Keto Chicken Piccata

Keto Chicken Piccata is a healthy low carb take on the classic Italian dish. Golden brown chicken tenders topped with a glorious lemon butter caper sauce, it’s a must-make!

 

Some classic dishes just beg for a low carb makeover, and this Keto Chicken Piccata is just such a recipe. It has all the right flavors and textures, with a buttery lemon sauce you just want to drink out of the pan. I won’t lie, I did spoon a little straight into my mouth!

This is actually an update on an older recipe I made years ago. I’ve tweaked it a little, making it even healthier but just as rich and delicious as it always was. I will be revisiting this one often!

Just like my Keto Chicken Marsala, this dish is an easy gourmet meal. And no one will believe it’s low carb and gluten-free!

Why you will love this recipe

We often think of lemon for sweet recipes like Keto Lemon Cheesecake Bars. But that bright, tangy flavor also makes savory recipes like Lemon Garlic Baked Halibut absolutely shine.

I first learned how to make Chicken Piccata from a copy of Cook’s Illustrated many years ago. It was pure heaven! So when I set about to make a keto version, I used a few key tips from their method, such as simmering the broth with slices of lemon.

But to make it lower in carbs, I subbed almond flour for the wheat flour. I’ve also made this recipe with hazelnut flour, and pecan flour would be delicious too! A little glucomannan or xanthan gums helps thicken the sauce without the use of starches.

The flavor of this Keto Chicken Piccata is absolutely heavenly, especially over grilled zucchini or cauliflower rice. And it has 26g of protein but only 4g net carbs per serving! Now that’s something to rave about!

Ingredient notes

• Nut flour: I originally created this recipe using hazelnut meal and love the flavor from it. But it works just as well with almond flour or pecan flour.
• Parmesan: Finely grated parmesan helps make a lovely golden crust on the chicken.
• Chicken: Chicken tenders are perfect for Keto Piccata because of their smaller size. You don’t have to cut them or pound them flat. But you can also use chicken breasts and cut into smaller portions.
• Lemon: You will need lemon juice and slices of fresh lemon.
• Egg white: This is used as the binder and glue for the nut meal to adhere to the chicken.
• Butter: Piccata has a wonderful lemon-butter sauce, so butter is a must.
• Shallot and garlic: Minced savories like shallot and garlic add depth to the sauce.
• Capers: These little balls of salty goodness are another staple of the piccata recipe. Use capers in brine, drained You can skip it if you don’t like capers, or you can add olives instead. .
• Pantry staples: Chicken broth, salt and pepper.

Step-by-step directions

1. Prepare the coating: In a shallow bowl, beat the egg white until frothy. In another shallow bowl, whisk together the nut flour, Parmesan, garlic powder, salt, and pepper.

2. Dredge the chicken: Pat the chicken tenders dry. Dip each into the egg white, then dredge in the nut flour mixture. Place on a waxed paper lined plate.

3. Cook the chicken: In a large skillet over medium heat, combine 1 ½ tablespoon of olive oil with half a tablespoon butter. Once hot, add half of the tenders and cook until golden brown, about 3 minutes per side. Remove to a plate and repeat with another 1 ½ tablespoons of oil, half a tablespoon of butter, and the remaining chicken tenders.

4. Add the broth: Add the shallot and garlic to pan and cook until fragrant, about 30 seconds. Add the broth and lemon slices and bring to a simmer. Cook until thickened and reduced by half, another 7 minutes or so.

5. Finish the sauce: Add the lemon juice and capers, then add remaining butter in 3 pieces. Stir until melted and smooth. If you want a thicker sauce, whisk in ¼ teaspoon glucomannan or xanthan gum. Season to taste with salt and pepper.

5. Serve: Serve the chicken over lightly steamed zucchini noodles or cauliflower rice. Spoon the sauce over the chicken before serving.

Expert tips

I suggest wiping out the pan between batches of chicken, as the nut flour left in the pan can burn as it cooks a second time. Add more oil as needed between batches.

If using chicken breast, lay the breast on a cutting board and slice horizontally through the middle to create two thinner cutlets. Then slice into strips or use the cutlets as is.

If you don’t have shallot, try using 1 tablespoon of minced onion.

Store the leftover chicken tenders and sauce separately, to keep the chicken from getting too soggy.

Frequently Asked Questions