Keto Chicken Piccata
This easy keto chicken piccata recipe is a classic Italian recipe with crispy breaded chicken coated in a flavorful lemon caper sauce. Just 1.5g carbs and ready in 30 minutes!
This Whole30 + Keto chicken piccata is so bright and light, and extremely keto friendly being less than 2 carbs!
It’s a breaded chicken that gets pan fried in avocado oil, then topped with a lemony caper sauce.
Table of Contents
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Keto Chicken Piccata Breading
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.
Lemon Caper 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.
I like to serve my whole30 + keto chicken piccata with spiralized zucchini noodles. (Update as of December 2020, hearts of palm pasta is now my favorite! So much more convenient to prepare!) 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!
Keto Chicken Piccata
- 2 chicken breasts, cut in half horizontally and pounded 1/2" thick
- 2 teaspoons kosher salt
- 1 cup pork panko
- 1 egg, beaten
- 2 tablespoons avocado oil
- 1-1/4 cup chicken stock
- 1/4 cup lemon juice
- 1/4 cup capers, liquid drained
- 3 tablespoons finely chopped parsley
- Make your dredging station. On a large plate or bowl, add the pork panko. On a separate plate or bowl, add the beaten egg.
- Season the chicken on both sides with kosher salt.
- Dredge both sides of the chicken breasts in the egg wash, then in the pork panko, pressing lightly to encourage it to adhere.
- Heat a cast iron skillet over medium heat for 5 minutes. Add the avocado oil. Sear the chicken breasts for about 5-7 minutes per side, until golden brown. Don't overcrowd the pan. You may need to cook your chicken in batches.
- Transfer the chicken to a plate.
- In the same skillet, add the capers, chicken stock and lemon juice to the pan. Scrape up any brown bits, and cook the sauce until it is reduced by half, for about 5-8 minutes.
- Turn the heat off. Add in the chopped parsley to the skillet and stir.
- Serve the chicken warm topped with the piccata sauce, over zucchini noodles or hearts of palm noodles.
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
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67 Comments on “Keto Chicken Piccata”
Really yummy! My husband kept saying how delicious it was! My kids liked it without the sauce lol but this is the first recipe we’ve ever tried with pork panko! Mmmm….. The only change we would make would be that the sauce seemed a bit too lemon-y. But that could just be our unrefined palettes :) We had it with heart of palm noodles which was also a first but still very good! Keep up the good work and thanks for adding all the notes and recommendations in your recipes! They help a lot! This is my first recipe from Natalie and I will definitely be coming back for more deliciousness!!
Hi Kassidy! Welcome! I am so happy to hear this recipe was loved by the whole family. That means so much to me! Can’t wait to see what you make next!
Made this recently, it was so flavorful!
Thank you, Lizzie!!
Love this recipe so much ! I’ve made it several times and even substituted salmon filets with cauliflower rice and it turned out perfect. 10/10
I am so glad you have made it several times Beth. The recipe does work well with almost any protein.
Did you change this recipe? I have a version of it using almond flour and not the pork panko for the “breading”.
Yes I did modify the recipe because I prefer the pork panko breading to the almond flour Nicolle. You can still use almond flour if you prefer.
Just finished making this. Holy crap! Whoever came up with the idea of pork rinds as panko is a freaking genius (if it was you – THANK you 👏👏👏🏆🏆🏆)
So simple and delicious. Thank you for sharing!
When I started making breadcrumbs from pork panko I really felt it was life changing Dana! It gave me so many ideas for new recipes. I have really enjoyed it and I am so glad you have too! Love to hear the recipe was simple and delicious. That makes me very happy!
This recipe is a 10/10. Soooo flavorful!
So glad you liked it Cynthia!
Made this last night and it was absolutely the best! I will be making it again. I added Italian seasoning to the pork rind breading.
So glad you will be making it again Karen. Thanks so much for the feedback, it really means a lot to me.
Delicious! So simple and easy to make.
We don’t eat pork products so I used Whisps that a put in the food processor and ground up, delicious!
Using Whisps sounds like a great substitute for the pork panko Candice. Thanks so much for sharing that.
Wow! This was amazing! Seriously, one of the best recipes I’ve made in a long time! And pretty easy to make, too. My husband said how good it was about 10 times while eating it, and had seconds, lol! Thank you for such an amazing recipe! Will definitely be making this again!
Yeah! I am so thrilled that my chicken piccata recipe was one of the best recipes you have made in awhile Laura. That makes me so happy. I love that your husband enjoyed it and had seconds. So glad you will be making it again.
Natalie your recipes continue to be at our family table. This one was outstanding. Tasty and delicious, this one is light and refreshing and easy to prepare. I served it with rice for my teenagers. Thank you for sharing great content and the best recipes.
I am so happy my recipes continue to be served at your family table Joan! That brings me so much joy! I am so glad you liked my chicken piccata. I love that you describe it as light and refreshing. That is exactly what I was striving for!
I made this last night and it was really good. My husband loved it. For the pork Panko I used these pork rinds you pop in the microwave and then I ground them up in my food processor. I actually meal planned for the whole week off of the website. Makes my life easier. Thanks Natalie 😊💜💜
I am so happy you liked my chicken piccata Paulette! I love that you planned a week’s worth of meals from my site. That is fantastic!
So yummy! This is such a good recipe. I can’t wait to make it again.
I am so glad you liked my chicken piccata Allison! Even better that you will be making it again. Thanks so much for the feedback, I really appreciate it!