a clean plate and continue until all are complete.
- In a large skillet over medium-high heat, heat the oil. Working in batches so as to not overcrowd the skillet, carefully add the cutlets and cook until a golden crust has formed on each side, about 2 minutes per side. Transfer the browned cutlets to the bottom of the crockpot and continue to brown the chicken cutlets until all are complete, adding more oil to the pan if necessary. They don’t have to be completely cooked through, just a nice brown on them.
- Reduce the heat in the skillet to medium-low. Add the butter and let melt and then add 2 tbsp of cassava flour to the skillet (there should still be some leftover in the bowl). Stir until the cassava and the butter are well combined and make a loose paste and then add in the garlic cloves. Cook, toasting the flour just a bit so it doesn’t have a raw flavor, 1 to 2 minutes, being careful not to burn.
- While stirring or whisking constantly, very slowly pour in the chicken broth into the skillet, stirring to incorporate it into the cassava flour ‘roux’. Bring the mixture to a light simmer and you should see it turn into a somewhat thin gravy, 3 to 4 minutes (it will continue to thicken in the crockpot).
- Stir in the lemon juice and capers and then pour the lemon-caper sauce into the crockpot over the chicken. Cover and cook on low for 4 to 6 hours.
- Garnish with freshly chopped parsley before serving.
Photography by Eat Love Eats.