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I love Chicken Piccata and have shared so many different versions on my blog before, but there wasn’t a slow-cooker version for those who love to get dinner prepped way in advance. This Crockpot Chicken Piccata has all the flavors that you love from the Italian-American dish but is way more hands-off!
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, and healthy. It’s the ultimate set-it-and-forget-it meal that delivers big flavor. There is a little bit of additional prep work and cooking involved before you even turn on the slow-cooker, but I promise this dish is worth the extra effort. And there are so many different ways you can serve it! Try it over a bed of my Whole30 Mashed Potatoes or alongside a crunchy green salad with plenty of crusty bread for sopping up the buttery, lemony sauce.
ingredients:
- Boneless, Skinless Chicken Breasts
- Kosher Salt
- Freshly Ground Black Pepper
- Extra Virgin Olve Oil
- Unsalted Butter or Ghee
- Garlic Cloves
- Low-Sodium Chicken Broth
- Freshly Squeezed Lemon Juice
- Capers
- Chopped Fresh Parsley
step-by-step:
step one: prepare the chicken
Place a boneless, skinless chicken breast (with the tender removed) on a cutting board and hold it flat with the palm of your non-dominant hand. Slice the chicken breast horizontally into two even pieces. Repeat with the remaining chicken.
step two: pound the 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 evenly with salt and pepper.
step three: dredge the chicken
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 set aside.
step four: sear the chicken
Heat the oil a large skillet set over medium-high heat. 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. They don’t have to be completely cooked through.
step five: MAKE the ROUX
Melt the butter in the same skillet over medium-low heat. Stir in the flour and cook until a loose paste forms. Add the garlic cloves and cook, toasting the flour a bit so it doesn’t have a raw flavor, 1 to 2 minutes, being careful not to burn.
step six: ADD THE CHICKEN BROTH
Slowly pour in the chicken broth, whisking constantly, until a roux forms. Bring the mixture to a light simmer until it turns into a thin gravy, 3 to 4 minutes (it will continue to thicken in the Crockpot).
step seven: MAKE THE SAUCE AND COOK
Stir in the lemon juice and capers. Pour the sauce over the chicken in the Crockpot. Cover and cook on low for 4 to 6 hours.
step eight: garnish and serve
Garnish with chopped fresh parsley and serve!
Use your favorite plant-based, dairy-free butter in place of the butter or ghee to make the roux!
Yes, this reheats reheats very well. To make it in advance, brown the chicken and make the sauce, then cover and refrigerate both in an airtight container. When you’re ready to serve it, place the chicken and sauce in the Crockpot and cook on low until the chicken is very tender. If the sauce seems too thin, add a few splashes of broth to thin it out!
The next time you’re craving a cozy, family-friendly recipe, I hope you’ll give this Crockpot Chicken Piccata recipe a try! Comment below and let me know what you think!
looking for more cozy chicken recipes? try these!
Herby Chicken and Orzo Skillet
One-Pan Roasted Chicken with Lemony White Beans
Crockpot Chicken Piccata
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup cassava or all-purpose flour, divided
- 2 tablespoons extra virgin olive oil, plus more as needed
- 2 tablespoons unsalted butter or ghee
- 4 garlic cloves, peeled and smashed
- 1½ 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
- Place a boneless, skinless chicken breast (with the tender removed) on a cutting board and hold it flat with the palm of your non-dominant hand. Slice the chicken breast horizontally into two even pieces. Repeat 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 evenly with salt and pepper.
- Set 2 tablespoons of the cassava flour aside (you will use this in to make the roux later.) Pour the remaining cassava flour into a wide bowl (it's about 6 tablespoons total) 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 set aside.
- Heat the oil a large skillet set over medium-high heat. 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. They don’t have to be completely cooked through.
- Melt the butter in the same skillet over medium-low heat. Stir in the reserved 2 tablespoons of flour and cook until a loose paste forms. Add the garlic cloves and cook, toasting the flour a bit so it doesn’t have a raw flavor, 1 to 2 minutes, being careful not to burn.
- Slowly pour in the chicken broth, whisking constantly, until a roux forms. Bring the mixture to a light simmer until it turns into a thin gravy, 3 to 4 minutes (it will continue to thicken in the Crockpot).
- Stir in the lemon juice and capers. Pour the sauce over the chicken in the Crockpot. Cover and cook on low for 4 to 6 hours.
- Garnish with chopped fresh parsley and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Looks delicious, can’t wait to make this! Could I use bone in,skinless thighs instead?
yes that should work very well! would be delicious!
Can you use thin cut chicken breasts? Instead of slicing the breasts yourself?
Definitely!
Whst? There is no crockpot needed for this recipe…
Made this tonight. So easy to prep and SO good. The chicken was cooked perfectly. I also love that it made extra sauce. My husband is a big sauce guy and we had plenty to pour over our rice.
How long would you cook it on high?
I think you put to much chicken broth in it
Hi! This is to account for the cook time and to have extra sauce for serving since many like to serve over pasta
I made this for dinner tonight and my picky 5 year old exclaimed that this was the “best chicken ever made.” I loved that it was a shorter time in the slow cooker because it let me start it around lunch time after running around all morning. Will definitely make it again!
We’ve made this a couple times now and my family loves it! We have used the same recipe with Salmon instead and just cooked it in the skillet also.
This is so delicious! I made it in my InstantPot on the Slow Cook function on Low heat and I left it in for 3 hours. When I measured the internal temp of the chicken it was between 190-200*F so if you use your instantpot as a slow cooker I would keep in mind that it takes less time! The chicken stays so tender and moist because it gets cooked in and then is stored in that delicious sauce. I served it with the Trader Joes Frozen Cauliflower Mash for some veggies and they taste great together! Truly don’t cook the chicken on the pan in the first step, just make sure it gets a hint of tan in my opinion to ensure it doesn’t dry out. Amazing recipe, thanks Alex!
Amazing! thank you for the tips!!
can I use regular flour instead of cassava flour?
in this recipe, yes you can! 🙂