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Keto Chicken Piccata - Bright, Zesty, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finish the dish. Return the chicken and any juices to the pan. Spoon sauce over the cutlets and simmer 1 minute to warm through.
  7. Garnish and serve. Top with chopped parsley and a few lemon slices. Serve hot with your favorite keto sides.