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Published August 3, 2018 | Last Updated October 12, 2022 By Barbara Bianchi 13 Comments

Keto Chicken Piccata

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This buttery and lemony keto chicken piccata is a super low-carb twist on an easy delicious family favorite.

Keto chicken piccata

Exciting news! This August, my family is moving from New York to beautiful North Carolina. These past few months have been filled with lots of packing, garage sales, and other assorted craziness as we prepare for this new adventure. John keeps saying, “I hope the moving truck is big enough” while I keep finding more photo albums that I want to keep. 😊

If you’ve ever moved before, you know how stressful the moving process can be. Eating right, keeping up with my fitness routine, and minimizing as much stress as possible has been important to help me keep up my stamina and not get overwhelmed by everything that needs to be done.

One thing is for sure. When your life’s turned upside down, you usually don’t want to spend extra time in the kitchen. But you also probably don’t want to have to keep ordering out when you’re eating keto and low-carb. It’s good to have quick, simple, delicious recipes to turn to so you can keep enjoying home cooked meals.

This Keto chicken Piccata is one of my favorites for those busy days. It’s a super low-carb twist on an easy family favorite. Ready in just 25 minutes!

Buttery, lemony chicken in a delicious broth topped with capers. Yum.

Keto chicken

Ingredients

  • thin sliced chicken breasts
  • salt and pepper
  • butter 
  • avocado oil
  • juice from about 2 lemons
  • chicken broth 
  • capers 
  • and parsley for garnish

Instructions

*Free printable recipe card is available at the end of the post.

Tenderize the chicken breasts with a meat pounder.

Tenderize chicken with a meat pounder

Then season the chicken on both sides with salt and pepper. Heat avocado oil and butter in a large sauté pan over a medium-high heat.

Add the chicken breasts and sauté them on the first side for 2-3 minutes or until browned. Flip the chicken over and cook on the other side for 2-3 minutes or until chicken is cooked through. Remove the chicken to a separate serving platter and set aside.

Add your broth and bring to a boil. Scrape up the bits of brown on the bottom of the pan to incorporate them in the sauce. Stir in some lemon juice and capers and return the chicken to the pan. Simmer about 2 minutes more. Now transfer the chicken to the platter again.

Whisk in some butter and spoon the sauce over the chicken. Garnish with parsley, and dinner is ready!

Pro tips and recipe notes

  • I recommend pounding each chicken breast with a meet tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
  • Sauté your chicken in batches so as not to crowd the pan. If there’s not enough room in the pan they’ll steam instead of browning and getting a nice flavory sear.
  • Don’t have avocado oil on hand? That’s o.k. You may substitute extra-virgin olive oil or whichever oil you prefer.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days.

keto chicken piccata

I hope you enjoy this keto chicken piccata as much as we do. 😊

This week, I had to say goodbye to my family’s well-loved pine dining table where we’ve gathered for many meals and holiday feasts. All the food on the blog was savored at that table — including this chicken piccata. So many wonderful memories!

Yes, moving is bittersweet. But the time has come for us to leave New York. I’m looking forward to a milder climate and exploring new places as we make a home in North Carolina (and also sharing new recipes with you from my new kitchen!).

Hope you have a happy and healthy week.

Love chicken? Try these recipes

One-Pan Chicken Alfredo – This keto dreamy chicken Alfredo is a nutritious, protein-packed, and delicious one-pan meal.

Grainless Crispy Chicken Nuggets – These nuggets are coated in a spicy batter before frying. And they go from stovetop to your table in 30 minutes flat.

One-Pan Roast Chicken And Potatoes – Tender marinated chicken thighs baked in their own juices on a bed of vegetables, sausage, and potatoes is an easy delicious one-pan meal. Perfect for a simple weeknight dinner.

Watch this video for some of my most popular recipes you may want to try!

 

Love this recipe? Save it on Pinterest!

 

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4.36 from 14 votes

Keto Chicken Piccata

This buttery and lemony keto chicken piccata is a super low-carb twist on an easy delicious family favorite.
Course Dinner
Cuisine Italian-American
Keyword 30 minute meal, chicken piccata, Keto chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 309kcal
Author Barbara Bianchi

Ingredients

  • 2 pounds thin sliced chicken breasts
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 tablespoons butter divided
  • 2 tablespoons avocado oil
  • ⅓ cup fresh lemon juice from about 2 lemons
  • ½ cup chicken broth store bought or homemade
  • ¼ cup drained capers rinsed
  • parsley for garnish

Instructions

  • Pound chicken with a meat tenderizer.
  • Season chicken with salt and pepper.
  • In a large skillet over medium high heat, melt 2 tablespoons of the butter with 2 tablespoons avocado oil. When butter and oil start to sizzle, add chicken and cook for 2 minutes on each side. Remove and transfer to plate. Repeat, adding more oil and butter as needed, until all the chicken is cooked.
  • Add the lemon juice, broth and capers to the same pan. Bring to boil, scraping up brown bits from the pan for extra flavor.
  • Return all the chicken to the pan and simmer for 2 minutes.
  • Transfer chicken to a platter.
  • Add remaining 2 tablespoons of butter to sauce and whisk vigorously.
  • Pour sauce over chicken and garnish with parsley.

Notes

  • I recommend pounding each chicken breast with a meet tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
  • Sauté your chicken in batches so as not to crowd the pan.
  • Don't have avocado oil on hand? That's o.k. You may substitute extra-virgin olive oil or whichever oil you prefer.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 309kcal | Carbohydrates: 0.6g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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  • Frozen Strawberry Protein Pops - July 28, 2022
  • High-Protein Smoothie With Strawberries - July 15, 2022
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Filed Under: Chicken And Turkey Recipes, Dinner, Egg free, Italian, Keto, LOW CARB, Most Popular Recipes, Nut free, Paleo, Recipe

Reader Interactions

Comments

  1. 48 Fitness says

    August 17, 2018 at 3:11 pm

    Right now it looks like WordPress is the top blogging platform out there right now.
    (from what I’ve read) Is that what you’re using on your blog?

    Reply
  2. Genie Roach says

    August 9, 2019 at 8:18 pm

    5 stars
    Sooooo Gooood… Adding this to my keto rotation…

    Reply
    • Barbara Bianchi says

      August 9, 2019 at 9:22 pm

      Woo hoo! I’m so glad to hear this, Genie. You made my day. 😊 Thanks so much for coming back and telling me. And thanks for the stars. 💕

      Reply

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