Low Carb KETO Chicken Piccata Italian Dinner

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This yummy Keto Chicken Piccata is a low carb take on the Italian classic chicken main course. It is so delicious with fresh lemon.

Keto Chicken Piccata

My daughter and I made this yummy almond chicken piccata today. It was super easy to make for a low carb family dinner.

My daughter helped my tenderize the chicken. I like to cover the counter with saran wrap first. Then, lay the chicken down on top of the saran wrap.

Next, I layer another piece of saran wrap on top of the entire area. I seal the chicken into the saran warp pieces at the edges so no chicken juice goes flying.

Then, with the flat side of the tenderizer, I hit the chicken until it is flattened.

Tenderizing chicken can be a mess if you do not cover it with saran wrap while you tenderize it. I am not sure where I got this trick, but it helps us be able to make this family favorite together.

KETO Chicken Piccata

Here are the ingredients you will need for this chicken piccata recipe. They are chosen to keep this dinner recipe as low carb as possible.

  • Chicken Breasts – Normally, chicken piccata is made with chicken breast. It would also work with dark meat chicken which is a little fattier than chicken breasts.
  • Salt & Pepper – The chicken is spiced with the best spices out there – salt and pepper. I like to use sea salt or kosher salt rather than table salt because table salt is extremely salty and you have to be really careful. It is not a 1:1 comparison. Use what you have and salt and pepper on hand Salt and Pepper the chicken based on your taste.
  • Garlic – You can use fresh or jarred garlic to make this recipe. I really like to grate my garlic using a small cheese grates or using a garlic press to get very tiny pieces of garlic in the sauce. The smaller the bits of garlic the better dispersion of flavor.
  • Capers – You can get capers in a jar in the olive aisle of the grocery store. They are add a salty flavor addition. If your kids would hate this, you can skip it.
  • White Wine – You can use the white wine you have on hand to make the lemon butter white wine sauce. I really like this low residual sugar white wine. Learn more about it here.
  • Almond Flour – To keep the recipe low carb, we chose to use almond flour to bread the chicken.
  • Chicken Broth – You can use chicken broth or chicken bone broth to make the sauce. The bone broth is a better choice because it is already thickened. The more watery the broth or chicken stock, the longer it takes to reduce the sauce.
  • Butter – The butter in the sauce really makes this an authentic Italian chicken dish. It is great to be able to use fats on the Keto diet like butter. You can use ghee instead, but the flavor will be slightly changed as the butter has milk fat that really give off a great authentic flavor.
  • Egg – To ensure that the almond flour sticks to the chicken, you will use an egg as an adhesive. It works best when the eggs is whisked into a smooth liquid. You can also take out the yokes and use egg whites to reduce cholesterol if you want. It works with the whole egg or just the egg whites.
  • Lemon – You can use fresh lemon juice or juice from a lemon bottle to create this recipe. I prefer using fresh lemon so that I can garnish with lemon rounds, but the flavor difference is negligible.

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Tools & Supplies

  • Skillet
  • Tenderizing Mallet
  • Saran Wrap
  • Plates
  • Small Mixing Bowl
  • Lemon Juicer
  • Garlic grater or garlic press

Here are some of my favorite KETO Kitchen Tools and Gadgets that you have to check out!

How to Make Low Carb Chicken Piccata?

Start by pounding the chicken into thin cutlets. See notes on how we contain the chicken mess while tenderizing the chicken.

Then, add the eggs into a bowl and whisk until smooth.

Salt and pepper both side of the chicken breasts to you taste and based on the saltiness of your salt.

On a large plate, add the almond flour and mix with salt and pepper.

Dip each chicken cutlet in the egg, letting any excess drip back into the bowl, then coat the chicken with the almond flour.

Dip each tenderized chicken cutlet in the egg. Make sure to let the lett excess egg drip back into the bowl.

Then, dip the chicken in the almond flour allowing it to coat the chicken.

In a large skillet, heat a pad of butter or oil over medium high heat.

Then, add the chicken to brown flipping them once so that they cook for 4 to 5 minutes on each side.

When they are done, transfer the chicken to a resting plate.

Start the sauce making by adding the garlic to the skillet and cook until golden and flagrant. This should take about 2 minutes.

Then, add in the wine, chicken broth, capers, lemon juice and salt and pepper

Bring the liquid to a boil. Then, lower to medium heat until the liquid is reduced by half.

Once the liquid is reduced, whisk in the remainder of the butter until combined.

Then, return the chicken to the skillet and let it gently cook through, about 2 minutes.

Serve hot and with white lemon butter sauce on top.

Wine Pairing with Chicken

You can pair chicken dishes likes this Mozzarella Chicken Bake with Chardonnnay for white wine fans and Pinor Noir for red wine fans.

I am normally a white wine enthusiast until I drank this Dove Hunt Dog Pinot Noir. It has low residual sugar making it ideal for those of us on the Keto Diet.

This brand of wine is Clean Crafted so that it is less likely to cause headaches. You can learn more about clean crafted wine here.

Keto Meal Plan

Are you looking for Keto meal plans? Here are some good ideas for the day you make Chicken Piccata.

Print

Keto Chicken Piccata

This yummy Keto Chicken Piccata is a low carb take on the Italian classic chicken main course. It is so delicious with fresh lemon.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Chicken Breasts
Calories 488kcal
Author April Erhard

Ingredients

  • 4 chicken breasts
  • 2 eggs large
  • ¾ cup almond flour
  • 1 clove garlic grated or crushed
  • ½ cup white wine
  • ½ cup chicken broth
  • 3 tablespoons capers drained
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter
  • black pepper freshly ground
  • Kosher salt

Instructions

  • Start by pounding the chicken into thin cutlets. See notes on how we contain the chicken mess while tenderizing the chicken.
  • Then, add the eggs into a bowl and whisk until smooth.
  • Salt and pepper both side of the chicken breasts to you taste and based on the saltiness of your salt.
  • On a large plate, add the almond flour and mix with salt and pepper.
  • Dip each chicken cutlet in the egg, letting any excess drip back into the bowl, then coat the chicken with the almond flour.
  • Dip each tenderized chicken cutlet in the egg. Make sure to let the lett excess egg drip back into the bowl.
  • Then, dip the chicken in the almond flour allowing it to coat the chicken.
  • In a large skillet, heat a pad of butter over medium high heat.
  • Then, add the chicken to brown flipping them once so that they cook for 4 to 5 minutes on each side.
  • When they are done, transfer the chicken to a resting plate.
  • Start the sauce making by adding the garlic to the skillet and cook until golden and flagrant. This should take about 2 minutes.
  • Then, add in the wine, chicken broth, capers, lemon juice and salt and pepper
  • Bring the liquid to a boil. Then, lower to medium heat until the liquid is reduced by half.
  • Once the liquid is reduced, whisk in the remainder of the butter until combined.
  • Then, return the chicken to the skillet and let it gently cook through, about 2 minutes.
  • Serve hot and with white lemon butter sauce on top.
Nutrition Facts
Keto Chicken Piccata
Amount Per Serving
Calories 488 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Cholesterol 242mg81%
Sodium 570mg25%
Potassium 911mg26%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 56g112%
Vitamin A 362IU7%
Vitamin C 8mg10%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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