Lemony Chicken Piccata (Printable Version)

Slow-cooked chicken in tangy lemon caper sauce, an easy Italian-inspired weeknight dinner.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/4 cup gluten-free flour (or all-purpose flour)

→ Cooking Liquids & Flavorings

04 - 1 cup low-sodium chicken broth
05 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
06 - 1 tablespoon lemon zest
07 - 3 tablespoons capers, rinsed and drained
08 - 3 cloves garlic, minced
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons olive oil

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - Lemon slices (optional)

# How to Make:

01 - Lightly season the chicken breasts on both sides with salt and freshly ground black pepper. Dredge each breast in flour, shaking off any excess coating.
02 - Heat olive oil in a large skillet over medium-high heat. Quickly sear the chicken breasts for 2 to 3 minutes per side until lightly golden. Do not fully cook through at this stage.
03 - Place the seared chicken breasts in the bottom of the crock pot in a single even layer.
04 - In a mixing bowl, combine the chicken broth, freshly squeezed lemon juice, lemon zest, minced garlic, and drained capers. Pour the mixture evenly over the chicken in the crock pot.
05 - Dot the top of each chicken breast with small pieces of the unsalted butter.
06 - Cover the crock pot and cook on LOW for 4 hours or on HIGH for approximately 2 hours, until the chicken is tender and cooked through to an internal temperature of 165°F.
07 - Carefully remove the chicken from the crock pot. Whisk the remaining sauce in the pot until smooth, then spoon over the chicken. Garnish with chopped fresh parsley and lemon slices if desired.

# Expert Tips:

01 -
  • The slow cooker does almost all the work while the lemon caper sauce builds itself into something truly restaurant worthy.
  • It transforms plain chicken breasts into a meal that tastes like you spent all day in the kitchen when you really spent fifteen minutes.
02 -
  • Do not skip the sear because that quick browning adds a layer of flavor the slow cooker cannot replicate on its own.
  • If your sauce looks thin at the end whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir it in about 15 minutes before serving with the heat on HIGH.
03 -
  • Pound the chicken to an even thickness before dredging so the thinnest parts do not dry out during the long cook.
  • Taste the sauce before serving and add a squeeze more lemon or a pinch of salt because slow cooker flavors sometimes need a final nudge.

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