Keto Chicken Piccata – Low Carb

Keto Chicken Piccata is a mouthwatering twist on the classic Italian dish, offering tender, golden-brown chicken breasts smothered in a rich, tangy lemon and caper sauce. The vibrant flavors of lemon, garlic, and capers come together to create a satisfying, flavorful meal.

What is Chicken Piccata?

It is a classic Italian dish where Piccata means sautéed or larded. It is made with chicken cutlets, dredged in flour, browned and served over a creamy buttery sauce made with lemon juice, stock or wine, butter, and capers.

Is Chicken Piccata Low Carb?

The classic recipe is typically dredged in all-purpose flour, browned and served with mashed potatoes or pasta which is very high in carbs and not keto-friendly.

To make it a low carb chicken piccata, we just need to substitute few ingredients like substitute almond flour or tapioca flour for the all-purpose flour and serve with broccoli or roasted asparagus.

Keto Chicken Piccata Ingredients

To make this keto-friendly version of Chicken Piccata, you’ll need the following ingredients:

• Chicken breasts: Boneless, skinless chicken breasts work best for this recipe. You can also use chicken thighs if you prefer a slightly richer cut of meat.
• Almond flour: This is the perfect low-carb alternative to traditional flour. It’s light and has a mild flavor that won’t overpower the dish.
• Olive oil and butter: Both olive oil and butter are used to pan-fry the chicken to a crispy, golden-brown perfection.
• Lemon: The lemon juice is essential for giving the dish its signature tangy kick. Fresh lemon is always best for a more vibrant flavor.
• Capers: Capers add a burst of briny flavor that complements the chicken and lemon perfectly.
• Garlic: Minced garlic infuses the dish with a rich, savory aroma.
• Chicken broth: A bit of chicken broth (preferably low-sodium) adds depth to the sauce, creating a luxurious base for the lemon-caper sauce.
• Fresh parsley: Chopped parsley adds a pop of color and a hint of freshness.

Tips and Tricks for Perfect Keto Chicken Piccata

• Pound the chicken: For even cooking, lightly pound the chicken breasts to an even thickness. This will help the chicken cook faster and more evenly, ensuring that the crust is crispy and the meat remains juicy.
• Use a non-stick pan: A non-stick skillet is ideal for making sure the chicken doesn’t stick and that the sauce reduces evenly.
• Don’t skip the capers: Capers are the backbone of the piccata sauce. If you’re not a fan of capers, try using olives, but the dish won’t have the same authentic flavor.
• Control the heat: When cooking the chicken, make sure the pan is at medium-high heat. This helps the chicken get crispy without overcooking.
• Rest the chicken: After cooking, let the chicken rest for a few minutes to lock in the juices before serving.

Now many of you asked me how to make it with and without broccoli and spinach, so here’s how you can make it:

Keto Chicken Piccata w/ Broccoli and Spinach

• Take 2 chicken breasts, pound them and season with salt pepper and garlic powder on both the sides
• Heat a skillet over medium-high heat and add olive oil or ghee.
• Once hot, add the chicken breasts and cook for 4-5 minutes per side or until cooked through.
• Transfer the chicken to a plate and let it cool. Now add the spinach and broccoli to the same skillet and stir cook them for 4-5 minutes or until tender brown on the edges. Once cooked, transfer to a plate.
• Reduce heat to low and add butter and let it melt. Add in 3 slices of lemon and the capers and cook for about 3 minutes to get the sauce.
• Now add in the cooked chicken and the veggies back to the skillet and stir well to coat with the sauce and let it simmer for 2-3 minutes so that the chicken and the veggies absorb a little bit of the sauce and get the flavor
• Serve on a plate and pour in remaining sauce over the chicken and veggies.

How to Serve Keto Chicken Piccata

Keto Chicken Piccata can be served in many ways, depending on what you’re in the mood for. Here are a few great options:

• With a side of cauliflower rice: This low-carb alternative to regular rice soaks up the flavorful sauce and is a great accompaniment to the dish.
• Alongside roasted vegetables: Roasted Brussels sprouts, broccoli, or even carrots pair beautifully with this dish, adding texture and variety.
• On a fresh salad: For a lighter meal, serve the chicken atop a fresh green salad. The zesty lemon sauce will act as a delicious dressing for the greens.
• With mashed cauliflower: If you’re craving something creamy, mashed cauliflower is a fantastic replacement for mashed potatoes, giving you that comforting texture without the carbs.

How to Store Keto Chicken Piccata

This dish is just as delicious when reheated, making it an excellent choice for meal prep. Here’s how to store it:

• Refrigeration: Allow the chicken to cool to room temperature before storing it in an airtight container. It will keep in the fridge for 3 to 4 days.
• Freezing: While the chicken itself freezes well, the sauce may lose some of its texture. If you’re planning to freeze the dish, store the chicken and sauce separately in freezer-safe containers. When ready to reheat, defrost in the fridge overnight, and reheat on the stovetop.
• Reheating: To reheat, gently warm the chicken in a skillet over low heat until heated through. For the sauce, you can reheat it on the stovetop with a little extra chicken broth or water to loosen it up.

How to Make Baked Keto Chicken Piccata?

• Follow the instructions below to make the baked keto chicken piccata with artichokes.
• Preheat oven to 400 F.
• Take a large casserole dish, add melted butter and line the bottom of the dish with lemon slices and place chicken on the top.
• Add in salt, Italian seasonings, minced garlic and drained artichokes and capers on the top of chicken.
• Pour lemon juice and broth and wine over the artichokes and bake for 30 to 35 minutes or until chicken is no longer pink from inside.
• Garnish with parsley and serve over cauliflower rice.

Recipe FAQs

Can I make Keto Chicken Piccata ahead of time?

Yes, Keto Chicken Piccata can be made ahead of time. You can cook the chicken and prepare the sauce separately. When you’re ready to serve, simply reheat the chicken and sauce together in a skillet.

What can I use instead of almond flour?

If you don’t have almond flour, you can substitute it with coconut flour. However, coconut flour absorbs more liquid, so you’ll need to use less of it. Start with half the amount of coconut flour as almond flour, and adjust accordingly.

Is Chicken Piccata Keto-friendly?

Yes! Traditional Chicken Piccata contains flour for breading, which isn’t keto-friendly. By substituting almond flour for the breading, this recipe makes the dish low-carb, gluten-free, and perfectly suitable for those following a keto diet.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are slightly richer and juicier than chicken breasts, making them a great alternative. Just be sure to cook them thoroughly to an internal temperature of 165°F (75°C).

Can I skip the capers?

While capers are a key ingredient in Chicken Piccata and add an authentic briny flavor, you can skip them if you’re not fond of their taste. If you do so, you might want to substitute with another ingredient like olives for a similar salty and briny note.

Still Hungry! Try these other keto chicken recipes:

• Keto Sesame Chicken
• Low Carb Chicken Teriyaki
• Keto Friendly Orange Chicken
• Baked Keto Chicken Fried Steak

Keto Chicken Piccata is a dish that proves low-carb meals can be just as satisfying and flavorful as their traditional counterparts. With a simple yet rich lemon-caper sauce and perfectly tender chicken, it’s a perfect choice for anyone looking to eat healthy without sacrificing taste. Whether you’re serving it with zoodles, cauliflower rice, or a fresh salad, this recipe is sure to become a staple in your low-carb meal rotation.