This easy keto chicken piccata recipe is a delightful spin on a classic Italian dish, featuring crispy breaded chicken topped with a tangy lemon caper sauce. With just 1.5 net carbs per serving and a quick 30-minute prep, it’s the perfect weeknight dinner to add to your rotation.
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Why You’ll Love This Recipe
This Keto Chicken Piccata is light, bright, and incredibly keto-friendly, with less than 2 carbs per serving. The breaded chicken is pan-fried in avocado oil and finished with a zesty lemon caper sauce. Even better, my entire family LOVES it—yes, even the picky eaters!
Made with simple ingredients and easy steps, this flavorful chicken dish is ready in just 30 minutes, making it ideal for those busy nights when you need a quick and satisfying meal.
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Rescue Recipe Tips
This Keto Chicken Piccata is a lifesaver for those nights when you need something fast, delicious, and low-carb. I usually have all the ingredients on hand, so it’s easy to whip up at the last minute. Plus, it’s a hit with the kids, and it fits perfectly into a keto diet.
Pro Tip: If you’re short on time, prep the chicken ahead of time and store it in the fridge until you’re ready to cook. It saves a few minutes and makes dinner prep even smoother!
Kid-Friendly Tip: I butterfly and pound the chicken to about ½ inch thick. This not only helps the chicken cook evenly but also makes it more kid-friendly—no more thick, chewy pieces!
Keto Tip: Pair this dish with low-carb sides like cauliflower rice or roasted vegetables to keep the entire meal keto-friendly.
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How to Make Keto Chicken Piccata
This recipe is made with simple ingredients you likely already have on hand, and it comes together in just 30 minutes.
Ingredient Notes
- Chicken breasts: I use boneless, skinless chicken breasts, butterflied and pounded to ½ inch thick. Tenders or chicken thighs will also work, though cooking times may vary.
- Kosher salt
- Pork panko: A fantastic low-carb breading option. You can buy it or make your own using ground pork rinds.
- Egg
- Avocado oil or Olive oil
- Chicken broth: Store-bought or homemade, either works well.
- Fresh lemon juice: Freshly squeezed is best, but bottled lemon juice works in a pinch.
- Capers
- Fresh parsley: Substitute with dried parsley if needed.
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Step-by-Step Instructions
- Set Up the Dredging Station: On one plate or in a bowl, add the pork panko. In another, beat the egg.
- Season the Chicken: Sprinkle kosher salt on both sides of the chicken.
- Bread the Chicken: Dip the chicken breasts in the egg mixture, then coat with pork panko, pressing lightly to adhere.
- Cook the Chicken: Heat a large skillet (cast iron is ideal) over medium heat for 5 minutes. Add avocado oil and sear the chicken for 5-7 minutes per side until golden brown. Avoid overcrowding the pan; cook in batches if necessary.
- Make the Sauce: Remove the chicken and set it aside. In the same skillet, add the capers, chicken broth, and lemon juice. Scrape up any browned bits and simmer the sauce until it reduces by half, about 5-8 minutes.
- Finish and Serve: Turn off the heat, stir in chopped parsley, and serve the chicken warm, topped with the lemon caper sauce. Pair with zucchini noodles or hearts of palm noodles for a complete meal.
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The Ultimate Low-Carb Breading
Instead of traditional flour and parmesan, this recipe uses pork panko for a super crispy, crunchy coating. It’s low-carb, gluten-free, grain-free, dairy-free, keto, and Whole30 compliant. Almond flour is a possible substitute but won’t yield the same crunch.
Lemon Caper Piccata Sauce
The sauce is the star of chicken piccata. Made with chicken broth, lemon juice, and capers, this simple yet delicious sauce is created in the same pan used to brown the chicken, capturing all those flavorful bits and adding a touch of nuttiness.
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Expert Tips
- Pasta: For a keto-friendly option, hearts of palm spaghetti is my favorite—it’s close to regular noodles and easy to prepare. Zucchini noodles or spaghetti squash also work well. For non-keto options, gluten-free or regular pasta can be used.
- Breading: Almond flour can replace pork panko, but it won’t be as crunchy. Avoid using coconut flour as a substitute.
- Parsley: Fresh parsley is preferred, but dried can be used if that’s what you have.
- Bone Broth: I prefer homemade bone broth for its rich flavor, but store-bought works too. My go-to is Kettle + Fire.
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Serving Tips
Serve your keto chicken piccata over hearts of palm pasta or with your favorite vegetables like artichoke hearts, spiralized zucchini noodles, or spaghetti squash. Cauliflower rice is another great option.
You’ll love the bright, zesty flavors of this dish and how healthy it is!
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the air fryer, microwave, or oven to enjoy again.
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Recipe FAQs
How many carbs are in chicken piccata? This keto chicken piccata has just 1.5 net carbs per serving!
What is piccata sauce made of? This simple yet flavorful sauce consists of chicken broth, capers, and lemon juice.
Ingredients
- Chicken Breasts: 2, cut in half horizontally and pounded ½ inch thick
- Kosher Salt: 2 teaspoons
- Pork Panko: 1 cup
- Egg: 1, beaten
- Avocado Oil: 2 tablespoons
- Chicken Stock: 1 ¼ cups
- Lemon Juice: ¼ cup
- Capers: ¼ cup, drained
- Parsley: 3 tablespoons, finely chopped
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Equipment
Instructions
- Set Up the Dredging Station: On a large plate or in a bowl, add pork panko. In another, beat the egg.
- Season the Chicken: Season both sides of the chicken breasts with kosher salt.
- Bread the Chicken: Dip each chicken breast in the egg, then coat with pork panko, pressing lightly to adhere.
- Cook the Chicken: Heat a cast iron skillet over medium heat for 5 minutes. Add avocado oil and sear the chicken breasts for 5-7 minutes per side until golden brown. Avoid overcrowding the pan by cooking in batches.
- Make the Sauce: Transfer the chicken to a plate. In the same skillet, add capers, chicken stock, and lemon juice. Scrape up any brown bits and cook the sauce until it reduces by half, about 5-8 minutes.
- Finish and Serve: Turn off the heat, stir in the chopped parsley, and serve the chicken warm, topped with the piccata sauce over zucchini noodles or hearts of palm noodles.
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 5 days.
