This Crockpot Chicken Piccata is the epitome of comfort food, offering tender chicken in a savory lemon and caper sauce. Slow-cooked to perfection, the chicken is infused with the zesty, rich flavors of lemon and white wine, making each bite melt-in-your-mouth delicious. Whether you’re having a busy weekday dinner or a relaxing weekend meal, this dish is simple yet elegant, requiring minimal prep work while still delivering a fantastic flavor profile.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy to make, but it still tastes like something you’d order at a fine-dining restaurant. The chicken is tender and juicy, thanks to being slow-cooked in a flavorful sauce that combines the tangy brightness of lemon with the briny goodness of capers. The rich, buttery sauce complements the chicken beautifully, and the addition of fresh parsley and lemon slices as garnish adds a burst of color and freshness to the dish. It’s a one-pot meal that’s both comforting and gourmet, and it’s perfect for busy nights when I want something effortless yet impressive.
Ingredients
4 boneless, skinless chicken breasts
1/4 cup flour
1/4 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon black pepper
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a shallow dish, mix together the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, coating both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side until lightly browned.
Transfer the chicken breasts to the crockpot.
In the same skillet, add the chicken broth, white wine, and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Pour the sauce over the chicken breasts in the crockpot. Sprinkle with capers.
Cover and cook on low for 4-5 hours, or until the chicken is tender and cooked through.
Once done, remove the chicken breasts from the crockpot and place them on a serving dish.
Stir the butter into the sauce in the crockpot until melted and well combined.
Pour the sauce over the chicken breasts and garnish with fresh parsley and lemon slices.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 4-5 hours
Total Time: 4-5 hours 10 minutes
Storage/Reheating
To store leftovers, I place the chicken and sauce in an airtight container and refrigerate for up to 3 days. When I’m ready to reheat, I warm it gently on the stovetop or in the microwave until heated through. The chicken might lose a little of its tenderness after storing, but the sauce will still be as flavorful as ever.
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FAQs
Can I use bone-in chicken breasts instead of boneless?
I prefer using boneless chicken breasts for this recipe, but you can definitely use bone-in if you like. Just note that bone-in chicken may take a little longer to cook, so you might need to extend the cooking time by an hour or so.
Can I skip the white wine in the sauce?
If you don’t have white wine on hand or prefer to skip it, you can substitute it with more chicken broth or a splash of lemon juice for extra tang. It will still be delicious!
Can I freeze this recipe?
Yes, this dish freezes well! I store the chicken and sauce in an airtight container and freeze it for up to 3 months. When reheating, I recommend thawing it in the fridge overnight before warming it on the stovetop or in the microwave.
Is there a way to make this recipe gluten-free?
To make this recipe gluten-free, I use gluten-free flour in place of regular flour to dredge the chicken. The rest of the ingredients should be naturally gluten-free, but it’s always good to check labels if you’re concerned about hidden gluten.
Can I make this recipe in an Instant Pot instead of a crockpot?
Absolutely! I love using my Instant Pot for faster meals. To make it in the Instant Pot, I would follow the same initial steps for browning the chicken in a skillet, then transfer everything to the Instant Pot. Cook on high pressure for about 10 minutes, then do a quick release. The result will be just as tasty, but with much less waiting time.
Conclusion
Crockpot Chicken Piccata is a fantastic way to enjoy a comforting, flavorful dish with minimal effort. The slow cooking ensures the chicken is juicy and tender, while the lemon and caper sauce adds the perfect amount of brightness and savory depth. Whether you’re cooking for family or a special dinner, this dish is sure to impress. I love how easy it is to throw together and let the slow cooker work its magic—leaving me free to enjoy the rest of the day!
📖 Recipe:
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Crockpot Chicken Piccata
- Total Time: 4-5 hours 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Crockpot Chicken Piccata recipe is a must-try for chicken lovers. It features tender chicken breasts slow-cooked in a zesty, savory lemon and caper sauce, making each bite deliciously flavorful. With minimal prep, this dish is perfect for busy weeknights or a casual weekend meal. Enjoy the buttery, tangy flavors of this gourmet dish with little effort.
Ingredients
4 boneless, skinless chicken breasts
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
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
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Prepare the Chicken: In a shallow dish, mix flour, salt, and pepper. Coat each chicken breast in the flour mixture, ensuring both sides are covered.
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Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 2-3 minutes per side until lightly browned.
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Transfer to Crockpot: Move the browned chicken breasts to your crockpot.
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Prepare the Sauce: In the same skillet, add chicken broth, white wine, and lemon juice. Simmer while scraping up browned bits from the skillet.
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Slow Cook: Pour the sauce over the chicken in the crockpot and sprinkle with capers. Cover and cook on low for 4-5 hours or until the chicken is tender and fully cooked.
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Finish the Sauce: Once the chicken is cooked, remove it from the crockpot and place it on a serving dish. Stir butter into the sauce and let it melt, then pour the sauce over the chicken. Garnish with parsley and lemon slices.
Notes
Bone-In Chicken: If using bone-in chicken, extend cooking time by about an hour.
Substitutes: If you don’t have white wine, replace it with more chicken broth or a bit more lemon juice for added tang.
Freezing: This dish freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Gluten-Free: For a gluten-free version, replace the flour with a gluten-free flour alternative.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours
- Category: Main Course
- Method: Slow Cooker (Crockpot)
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
