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Keto Chicken Piccata in a black skillet over a woof background with a blue and white striped towel and extra parsley around it
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4.82 from 11 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: Chicken, Gluten Free, Italian, Low Carb
Servings: 4
Calories: 481kcal

Ingredients

Chicken

  • 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

Instructions

Chicken

  • 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.

Video

Notes

Tips and Techniques

  • 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.
 
** Nutritional Information is an estimate and may vary.

Nutrition

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