Description
This Crockpot Chicken Piccata recipe is a delightful and easy slow-cooked dish featuring tender boneless chicken breasts in a tangy lemon caper sauce. The chicken is first browned for extra flavor, then slow-cooked to perfection in a savory mixture of chicken broth, white wine, and lemon juice, topped with butter and fresh parsley. Ideal for a comforting family meal, this recipe requires minimal hands-on time while delivering classic Italian flavors.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Garnish
- 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 the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, coating both sides evenly.
- Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Cook the coated chicken breasts for 2 to 3 minutes on each side until they develop a light golden-brown crust.
- Transfer to Crockpot: Place the browned chicken breasts into the crockpot, arranging them evenly.
- Prepare the Sauce: Using the same skillet, pour in the chicken broth, dry white wine, and lemon juice. Simmer the mixture over medium heat, scraping up any browned bits from the skillet to add flavor.
- Slow Cook: Pour the prepared sauce over the chicken breasts in the crockpot. Sprinkle the capers on top. Cover and cook on low heat for 4 to 5 hours, or until the chicken is tender and cooked through.
- Finish the Sauce: Once cooked, remove the chicken breasts from the crockpot and place them onto a serving dish. Stir the butter into the sauce remaining in the crockpot to melt and enrich it. Pour this sauce over the chicken, then garnish with chopped fresh parsley and lemon slices before serving.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- Be sure to brown the chicken before slow cooking to enhance the taste and texture.
- If you don’t have a crockpot, this recipe can also be adapted for slow cooking in an oven-safe dish at 300°F for about 2 hours.
- Serve with pasta, rice, or steamed vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
