Slow Cooker Piccata Chicken Recipe
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 4:00 h
- Ready In : 4:10 h
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Slow cooker piccata chicken recipe. Boneless and skinless chicken breasts with spices, Italian pasta, and heavy cream cooked in a slow cooker. This delicious chicken recipe adapted from https://therecipecritic.com/slow-cooker-lemon-chicken-piccata/
You can also bake it in an oven if desired.
Baked Piccata Chicken Recipe
Makes 4 servings
Ingredients: 4 boneless and skinless chicken breast halves, 3 tablespoons (45 ml) olive oil, 1 cup (250 ml) chicken stock, 1/2 teaspoon (3 ml) salt, 1/4 teaspoon (1 ml) freshly ground black pepper, 1/2 cup (125 ml) all-purpose flour, 4 tablespoons (60 ml) capers, drained and rinsed, 2-3 tablespoons (30-45 ml) freshly squeezed lemon juice, 3 tablespoons (45 ml) unsalted butter
Instructions: Preheat your oven to 350º F (175º C). Cut chicken breasts into half crosswise, then pound with a mallet to 1/2-inch (1.25 cm) thickness. season the meat with salt and black pepper.
Place all-purpose flour in a shallow bowl. Dip seasoned chicken breasts in flour to coat both sides, then shake off excess.
In a large nonstick skillet, heat 1 tablespoons (15 ml) olive oil over medium-high heat. Working in batches, brown chicken on both sides, then remove from the skillet and transfer to an ungreased 13×9-in (32.5×22.5 cm) baking dish. Pour in chicken stock and lemon juice, then add capers and stir well. Whisk in the butter, one tablespoon (15 ml) at a time, until creamy.
Pour the creamy sauce over browned chicken breasts. Bake in the preheated oven for 10-15 minutes or until chicken is no longer pink.
Remove baked chicken piccata from the oven and transfer to serving plates. Sprinkle with capers and garnish with lemon wedges. Serve immediately.
More Slow Cooker Recipes
Slow Cooker Piccata Chicken Recipe
- 2 large boneless skinless chicken breasts, cut in half lengthwise
- 1/4 cup al-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 oz (180 g) uncooked thin spaghetti noodles
- 2 cups (500 ml) low-sodium chicken broth
- 1/2 cup (125 ml) heavy cream
- salt and black pepper, to taste
- freshly squeezed juice of one lemon
- 1/4 cup (60 ml) capers, drained
In a small mixing bowl, combine all-purpose flour, garlic powder, salt, and black pepper. Stir well. Dredge chicken breasts in the flour mixture to coat on both sides.
Lightly grease with olive oil a large nonstick skillet. Add chicken and cook over medium-high heat, turning once, until browned on both sides.
Lightly grease 4-quart (4 L) slow cooker with nonstick cooking spray. Add brownd chicken in a single on the greased pot. Cover the cooker and cook on low-heat setting for 4 hours.
Open the lid. Using tongs, remove cooker chicken form the slow cooker and transfer to a serving plate. Cover with a lid and keep warm.
Add the pasta to the cooker. Pour chicken broth over. Cover the pot and cook on high-heat setting for 15 minutes.
Remove the lid and stir in lemon juice and heavy cream. Season to taste with salt and black pepper. Continue cooking on high-heat setting for a further 10 minutes.
Return cooked chicken to the pot. Cook until chicken is hot and cooked through.
Turn off theslow cooker and open the lid. Transfer cooked chicken to the serving plate. Pour creamy sauce over.
Sprinkle with capers. Serve hot with lemon slides and chopped fresh thyme.