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breaded lemon keto chicken piccata over zucchini noodles on a white plate and background
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4.96 from 49 ratings

Easy Keto Chicken Piccata with Lemon Caper Sauce

This easy keto chicken piccata recipe is a classic Italian recipe with crispy breaded chicken coated in a flavorful lemon caper sauce. Just 1.5 net carbs and ready in 30 minutes! An easy weeknight dinner to add to your rotation.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Low Lactose
Servings: 4
Calories: 305
Author: Natalie

Ingredients

  • 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

Instructions

  • Make your dredging station. On a large plate or bowl, add the pork panko. On a separate plate or bowl, add the beaten egg.
    1 cup pork panko, 1 egg
  • Season the chicken on both sides with kosher salt.
    2 chicken breasts, 2 teaspoons 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.
    2 tablespoons avocado oil
  • 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.
    1-1/4 cup chicken stock, 1/4 cup capers, 1/4 cup lemon juice
  • 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.

Video

Notes

Expert Tips

  • Pasta: My favorite keto-friendly noodles to use are hearts of palm spaghetti (Code TASTESLOVELY for 15% off). They taste the closest to regular noodles and are the most convenient to prepare. You could also use zucchini noodles or spaghetti squash. If you don't need this to be Whole30 + keto, you could use gluten-free or regular pasta.
  • Breading: You can substitute almond flour for the pork panko. It’s just not as crunchy. I would not recommend substituting coconut flour.
  • Parsley: You can use dried parsley instead of fresh parsley if you're out of fresh parsley.
  • Bone Broth: I use my homemade bone broth for the sauce since it has the best flavor. Store-bought works as well! My go-to store-bought bone broth is Kettle + Fire (code TASTESLOVELY for 20% off).

Serving Tips

I like to serve my keto chicken piccata with hearts of palm pasta. It makes the dish feel even more Italian. But you could serve it with your favorite cooked vegetable like these artichoke hearts or veggie noodles like spiralized zucchini noodles or spaghetti squash. 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!

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the air fryer, microwave, or oven. 

Nutrition

Calories: 305 | Total Carbs: 1.6g | Protein: 37g | Fat: 16.3g | Fiber: 0.4g | Net Carbs: 1g