Made with freshly squeezed lemon juice and capers, this keto chicken piccata recipe is a great lunch or dinner idea for those who want a quick yet delicious meal. This easy chicken dish is ready in just 25 minutes and is low carb and gluten-free.
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Ingredients and substitutes
Chicken - Use fresh skinless chicken breasts. You can slice them in half horizontally by yourself or buy pre-sliced ones. If you use frozen chicken, make sure that you thaw it completely before cooking.
Seasoning - I use salt and freshly ground black pepper, but you can add other spices of your choice. A little bit of garlic powder and/or onion powder will fit well – for extra spiciness, add some white pepper and cayenne pepper.
Unflavored protein powder and almond flour - I really like to use these two ingredients for keto dishes that call for breading, like in this KETO CHICKEN NUGGETS recipe. Protein powder (I use whey protein powder) is amazing when you want to add some crispiness to your keto breading (so you can use only that if you want a really crispy shell on your chicken). However, I don't like my low carb chicken piccata to be too crispy, so I blend in some almond flour that offers a nice nutty flavor while softening the crust.
Onions and garlic - Those are common ingredients that are used to make a piccata sauce.
Unsalted butter - I use it to cook my aromatics in – butter also acts as a thickening agent for the sauce.
Chicken stock - This is the chicken piccata sauce's body, so make sure you like the taste of the stock you're going to use!
Lemon juice and capers - Without these, you'll end up with fried chicken schnitzel. Even though this gluten-free chicken piccata recipe is far from a traditional recipe, lemons and capers are what make this dish taste more authentic.
Olive oil - I always use mild to extra mild olive oil in my recipes to avoid any bitterness that can come with using extra virgin olive oil. You can also use avocado oil or refined coconut oil, if you like.
Step by step directions
On a large plate, combine the protein powder, almond flour, and salt with black pepper to taste.
Add olive oil to a large non-stick skillet so it covers the bottom with a thin layer. Heat over a medium heat.
Bread the chicken on both sides. When the skillet is hot, cook the chicken for 3-4 minutes on each side or until golden brown and cooked through. Work in batches and add extra oil when needed. I ended up cooking in two batches, three pieces per batch. When done, remove onto a clean plate to rest.
When all chicken is done, add one tablespoon of butter, onion, and garlic to the same skillet. Cook for one minute.
Then, add the chicken stock and cook until the liquids are reduced by a third. When done, add the lemon juice, the rest of the butter, and the capers. Stir. Cook for one extra minute or until thickened to your taste. Note that the sauce will thicken more when it’s cooled down a little bit. Remove from the heat and pour the sauce into a serving bowl or sauceboat.
Serve our lemon chicken piccata garnished with thin lemon slices and some sauce, of course.
Serving ideas
This low carb lemon chicken can be served with keto sides like LOW CARB KETO CAULIFLOWER RICE, CREAMY KETO CAULIFLOWER MASH, OVEN ROASTED RUTABAGA RECIPE, or EASY ROASTED CARROTS AND PARSNIPS. You can also have it with salads like KETO BROCCOLI SALAD or ARUGULA BEET SALAD WITH FETA AND WALNUTS, which are perfect to serve on a hot summer day with our low carb gluten-free chicken.
Carbs in keto chicken piccata
This keto lemon chicken dish can become your go-to dinner recipe. It's fast to make and it's very low on carbs. This recipe will provide you with 6 chicken slices with around 2g net carbs per each slice.
FAQ
You can substitute capers with small lemon pieces, anchovies, olives, or pickles.
Stored in an air-tight container, keto chicken piccata will last in the fridge for up to 3 days.
More keto chicken recipes
Recipe
Keto chicken piccata
Equipment
- Large (11-inch/28cm) non-stick skillet
Ingredients
- 1.5 lb. 700g chicken breasts, sliced in half horizontally
- Salt to taste
- Black pepper to taste
- 2 tablespoon unflavored protein powder, I use whey protein powder
- 2 tablespoon almond flour
- 1 small 50g yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoon 30g unsalted butter, divided
- 1 cup 240g chicken stock
- 1 tablespoon lemon juice
- 2 tablespoon capers, drained
- Olive oil for frying the chicken
- Thin lemon slices for garnishing, optional
Instructions
- Season the chicken on both sides with salt and pepper. Set aside.
- On a large plate, combine the protein powder, almond flour, and salt with black pepper to taste.
- Add olive oil to a large non-stick skillet so it covers the bottom with a thin layer. Heat over a medium heat.
- Bread the chicken on both sides. When the skillet is hot, cook the chicken for 3-4 minutes on each side or until golden brown and cooked through. Work in batches and add extra oil when needed. When done, remove onto a clean plate to rest.
- When all chicken is done, add one tablespoon of butter, onion, and garlic to the same skillet. Cook for one extra minute or until thickened to your taste.
- Then, add the chicken stock and cook until the liquids are reduced by a third. When done, add the lemon juice, the rest of the butter, and the capers. Stir. Cook for one extra minute. Remove from the heat and pour the sauce into a serving bowl or sauceboat.
- Serve the chicken garnished with thin lemon slices and the sauce poured on top.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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