Keto Chicken Piccata – Bright, Lemony, and Low-Carb Comfort

Chicken piccata is one of those dishes that feels special without being fussy. Thin, golden cutlets, a bright lemon butter sauce, and briny capers make a simple weeknight dinner taste restaurant-worthy. This keto version keeps all the classic flavors while cutting the carbs.

No flour-heavy dredge, no sugary wine—just clean, fresh ingredients that come together fast. If you’re looking for a go-to meal that’s elegant, quick, and friendly to your macros, this is it.

Keto Chicken Piccata - Bright, Lemony, and Low-Carb Comfort

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 2 large boneless, skinless chicken breasts (about 1 to 1.25 lb), halved horizontally
• Coating: 1/3 cup fine almond flour or 1/3 cup finely grated Parmesan (or a 50/50 mix)
• Fat for cooking: 2 tablespoons olive oil, 2 tablespoons unsalted butter
• Lemon: 1 large lemon (zest and juice)
• Capers: 2 to 3 tablespoons, drained
• Garlic: 2 cloves, minced
• Chicken stock: 3/4 cup low-sodium chicken broth
• Thickener (optional): 1/4 teaspoon xanthan gum or 1 teaspoon arrowroot mixed with cold water (arrowroot adds minimal carbs; optional)
• Fresh herbs: 2 tablespoons chopped parsley
• Seasoning: Salt, black pepper, red pepper flakes (optional)
• Finishing: 1 to 2 additional tablespoons butter for the sauce

Instructions

 

• Prep the chicken. Slice each chicken breast in half horizontally to create thin cutlets. Pat dry with paper towels. Season both sides with salt and pepper.
• Coat lightly. In a shallow dish, add almond flour, Parmesan, or a mix. Lightly press each cutlet into the coating, shaking off excess. You want a thin layer, not a heavy breading.
• Heat the pan. Warm a large skillet over medium to medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter.
• Sear the chicken. When the fat is shimmering, sear cutlets 3–4 minutes per side until golden and cooked through. Work in batches if needed to avoid crowding. Transfer to a plate and tent loosely with foil.
• Sauté aromatics. Lower heat to medium. Add minced garlic to the pan and cook 20–30 seconds until fragrant, scraping up browned bits. Do not let it burn.
• Build the sauce. Pour in chicken broth and stir to deglaze. Add lemon juice (start with half the lemon), lemon zest, and capers. Simmer 2–3 minutes to reduce slightly.
• Thicken gently (optional). If you like a silkier sauce, sprinkle in xanthan gum while whisking, or stir in a slurry of arrowroot and cold water. Simmer 30–60 seconds until lightly thickened.
• Finish with butter. Turn off the heat and swirl in 1 tablespoon butter for a glossy finish. Taste and adjust with more lemon, salt, or pepper. Add a pinch of red pepper flakes if you like heat.
• Return the chicken. Nestle the cutlets back into the pan, spoon sauce over the top, and let them sit for a minute to soak up flavor.
• Garnish and serve. Sprinkle with chopped parsley. Serve with a keto-friendly side like sautéed spinach, zoodles, roasted asparagus, or cauliflower mash.

What Makes This Special

Traditional chicken piccata relies on flour for the crust and sometimes a splash of white wine. This keto version keeps things light by using almond flour or grated Parmesan for a crisp exterior without the carbs.

The sauce is silky from butter and chicken stock, then lifted with lemon and capers for that signature zing.

It’s a one-pan dish that’s easy to scale for meal prep or a small dinner party. The flavors are bold but balanced—salty, tangy, and savory—so you never miss the pasta. It pairs well with simple sides like sautéed greens or cauliflower mash, and it’s done in under 30 minutes.

Shopping List

• Chicken: 2 large boneless, skinless chicken breasts (about 1 to 1.25 lb), halved horizontally
• Coating: 1/3 cup fine almond flour or 1/3 cup finely grated Parmesan (or a 50/50 mix)
• Fat for cooking: 2 tablespoons olive oil, 2 tablespoons unsalted butter
• Lemon: 1 large lemon (zest and juice)
• Capers: 2 to 3 tablespoons, drained
• Garlic: 2 cloves, minced
• Chicken stock: 3/4 cup low-sodium chicken broth
• Thickener (optional): 1/4 teaspoon xanthan gum or 1 teaspoon arrowroot mixed with cold water (arrowroot adds minimal carbs; optional)
• Fresh herbs: 2 tablespoons chopped parsley
• Seasoning: Salt, black pepper, red pepper flakes (optional)
• Finishing: 1 to 2 additional tablespoons butter for the sauce

Instructions

1. Prep the chicken. Slice each chicken breast in half horizontally to create thin cutlets.

   Pat dry with paper towels. Season both sides with salt and pepper.

2. Coat lightly. In a shallow dish, add almond flour, Parmesan, or a mix. Lightly press each cutlet into the coating, shaking off excess.

   You want a thin layer, not a heavy breading.

3. Heat the pan. Warm a large skillet over medium to medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter.
4. Sear the chicken. When the fat is shimmering, sear cutlets 3–4 minutes per side until golden and cooked through. Work in batches if needed to avoid crowding.

   Transfer to a plate and tent loosely with foil.

5. Sauté aromatics. Lower heat to medium. Add minced garlic to the pan and cook 20–30 seconds until fragrant, scraping up browned bits. Do not let it burn.
6. Build the sauce. Pour in chicken broth and stir to deglaze.

