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Easy Chicken Piccata in the Crockpot Recipe

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4.2 from 4 reviews

This Chicken Piccata recipe features tender, golden-brown chicken cutlets simmered in a luscious lemon-caper sauce, slow-cooked to perfection for a flavorful and comforting meal. Utilizing cassava flour for dredging and a homemade roux-thickened broth, this dish balances bright citrus notes with savory depth, making it an irresistible classic for any occasion.

  • Total Time: 4 hours 20 minutes
  • Yield: 4 servings

Ingredients

Chicken and Dredging

  • 2 pounds boneless, skinless chicken breasts
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup cassava or all-purpose flour, divided (about 6 tablespoons plus 2 tablespoons reserved)
  • 2 tablespoons extra virgin olive oil, plus more as needed

Sauce

  • 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, for garnish

Instructions

  1. Prepare the Chicken: Place each boneless, skinless chicken breast on a cutting board and slice horizontally into two even pieces. Cover with parchment paper or plastic wrap and pound with a meat mallet or heavy skillet until they reach even thickness. Season both sides evenly with kosher salt and freshly ground black pepper.
  2. Dredge the Chicken: Set aside 2 tablespoons of cassava flour for the sauce roux. Pour the remaining cassava flour into a wide bowl. Lightly dredge each chicken cutlet in the flour, coating both sides evenly, then shake off any excess. Place the coated cutlets on a clean plate and set aside.
  3. Brown the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, add the chicken cutlets and cook for about 2 minutes per side, or until a golden crust forms. Transfer the browned cutlets to the bottom of the Crockpot; they do not need to be fully cooked at this stage.
  4. Make the Roux and Sauce: In the same skillet, melt the butter over medium-low heat. Stir in the reserved 2 tablespoons of flour and cook, stirring constantly, until a loose paste forms. Add the smashed garlic cloves and cook for 1 to 2 minutes to lightly toast the flour, careful not to burn it. Slowly whisk in the low-sodium chicken broth, bringing the mixture to a light simmer and stirring until it becomes a thin gravy, about 3 to 4 minutes. Remove from heat.
  5. Add Flavor to the Sauce: Stir the freshly squeezed lemon juice and drained capers into the sauce. Pour this sauce evenly over the chicken in the Crockpot.
  6. Slow Cook: Cover the Crockpot with the lid and cook on low for 4 to 6 hours. This slow cooking allows the flavors to meld and the chicken to become tender.
  7. Finish and Serve: Once cooked, garnish the chicken piccata with minced fresh parsley. Serve immediately and enjoy the bright, tangy, and savory flavors of this classic dish.

Notes

  • Use cassava flour as a gluten-free alternative or all-purpose flour if preferred.
  • For extra crispness, do not overcrowd the skillet when browning the chicken; cook in batches if necessary.
  • If a Crockpot is not available, after browning, you can simmer the sauce and chicken in a covered skillet on low heat for 30-40 minutes.
  • Adjust lemon juice according to your preferred level of tartness.
  • Capers add a nice briny tang; rinse them if you prefer a milder flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/easy-chicken-piccata-in-the-crockpot-recipe/