Easy Keto Chicken Piccata - Delicious Keto Dinner Recipe (2024)

This easy keto chicken piccata recipe is very much like the classic version except its low carb and gluten-free! Scroll down for the easy one-pot keto recipe that has only 4 net carbs per serving!

After spending the holidays indulging in all the holiday recipes, I’m looking forward to getting back on track!

We eat chicken pretty often and we already love this low carb lemon chicken and I frequently make this low carb chicken parmesan and recently we added Keto chicken piccata to our dinner rotation. It’s seriously delicious and actually pretty easy to make! The best part: It’s ready and on the table in under 30 minutes!

This low carb chicken piccata recipe is perfect to serve with noodles or cauliflower mashed potatoes! It’s a new dinner time favorite that everyone enjoyed!

More keto Recipes You’ll Love:

Almondine Asparagus
Pesto Mashed Cauliflower
Keto Cheesy Garlic Bread

What is chicken piccata?

Classic chicken piccata is a recipe that uses chicken breasts that are coated in flour, sautéed and served with a creamy sauce made of butter, lemon juice, and capers. Chicken can be topped with white wine or stock.

What are capers?

Capers are unopened flower buds of a prickly caper plant. They’re bursting with a tangy, salty taste that gives dishes a fresh lemony burst of flavor!

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Servings: 4
Net Carbs: 4 net carbs per serving

How to make Keto chicken piccata

Ingredients:

• 4 Thinly sliced chicken breast cutlets
• ¼ C. Almond flour
• Salt and pepper to taste
• 2 Tbsp. Butter
• 1 Tbsp. Olive oil
• 1 Large shallot thinly sliced
• 2 tsp. Minced garlic
• ¼ C. White cooking wine
• 1 Tbsp. Lemon juice
• ½ C. Bone broth
• ½ C. Heavy whipping cream
• ¼ C. Capers
• 1 Can Palmini linguini noodles drained and rinsed well

Instructions:

First, start by Seasoning the chicken cutlets well on both sides with salt and pepper.

Dredge each chicken cutlet in the almond flour, and set aside.

Now, Heat the butter and olive oil in a skillet over medium-high heat on the stove.

Add the dredged chicken to the heated skillet, and cook for 3-5 minutes on each side until browned well and completely cooked through. Remove the chicken from the skillet and keep warm.

Add the chopped shallots to the skillet, and cook for a few minutes until they begin to soften.
Place the garlic into the skillet, and saute another 15-30 seconds.

Reduce the heat to medium, and add the white cooking wine. Cook down until the liquid is reduced by half.

Mix in the lemon juice and the bone broth.

Add the heavy whipping cream to the skillet, and whisk well to combine.

Stir in the capers. Continue to cook the sauce down until it thickens.

Add the chicken back to the skillet, and spoon the sauce mixture over the top.

Heat the rinsed and drained palmini noodles in a skillet for a few minutes until they are warm, and then toss with some of the sauce from the skillet and a serving of chicken before serving.

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