   Add lemon juice (start with half the lemon), lemon zest, and capers. Simmer 2–3 minutes to reduce slightly.

7. Thicken gently (optional). If you like a silkier sauce, sprinkle in xanthan gum while whisking, or stir in a slurry of arrowroot and cold water. Simmer 30–60 seconds until lightly thickened.
8. Finish with butter. Turn off the heat and swirl in 1 tablespoon butter for a glossy finish.

   Taste and adjust with more lemon, salt, or pepper. Add a pinch of red pepper flakes if you like heat.

9. Return the chicken. Nestle the cutlets back into the pan, spoon sauce over the top, and let them sit for a minute to soak up flavor.
10. Garnish and serve. Sprinkle with chopped parsley. Serve with a keto-friendly side like sautéed spinach, zoodles, roasted asparagus, or cauliflower mash.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

  Keep the chicken and sauce together to prevent dryness.

• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge. Reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce.
• Meal prep tip: Cook the chicken and make the sauce ahead, but wait to add fresh parsley until serving so it stays bright.

Health Benefits

• High in protein: Chicken breast provides lean, filling protein to support muscle maintenance and satiety.
• Low carb, high flavor: Skipping flour and sugar keeps carbs low while lemon and capers add bold flavor without calories.
• Healthy fats: Olive oil and butter provide fats that help you stay satiated on a ketogenic approach and help absorb fat-soluble nutrients.
• Micronutrients: Capers offer antioxidants, and lemon brings vitamin C.

  Parsley adds vitamin K and a fresh, clean finish.

What Not to Do

• Don’t over-flour the chicken. A heavy coating can turn soggy and add unnecessary carbs. Keep it light.
• Don’t overcrowd the pan. The chicken won’t brown properly and will steam instead. Cook in batches if needed.
• Don’t burn the garlic. It turns bitter fast.

  Add it after searing, and keep the heat moderate.

• Don’t skip tasting the sauce. Adjust lemon, salt, and butter at the end. That final tweak makes it restaurant-quality.
• Don’t rely on wine. Traditional piccata sometimes uses white wine, but it’s not necessary here and can add carbs.

Alternatives

• Protein swap: Try thin pork cutlets or turkey cutlets. Cooking time is similar—just aim for a golden crust and juicy interior.
• Dairy-free: Use ghee or a dairy-free butter alternative and skip the Parmesan.

  Stick with almond flour for the coating.

• Nut-free: Replace almond flour with finely grated Parmesan only, or use crushed pork rinds for a crisp, zero-carb coating.
• Caper substitute: If capers aren’t your thing, use chopped green olives for a similar briny bite.
• Extra veggies: Add sliced artichoke hearts or sautéed mushrooms to the pan for more texture and volume without adding many carbs.
• Lemon profile: For a softer lemon flavor, use zest and half the juice. For a punchier sauce, add the full lemon and a few extra capers.

FAQ

Is chicken piccata naturally keto?

Not usually. Traditional recipes use wheat flour and sometimes wine, which add carbs.

This version swaps in almond flour or Parmesan and relies on broth and lemon for a keto-friendly sauce.

Can I make this without any thickener?

Yes. Reduce the sauce a bit longer to concentrate it, then swirl in butter off heat for body. It won’t be as glossy as a thickened sauce, but it will still coat the chicken nicely.

What sides go best with keto chicken piccata?

Great options include cauliflower mash, roasted asparagus, zucchini noodles, sautéed spinach, or a simple arugula salad with olive oil and lemon.

How do I keep the chicken juicy?

Use thin cutlets so they cook quickly.

Sear over medium to medium-high heat, and avoid overcooking. Rest the chicken briefly while you make the sauce, then return it to the pan to warm in the liquid.

Can I use chicken thighs?

Yes. Pound boneless, skinless thighs to an even thickness and sear a bit longer.

Thighs are forgiving and stay juicy, though the texture is slightly different from classic piccata.

What can I use instead of almond flour?

Finely grated Parmesan, crushed pork rinds, or a half-and-half mix of Parmesan and coconut flour (use very lightly) all work. Avoid coconut flour alone in large amounts—it can get dry and gritty.

Is this recipe gluten-free?

Yes, if you use almond flour, Parmesan, or pork rinds for the coating and keep the broth gluten-free. Always check labels on stock and capers.

How can I make it spicier?

Add red pepper flakes to the sauce or finish with a dash of hot pepper oil.

Keep it subtle so the lemon and capers still shine.

Can I prep this ahead for a dinner party?

Yes. Sear the chicken in advance and make the sauce shortly before serving. Rewarm the chicken in the sauce for a few minutes, garnish with fresh parsley, and serve immediately.

How many carbs are in a serving?

It varies with the coating and thickener.

As a general estimate, expect around 3–5 net carbs per serving without arrowroot, and 5–7 with a small amount of arrowroot. Always calculate with your exact ingredients.

Final Thoughts

Keto Chicken Piccata proves you don’t have to choose between bright, Italian-inspired flavor and a low-carb lifestyle. With simple swaps and a quick pan sauce, you get the same tangy, buttery comfort in under 30 minutes.

Keep the coating light, season well, and finish the sauce to taste. It’s a weeknight winner that feels special enough for guests—and it just might become your new staple.