Are you craving something savory, zesty, and comforting, but without the carb overload? Say hello to Keto Chicken Piccata, a delicious low-carb take on the classic Italian dish that hits all the right notes. This recipe doesn’t just satisfy your hunger—it keeps you on track with your keto goals, too! With juicy chicken, a lemony butter sauce, and briny capers, this dish is full of flavor yet light on carbs.
In this article, we’ll break down everything you need to know about making Keto Chicken Piccata, from the ingredients you’ll need to the step-by-step process for getting it just right. Plus, we’ll throw in a few tips and tricks along the way to help you nail that perfect tangy sauce every time. And the best part? This keto-friendly dish comes together in under 30 minutes, making it perfect for weeknights, date nights, or even a meal-prepped lunch.
Why Choose Keto Chicken Piccata?
If you’re following a keto diet, you already know the drill: low carbs, high fat, and moderate protein. While traditional chicken piccata is typically dredged in flour and served with pasta, our keto-friendly version swaps the flour for almond flour (or coconut flour) and ditches the pasta entirely. The result? All the classic flavors you love in piccata without any of the carb-heavy extras.
Chicken piccata is already rich in healthy fats thanks to the butter and olive oil used in the sauce, and those fats are essential for keeping you satisfied on keto. Lemon juice adds that signature tang, while capers bring a salty, briny contrast to the richness of the butter sauce.
Ready to dig in? Let’s get started with the essentials.
Ingredients for Keto Chicken Piccata
Here’s everything you need to make this flavorful low-carb dish. Most of these ingredients are likely already staples in your kitchen if you’re into keto cooking.
For the Chicken:
- 4 boneless, skinless chicken breasts (you can also use thighs if you prefer dark meat)
- 1/2 cup almond flour (you can use coconut flour if you’re nut-free)
- 1/4 cup grated Parmesan cheese (optional but adds a nice flavor and texture)
- Salt and pepper, to taste
- 2-3 tablespoons olive oil (or avocado oil for cooking)
For the Piccata Sauce:
- 1/4 cup butter, unsalted
- 1/4 cup fresh lemon juice (about 2 large lemons)
- 1/2 cup chicken broth (homemade or store-bought, just watch the carbs)
- 2 tablespoons capers, drained and rinsed
- 1-2 tablespoons heavy cream (optional, but it helps thicken and enrich the sauce)
- Fresh parsley, chopped (for garnish)
Tools You’ll Need:
- A meat mallet or rolling pin (to pound the chicken thin)
- Large skillet or frying pan
- Tongs for flipping the chicken
- A whisk for the sauce
- Zester (if you want to add lemon zest for extra flavor)
Step-by-Step Instructions: How to Make Keto Chicken Piccata
Now, let’s dive into how to make this keto chicken piccata step by step.
1. Prep the Chicken
Start by preparing your chicken breasts. If the chicken breasts are thick, you’ll want to butterfly them (slice them in half horizontally) to create thinner pieces. Alternatively, you can place them between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/2 inch. This ensures even cooking and makes for a quicker dinner.
Season the chicken breasts generously with salt and pepper on both sides. This is where the flavor begins!
2. Dredge the Chicken
In a shallow dish, combine the almond flour and Parmesan cheese (if using). Mix them together to create your low-carb “breading.”
Lightly coat each chicken breast in the almond flour mixture, making sure to shake off any excess. The almond flour will create a nice crust that mimics the traditional flour coating, while the Parmesan adds a subtle umami flavor. Don’t worry if it doesn’t stick perfectly—this will still give you that crispy, golden exterior.
3. Sear the Chicken
Heat your olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken breasts to the pan in a single layer (you might need to do this in batches, depending on the size of your pan).
Sear the chicken for about 4-5 minutes on each side, or until the exterior is golden brown and the chicken is cooked through (internal temperature of 165°F). Once done, transfer the chicken to a plate and cover it loosely with foil to keep warm while you prepare the sauce.
4. Make the Keto Piccata Sauce
In the same skillet, reduce the heat to medium and add the butter. Once melted, whisk in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan (that’s where the flavor is!). Let this simmer for a couple of minutes until the sauce starts to reduce slightly.
Now, stir in the capers. If you’re feeling fancy, you can also add a teaspoon or two of lemon zest for an extra burst of flavor. Want a creamier sauce? Add a tablespoon or two of heavy cream at this point. Let everything simmer together for another 3-5 minutes until the sauce has thickened just enough to coat the back of a spoon.
5. Bring it All Together
Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each chicken breast to ensure they’re fully coated. Let the chicken simmer in the sauce for about 2-3 minutes to soak up all those delicious flavors.
6. Garnish and Serve
Remove the skillet from heat. Garnish the chicken with freshly chopped parsley for a pop of color and freshness. Serve the chicken piccata hot, with a drizzle of the buttery, lemony sauce over each portion.
What to Serve with Keto Chicken Piccata
Now that you’ve got a beautiful plate of keto chicken piccata, the question is: what should you serve it with? Since we’re steering clear of traditional pasta, here are a few keto-friendly options that pair perfectly with the tangy sauce.
1. Zucchini Noodles (Zoodles)
Zoodles are a fantastic low-carb substitute for pasta. Their mild flavor complements the piccata sauce without competing for attention. Just toss them quickly in the pan with a little butter and garlic for extra flavor.
2. Cauliflower Mash
Rich and creamy, mashed cauliflower is a keto staple that works beautifully with the bright, lemony sauce. Add a bit of garlic or Parmesan for an extra layer of flavor.
3. Sautéed Spinach
For a super simple, nutrient-packed side, sauté some fresh spinach in olive oil or butter with a sprinkle of garlic. The spinach wilts quickly and absorbs any leftover sauce on the plate like a dream. Plus, it adds a nice color contrast to the golden chicken.
