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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


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


  • 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.


  • 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