Lemon and capers go brilliantly well with crispy chicken, and this Keto Chicken Piccata is the perfect example. With a punchy buttery lemon caper sauce, this meal is flavorful enough for a special occasion. (But easy enough for a weeknight!)
If you like dishes that are bright, fresh, and loaded with flavor, you are going to go wild for this keto lemon chicken piccata. Lemon juice and capers play perfectly with butter to make a rich and creamy sauce you will find yourself dreaming about!
This recipe is one of my favorite weeknight dinners and comes together in less than 30 minutes.
Ingredients for Making Chicken Piccata Keto
- Chicken: To make things easy, I buy chicken cutlets. If you can’t find them, you can butterfly your chicken and pound it with a meat mallet until it is an even thickness.
- Seasonings: I used salt and pepper only, but feel free to play with this. Garlic powder would be an excellent addition.
- Oil: Avocado oil is my preferred oil for high heat cooking. You can use olive oil as long as it is not extra virgin.
- Broth and Wine: If you happen to have wine on hand, it adds a nice flavor. Otherwise, use more broth.
- Lemon: I recommend freshly squeezed lemon juice and zest. Bottled lemon juice can be substituted in a pinch, but the flavor won’t be as pronounced.
- Capers: These will typically be found near the pickles or roasted red peppers.
- Butter: Use unsalted so you can control the salt.
Tips & Tricks
- If you have time, season the chicken at least an hour ahead of time or up to one day. This will allow the salt to get into the chicken fibers, which helps keep it juicy.
- Gently press the almond flour mixture into the chicken to help it adhere.
- Make sure you allow your oil to preheat before adding the chicken.
- If you are having trouble flipping the chicken, this typically means that it isn’t ready. Wait a minute or two and try again.
- Overall cooking time will vary based on the thickness of the chicken and the temperature of your oil. I recommend using an Instant Read thermometer to make sure that the chicken is 160° F before removing it from the pan.
Serving Suggestions
- Keto Asparagus
- Zucchini Noodles
- Side Salad with Keto Balsamic Vinaigrette
- Keto Radishes
Frequently Asked Questions
Chicken Piccata is an Italian classic that pairs salty capers with lemon juice, chicken, and white wine. Traditional Chicken piccata is coated in flour. The tart lemon sauce takes just minutes to make and is loaded with flavor.
Most chicken piccata will not be keto-friendly because it is dredged in all-purpose flour. This low-carb lemon chicken piccata is the perfect way to enjoy all the flavors of the traditional dish while sticking to your keto diet.
You cannot use almond flour and coconut flour interchangeably, so I would not recommend using coconut flour here. I haven’t tested it, but coconut flour absorbs a lot of liquid and may result in dry chicken. It also typically lends a distinct coconut taste.
I recommend using chicken cutlets, which are thinly sliced chicken breasts. They are a great time-saver but do cost more. See below if you would like to turn your boneless chicken breasts into chicken cutlets.
Absolutely! I used chicken breasts because I like the presentation, but chicken thighs work beautifully here. (And since they are higher in fat, they are more keto-friendly than chicken breasts.)
To make chicken cutlets, put a boneless skinless chicken breast on your cutting board, and hold it flat with one hand. Carefully slice the breast in half lengthwise into two even pieces, keeping the knife parallel to the surface of the cutting board.
Take each piece and place it in a zip-top bag or between sheets of plastic wrap. Pound the chicken with a meat mallet starting at the center and working to the edges. You want an even thickness of about ¼ inch.
You can check out this tutorial if you need more help.
Capers are green unripened flower buds of the caper bush. Native to the Mediterranean, they bring a salty, briny brightness to dishes. They help to cut through the richness of dishes. For the best flavor, add them towards the end of your cooking time.
How to Make Keto Chicken Piccata
First, start by seasoning your chicken with salt and pepper.
Combine the almond flour and parmesan cheese in a shallow dish.
Dredge the chicken in the flour mixture to coat.
Heat oil in a large skillet to medium-high heat.
Cook the chicken until it is brown on both sides, about three minutes on each side.
Remove the chicken from the pan and tent with foil to rest.
Add the broth, wine, lemon juice, and lemon zest to the pan and scrape up any browned bits.
Reduce the medium heat and bring to a simmer. (This is the point just before a boil.)
Add the capers to the pan and cook for two minutes. Turn the heat off, and stir in the butter.
Whisk until the butter melts. Season to taste with salt and pepper.
Plate the chicken, and pour the sauce over it.
More Keto Chicken Recipes
- Keto Chicken Drumsticks are a crowd-pleasing favorite that the whole family will love.
- Instant Pot Jalapeno Popper Chicken is rich, creamy, and oh so satisfying!
- Easy Keto Chicken Carbonara is a fun twist on a much-loved classic.
- Instant Pot Crack Chicken is an easy meal you will crave again and again.
Keto Chicken Piccata
Ingredients
- 16 ounces boneless skinless chicken cutlets
- ¾ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ½ cup finely ground almond flour
- ½ cup parmesan cheese
- ¼ cup avocado oil
- ½ cup chicken broth
- ¼ cup dry white wine or more broth
- 1 lemon zest and juice
- ¼ cup nonpareil capers
- 3 tablespoons unsalted butter
- Fresh parsley: for garnish
Instructions
- Season the chicken with salt and pepper.
- In a shallow dish, combine the almond flour and parmesan cheese.
- Dredge the chicken in the flour mixture.
- Heat the oil to medium-high heat.
- Add the chicken and cook for 3 minutes per side, until golden brown and cooked through.
- Remove from the pan and tent with the foil.
- Add the broth, wine, lemon zest and juice to the pan.
- Reduce the heat to medium and bring to a simmer.
- Add the capers to the pan and cook for 2 minutes. Turn the heat off and add the butter to the pan.
- Whisk until it melts. Season to taste with salt and pepper.
- Plate the chicken and pour the sauce over it. Garnish with parsley and serve.
Leave a Reply