4. Roasted Asparagus
Roasted asparagus is another light, keto-friendly side dish. Just toss the asparagus spears with olive oil, salt, and pepper, then roast in a hot oven (around 400°F) for about 10-12 minutes. The slight crunch of the asparagus pairs wonderfully with the softness of the chicken piccata.
5. Shirataki Noodles
If you’re really missing pasta, shirataki noodles are a keto-approved alternative made from konjac yam. They’re super low in carbs and calories, making them perfect for soaking up that rich lemon-butter sauce. Rinse them thoroughly, and then quickly heat in a dry pan before serving.
Tips for the Best Keto Chicken Piccata
Now that you know how to make the dish, here are a few pro tips to ensure your keto chicken piccata turns out perfect every time.
1. Use Fresh Lemon Juice
Freshly squeezed lemon juice makes all the difference in this dish. Bottled lemon juice can taste flat and lack that bright, tangy zing that fresh lemons bring. Plus, you can zest the lemon for an extra citrus kick in the sauce.
2. Don’t Skip the Capers
Capers might seem like a small detail, but they add a delicious briny bite that balances the richness of the butter sauce. If you’re not a fan of capers, you can substitute with chopped green olives for a similar salty flavor.
3. Watch the Heat
When cooking the chicken, keep an eye on your skillet’s heat. You want it hot enough to get a nice golden crust on the chicken, but not so hot that the almond flour burns. If your chicken is browning too quickly, reduce the heat slightly.
4. Add Cream for a Thicker Sauce
If you prefer a thicker, creamier sauce, don’t hesitate to add a splash of heavy cream. Just be careful not to overdo it—you still want the lemon and capers to shine through. Adding cream also helps the sauce cling better to the chicken, making every bite more flavorful.
5. Use Chicken Thighs for More Flavor
While chicken breasts are the traditional choice for piccata, chicken thighs are a great option if you prefer dark meat. They’re more forgiving to cook, staying juicy and tender even if you slightly overcook them.
Nutritional Information (Per Serving)
For those keeping a close eye on their macros, here’s the breakdown for a serving of keto chicken piccata. Keep in mind this is based on the recipe using almond flour and butter, without any additional cream in the sauce.
- Calories: 450
- Fat: 32g
- Protein: 30g
- Net Carbs: 4g
- Fiber: 2g
This recipe is a great fit for anyone following a keto or low-carb diet, as it’s high in fat and protein while keeping the carbs in check. Plus, the healthy fats from the butter and olive oil help keep you feeling satisfied and full longer, which is key to staying on track with your keto goals.
Why Keto Chicken Piccata Should Be a Staple in Your Keto Rotation
If you’re tired of the usual keto meals like bunless burgers and bacon, keto chicken piccata is a refreshing change of pace. Not only is it incredibly flavorful, but it’s also easy to whip up on a weeknight and feels fancy enough for special occasions. The combination of tangy lemon, savory butter, and salty capers gives this dish that “restaurant-quality” taste without requiring a ton of time or effort.
Plus, it’s versatile. You can easily switch up the protein (try it with salmon or pork cutlets) or the sides (zoodles, anyone?) to keep things interesting. It’s also a great way to introduce friends or family to keto dishes—they won’t even miss the carbs!
Concluion
Keto chicken piccata is a must-try for anyone looking to bring bold flavors and keto-friendly ingredients to the dinner table. This low-carb version of the Italian classic is simple, satisfying, and quick to make, making it perfect for busy weeknights or a special weekend dinner. Whether you pair it with roasted vegetables, cauliflower mash, or zoodles, the lemony butter sauce will make every bite irresistible.
Next time you’re craving something tangy, buttery, and just a bit indulgent, give this keto chicken piccata a try. It’s a true crowd-pleaser that happens to be healthy, too. Who said keto meals have to be boring?
PrintKeto Chicken Piccata Recipe
This Keto Chicken Piccata is a simple, low-carb version of the classic Italian dish. Made with juicy chicken breasts coated in almond flour, and served in a rich, tangy lemon-butter sauce with capers, this recipe is perfect for anyone following a keto or gluten-free diet. It’s ready in just 30 minutes, making it an ideal weeknight dinner option that’s full of flavor and low in carbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course, Dinner
- Method: pan-fry
- Cuisine: Italian keto
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
- 2–3 tablespoons olive oil (or avocado oil)
- 1/4 cup unsalted butter
- 1/4 cup fresh lemon juice (about 2 large lemons)
- 1/2 cup chicken broth
- 2 tablespoons capers, drained and rinsed
- 1–2 tablespoons heavy cream (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Butterfly the chicken breasts or pound them to 1/2-inch thickness. Season with salt and pepper.
- Dredge the Chicken: Combine almond flour and Parmesan (if using) in a shallow dish. Coat the chicken breasts in the mixture, shaking off excess.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Remove chicken from pan and set aside.
- Make the Sauce: In the same skillet, lower the heat to medium and melt butter. Add lemon juice and chicken broth, scraping up browned bits. Simmer for 2-3 minutes. Stir in capers and heavy cream (optional) for a thicker sauce.
- Finish the Dish: Return the chicken to the skillet, spoon sauce over it, and let it simmer for 2-3 minutes. Garnish with fresh parsley and serve hot.
Notes
- You can use coconut flour instead of almond flour if needed, but use it sparingly as it absorbs more moisture.
- To make the sauce creamier, add heavy cream, but it’s optional.
- Chicken thighs can be used in place of chicken breasts for a juicier option.
- Serve with zoodles, cauliflower mash, or roasted veggies to keep it keto-friendly.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg