Keto Chicken Piccata {Paleo & Whole30}

close up of keto & whole30 chicken piccata in cast iron skillet

5 from 4 votes

This Paleo, Whole30, & Keto Chicken Piccata recipe is a family favorite! This dish features juicy chicken breasts lightly coated in almond flour and pan fried until a golden crust is formed. Then, it's finished off with a buttery lemon garlic sauce with capers. It doesn't get any tastier or easier than this Keto Chicken Piccata!

Course Dinner, Egg Free, gluten free, keto, Nut Free, paleo, whole30

Cuisine American, Italian

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Calories 342kcal

Author Cassidy Stauffer

Ingredients

4 Boneless, Skinless Chicken Breasts ¼ inch thick
⅔ Cup Blanched Almond Flour or Otto's Cassava Flour For Nut Free
¼ Tsp. Pepper
½ Tsp. Sea Salt
4 Tbsp Butter (can use non-dairy) or Ghee divided + more as needed
1 Tbsp 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

US Customary - Metric

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.
Mix together the almond flour, salt, and pepper in a large shallow bowl and set aside.
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, dredge the chicken in the flour, shake off excess, and place in skillet. Cook for around 4 minutes per side, or until the outside is browned and the center of chicken is just cooked through and juices are clear. Do not overcrowd the pan, cook in batches if needed. If cooking in batches, rinse out the pan between each batch and add new butter and oil. Add the chicken once pan is hot again. After chicken is cooked, set aside on a dish and cover with foil to keep warm.
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. Turn heat to medium-high and add the juice of 1 lemon and capers. Let bubble for about a minute.
Remove from heat and stir in parsley and 3 Tbsp butter until melted.
Return chicken to pan OR pour sauce over chicken just before serving. Garnish with sliced lemon.

Notes

Nutrition Facts do not include noodles.
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 the juices are clear. Mine is perfect at 4 minutes per side over medium heat.
Depending on the diet you follow, this can be served with gluten-free noodles, zucchini noodles, or eaten plain with a veggie or side salad.

Nutrition