Low-Carb Keto Chicken Piccata (Gluten-Free)

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

5 from 4 votes

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!

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

Cuisine American, Italian

Diet Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Whole30

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Calories 362kcal

Author Cassidy Stauffer

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

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 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.

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