Our Keto Chicken Piccata is truly lemony-butter perfection, made in a single skillet on the stovetop. Only 25 minutes from prep to plate and ready to serve to your hungry crew any night of the week. With only 4 net carbs per serving, it’s gluten-free, low carb, and keto at its tastiest!

If you’ve never tried making chicken piccata before, no worries – it’s remakably easy. You’ll need 4 boneless chicken breasts (we use Perdue Perfect Portions individually wrapped at about 5 -6 ounces each), or if using larger weight breasts, slice the chicken breast halves horizontally, butterflying them open. Place the breasts between two pieces of plastic, wax, or parchment paper and gently pound down any thicker sections to between 1/4 and 1/2 inch in thickness. This step is critical in evenly pan-frying the chicken.

Perdue chicken comes out of individual packets in a water marinade, so we don’t need to rinse in water for better coating adhesion; however if your raw chicken breasts are dry, wet first with water before dredging the chicken. Mix the almond flour with coarse salt and freshly-ground pepper to create a crispy coating for the chicken breasts, and place in a shallow bowl or plate. Dredge both sides of the chicken breast until coated. For those with nut allergies, you can replace the almond flour with finely shredded Parmesan cheese, but need to reduce the skillet heat to medium, as the cheese tends to brown faster.

Over medium-high heat in a heavy, large skillet (we use cast iron) heat 2 tbsp of olive oil and 2 tbsp of butter until sizzling. If you are using an alumimun or stainless skillet, heat over medium to avoid over-browning the chicken. After dredging the chicken into the almond flour mix, place in hot skillet and allow to cook, undisturbed, for 3 minutes. Flip over and continue cooking 2.5 to 3 additional minutes, until browned. Internal temperature should reach 165 degrees F. Remove from heat and place on a cutting board. Cover tightly with aluminum foil to retain heat.

Now, on to the savory sauce! Reduce the heat to medium, and add the remaining 2 tbsp olive oil into the pan. Stir the minced shallots until softened, about 2 minutes. Finally, add the white wine or chicken stock, lemon juice, and capers, while scraping up the delicious brown bits with a spatula. Bring to a boil and reduce to a simmer, stirring occasionally, In 4-5 minutes the liquid will reduce in half. Add the remaining 2 tbsp butter until melted, and then vigorously whisk until it’s well-incorporated. Pour the sauce over plated chicken and that’s it. Garnish with parsley and serve immediately. We pair this chicken dish with a crisp salad, zucchini spirals, broccoli, or our new favorite pasta substitute, Palmini Angel Hair. 






Keto Low Carb Chicken Piccata

Golden crispy boneless chicken breasts coated in almond flour, salt and fresh pepper, smothered in a lemon-butter, white wine, and shallot sauce, topped with capers and parsley. Paleo, Keto and Low Carb. One skillet, 25 minutes prep to table.

  • 4 boneless skinless chicken breasts (about 5-6 ounces each (1½ pounds total))
  • ½ cup almond flour
  • sea salt and freshly ground pepper to taste
  • 4 tbsp olive oil (divided)
  • 4 tbsp butter (divided)
  • 1 medium shallot (minced)
  • ¾ cup white wine (Chardonnay, Sauvignon Blanc, or chicken stock)
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup capers (drained)
  • ¼ cup chopped parsley (for garnish, optional )
  1. Using two sheets of plastic wrap, wax or parchment paper, lightly pound each chicken breast into uniform thickness, between ¼ to ½ inch thick.

  2. In a shallow bowl or plate, mix together the almond flour, and salt/pepper to taste. (We use about ½ t salt and ½ t pepper.) Heat a large skillet on stove top over medium-high heat. We calibrate temperatures for this recipe using a cast-iron skillet. If using stainless or aluminum skillet, we suggest you lower temperature to medium. Add 2T olive oil and 2T butter until sizzling. Lightly dredge both sides of chicken breasts until coated and place in skillet.

  3. Cook, undisturbed 3 minutes on one side, then flip and cook an additional 3 minutes, or until the outsides are golden brown and internal temperature reaches 165°F. Remove the chicken to a cutting board and wrap tightly with foil to keep warm.

  4. Reduce heat to medium and add the remaining 2T olive oil into skillet. Stir in shallots until softened, about 2 minutes.

  5. Add white wine or chicken stock, lemon juice, and capers, scraping pan with spatula to release brown bits. Bring to a boil, then reduce to a simmer, stirring occasionally, until liquid is reduced in half, about 4-5 minutes. Vigorously whisk in remaining 2T butter.

  6. Pour on top of plated chicken breasts and serve. Garnish with parsley if desired.

4 servings. Chicken Piccata best served immediately. Enjoy with your favorite salad, vegetable, cauliflower rice, or our latest favorite, Palmini angel hair. 

Real Keto Recipes, Real Easy

Joanie and Amy Robach show you just how easy it is to cook incredibly healthy meals that taste great and ensure healthy nutrition

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