Name: Keto Chicken Piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 pounds thin sliced chicken breasts; ½ teaspoon salt; ½ teaspoon pepper; 2 tablespoons butter; 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); 2 tablespoons cold butter; parsley for garnish

Jump to Recipe - Print Recipe

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

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 my traditional gluten free chicken piccata. It’ll be ready in just 25 minutes!

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

Here’s what you’ll need.

Ingredients

If you have whole skinless, boneless chicken breasts, slice them in half horizontally or get them already thin-sliced from your butcher.

The remaining ingredients you’ll need are:

Salt and pepper to season your chicken.
Butter and Avocado oil: Butter adds richness and flavor, while the avocado oil prevents the butter from burning at higher temperatures while sautéing. You can go with whichever oil you prefer.
Juice from about 2 lemons: This gives the chicken piccata recipe its signature bright, citrusy flavor. Bottled lemon juice can be used as a substitute if you don’t have fresh lemons.
Chicken broth: This is the savory base of our sauce.
Brined capers: These small, tangy, pickled flower buds bring a distinct briny flavor especially wonderful when paired with lemon and butter
and parsley for garnish.

Instructions

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

To begin, tenderize the chicken breasts 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.

Transfer 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.

Turn off the flame and whisk in some cold butter and spoon the sauce over the chicken. Garnish with parsley, and dinner is ready!

Serving suggestions

Serve with a cup of easy creamy broccoli cheddar soup, a crisp green salad, and creamy cauliflower mash.

Pro tips and recipe notes

I recommend pounding each chicken breast with a meat 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.

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!

Print Pin

4.41 from 15 votes