If you love bold flavors and quick weeknight dinners, you’re going to fall in love with this Keto Chicken Piccata. It’s a low-carb twist on the traditional Italian dish, featuring juicy chicken breasts, a buttery lemon-caper sauce, and fresh herbs. Best of all, it comes together in under 30 minutes, making it perfect for busy nights when you still want something delicious and wholesome.
What Is Chicken Piccata?
Chicken Piccata is a classic Italian-American dish where chicken cutlets are lightly dredged in flour, pan-fried until golden, and then finished in a tangy lemon-butter-caper sauce. Traditionally, it’s served over pasta or with a side of crusty bread to soak up the sauce.
For a keto-friendly version, we swap out the wheat flour for almond flour (or even coconut flour) to keep the carbs low without losing that crisp coating. Instead of pasta, you can enjoy it with zucchini noodles, cauliflower rice, or roasted vegetables. The result? All the flavor, none of the carbs.
Why You’ll Love This Keto Chicken Piccata
- Low in carbs, big on flavor – no flour or pasta needed.
- One-pan recipe – easy cleanup and minimal fuss.
- Fresh and zesty – the lemon-caper sauce brightens everything up.
- Family-friendly – even non-keto eaters will ask for seconds.
Ingredients to make Keto Chicken Piccata
* 2 large boneless, skinless chicken breasts (butterflied and halved)
* ½ cup almond flour (for dredging)
* 2 tbsp grated Parmesan cheese
* Salt and black pepper, to taste
* 3 tbsp olive oil (divided)
* 2 tbsp unsalted butter
* 3 cloves garlic, minced
* 1 cup chicken broth (low-sodium)
* ¼ cup fresh lemon juice
* ¼ cup capers, drained
* 2 tbsp fresh parsley, chopped
How to make Keto Chicken Piccata
1. Prepare the chicken
- Butterfly the chicken breasts and cut in half for thinner cutlets.
- In a shallow bowl, combine almond flour, Parmesan cheese, salt, and pepper.
- Lightly coat each chicken cutlet in the mixture.
2. Cook the chicken
- Heat 2 tbsp olive oil in a large skillet over medium-high heat
- Add chicken cutlets and cook 4–5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
3. Make the sauce
- In the same skillet, add 1 tbsp olive oil and 2 tbsp butter.
- Sauté the garlic for about 30 seconds until fragrant.
- Stir in chicken broth, lemon juice, and capers. Let simmer 3–4 minutes until slightly reduced.
4. Combine and serve
- Return chicken to the skillet and spoon the sauce over the top.
- Simmer for 2 minutes to absorb flavors.
- Garnish with fresh parsley before serving.
How to Store Leftovers
If you’re lucky enough to have leftovers, here’s how to keep them fresh:
Refrigerator: Store chicken and sauce together in an airtight container for up to 3 days.
Reheating: Warm gently in a skillet over medium heat. Add a splash of chicken broth or water if the sauce has thickened too much.
Freezer: You can freeze chicken piccata for up to 2 months, but note that the sauce may slightly change texture. Thaw overnight in the fridge before reheating.
Pro tip: This dish tastes even better the next day as the flavors deepen in the sauce.
Serving Suggestions
- Pair with zucchini noodles, cauliflower rice, or roasted asparagus for a complete keto-friendly meal.
- For a heartier side, try it with a creamy keto mashed cauliflower.
This Keto Chicken Piccata is proof that low-carb doesn’t mean low-flavor. It’s tangy, savory, and satisfying – everything you want in a comforting Italian-inspired dinner. With simple ingredients and quick prep time, it’s the perfect recipe for weeknights or special occasions.
| Prep Time | 10 minutes |
| Cook Time | 25 nimutes |
| Passive Time | 35 minutes |
| Servings |
people
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- 2 chicken beast boneless, skinless (butterflied and halved)
- 1/2 cup almond flour
- 2 tbsp grated parmesan cheese
- Salt and Pepper to taste
- 3 tbsp olive oil
- 2 tbsp Unsalted Butter
- 3 cloves garlic minced
- 1/4 cup chicken broth low-sodium
- 1/4 cup fresh lemon juice
- 1/4 cup capers drained
- 2 tbsp fresh parsley chopped
Ingredients
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- Butterfly the chicken breasts and cut in half for thinner cutlets.
- In a shallow bowl, combine almond flour, Parmesan cheese, salt, and pepper. Lightly coat each chicken cutlet in the mixture.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook 4–5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- In the same skillet, add 1 tbsp olive oil and 2 tbsp butter.
- Sauté the garlic for about 30 seconds until fragrant.
- Stir in chicken broth, lemon juice, and capers. Let simmer 3–4 minutes until slightly reduced.
- Return chicken to the skillet and spoon the sauce over the top.
- Simmer for 2 minutes to absorb flavors. Garnish with fresh parsley before serving.
Nutrition (per serving, approx. 4 servings)
* Calories: 325
* Fat: 21g
* Protein: 28g
* Net Carbs: 4g
