Keto Lemon Chicken Piccata
Gluten-free and keto chicken piccata is a delicious meal to make any time you are craving a comforting, healthy meal that packs a flavorful punch. Perfectly seasoned chicken is dredged in a parmesan and almond flour coating and pan-seared until crisp and golden. It’s then simmered in a lemon-wine caper sauce that comes together in under 20 minutes. Serve with cauliflower rice or pasta for a delicious meal the whole family will love.
A twist on a traditional lemon chicken piccata – this keto-friendly recipe utilizes almond flour and grated parmesan cheese rather than wheat flour, for a healthier and gluten-free alternative.
It’s more of a parmesan chicken meats lemon-caper wine sauce iteration, but equally delicious to the original. Perfect if you are watching carbs and looking for a gluten-free alternative.
I combined the almond flour with parmesan, salt, pepper, and nutritional yeast for added flavor.
It sears beautifully and creates a golden crust that is the perfect base for the lemon wine caper sauce.
Keto Chicken Piccata Ingredients
Simple ingredients that are mostly pantry staples, this budget-friendly meal comes together in under 30 minutes.
- 3 boneless, skinless chicken breasts, sliced 1/4 inch thin
- 3 tablespoons almond flour
- 1 tablespoon grated parmesan cheese
- salt and pepper to taste
- 1 tablespoon nutritional yeast (optional)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons capers
- 1/4 cup dry white wine
- 2 lemons
- 1/2 cup chicken broth
- fresh parsley (optional, for garnish)
How to Make Chicken Piccata?
Start by combining the almond flour, grated parmesan cheese, salt, pepper, and nutritional yeast (if using) on a plate and mix well to combine.
Dredge the chicken in the almond flour mixture until well coated.
Heat olive oil and butter in a large skillet over medium heat.
Add the chicken and cook for about 5-6 minutes per side until golden brown. Do not crowd the pan as you want the chicken to sear, not steam. Do not cover the pan. Rather you can use a splatter guard if you have one to reduce the amount of oil outside the pan.
Once the chicken is cooked, remove it from the pan.
Making a Piccata Sauce
While a traditional piccata sauce starts with a roux of butter and flour, because we are keeping this low carb and gluten-free, we skip this step and instead scrape the pan for all the delicious flavor from the browned chicken while adding the sauce ingredients.
Add the chicken broth, juice of one lemon, white wine, and capers to the skillet. Scrape up all the brown bits with a wooden spoon.
Brown bits = flavor.
Reduce the sauce for a few minutes.
Add the chicken back to the pan and drizzle with the pan sauce.
Serve with sliced lemons and minced parsley if desired.
You could also serve with pan-seared lemons. Searing the lemons brings out a smoky lemon flavor that perfectly compliments the lemon chicken piccata.
To caramelize the lemon slices, heat a non-stick skillet over medium heat. Add the sliced lemon and cook for about 5 minutes on each side.
What to Serve with Lemon Chicken Piccata?
It’s best served with pasta, rice, or riced cauliflower and a vegetable like roasted broccoli, asparagus, or brussels sprouts. The sauce is incredibly flavorful and can be used over pasta, rice, and veggies. I served with Cacio e Pepe spaghetti and roasted broccolini.
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Keto Chicken Piccata
Ingredients
- 3 boneless skinless chicken breasts, sliced or pounded 1/4 inch thin
- 3 tablespoons almond flour
- 1 tablespoon grated parmesan cheese
- salt and pepper to taste
- 1 tablespoon nutritional yeast optional
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons capers
- 1/4 cup dry white wine
- 2 lemons
- 1/2 cup chicken broth
- fresh parsley optional, for garnish
Instructions
- Start by combining the almond flour, grated parmesan cheese, salt, pepper, and nutritional yeast (if using) on a plate and mix well to combine.
- Dredge the chicken in the almond flour mixture until well coated.
- Heat olive oil and butter in a large skillet over medium heat.
- Add the chicken and cook for about 5-6 minutes per side until golden brown. Do not crowd the pan as you want the chicken to sear, not steam. Do not cover the pan. Rather you can use a splatter guard if you have one to reduce the amount of oil outside the pan.
- Once the chicken is cooked, remove it from the pan.
- Add the broth, lemon juice, white wine and capers to the skillet. Scrape up all the brown bits with a wooden spoon. Brown bits = flavor.
- Reduce the sauce for a few minutes.
- Add the chicken back to the pan and drizzle with the pan sauce.
Notes
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