Keto Chicken Piccata
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
438 kcal
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Course
Main Course
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Cuisine
Italian
Keto Chicken Piccata
Description
This Keto Chicken Piccata begins by tenderizing chicken breasts and coating them with a blend of almond flour, Parmesan cheese, salt, and pepper. The coating forms a delicate crust when sautéed in butter and olive oil, cooking the chicken evenly while retaining moisture inside.
After searing, the pan is deglazed with white wine and chicken broth combined with fresh lemon juice, garlic, and capers, which create a tangy, savory sauce. The lemon zest adds brightness, while butter enriches the texture and flavor of the sauce. Fresh parsley garnishes the finished dish.
The resulting chicken is juicy with a flavorful crust paired with a rich and slightly tart sauce. This recipe suits low-carb or keto meal plans, offering a satisfying balance of protein and fresh citrus notes without high carbs.
Ingredients
- 3 chicken breast
- ¾ cup chicken broth
- ⅓ cup almond flour Super Fine
- ⅓ cup Parmesan Cheese grated
- ¼ cup white wine I use Pinot Grigio
- ¼ cup lemon juice fresh
- ¼ cup butter divided
- 4 cloves garlic minced
- 3 tablespoons capers
- 2 tablespoons parsley chopped, fresh
- 2 tablespoons olive oil
- 2 teaspoons lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper ground
Instructions
- Take 3 chicken breasts and filet them, giving you 6 pieces.
- Place each piece inside 2 pieces of plastic wrap and gently tenderize them using a meat mallet. This will help thin them out a bit and also allow them to cook more evenly.
- In a dish large enough for a piece of chicken, add in the almond flour and grated Parmesan cheese then mix them together with the salt and pepper. I like to run them through a mini chopper to grind them a little finer.
- Coat each piece of the chicken in the mixture, shaking off any excess. You’re looking for a very light coating, so don’t press the chicken into the mixture.
- Heat a large skillet to medium and add in 1 tablespoon of the butter and olive oil. Sauté each piece for 4-5 minutes on each side or until they reach an internal temperature of 165°F when checked with a meat thermometer.
- Set the chicken aside and add in the garlic, then sauté for about 15 seconds, making sure you don’t brown it.
- Deglaze the pan by adding in the white wine, scraping up any brown bits of flavor. Add in the chicken broth, capers, lemon juice and zest and continue simmering until it has slightly reduced.
- Add in the remaining butter and stir in the parsley. Simmer another minute or so, then add the chicken back in just to coat in the sauce and heat it through.
- Serve with a drizzle of the sauce over the top, capers and another squeeze of lemon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 35g | 70% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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