Low Carb Chicken Piccata

This low carb chicken piccata recipe is a great way to dress up a simple, boneless chicken breast.

Its creamy, buttery, and lemony flavors are sure to be a hit with the whole family.

I am so excited to share this keto chicken piccata recipe with you.

The delicious combination of white wine, lemon, garlic, and capers make this dish one of the best low-carb chicken recipes I’ve ever made.

This keto piccata is creamy, buttery, and lemony flavors are sure to be a hit with the whole family.

It’s delicious and quick to prepare and has an elegant presentation when plated with the sauce spooned over the top of the meat.

You’ll definitely want to add this keto chicken recipe to your weekly meal planning rotation!

Top view of a keto Chicken Piccata served on a square white plate garnished with capers, lemon and parsley.

Low Carb Chicken Piccata Ingredients

– Chicken breasts: I use either boneless chicken breast or on-the-bone chicken breast (whichever is cheaper).

– Garlic: Fresh garlic is best for this recipe. Chop or minced garlic will do.

– Butter: Butter adds a lot of flavor to the sauce in this recipe. I use salted butter when cooking.

– Lemon:  I use fresh lemon juice for this recipe. If you only have a bottle of lemon juice, it will work as well.

– Almond flour: It’s better to bake with blanched almond flour. If you don’t have almond flour available, you may use the same amount of coconut flour instead.

– Capers:  Capers are essential in the recipe. I just love the hint of salty flavor it adds to the sauce.

– Onion: A small onion of any variety or a shallot will be fine for this chicken recipe.

– Parmesan cheese: I prefer freshly grated parmesan. For this dish, I also use pre-grated, but the flavor isn’t nearly as good.

– White wine/Chicken broth: Chicken broth would work just fine in this recipe. I prefer to use white wine for the extra flavor, but you can omit it if desired.

– Freshly Ground Salt & Pepper: To taste. I like to use sea salt and also ground the pepper fresh.

Side view of a low carb Chicken Piccata on a pan garnished with capers, lemon and parsley.

How To Make Keto Chicken Piccata 

  1. Cut chicken breasts in half length-wise. Pound them slightly with a meat mallet to flatten evenly.
  2. Mix the almond flour, parmesan cheese, salt, and pepper.
  3. Coat the chicken in almond flour mixture, making sure to pat off any excess. Set aside on a separate plate.
  4. In a large skillet, heat 1 tbsp of butter on medium-low heat.
  5. When the butter is melted and slightly bubbling, add the chicken, one piece at a time.
  6. Cook for 3-4 minutes per side or until golden brown. Remove to a plate and keep warm.
  7. Add butter, garlic, and onions to the skillet and saute until translucent. 
  8. Pour in chicken broth, lemon juice, and capers stir and simmer uncovered for 5 minutes.
  9. Return chicken to the skillet and baste with sauce and simmer for a few minutes.
  10. Sprinkle chopped parsley for garnish and serve immediately.

This Keto lemon chicken piccata will become a family favorite.

In my opinion, this low carb recipe fits the bill perfectly.  

It’s quick and simple to prepare and tastes like it should be a little more complicated than it really is!  

Try out this easy-to-make low carb chicken recipe and let me know what you think.

I love to hear if you liked it! 

Is Chicken Piccata Keto?

No, traditional chicken piccata is not low carb because the chicken cutlets are dredged in flour before cooking. 

However this low carb chicken piccata recipe is a healthier, keto-friendly version that uses almond flour instead of wheat flour.

Low Carb Chicken Piccata Recipe

Side view of a low carb Chicken Piccata served on a white plate garnished with capers, lemon and parsley.
Yield: 4 servings

Low Carb Chicken Piccata Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This low carb chicken piccata recipe is Its creamy, buttery, and lemony. It's quick and simple to prepare and perfect for busy weeknights.

Ingredients

  • 2 boneless and skinless chicken breasts
  • 3 tbsp blanched almond flour
  • 1/4 cup parmesan cheese
  • 4 tbsp butter
  • 1 small onion finely diced
  • 4 cloves minced garlic
  • 1 lemon juiced
  • 2/3 cup chicken broth
  • 2 tbsp capers
  • Salt and pepper to taste
  • Fresh parsley to garnish

Instructions

  1. Cut chicken breasts in half length-wise. Pound them slightly with a meat mallet to flatten evenly.

  2. Mix the almond flour, parmesan cheese, salt, and pepper.

  3. Coat the chicken in almond flour mixture, making sure to pat off any excess. Set aside on a separate plate.

  4. In a large skillet, heat 1 tbsp of butter on medium-low heat.

  5. When the butter is melted and slightly bubbling, add the chicken, one piece at a time.

  6. Cook for 3-4 minutes per side or until golden brown. Remove to a plate and keep warm.

  7. Add butter, garlic, and onions to the skillet and saute until translucent.

  8. Pour in chicken broth, lemon juice, and capers stir and simmer uncovered for 5 minutes.

  9. Return chicken to the skillet and baste with sauce and simmer for a few minutes.

  10. Sprinkle chopped parsley for garnish and serve immediately.

Notes

Optional: If you want a thicker sauce, mix 1 tbsp of almond flour with 2 tbsp water and add it to the skillet.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 275Total Fat 18gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 8gCholesterol 88mgSodium 580mgCarbohydrates 6gFiber 1gSugar 1gProtein 22g

Like this recipe?

Follow me @dearmica on Pinterest

More Chicken Recipes

Crockpot Chicken Chili Soup

Baked Chicken Leg Quarters

Spinach Stuffed Chicken

Don’t Forget To Save This Low Carb Chicken Piccata Recipe

Two images of chicken piccata. Top image of Top view of a keto Chicken Piccata served on a square white plate garnished with capers, lemon and parsley and bottom image of a tasty Italian lemon piccata on a white plate.

Related Posts

Skip to Recipe