Just a Pennsylvania Dutch girl raised on simple good food that fills you up. Fussy recipes that leave you still hungry need not apply!
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Slow-cooker chicken piccata is a variation on the classic dish that takes less hands-on time to prep. After browning the chicken in a pan to seal in the juices, your slow cooker does the rest of the heavy lifting. The result is tender chicken and a bright, savory piccata sauce made with chicken broth, lemon juice, white wine and capers. Whether you serve it over angel hair pasta or with a fresh green salad, this is a chicken recipe your whole family will love.
What is chicken piccata?
Chicken piccata is an Italian-American dish featuring butterflied or pounded chicken breasts that are pan-fried and topped with a lemon-caper sauce. Here we’ve transformed the classic stovetop recipe into a slow-cooker chicken recipe.
Ingredients for Slow-Cooker Chicken Piccata
Olive oil: When choosing between regular olive oil and extra virgin olive oil, save the extra virgin stuff for dipping or dressings. Regular olive oil is best for high-heat applications like sauteing meat or vegetables.
Boneless, skinless chicken breasts: You will need about two pounds of boneless, skinless chicken breasts to make this recipe.
Seasoning: The chicken is seasoned simply (but generously!) with salt and black pepper.
Lemon juice: Use freshly-squeezed lemon juice for the best flavor.
White wine: Choose a dry white wine, such as pinot grigio, chardonnay or sauvignon blanc. Although you do not need to use your best white wine, be sure to use one that you would drink on its own. If you prefer to not cook with wine, you can skip this ingredient.
Garlic: Smashed garlic cloves add their signature pungent flavor to the piccata sauce.
Capers: Use the smaller nonpareil variety of capers for their dish. These flower buds add a briny, savory and bright flavor to the chicken piccata.
Cornstarch: Cornstarch is used to thicken the sauce.
Butter: A bit of butter stirred into the sauce at the end of cooking adds a rich and buttery flavor to the piccata sauce.
Parsley: Fresh chopped parsley is used to garnish the chicken piccata just before serving.
Just a Pennsylvania Dutch girl raised on simple good food that fills you up. Fussy recipes that leave you still hungry need not apply!
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Make tonight’s dinner the easiest ever with these slow cooker recipes assembled in 15 minutes or less. With speedy how-to’s for slow cooker pork chops, pot roast, chicken wings and so much more, you’re guaranteed an amazing dinner even on the busiest days.
Just a Pennsylvania Dutch girl raised on simple good food that fills you up. Fussy recipes that leave you still hungry need not apply!
311 posts
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Hot honey salmon is my most repeatable weeknight dinner. When it feels like there’s no time left in the day, I know I can stir together hot honey, lemon, salt and pepper, brush the mixture over salmon fillets, and bake them in the oven in less than 20 minutes. Out comes sticky-sweet and slightly spicy salmon fillets, juicy and flaking apart at the touch of my fork. I drape them over a bed of rice and fill out the bowl with whatever vegetables are in the fridge (or, let’s be honest, the freezer). Every bowl is nutritious, filling and quick—everything I want from weeknight dinners.
Ingredients for Hot Honey Salmon
Salmon fillets: Buy four fillets of your favorite type of salmon. Each portion should weigh around 4 to 6 ounces. Remove the skin if you prefer, and allow your salmon to sit at room temperature for 20 to 30 minutes before cooking it.
Salt and pepper: We season the salmon sparingly so the salmon’s natural flavor and the hot honey can shine. Season the four fillets with 1 teaspoon of salt and 1 teaspoon of pepper.
Lemon: We’ll use lemon zest and juice to brighten up the salmon. Zest the lemon (avoid the bitter white pith) before juicing it.
Hot honey: You won’t use the whole bottle for this hot honey salmon recipe, so save it for other hot honey recipes like hot honey sweet potatoes or hot honey chicken tenders. It’s also a great condiment for pizza, tacos, sushi and anything else that could use a kick of swicy (sweet and spicy) flavors.
Just a Pennsylvania Dutch girl raised on simple good food that fills you up. Fussy recipes that leave you still hungry need not apply!
311 posts
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As a child, I loved orzo for its sleek texture, and that love has never faded. The cute rice-shaped pasta is glorious in warm sauces, cold salads or with soup ladled over it. Because it is one of the smaller pasta shapes and cooks quickly, dishes like this lemon Parmesan orzo are a super fast way to get noodles on the table.
Flavored with olive oil, a hint of lemon zest and a scattering of grated cheese, the side dish is truly flexible. The recipe calls for zest only, but to give the pasta some extra zing, all you need to do is spritz in some of the juice as well. Recipe contributor Leslie Palmer of Swampscott, Massachusetts, says lemon Parm orzo perfect with any seafood, poultry or pork main dish. Let it play a part in any easy weeknight dinner lineup, or save it for the guests at your next gathering—it’s perfect for any season.
Ingredients for Lemon Parmesan Orzo
JOSH RINK FOR TASTE OF HOME
Whole wheat orzo: Thanks to its shape, many people think orzo is rice, but it’s a wheat pasta just like spaghetti, rigatoni and penne. Whole wheat pasta is more nutritious than white pasta, but you can make this side dish with either one.
Olive oil: Reach for extra virgin olive oil rather than regular when it’s time to dress the orzo. Because the recipe’s ingredients are simple, the additional flavor will be noticeable.
Parmesan cheese: Real Italian Parmesan cheese tastes nutty and savory with hints of sweetness.
Parsley: Flat-leaf parsley is a classic garnish for noodle dishes, but any kind of parsley will work fine. The curly version can be a little more fibrous but may also have a milder flavor.
Lemon zest: Use a zester or a microplane grater to remove the yellow lemon skin, leaving most of the bitter white pith behind. Then, squeeze the lemon and add some of the juice to the pasta, or save it for another use.
Salt: I like to use sea salt on this dish, as it adds a bit of extra crunch. Reach for whatever salt you enjoy, and season to taste.
Pepper: Freshly ground black pepper is much more pungent and punchy than the pre-ground stuff, so if you have a grinder, go ahead and put it to use.
Just a Pennsylvania Dutch girl raised on simple good food that fills you up. Fussy recipes that leave you still hungry need not apply!
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I’m a little bit of a fiber nut. While everyone seems focused on eating more protein (and I’m all for it!), I’m here to tell you high-fiber recipes deserve equal billing. Not just because I’m a dietitian, but because of the “wow, I feel the difference when I eat enough of it” effect they have. To make hitting your daily fiber goal a little easier and a lot tastier, we found our best high-fiber recipes that also deliver in the flavor department.
Fiber is what gives cozy oatmeal recipes and hearty lentil soups their staying power, and it does even more behind the scenes to nourish your body, making it a truly unsung wellness hero. We chose recipes using a few different metrics. Each healthy snack has at least 5 grams of fiber per serving, and each main dish packs at least 10 grams, which is roughly 18% to 35% of what most adults need in a day. Delicious, doable and totally satisfying, these recipes make eating more fiber practically effortless.
Just a Pennsylvania Dutch girl raised on simple good food that fills you up. Fussy recipes that leave you still hungry need not apply!
311 posts
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