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Easy, Keto Low-Carb Flourless Lemon Chicken Piccata

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!

keto lemon chicken piccata in a skillet
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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.

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.

ingredients for keto lemon chicken piccata

How Do You Make Keto Lemon Chicken Picatta?

  1. Gather 2 chicken breasts and slice them in half to make cutlets.
  2. I like to bread the chicken using almond flour and grated parmesan. Very finely grated parmesan will work best.
  3. Heat a skillet with oil and butter and fry the chicken.
  4. Remove the chicken. Add additional butter to the pan with capers, garlic, and white wine. Simmer.
  5. Serve the chicken alongside the sauce.
raw chicken breasts on a purple cutting board with a lemon
almond flour in a bowl, raw chicken breasts breaded on a cutting board and in a frying pan
sauce and capers for keto lemon chicken picatta in a skillet

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.

keto lemon chicken piccata on a white plate with green beans and squash

How Many Carbs are in Capers?

There is less than a gram of carbs per serving.

keto lemon chicken piccata on a white plate with green beans and squash

Is Keto Lemon Chicken Piccata Freezer Friendly?

Yes! Feel free to store the dish (tightly sealed). Defrost before reheating.

keto lemon chicken piccata in a skillet
keto lemon chicken piccata in a skillet
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4.43 from 7 votes

Keto Low-Carb Flourless Lemon Chicken Piccata

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!
Save this recipe here.
Course dinner, lunch
Cuisine American, Italian
Keyword keto lemon chicken, keto lemon chicken piccata, low carb lemon chicken
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 518kcal

Ingredients

  • 1/3 cup almond flour I used Nature’s Eats, blanched
  • 1/3 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
  • 1/3 cup chicken broth
  • 1/2 lemon, juice of
  • 1/4 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

In the photos for this recipe, I used shredded parmesan. I believe finely grated works best.
You can also use an egg to bread the chicken instead of olive oil
If you would like to reduce the calories in this dish you can use less butter and omit the olive oil that is coated on the chicken before dredging. Using the olive oil works better to adhere the chicken in my opinion.
If you would like more sauce in your dish, add more chicken broth and/or white wine.
 
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Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 518kcal | Carbohydrates: 4g | Protein: 45g | Fat: 40g
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Nutrition DataMacros 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.
4.43 from 7 votes
Recipe Rating




Christina Smith

Sunday 29th of August 2021

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

Tuesday 31st of August 2021

Wonderful! I love that.

Erika

Sunday 1st of August 2021

I loved that this recipe was so flavorful and easy to prepare. I didnโ€™t add the wine because I didnโ€™t have any on hand but the dish still turned out delicious. Thank you, Brandi, for another wonderful recipe!

staysnatched

Tuesday 3rd of August 2021

You're welcome! Glad you enjoyed it.

Lori cortez

Wednesday 9th of June 2021

So delicious... my family loved IT

staysnatched

Thursday 10th of June 2021

Glad to hear it!

Mark

Wednesday 6th of January 2021

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. ๐Ÿ˜Ÿ

staysnatched

Thursday 7th of January 2021

Interesting. It works just fine for me and others who have reviewed the recipe.

Jacqueline Leiva

Thursday 22nd of October 2020

CAN I MAKE THIS WITH VEAL INSTEAD OF CHICKEN

staysnatched

Thursday 22nd of October 2020

Sure, if you want.