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
- 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.
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
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