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breaded lemon keto chicken piccata over zucchini noodles on a white plate and background
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4.97 from 33 ratings

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 305
Author: Natalie


  • 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.
    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.



Pasta: My favorite whole30 + keto noodles to use are hearts of palm spaghetti (Code TASTESLOVELY for 15% off) Tastes the closest to regular noodles, and the most convenient to prepare. You could also use zucchini noodles. If you don't need this to be whole30 + keto you could use a gluten free or regular pasta noodle.
Breading: You can substitute almond flour for the pork panko! It 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)


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