Dump and Go Creamy Chicken Piccata – A Simple, Comforting Weeknight Dinner

This is the kind of recipe you turn to when you want something comforting, bright, and a little fancy—but without the fuss. Creamy chicken piccata is normally a stovetop project, but this version keeps it easy with a true dump-and-go method. You’ll still get that tangy lemon-caper sauce and tender chicken, just with far less effort.

It’s rich, zesty, and perfect over pasta, rice, or mashed potatoes. Best of all, it uses simple ingredients you can find anywhere.

Dump and Go Creamy Chicken Piccata - A Simple, Comforting Weeknight Dinner

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 2 pounds boneless, skinless chicken breasts or thighs
• Chicken broth: 1 cup (low-sodium preferred)
• Lemon juice: 1/3 cup fresh (plus zest from 1 lemon, optional)
• Capers: 2–3 tablespoons, drained
• Garlic: 3–4 cloves, minced (or 1 teaspoon garlic powder)
• Heavy cream or half-and-half: 3/4 cup
• Cream cheese: 3 ounces, cubed (for extra creaminess; optional but recommended)
• Butter: 2 tablespoons
• Italian seasoning: 1 teaspoon
• Onion powder: 1 teaspoon
• Salt and pepper: To taste (start with 1 teaspoon kosher salt and 1/2 teaspoon black pepper)
• Cornstarch: 1–2 tablespoons (if you want a thicker sauce)
• Fresh parsley: For garnish
• Pasta, rice, or mashed potatoes: For serving

Instructions

 

• Prep the pot: Lightly spray the inside of your slow cooker or Instant Pot insert. This helps prevent sticking and makes cleanup easier.
• Add the chicken: Place the chicken breasts or thighs in a single layer. If using frozen chicken, separate the pieces so they cook evenly.
• Season well: Sprinkle the Italian seasoning, onion powder, salt, and pepper over the chicken. Add the minced garlic on top.
• Add liquids and flavor: Pour in the chicken broth and lemon juice. Scatter the capers and butter around the pot. If using lemon zest, add it now for extra brightness.
• Cook it: Slow cooker: Cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender and reaches 165°F.
• Instant Pot: Seal and cook on High Pressure for 8–10 minutes (10–12 minutes if starting from frozen), then quick release.
• Finish the sauce: Remove the chicken to a plate and tent loosely with foil. Stir in the heavy cream and cream cheese until smooth and melted.
• Thicken (optional): If you want a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Stir it into the sauce and simmer (Sauté mode for Instant Pot, or High heat in slow cooker) for 3–5 minutes until slightly thickened. Repeat with another tablespoon if needed.
• Taste and adjust: Add more salt, pepper, or lemon juice to balance the richness. The sauce should be creamy with a pleasant tang.
• Combine and serve: Return the chicken to the sauce. Spoon over pasta, rice, or mashed potatoes. Garnish with chopped parsley and extra capers if you like.

What Makes This Special

This is chicken piccata made weeknight-friendly. No flour dredging, no pan babysitting, and no juggling three burners.

Everything cooks together, and the sauce builds itself in the pot.

• True set-it-and-forget-it method: Add ingredients to a slow cooker or Instant Pot and let it do the work.
• Bright and creamy: Lemon, capers, and garlic cut through the cream for a balanced sauce.
• Flexible: Works with chicken breasts or thighs, fresh or frozen.
• Family-friendly: Big flavor without being heavy or overly tangy.
• Easy clean-up: One pot, minimal chopping.

Shopping List

• Chicken: 2 pounds boneless, skinless chicken breasts or thighs
• Chicken broth: 1 cup (low-sodium preferred)
• Lemon juice: 1/3 cup fresh (plus zest from 1 lemon, optional)
• Capers: 2–3 tablespoons, drained
• Garlic: 3–4 cloves, minced (or 1 teaspoon garlic powder)
• Heavy cream or half-and-half: 3/4 cup
• Cream cheese: 3 ounces, cubed (for extra creaminess; optional but recommended)
• Butter: 2 tablespoons
• Italian seasoning: 1 teaspoon
• Onion powder: 1 teaspoon
• Salt and pepper: To taste (start with 1 teaspoon kosher salt and 1/2 teaspoon black pepper)
• Cornstarch: 1–2 tablespoons (if you want a thicker sauce)
• Fresh parsley: For garnish
• Pasta, rice, or mashed potatoes: For serving

Instructions

1. Prep the pot: Lightly spray the inside of your slow cooker or Instant Pot insert. This helps prevent sticking and makes cleanup easier.
2. Add the chicken: Place the chicken breasts or thighs in a single layer. If using frozen chicken, separate the pieces so they cook evenly.
3. Season well: Sprinkle the Italian seasoning, onion powder, salt, and pepper over the chicken.

   Add the minced garlic on top.

