This slow cooker chicken piccata is a gluten-free, dairy-free twist on the classic Italian recipe. By browning the chicken before placing it in the slow cooker, you get a better depth of flavor that more closely resembles the traditional recipe. Served with fluffy quinoa, this lemony chicken is a delicious staple!
Serving Size: 1 chicken breast with sauce (173g)
Prep Time: 10 minutes
Total Time: 2 hours and 10 minutes
Nutrition Facts: 188 calories / 3g carbs / 26g protein / 7.5g fat
- 1 pound (452g) boneless skinless chicken breasts
- ¼ cup (32g) cornstarch
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 4 teaspoons (17g) extra-virgin olive oil
- 4 tablespoons (60g) lemon juice (about 1 large lemon)
- 1 large shallot (43g), diced
- 1 clove garlic (4.5g), minced
- 1 1/4 cup (2465g) fat free reduced sodium chicken broth
- 4 teaspoons (12g) drained capers
- Optional garnish: 1/4 cup chopped parsley (macros not included)
- Slice chicken into four 4-ounce (113g) thin cutlets. If needed, use a meat tenderizer to make each cutlet about 1-inch thick.
- In a shallow bowl, mix together the cornstarch, salt, and pepper. Dredge each chicken cutlet in the mixture to coat and set aside.
- Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the chicken cutlets, cooking for 1 minute per side. The chicken should be lightly browned, but not cooked through.
- Transfer the chicken into the slow cooker. Add the lemon juice, shallot, garlic, and chicken broth. Cover and cook on low for 2 hours.
- Once cooked, top with capers and garnish with chopped parsley. Serve with cooked quinoa (macros not included) and enjoy.
- Store leftovers in an airtight container for up to 3-4 days in the fridge.
- If you’re not ready to serve dinner immediately, use the “keep warm” setting on your slow cooker (if available on your model) for up to 1 hour to keep the dish nice and hot without overcooking the chicken.
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