Crock Pot Lemony Chicken Piccata
This dish features tender boneless chicken simmered in a bright lemon-caper sauce, creating a comforting, family-friendly entree that is easy to prepare and perfect for weeknight meals.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1/2 cup all-purpose flour for dredging; use gluten-free flour if needed
- 1/4 cup olive oil for browning; can substitute avocado oil
- 1/2 cup lemon juice fresh is best for brightness
- 1 cup chicken broth low-sodium recommended
- 1/4 cup capers drained; rinse if very salty
- 1/4 cup unsalted butter adds richness
- to taste Salt and pepper to taste
- 1 teaspoon dried parsley optional, for garnish
Instructions
Preparation
- Pat chicken breasts dry and season both sides with salt and pepper.
- Dredge each breast in the flour until lightly coated, shaking off excess.
- Heat the olive oil in a skillet over medium heat. Brown the chicken 2–3 minutes per side until golden (the chicken won’t be cooked through).
- Place the browned breasts into the crock pot in a single layer if possible.
- In a bowl, whisk together the lemon juice, chicken broth, drained capers, and butter. Pour this mixture evenly over the chicken.
Cooking
- Cover and cook on LOW for 6–8 hours, or until the chicken reaches an internal temperature of 165°F and is tender.
- Avoid lifting the lid frequently; steady low heat produces the best texture.
- Taste the sauce and adjust seasoning with salt, pepper, or a pinch of extra lemon as needed.
- Garnish with dried parsley and serve hot.
Notes
For a lower-sodium dish, use reduced-sodium broth and rinse the capers. If you want more lemon zing, add 1 teaspoon lemon zest to the sauce. For a dairy-free version, omit the butter and finish with a splash of extra-virgin olive oil instead.