Keto Low-Carb Flourless Lemon Chicken Piccata is a quick recipe that uses almond flour, chicken cutlets, capers, and fresh lemon to make the perfect weeknight meal prep dinner! This Italian savory dish is gluten-free and made keto-style! Add in artichokes if you wish!
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Looking for a meal prep friendly dish that is also great for weeknight dinners? This keto lemon chicken piccata is the perfect dish! I like to serve chicken breasts drenched in a sauce because it makes a great meal to reheat the next day.
Table of Contents
What is Chicken Piccata?
Chicken piccata is a dish that uses sauteed chicken that is served with lemon juice, butter, and capers. I also like to add a little dry, white wine for additional flavor. This is optional.
How Do You Make Keto Lemon Chicken Picatta?
- Gather 2 chicken breasts and slice them in half to make cutlets.
- I like to bread the chicken using almond flour and grated parmesan. Very finely grated parmesan will work best.
- Heat a skillet with oil and butter and fry the chicken.
- Remove the chicken. Add additional butter to the pan with capers, garlic, and white wine. Simmer.
- Serve the chicken alongside the sauce.
What Are Capers?
Capers are flower buds that grow on a plant. They are both sweet and salty and pack soooooo much flavor! They are definitely the star of this dish (and maybe the white wine, too).
You can read more about What Capers Are here. You can find capers in the salad dressing or pickles aisle of the grocery store. You can also grab them here on Amazon.
How Many Carbs are in Capers?
There is less than a gram of carbs per serving.
Is Keto Lemon Chicken Piccata Freezer Friendly?
Yes! Feel free to store the dish (tightly sealed). Defrost before reheating.
Keto Low-Carb Flourless Lemon Chicken Piccata
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Ingredients
- ⅓ cup almond flour I used Nature's Eats, blanched
- ⅓ cup finely grated parmesan cheese
- McCormicks Grill Mates Montreal Chicken Seasoning to taste
- salt and pepper to taste
- 2 tablespoons olive oil, divided
- 4 tablespoons butter 1 tablespoon divided and 3 tablespoons
- 16-20 oz skinless chicken breasts sliced in half to create 4 cutlets
- 2-3 garlic cloves, chopped
- ⅓ cup chicken broth
- ½ lemon, juice of
- ¼ cup dry white wine optional
- ¼ cup capers
- 1 tablespoon chopped parsley optional garnish
Instructions
- Combine the almond flour, grated parmesan, chicken seasoning, and salt and pepper in a bowl large enough to dredge the chicken.
- Drizzle one tablespoon of olive oil over both sides of the chicken. Dredge the chicken in the almond flour mixture.
- Heat a skillet on medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan.
- Add the chicken to the pan. Fry both sides of the chicken until each side has browned and the chicken has reached an internal temperature of 165 degrees. About 3-4 minutes on each side.
- Remove the chicken from the pan.
- Add 3 tablespoons of butter to the pan with the garlic, still on medium-high heat. Allow the butter to melt and become brown.
- Deglaze the pan by adding the chicken broth, lemon juice, and capers, and by scraping up the brown bits that have formed in the pan (there's so much flavor here).
- Once the sauce boils, adjust the temperature to medium-low and allow the sauce to simmer for 3-4 minutes. The sauce should thicken some.
- Return the chicken to the pan. Sprinkle with parsley.
- Cool before serving.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Liz says
Such an easy, delicious recipe! Your low carb recipe is perfect!!!
jaime says
love, love, LOVE! My boyfriend and I enjoyed this with some roasted cauliflower, it was easy, aromatic and so delicious!
staysnatched says
Yay! So glad you enjoyed it!
Noelle says
This is a great recipe! Love making it for my family 🙂
Marie says
I made this with cauliflower rice! It’s so tasty and flavorful!
staysnatched says
I'm so glad you enjoyed it!
Jnae says
Do I have to use the Whey Protein ??
staysnatched says
There's no protein in this recipe.
Starlin Jewell says
This recipe is one of our family favorites! Great for me on Keto but so delicious the rest of the family loves as well. I love that you never sacrifice flavor for healthy in your recipes!
staysnatched says
It's a good one! So glad you enjoyed it!
Christine Oliver says
This is a keeper
staysnatched says
Glad you enjoyed it!
Jacqueline Leiva says
CAN I MAKE THIS WITH VEAL INSTEAD OF CHICKEN
staysnatched says
Sure, if you want.
Mark says
Failure. The almond flour and parm mixture did not stick to the chicken using olive oil. The mixture ended up in the pan in clumps. So disappointed. 😟
staysnatched says
Interesting. It works just fine for me and others who have reviewed the recipe.
Lori cortez says
So delicious... my family loved IT
staysnatched says
Glad to hear it!
Erika says
I loved that this recipe was so flavorful and easy to prepare. I didn’t add the wine because I didn’t have any on hand but the dish still turned out delicious. Thank you, Brandi, for another wonderful recipe!
staysnatched says
You're welcome! Glad you enjoyed it.
Christina Smith says
Looking for a dish to impress guests? Look no further! This dish has ALL the elements- low carb, comes together easily, doesn't require a lot of clean up, and TASTES AMAZING. I added the optional white wine suggested, as well as some halved cherry tomatoes that needed to be used. Think I've found my new "go to" Dine In Date Nite dish! Mahalo nui Brandi!
staysnatched says
Wonderful! I love that.