4. Add liquids and flavor: Pour in the chicken broth and lemon juice. Scatter the capers and butter around the pot. If using lemon zest, add it now for extra brightness.
5. Cook it:
   • Slow cooker: Cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender and reaches 165°F.
   • Instant Pot: Seal and cook on High Pressure for 8–10 minutes (10–12 minutes if starting from frozen), then quick release.
6. Finish the sauce: Remove the chicken to a plate and tent loosely with foil.

   Stir in the heavy cream and cream cheese until smooth and melted.

7. Thicken (optional): If you want a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Stir it into the sauce and simmer (Sauté mode for Instant Pot, or High heat in slow cooker) for 3–5 minutes until slightly thickened. Repeat with another tablespoon if needed.
8. Taste and adjust: Add more salt, pepper, or lemon juice to balance the richness.

   The sauce should be creamy with a pleasant tang.

9. Combine and serve: Return the chicken to the sauce. Spoon over pasta, rice, or mashed potatoes. Garnish with chopped parsley and extra capers if you like.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months.

  The sauce may separate slightly when thawed but will come back together as it warms.

• Reheating: Warm gently on the stovetop over low heat or in the microwave at 50–70% power, stirring occasionally. Add a splash of broth or cream if the sauce has thickened too much.

Benefits of This Recipe

• Minimal prep: No browning or dredging required, but the flavor payoff is still big.
• Balanced flavor: Cream tempers the lemon and capers for a crowd-pleasing sauce.
• Versatile serving options: Pair it with pasta, cauliflower rice, sautéed greens, or crusty bread.
• Make-ahead friendly: Cooks unattended and reheats well for meal prep.
• Customizable: Adjust tanginess, creaminess, or thickness to your taste.

Pitfalls to Watch Out For

• Overcooking the chicken: Even in a slow cooker, chicken can dry out if cooked too long. Check for doneness earlier the first time you make it.
• Curdled sauce: Add dairy after pressure cooking or long slow cooking to avoid separating.

  Keep heat moderate when finishing.

• Too tangy or too flat: Lemon juice varies in strength. Start with the listed amount and adjust at the end so the sauce is bright, not harsh.
• Salty surprises: Capers and broth both add salt. Use low-sodium broth and taste before adding extra salt.
• Watery sauce: Some chicken releases more liquid.

  Thicken with cornstarch slurry or let it simmer uncovered for a few minutes.

Alternatives

• Lighter version: Use half-and-half instead of heavy cream and skip the cream cheese. Thicken with a little extra cornstarch if needed.
• Dairy-free: Swap in full-fat coconut milk. The flavor changes slightly, but lemon and capers still shine.
• Gluten-free: This recipe is naturally gluten-free when thickened with cornstarch and served over GF pasta or rice.
• Protein swap: Use turkey cutlets or pork tenderloin medallions.

  Adjust time as needed to avoid overcooking.

• Veggie boost: Add sliced mushrooms or artichoke hearts after cooking when you finish the sauce, or stir in baby spinach until wilted.
• Extra bright: Stir in a tablespoon of Dijon mustard and the zest of a lemon when finishing the sauce.

FAQ

Can I use frozen chicken?

Yes. For the slow cooker, make sure the pieces are separated and cook on High initially to get the temperature up, then switch to Low. For the Instant Pot, add 2–3 minutes to the pressure cook time.

Always check that the chicken reaches 165°F.

Do I have to use capers?

Capers are classic for piccata, but if you don’t have them, use chopped green olives or a small splash of brine from olives or pickles for that salty pop. You can also simply omit them and rely on lemon for brightness.

How do I make the sauce thicker?

Use a cornstarch slurry (equal parts cornstarch and cold water) and simmer for a few minutes. You can also let the sauce reduce on Sauté mode after removing the chicken.

Adding a bit of cream cheese helps create a velvety texture.

What’s the best side to serve with it?

Linguine, angel hair, or orzo are great choices. Rice, mashed potatoes, or a simple garlic bread also work well. For something lighter, try roasted asparagus, steamed green beans, or a crisp salad.

Can I make this ahead?

Yes.

Cook the chicken and sauce, cool, and refrigerate. Reheat gently and refresh with a squeeze of lemon or a splash of cream right before serving to brighten the flavors.

Can I brown the chicken first?

Absolutely. While not necessary, searing in a skillet before slow cooking adds deeper flavor.

If you have the time, it’s a nice upgrade—but the recipe is designed to be delicious without it.

Is the sauce very lemony?

It’s balanced. Start with the listed amount of lemon juice, then adjust at the end. If you accidentally overdo the lemon, add a splash of cream or a pinch of sugar to smooth it out.

What if I don’t have heavy cream?

Use half-and-half, evaporated milk, or even whole milk with an extra teaspoon of cornstarch.

Add dairy off heat and warm gently to prevent splitting.

Final Thoughts

Dump and Go Creamy Chicken Piccata brings the best of both worlds: bold, restaurant-style flavor and easy, toss-it-in prep. It’s bright, cozy, and endlessly flexible. Keep the ingredients on hand and you’ll always have a dinner plan that feels special, even on busy nights.

Once you try it, you’ll add it to your regular rotation without a second thought.