Whole30 + Keto Chicken Piccata
Whole30 + Keto Chicken Piccata Recipe + Video – Chicken dredged in a crunchy coating and served with a lemony caper sauce. Healthy and delicious. Paleo, gluten free, grain free, dairy free, sugar free, clean eating.
We’ve been having a lot of cold, cozy, rainy days all January. When it’s too many days in a row of gray, cloudy days I love to cook something bright and fresh for dinner to bring some lightness into the house. This whole30 + keto chicken piccata has been perfect for that!
Flavors of Whole30 + Keto Chicken Piccata
I love chicken piccata! Cripsy, breaded chicken coated in a lemony and briney lemon and caper sauce. But I didn’t love all the extra calories, carbs and “not good for you” ingredients the traditional recipe has. So I’ve lightened it up!
Healthy Breading for Whole30 + Keto Chicken Piccata
Instead of dredging the chicken in flour and parmesan cheese, I’ve dredged it in almond flour (update as of September 2019, I now prefer it dredged in pork panko!) This saves a TON of calories, adds even more protein, and makes the chicken gluten free, grain free, dairy free, keto & whole30 compliant. I love the deep, nutty flavor the almond flour adds. And I don’t even miss the parmesan cheese.
Rather than browning the chicken in butter, I brown it in olive oil. Since it is dredged in almond flour, you want to be careful that your pan isn’t too hot. Almond flour can scorch and burn easily, and cause it to taste bitter. I do a quick sear for just 2 minutes per side over medium heat, then finish cooking the chicken in the oven.
Whole30 + Keto Chicken Piccata Sauce
The best part of chicken piccata is of course the sauce. My chicken piccata sauce is made with chicken stock, lemon juice and capers. That’s it! I make it in the same pan that the chicken was browned in to get all the brown bits that add tons of flavor to the sauce. Plus, any left over breading helps to thicken the sauce just a tad and add a little nuttiness and flavor.
When the chicken is done cooking in the oven, I add it back to the pan coat in the sauce and top with fresh parsley.
Serving Whole30 + Keto Chicken Piccata
I like to serve my whole30 + keto chicken piccata with spiralized zucchini noodles. It makes the dish feel even more Italian. But you could serve it with your favorite cooked vegetable. It is also delicious with cauliflower rice.
You’re going to love the sunshiney brightness of this chicken recipe, and you’re going to really love how healthy it is for you!
Watch Recipe Video Demo (4:05 mins)
1 cup pork panko (or use ground up pork rinds)
1/2 teaspoon salt
2 eggs, beaten
1 tablespoon avocado oil (or olive oil or coconut oil)
1–1/4 cup chicken stock
1/4 cup lemon juice (from about 1 juicy lemon)
1/3 cup capers, liquid drained
finely chopped parsley for garnish
Preheat oven to 350º. Line a rimmed baking sheet with parchment paper or aluminum foil.
Heat a cast iron skillet over medium. Add the avocado oil. Sear the chicken breasts for about 5 minutes per side, until golden brown. Don’t overcrowd the pan. You may need to cook your chicken in batches.
While the chicken is keeping warm in the oven, add the chicken stock, lemon juice and capers to the pan. Turn the heat up to high. Scrape up any brown bits, and cook the sauce until it is reduced by half, for about 5-8 minutes.
Whole30 + Keto Chicken Piccata FAQ’s
Q. Where do you get the pork panko?
Q. I don’t eat pork, is there another breading I can substitute for the pork panko?
Q. I don’t like capers? Can I leave them out?
A. Yes! But maybe try them again. I used to think I didn’t like them either. But they’re delicious in this recipe!
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