This Low-Carb Keto Chicken Piccata recipe is a family favorite! This dish features lightly breaded, juicy chicken breasts with buttery lemon garlic sauce and capers. It's all made in one skillet and couldn't be easier or tastier!
This gluten-free keto chicken piccata is easy enough for a weeknight dinner yet fancy enough to serve to guests. It’s not only keto, but it's also gluten-free and can be made whole30 and paleo as well.
I've made many piccata recipes over the years, but this recipe is by far our favorite.
It stays juicy on the inside, crispy on the outside, and is smothered in a silky smooth buttery garlic caper sauce. SO GOOD!
And if you're looking for more keto Italian recipes, I think you'll love this keto alfredo sauce, spaghetti squash bolognese, and keto parmesan!
Or if you're looking for more recipes, this Crockpot Butter Chicken from The Endless Meal and this Best Grilled Chicken Recipe from Allergy Awesomeness both look really delicious too!
Ingredients
Here are the easy ingredients you will need:
- Thin-Sliced Boneless, Skinless Chicken Breasts - Be sure to use thinly sliced, or pound your chicken to ¼-inch thick for the recipe to turn out properly!
- Eggs - For breading.
- Pork Rinds - My favorite keto breadcrumbs substitute! Be sure to crush them very finely so they stick to the chicken.
- Salt, Pepper, Garlic Powder - Seasonings for the breadcrumbs.
- Butter - For cooking and to add flavor and silkiness to the piccata sauce.
- Avocado Oil or Olive Oil - For cooking the chicken.
- Garlic - Garlic-y goodness!
- Chicken Stock - Infuses the sauce with flavor. Sub with dry white wine to make it even more luxurious!
- Lemons - Adds acidity, brightness, and flavor.
- Capers - Add bursts of lemony, salty tang.
- Parsley - Flavor and color.
Frequently asked questions
It's very important to use boneless, skinless chicken breasts that are thin-sliced, or around ¼ inch thick. You can use a mallet to pound down thick slices, slice it down the middle lengthwise to butterfly it (making 2 pieces out of one), or buy thin-sliced chicken.
My very favorite gluten-free keto breading substitute is crushed pork rinds! It fries well and is super crispy! And don't worry, they won't make your dish taste like pork rinds! Just be sure to crush them very finely so they stick to the chicken properly.
Chicken piccata is not typically keto-friendly because it is dredged in flour and served over pasta, both of which are very high in carbs. However, this recipe is keto-friendly because it is dredged in keto breadcrumbs, coming in at only 5 net carbs per serving, and served over zucchini noodles.
Easy instructions
Step #1: If your chicken isn't thin-sliced, pound it down or butterfly it to make it around ¼-inch thick.
It's very important to use thin-sliced chicken! You can pound it into ¼" slices with a heavy pan or mallet.
Or butterfly it by cutting it down the middle lengthwise to make 2 breasts out of one.
Step #2: Prepare the breading.
For the breading, we'll use crushed pork rinds - my all-time favorite breadcrumb substitute! Even if you don't like pork rinds, trust me, you'll like them as breading 😀
Simply crush them very finely in a food processor and add them to a large, shallow bowl along with some sea salt, ground pepper, and garlic powder.
If you don't have a food processor, place them in a large, resealable baggie leaving it slightly vented.
Use a rolling pin or mallet to crush the pork rinds.
Step #3: Bread the chicken breasts and set them aside.
Dredge each one in some beaten eggs then the pork rind mixture and set aside on a large cutting board.
Step #4: Cook on both sides until just cooked through.
Cook over medium heat in a skillet of melted butter and oil until just cooked through, 165 degrees. Do not overcook or it will be dry! I cook mine for 4 minutes on each side and it's perfect.
Be sure not to overcrowd the pan and cook in batches if needed.
Then, set them aside on a plate and cover them with foil to keep warm.
Step #5: Top with sauce and serve!
Piccata sauce
Step #1: Saute garlic for about 30 seconds or until fragrant. Then add broth, lemon, and capers.
Step #2: Remove the pan from the heat and stir in parsley and butter until the butter melts.
Step #3: Spoon the garlic lemon caper sauce over the chicken and serve hot.
How to serve
- This goes great with low-carb pasta noodles, such as zucchini noodles, spaghetti squash, or hearts of palm.
- Pair with a side salad or vegetables such as roasted asparagus or skillet green beans.
- Top with freshly grated parmesan for some next-level amazing flavor.
Storage instructions
- Store: Best served fresh, but can be stored in the refrigerator for 1 to 2 days.
- Freeze: Freeze the sauce and the chicken separately for up to 1 month.
- Reheat: Reheat the sauce on the stove and reheat the chicken in a 350-degree oven until heated through (roughly 15 to 25 minutes). Do not thaw the chicken before reheating.
