Chicken piccata feels fancy, but it’s surprisingly easy to make at home. This keto version keeps the lemony, buttery sauce you love and skips the carbs without sacrificing flavor. It’s bright, briny, and satisfying—perfect for weeknights, but it still works when company comes over.
You’ll get pan-seared chicken with a silky sauce, tangy capers, and fresh lemon that wakes everything up. If you want a fast, restaurant-style dinner with a keto twist, this is it.
Ingredients
Method
- Prep the chicken. Pat the chicken dry. Season both sides with salt and pepper. Lightly dredge in almond flour or Parmesan, shaking off excess. You just want a thin coating.
- Sear the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. When hot, add the chicken and cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil.
- Sauté the aromatics. Reduce heat to medium. Add the remaining butter to the pan. Stir in the garlic and cook 30 seconds until fragrant, scraping up browned bits.
- Build the sauce. Pour in the chicken broth and simmer 2–3 minutes to reduce slightly. Stir in the lemon juice, lemon zest, and capers. Taste and adjust salt and pepper.
- Optional thickening step. If you prefer a thicker sauce, sprinkle in a tiny pinch of xanthan gum while whisking constantly. Let it simmer for 30–60 seconds to set. A little goes a long way.
- Finish the dish. Return the chicken and any juices to the pan. Spoon sauce over the cutlets and simmer 1 minute to warm through.
- Garnish and serve. Top with chopped parsley and a few lemon slices. Serve hot with your favorite keto sides.
Why This Recipe Works
This keto chicken piccata keeps the classic technique and swaps out flour for almond flour or Parmesan to keep carbs low. The chicken gets a quick sear for golden edges and stays juicy thanks to a brief cook time and a simple pan sauce.
Lemon juice and capers add brightness, while butter rounds everything out for a rich, glossy finish. Using chicken cutlets or thinly sliced breasts means the dish cooks fast and evenly. It’s a one-pan recipe, so cleanup is easy and the sauce picks up flavor from the browned bits left behind.
What You’ll Need
- Chicken: 4 thin chicken cutlets (or 2 large breasts sliced in half lengthwise)
- Almond flour or grated Parmesan: 1/2 cup, for a light, low-carb dredge
- Salt and black pepper: To season
- Olive oil: 2 tablespoons, for searing
- Butter: 3 tablespoons, divided
- Garlic: 2 cloves, minced
- Chicken broth: 3/4 cup (low-sodium preferred)
- Lemon: Zest and juice of 1 large lemon (about 3–4 tablespoons juice)
- Capers: 2 tablespoons, drained
- Fresh parsley: 2 tablespoons, chopped
- Optional thickener: 1/4 teaspoon xanthan gum (only if you want a thicker sauce)
- Optional garnish: Lemon slices
Instructions
- Prep the chicken. Pat the chicken dry.
Season both sides with salt and pepper. Lightly dredge in almond flour or Parmesan, shaking off excess. You just want a thin coating.
- Sear the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high.
When hot, add the chicken and cook 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil.
- Sauté the aromatics. Reduce heat to medium. Add the remaining butter to the pan.
Stir in the garlic and cook 30 seconds until fragrant, scraping up browned bits.
- Build the sauce. Pour in the chicken broth and simmer 2–3 minutes to reduce slightly. Stir in the lemon juice, lemon zest, and capers. Taste and adjust salt and pepper.
- Optional thickening step. If you prefer a thicker sauce, sprinkle in a tiny pinch of xanthan gum while whisking constantly.
Let it simmer for 30–60 seconds to set. A little goes a long way.
- Finish the dish. Return the chicken and any juices to the pan. Spoon sauce over the cutlets and simmer 1 minute to warm through.
- Garnish and serve. Top with chopped parsley and a few lemon slices.
Serve hot with your favorite keto sides.
How to Store
Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 3 days. The sauce may thicken slightly but will loosen when reheated. Reheat gently in a skillet over low heat, adding a splash of broth if needed to keep the sauce silky.
You can freeze it for up to 2 months, though the texture is best fresh. Thaw overnight in the fridge before reheating.
Why This Is Good for You
- Low in carbs: Skipping wheat flour keeps the carbs low while keeping all the flavor.
- Protein-rich: Chicken cutlets offer lean, satisfying protein to keep you full.
- Healthy fats: Olive oil and butter support satiety and make the meal satisfying on a keto plan.
- Bright, real ingredients: Lemon, garlic, and parsley bring antioxidants and fresh flavor without added sugar.
What Not to Do
- Don’t over-flour the chicken. Too thick a coating can burn and get gummy. Keep it light.
- Don’t overcook the cutlets. Thin chicken cooks fast—pull them once they’re golden and just done.
- Don’t skip the pan fond. Those browned bits are the base of a great sauce.
Scrape them up with the broth.
- Don’t dump in too much xanthan gum. A tiny pinch thickens quickly. Too much turns the sauce gluey.
- Don’t use bottled lemon juice if you can help it. Fresh lemon makes the sauce bright and clean.
Alternatives
- Cheese dredge: Use finely grated Parmesan instead of almond flour for a crisp, savory crust.
- Dairy-free: Swap butter for ghee or olive oil. The flavor will be slightly different but still delicious.
- Wine note: Traditional piccata uses white wine.
If you’re comfortable with it, replace 1/4 cup of the broth with dry white wine and simmer to cook off the alcohol. Keep portions small to stay keto-friendly.
- Protein swap: Try thin pork cutlets or turkey cutlets and follow the same method.
- Keto sides: Serve with cauliflower mash, zucchini noodles, sautéed spinach, or roasted asparagus.
FAQ
Is chicken piccata usually keto?
Classic piccata often uses wheat flour and may include a touch of sugar in some versions. This recipe swaps in almond flour or Parmesan to keep carbs low while keeping the classic flavor and texture.
Can I make this without almond flour?
Yes.
Use grated Parmesan for the dredge, or skip the coating entirely and just sear seasoned chicken. The sauce will still be great.
How do I keep the chicken juicy?
Use thin cutlets, sear over medium-high heat, and avoid overcooking. Resting the chicken while you make the sauce helps retain moisture.
What can I use instead of capers?
If you don’t have capers, try chopped green olives for a similar briny bite.
You can also add a bit more lemon zest to boost brightness.
Do I need xanthan gum?
No. The sauce is lovely without it. Use it only if you want a slightly thicker, glossy finish, and add it sparingly.
Can I meal prep this?
Yes.
Cook the chicken and sauce, cool, and store together. Reheat gently and add a splash of broth or water to loosen the sauce.
What skillet works best?
A stainless steel or cast-iron skillet gives the best browning for flavor-rich fond. Nonstick works too, but you’ll get less caramelization.
How many carbs are in a serving?
Exact carbs vary with brands and amounts, but this version typically lands around 3–5 net carbs per serving, assuming almond flour and no starch thickeners.
Can I double the recipe?
Absolutely.
Sear the chicken in batches so you don’t crowd the pan. Build the sauce once all the chicken is browned, then return everything to the pan to finish.
Can I use bottled lemon juice?
You can, but fresh lemon juice and zest deliver cleaner, brighter flavor. If bottled is your only option, start with less and adjust to taste.
Final Thoughts
Keto Chicken Piccata brings big flavor with simple ingredients and a quick cook time. It’s bright, buttery, and just indulgent enough, without knocking you off your goals. Keep a lemon, a jar of capers, and some broth on hand, and this can be your new weeknight staple. Pair it with a simple green veggie or cauliflower mash, and dinner’s done—fast, fresh, and satisfying.
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