Keto Chicken Piccata is a low-carb, high-fat twist on the classic Italian-American dish that delivers bold flavor without compromising your ketogenic lifestyle. Traditional chicken piccata is known for its bright lemony sauce, briny capers, and tender pan-seared chicken cutlets. While the original version often uses flour for dredging and sometimes includes starch-heavy sides, this keto-friendly adaptation removes all unnecessary carbs while preserving the dish’s signature taste and elegance.
This recipe is perfect for anyone following a ketogenic, low-carb, or gluten-free diet. It’s also an excellent choice for weeknight dinners, special occasions, or meal prep because it comes together quickly while still feeling restaurant-quality. The sauce is rich, buttery, tangy, and incredibly satisfying, making it easy to forget you’re eating something diet-friendly.
Keto Chicken Piccata pairs beautifully with low-carb sides like cauliflower mash, zucchini noodles, or sautéed spinach. Whether you’re new to keto cooking or a seasoned low-carb enthusiast, this recipe is simple enough to follow yet impressive enough to serve to guests.
Ingredients
Equipment
Method
- Slice each chicken breast horizontally into two thin cutlets. Place the cutlets between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet.
- In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well.
- Dredge each chicken cutlet in the almond flour mixture, pressing lightly to ensure an even coating. Shake off excess.
- Heat olive oil in a large skillet over medium heat. Add the chicken cutlets in batches and cook for 3–4 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. This adds incredible flavor to the sauce.
- Stir in capers and heavy cream (if using). Let the sauce simmer for 3–5 minutes until slightly thickened.
- Place the cooked chicken back into the skillet and spoon the sauce over it. Simmer for an additional 2–3 minutes to allow flavors to meld.
- Remove from heat. Garnish with fresh parsley and lemon slices if desired.
Notes
Nutritional Facts and Total Calories
(Per serving, approximate)- Calories: 420
- Protein: 36g
- Fat: 30g
- Carbohydrates: 4g
- Fiber: 1g
- Net Carbs: 3g
Keto Chicken Piccata
Ingredient Notes
Chicken Breasts
Boneless, skinless chicken breasts are ideal for this recipe because they cook quickly and absorb flavor well. Slicing and pounding them into thin cutlets ensures even cooking and tender results. You may also use chicken thighs, but breasts are more traditional for piccata.
Almond Flour
Almond flour replaces traditional all-purpose flour to keep this dish keto-friendly. It provides a light crust and subtle nutty flavor without adding unnecessary carbs. Make sure to use finely ground almond flour, not almond meal, for the best texture.
Parmesan Cheese
Freshly grated Parmesan adds saltiness, umami, and helps create a crisp coating. Avoid pre-shredded varieties, as they often contain anti-caking agents that affect texture.
Garlic Powder & Onion Powder
These dry seasonings enhance the flavor of the coating without adding moisture. They provide depth and balance to the lemony sauce.
Olive Oil
Used for pan-searing the chicken, olive oil adds richness and prevents sticking. You can also substitute avocado oil if desired.
Butter
Butter is essential for the classic piccata sauce. It gives the sauce a silky texture and rich flavor that balances the acidity of the lemon.
Chicken Broth
Low-sodium chicken broth forms the base of the sauce. It allows you to control the salt level while adding savory depth.
Fresh Lemon Juice
Freshly squeezed lemon juice is crucial for authentic piccata flavor. Bottled lemon juice lacks the brightness and aroma needed for this dish.
Capers
Capers are the signature ingredient in chicken piccata. They provide a briny, tangy bite that contrasts beautifully with the buttery sauce. Rinse lightly if you prefer a milder flavor.
Fresh Garlic
Minced garlic adds aromatic warmth to the sauce. Fresh garlic is strongly recommended over jarred garlic for the best taste.
Heavy Cream (Optional)
While traditional piccata does not include cream, adding it creates a creamy keto version that many people love. It also increases fat content, making it more keto-friendly.
Parsley
Fresh parsley adds color and a mild herbal note that brightens the finished dish.
Serving Instructions
Serve Keto Chicken Piccata hot, spooning extra sauce over each piece. Pair with low-carb sides such as cauliflower rice, mashed cauliflower, zucchini noodles, roasted asparagus, or sautéed spinach. This dish is also excellent on its own for a lighter meal.
Tips
- Pound chicken evenly to avoid overcooking.
- Use fresh lemon juice for the best flavor.
- Do not overcrowd the pan when cooking chicken.
- Adjust lemon juice to taste if you prefer a milder acidity.
- For extra richness, add an extra tablespoon of butter at the end.
Storage Information
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken and sauce separately for up to 2 months.
- Reheating: Reheat gently on the stovetop over low heat to prevent sauce separation.
FAQs
1. Is Chicken Piccata keto-friendly?
Traditional chicken piccata is not keto due to flour, but this version uses almond flour, making it completely keto-friendly.
2. Can I make this dairy-free?
Yes, omit the Parmesan and cream, and replace butter with dairy-free butter or olive oil.
3. Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work well and add extra juiciness.
4. What can I use instead of capers?
Chopped green olives are a good substitute, though the flavor will differ slightly.
5. Can I meal prep this recipe?
Yes, it stores well and reheats beautifully, making it ideal for meal prep.
