Chicken Piccata Recipe
There are few flavor combinations that can beat lemon and capers. At its best, chicken Piccata is tangy, salty, and has a fresh hit of brightness that only fresh lemon juice can provide. With flavor this party-ready, imagine our excitement when we figured out a way to make classic chicken piccata in the slow cooker. The secret is browning the chicken breasts in a skillet before adding to the slow cooker. We dredge the chicken in seasoned flour before browning in two tablespoons of butter. Cook the chicken in batches to ensure the skin achieves the perfect level of crispness. The chicken will cook on LOW for about 4 hours in a combination of broth, wine, capers, and lemon juice. Once the chicken is cooked through, transfer to a platter and cook the remaining liquid in a medium saucepan. A slurry of cold water and cornstarch will help thicken the sauce. Once it’s ready, spoon the sauce over the chicken and top with lemon wedges.
- 1/2 cup (about 2 1/8 oz.) all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 skinless bone-in chicken breasts (about 5 lb.)
- 1/4 cup salted butter, divided
- 2 tablespoons olive oil, divided
- 3/4 cup chicken broth
- 2/3 cup dry white wine
- 1/2 cup drained and rinsed capers
- 1/2 cup fresh lemon juice (from about 4 lemons)
- 2 tablespoons cold water
- 1 1/2 tablespoons cornstarch
- 6 lemon wedges
How to Make
Stir together flour, salt, and pepper. Dredge chicken in flour mixture, shaking off excess.
Heat 2 tablespoons of the butter and 1 tablespoon of the oil in large nonstick skillet over medium-high. Add 3 chicken breasts; cook until golden brown, 5 to 6 minutes per side. Transfer chicken breasts to a 5-quart slow cooker, overlapping breasts. Wipe skillet clean. Repeat process with remaining 2 tablespoons butter, 1 tablespoon oil, and 3 chicken breasts.
Top chicken in slow cooker with broth, wine, capers, and lemon juice. Cover and cook on LOW until chicken is cooked through, about 4 hours.
Using a slotted spoon, transfer chicken to a serving platter. Transfer cooking liquid to a medium saucepan. Whisk together cold water and cornstarch in a small bowl until smooth. Add to cooking liquid in saucepan; stir to combine. Bring to a boil over high; cook, stirring occasionally, until reduced to 3 cups, 6 to 10 minutes. Spoon sauce over chicken. Garnish with lemon wedges.