Substitutions
- Dairy-Free: Simply replace the butter with non-dairy butter for dairy-free
- Paleo & Whole30: Use ghee in place of the butter for paleo and whole30.
💭 Top tips
- It's very important that you use thinly sliced chicken that's around ¼" thick. If it's too thick, the outside will burn and the inside will not fully cook through. You can buy thin-sliced chicken or pound it with a heavy skillet or mallet until it's the correct thickness.
- Be sure not to overcrowd the pan. If you need to cook in batches, be sure to rinse out the pan and add new oil and butter for each batch. If you skip this step, the chicken made in the following batches will taste burned. ...And no one wants that!
- Do not overcook or it will taste dry. Cook just until the center is cooked through and the juices are clear. Mine is perfect at 4 minutes per side over medium heat.
- Be sure to crush the pork rinds very finely! Otherwise, they may not stick to chicken very well.
If you’ve tried this Low-Carb Keto Chicken Piccata or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Low-Carb Keto Chicken Piccata (Gluten-Free)
Ingredients
- 4 Boneless, Skinless Chicken Breasts - ¼ inch thick
- 2 Large Eggs
- 1 Cup Finely Crushed Pork Rinds - roughly 2 oz.
- ¼ Tsp. Pepper
- ½ Tsp. Sea Salt
- ¼ tsp. Garlic Powder
- 4 tablespoon Butter - divided + more as needed
- 1 tablespoon Avocado Oil or Olive Oil - + more as needed
- 2 Cloves Minced Garlic
- ⅓ Cup Chicken Stock - or White Wine
- 2 Lemons - juice from 1, garnish with the other
- 2 Tbsp. Capers
- ¼ Cup Parsley
Instructions
- If chicken is more than ¼ inch thick, place chicken on cutting board and cover with plastic wrap. Pound chicken with a mallet or heavy skillet until it's ¼ inch thick and pat the chicken dry with a paper towel if needed. *Note- If your chicken is extremely thick, cut it down the center lengthwise, or butterfly it, to make 2 chicken breasts out of one.
- To crush the pork rinds, add them to the bowl of a food processor and process them on high until very finely crushed. If you don't have a food processor, place them in a large, resealable baggie leaving it slightly vented. Use a rolling pin or mallet to crush the pork rinds. Be sure to crush them very finely or they will have trouble sticking to the chicken!
- In a shallow bowl, combine the crushed pork rinds, sea salt, ground pepper, and garlic powder. In a separate shallow bowl, whisk together the eggs.
- Use tongs to dredge the chicken into the whisked eggs then the pork rind mixture. Set the breaded chicken aside on a large cutting board.
- In a large skillet, heat 1 Tbsp. avocado or olive oil and 1 Tbsp. butter over medium heat until butter is melted.
- Once pan is hot, add the chicken to the skillet and cook for around 4 minutes per side, or until the chicken is cooked through and reaches 165 degrees. Do not overcrowd the pan, cook in batches if needed. If cooking in batches, add more butter and oil as needed.
- Have your chicken stock or wine ready to go, then add the garlic and cook 15 - 30 seconds or until fragrant. Add chicken stock or white wine to the pan and use a wooden spoon to de-glaze. Then add the juice of 1 lemon and capers. Let bubble for about a minute.
- Remove from heat and stir in parsley and 3 tablespoon butter until melted.
- Return chicken to pan OR pour sauce over chicken just before serving. Garnish with sliced lemon.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Keto Piccata Video
- It's very important that you use thinly sliced chicken that's around ¼" thick. If they're too thick, the outside will burn and the inside will not fully cook through. You can buy thin-sliced chicken or pound them with a heavy skillet or mallet until they're the correct thickness.
- Be sure not to overcrowd the pan. If you need to cook the chicken in batches, be sure to rinse out the pan and add new oil and butter for each batch. If you skip this step, the chicken made in the following batches will taste burned. ...And no one wants burned-tasting chicken!
- Do not overcook or it will taste dry. Cook it just until the center is cooked through and reaches 165 degrees. Mine is perfect at 4 minutes per side over medium heat.
- Served with roasted asparagus, zucchini noodles, spaghetti squash, and/or a side salad for a complete meal.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Becki's Whole Life says
One of my favorite Italian dishes - yum! I have found that on Keto I appreciate the flavors more in dishes like this when I'm not putting them over pasta. Looks wonderful!
Cassidy says
Thank you Becki!!! I hope you like it 🙂
-Cassidy
Anne01 says
This recipe is fantastic! I've made it twice already. I've craved chicken piccata for a long time, but haven't been able to eat it in restaurants since I'm gluten and dairy free. And this recipe is so easy! Thank you so much!