Crockpot Chicken Piccata: Pressure Cooker Comfort in a Snap
This quick and flavorful Crockpot Chicken Piccata delivers tender, juicy chicken in a zesty lemon-garlic sauce with minimal effort using your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 lbs Boneless skinless chicken breasts even sized
- 2 teaspoon Kosher salt
- 1 teaspoon Fresh cracked black pepper
- 0.5 cup Cassava or all-purpose flour
- 2 tablespoon Extra virgin olive oil plus more as needed
- 2 tablespoon Butter or ghee sub vegan butter for dairy-free option
- 4 cloves Garlic peeled and smashed
- 1.5 cups Chicken broth
- 4 tablespoon Freshly squeezed lemon juice about 2 large lemons
- 2 tablespoon Capers drained
- 2 tablespoon Parsley minced for garnish
Instructions
Instructions
- Season chicken breasts with kosher salt and black pepper.
- Dredge each breast in flour until evenly coated.
- Heat olive oil in skillet and sear chicken 3-4 minutes per side until golden brown.
- Transfer seared chicken into the crockpot.
- Melt butter in skillet, add garlic, and sauté 1-2 minutes.
- Pour in chicken broth and lemon juice, scraping browned bits from pan. Simmer sauce for 3-4 minutes.
- Stir in capers, then pour sauce over chicken in crockpot.
- Cover and cook on low 4–6 hours or high 2–3 hours.
- Serve with sauce and garnish with parsley.
Notes
To reheat, add a splash of broth to retain moisture. Freeze leftovers for up to 3 months.