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.
Course: Main Dish
Cuisine:Chicken, Gluten Free, Italian, Low Carb
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
- 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
- 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.
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