Keto Chicken Piccata is juicy chicken cutlets in a zesty lemon-caper butter sauce, ready in under 30 min. Family-friendly and perfect for weeknight dinners.
2chicken beastboneless, skinless (butterflied and halved)
1/2cupalmond flour
2tbspgrated parmesan cheese
Salt and Pepperto taste
3tbspolive oil
2tbspUnsalted Butter
3cloves garlicminced
1/4cupchicken brothlow-sodium
1/4cupfresh lemon juice
1/4cupcapersdrained
2tbspfresh parsleychopped
Instructions
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.