Keto Chicken Piccata

Get ready for a flavor explosion with this Keto Chicken Piccata! It’s a classic dish reimagined for your low-carb lifestyle, offering tender chicken in a bright, tangy lemon sauce. This recipe proves that healthy eating doesn’t mean sacrificing on taste. It’s quick, easy, and incredibly satisfying, perfect for a weeknight meal or a special occasion.

Ingredients & What You’ll Need

Every ingredient plays a vital role in creating the signature flavor and texture of this incredible Keto Chicken Piccata.

• Chicken Breast (1 lb): Halved horizontally and pounded to ½” thickness. This ensures quick cooking and tender results.
• Almond Flour or Coconut Flour (½ cup): Essential for dredging, giving the chicken a light, crisp coating.
• Grated Parmesan (3 tbsp): Adds a savory, cheesy layer to the dredge, enhancing flavor and browning.
• Butter (2 tbsp + 2 tbsp): Used for frying the chicken and enriching the lemon sauce, providing a luxurious mouthfeel.
• Olive Oil (1 tbsp): Helps achieve a golden crust on the chicken and adds a hint of fruity flavor.
• Salt (½ tsp) & Pepper (¼ tsp): Basic seasonings for the chicken, bringing out its natural flavors.
• For the Lemon Sauce:
  • Small Onion (1, minced): Provides a subtle sweetness and aromatic base for the sauce.
  • Garlic Cloves (3, minced): Infuses the sauce with essential savory depth.
  • Lemon Juice (2 tbsp): The star of the show, delivering that iconic tangy, bright flavor.
  • White Wine (½ cup): Deglazes the pan, adds complex flavor, and reduces to a delightful essence.
  • Capers (¼ cup, drained): Offers briny, salty bursts that are classic to Piccata.
  • Sea Salt and Pepper (to taste): For final seasoning adjustments of the sauce.
  • Xanthan Gum (¼ tsp, optional): A fantastic keto-friendly thickener if you prefer a richer sauce consistency.

How to Make Keto Chicken Piccata

Making this Keto Chicken Piccata involves two main steps: preparing and cooking the chicken, then creating that irresistible lemon-caper sauce. It’s straightforward and comes together quickly!

Preparing the Chicken

First, take your chicken breasts and halve them horizontally. Then, pound each piece until it’s about ½ inch thick. This ensures even cooking and tenderness. Drizzle the chicken with a little olive oil and set it aside for a moment.

Next, on a shallow plate, combine the almond flour (or coconut flour), grated Parmesan, ½ tsp of salt, and ¼ tsp of pepper. This mixture creates your dredge. Take each piece of chicken and coat it thoroughly in the flour mix, pressing gently with your fingers to ensure the coating sticks well.

Cooking the Chicken

Now, grab a large skillet and place it over medium-high heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan. Once the butter has melted and is shimmering, carefully place your dredged chicken breasts into the skillet. Fry them for about 2-3 minutes per side, or until they’re beautifully golden brown and completely cooked through. Once done, remove the chicken from the skillet and set it aside, keeping it warm. Don’t clean the pan yet; those browned bits are essential for the sauce!

Crafting the Lemon Sauce

Using the same skillet (and those delicious pan drippings!), reduce the heat to medium. Add the minced small onion and minced garlic cloves. Sauté them for about 2 minutes, just until they become fragrant and softened.

Next, pour in the ½ cup of white wine. Let it simmer gently, stirring occasionally, until the liquid reduces by about half. This usually takes around 4-5 minutes, concentrating those flavors.

Reduce the heat to low. Now, stir in the remaining 2 tablespoons of butter, the drained capers, and the 2 tablespoons of lemon juice. Stir everything to combine well and let it simmer for another 2-3 minutes. During this time, the sauce will start to thicken slightly. If you prefer a noticeably thicker sauce, you can whisk in ¼ tsp of xanthan gum at this point. Taste the sauce, and season with sea salt and pepper if needed to perfectly balance the flavors.

Finishing and Serving

Finally, return the cooked chicken breasts to the skillet, nestling them into the delicious lemon sauce. Spoon the sauce generously over each piece of chicken. Serve your Keto Chicken Piccata immediately, making sure to pour extra lemon sauce over the top. For a fresh touch, sprinkle with some chopped fresh parsley if you like. Enjoy!