Go Back
+ servings

Keto Chicken Piccata

For an easy weeknight dinner that is loaded with flavor, this recipe is perfect!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Cuisine: American, Italian
Keyword: chicken
Servings: 4
Calories: 480.17kcal
Author: Wendy Polisi


  • 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


  • 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.


Calories: 480.17kcal | Carbohydrates: 6.9g | Protein: 33.24g | Fat: 35.42g | Saturated Fat: 10.19g | Polyunsaturated Fat: 2.74g | Monounsaturated Fat: 13.63g | Trans Fat: 0.36g | Cholesterol: 103.65mg | Sodium: 1084.31mg | Potassium: 487.63mg | Fiber: 2.62g | Sugar: 1.46g | Vitamin A: 415.76IU | Vitamin C: 16.14mg | Calcium: 199.16mg | Iron: 1.46mg