Keto Chicken Piccata
Keto Chicken Piccata is a low carb, gluten free adaptation of classic chicken piccata. Thin slices of dredged chicken is pan-fried, then topped with a zesty, lemony butter sauce. This recipe is equally as flavorful as the original, very easy to make, and is a family friendly dinner that's great for any night of the week.
- 1/2 cup blanched almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1.5 pounds boneless, skinless chicken breasts * thin cut (see notes)
- 2 tablespoons unsalted butter * divided
- 2 tablespoons olive oil * divided
Chicken Piccata Sauce
- 1 tablespoon unsalted butter
- 1 shallot * diced
- 4 cloves garlic * minced
- 1 cup white wine * can use chicken stock or bone broth
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup capers * drained
- fresh parsley * garnish, optional
Mix together the almond flour, salt and pepper on a plate.
Dredge the chicken in the flour mixture and place on a plate.
Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large skillet over medium-high heat.
Once the butter-oil mixture is hot and sizzles when drops of water are sprinkled over it, add half of the chicken.
Cook until golden brown, about 2-3 minutes, then flip and cook an additional 2 minutes or until the bottom is golden brown and the chicken is cooked through.
Remove to a clean plate.
Repeat with the second half of the butter, olive oil, and chicken.
Chicken Piccata Sauce
Reduce the heat to medium and add 1 tablespoon of butter to the pan.
Once melted, add the shallots and garlic and cook until softened, about 2 minutes.
Slowly pour in the wine, raise the heat, and bring to a boil. Reduce by half, scraping up any browned bits.
Once reduced, add the lemon juice and capers and stir.
Place the chicken and any accumulated juices back into the pan to warm through.
Serve the chicken topped with spoonfuls of the piccata sauce and garnished with fresh parsley, if desired.
Tips and Techniques
** Nutritional Information is an estimate and may vary.
- To lower the net carbs in this recipe even more, you can eliminate the shallot and/or almond flour. If you eliminate the almond flour, simply pan sear the chicken seasoned with salt and pepper in the skillet.
- You can use chicken stock or, even better, chicken bone broth instead of white wine. I have also made this recipe using a dry sherry wine and it was delicious!
- Store leftovers separately in an airtight container in the refrigerator. Use within 3-4 days.
Serving: 1g | Calories: 481kcal | Carbohydrates: 10g | Protein: 40g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 131mg | Sodium: 798mg | Potassium: 749mg | Fiber: 2g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 2mg