Keto Chicken Piccata

4.41 from 15 votes

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

Course Dinner

Cuisine Italian-American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 309kcal

Pound chicken with a meat tenderizer.
2 pounds thin sliced chicken breasts
Season chicken with salt and pepper.
½ teaspoon salt, ½ teaspoon 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.
2 tablespoons butter, 2 tablespoons avocado oil
Add the lemon juice, broth and capers to the same pan. Bring to boil, scraping up brown bits from the pan for extra flavor.
⅓ cup fresh lemon juice, ½ cup chicken broth, ¼ cup drained capers
Return all the chicken to the pan and simmer for 2 minutes.
Transfer chicken to a platter.
Take the skillet off the heat and add cold butter to sauce and whisk vigorously.
2 tablespoons cold butter
Pour sauce over chicken and garnish with parsley.
parsley for garnish

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.

Calories: 309kcal | Carbohydrates: 0.6g | Protein: 42.9g

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