This Keto Chicken Piccata is a healthy, low-carb twist on the classic Italian favorite—perfect for anyone following a keto or paleo diet. Made with almond flour and pan-seared in olive oil and butter, it’s crisp, tender, and smothered in a zesty lemon-caper sauce. Quick to whip up in under 30 minutes, it’s ideal for busy weeknights without sacrificing flavor. Whether you’re counting carbs or just eating clean, this dish is satisfying, simple, and packed with bold, savory tang.
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 1/3 cup almond flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 2 tbsp capers, drained
- Salt and pepper, to taste
Instructions
- Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.
- Season both sides of the chicken with salt and pepper. Dredge each breast in the almond flour, gently pressing to coat evenly. Shake off any excess.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
- In the same skillet, reduce the heat to medium-low. Add the butter and let it melt, scraping up any browned bits from the skillet with a wooden spoon.
- Add the lemon juice, chicken broth, and capers to the pan. Stir well and bring the sauce to a gentle simmer. Let it cook for 2–3 minutes to slightly reduce and concentrate the flavors.
- Return the chicken breasts to the skillet along with any accumulated juices. Spoon some sauce over the chicken and cook for another 2 minutes to heat through.
- Taste the sauce and adjust seasoning with more salt or pepper if needed.
- Serve the chicken hot, spooning extra sauce and capers over the top. Optionally garnish with lemon slices or fresh parsley.
Nutritional Information
Calories: 450
Protein (g): 40
Fat (g): 30
Carbohydrates (g): 7
Fiber (g): 2
Sugar (g): 1
Sodium (mg): 550
Storage Instructions
Store any leftover Keto Chicken Piccata in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled chicken and sauce in a freezer-safe container or bag and store for up to 2 months. For best results, thaw in the refrigerator overnight before reheating.
Reheating Instructions
To reheat, gently warm the chicken and sauce in a skillet over medium heat until heated through, adding a splash of chicken broth or water if the sauce has thickened too much. You can also reheat in the microwave in 30-second intervals, but reheating on the stovetop helps maintain a better texture.
Additional Ingredients and Swaps
For an extra nutrient boost, consider adding sautéed spinach or kale to the sauce before serving — both are rich in fiber and micronutrients like iron and vitamin K. You can also top the dish with sliced avocado for added healthy fats and fiber. To boost protein while keeping the dish paleo-friendly, serve with a side of cauliflower rice or add a few chopped nuts like almonds or walnuts. These additions not only complement the flavors of the dish but also enhance its overall nutritional profile while staying within paleo guidelines.
