Lemon Chicken Piccata is a family favorite recipe! We make this for dinner all the time. I am so excited to share how I make my low carb lemon chicken piccata.
The white wine, lemon, garlic sauce, and caper sauce is fantastic and the calories are kept down with low-sodium chicken stock too! There is an easy secret ingredient that keeps this meal low-carb, low-calorie and gluten-free! #italianfood
I cannot believe I have not shared this recipe for easy Lemon Chicken Piccata with all of you before today! It is Italian Food Day for me and some of my favorite blogger friends! When I started to think of which recipe to share, it was a no-brainer!
The original recipe for Lemon Piccata is super popular in Italian restaurants but it can be weighed down with calories because most recipes call for frying.
The carbs in the bread crumbs, ugh, are they necessary? I needed to experiment and find a low carb chicken dinner. I played around with ingredients and I have created a recipe to make at home and its low-carb, low-calorie, crowd-pleasing easy lemon chicken recipe that’s delicious, trust me! Lemony and delicious!
What type of chicken should I use to make low-carb Lemon Chicken Piccata?
Use boneless chicken cutlets, much cheaper than the already packaged thin cutlets. I personally buy in bulk. Trim any fat from the cutlets and freeze them for use at a later date.
How to thin the chicken cutlets at home?
Place wax paper over the chicken cutlets and pound the chicken down to about 1/4 inch thick. Check out this tutorial, to cutting chicken cutlets
What are capers?
Capers are the unripened bud from a perennial plant that is native to the Mediterranean region. The bud is then pickled in wine, vinegar or brine.
What do you serve with Low Carb Lemon Chicken Piccata?
I love serving this chicken with Roasted Asparagus with Lemon and Garlic to keep it gluten-free, low carb and keto-friendly! Can you tell how much I love lemon and garlic! I love Roasted Spaghetti Squash with the Lemon Chicken Piccata which makes it a perfect low-carb easy meal!
This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission which helps keep my blog up and running but it won’t cost you a penny more!) Click here to read my full disclosure policy.
Thank you so very much for being apart of Everyday Eileen!
Tools to Make Lemon Chicken Piccata:
- Bob’s Red Mill Almond Flour: My all-time favorite flour that is low-carb and high quality
- Large Skillet: a favorite skillet, perfect size for this dish!
- Non-Stick, Silicone Tongs: a favorite set of tongs as they don’t scratch any pans surface.
- Capers: such a delicious addition to so many meals!
- Good Olive Oil: need I say more!
How to make Lemon Chicken Piccata ( low-carb/keto)
- In a large mixing bowl, add the almond flour, Parmesan cheese, salt, and pepper.
- Coat the chicken with the almond mixture. If you have a few minutes. Place the chicken in the fridge to ensure almond coating will stick to the chicken.
- Add olive oil and unsalted butter to a skillet.
- Be sure pan is heated before adding the chicken, otherwise, they may stick to the pan.
- The cutlets cook about 3-4 minutes per side. Set cutlets aside.
How to make easy Low-Carb Lemon Chicken Piccata Sauce:
- Place the remaining olive oil and butter into the pan. Saute shallots and garlic for a few minutes. Add in white wine and lemon juice. Mix up the brown bits at the bottom, adds amazing flavor. Let sauce reduce by half.
- Add in capers and cooked chicken to warm chicken, serve and enjoy!
I love serving this chicken with Roasted Asparagus with Lemon and Garlic to keep it gluten-free, low carb and keto-friendly! Can you tell how much I love lemon and garlic! Of course, pasta goes wonderfully with this chicken. A few other sides you may enjoy are:
Kale and Quinoa Salad with Pomegranates
Garlic Herb Roasted Red Potatoes
If you are looking for a cocktail to match, I love:
Strawberry Vodka Slush Cocktail
Ultimate Festive Winter Sangria
As I said earlier, today is Italian Food Day, hosted by Ellen, who runs Family Around the Table! Therefore, we have amazing recipes for everyone to try!
Please check out her fabulous recipe as well as all the other awesome recipes below! I just don’t know where to begin! They all look delish! Use #italianfood on social media to see all the great pics and posts too!
Amazing recipes from my peers:
- Baked Ziti with Meat Sauce by Hezzi-D’s Books and Cooks
- Carpaccio di Tonno by Culinary Adventures with Camilla
- Comtesse d’Italia Cocktail by Bear and Bug Eats
- Italian Cream Cake with Nutty Cream Cheese Frosting by Family Around the Table
- Homemade Marinara Sauce by Frugal Pantry
- Eggplant Parmesan Casserole by Simple and Savory
- Italian Wedding Soup by Cindy’s Recipes and Writings
- Low Carb Lemon Chicken Piccata by Everyday Eileen
- Pasta e Fagioli by A Day in the Life on the Farm
- Sausage and Pepper Sheet Pan Sandwiches by Jolene’s Recipe Journal
LOVE SEEING AND SHARING YOUR CREATIONS! WHEN YOU MAKE THIS RECIPE, I’D LOVE TO SEE IT. TAG @EVERYDAY_EILEEN OR #EVERYDAY_EILEEN
I love any comments or questions, please leave below!
I HOPE YOU CONTINUE CONNECTING WITH ME
FACEBOOK INSTAGRAM, PINTEREST, TWITTER, BLOGLOVIN, GOOGLE
Love this recipe, it would be awesome if you give it a 5-star rating and share comments below!
Low Carb Lemon Chicken Piccata
A delicious low carb lemon chicken piccata! The chicken is coated with almond flour and Parmesan Cheese. The sauce is light and tasty made from white wine, lemon, capers, shallots and garlic. Perfect for any night but great for a party too!
Ingredients
- 4 boneless chicken cutlets, 4 ounces each
- 1/4 cup almond flour
- 1/4 cup freshly grated Parmesan cheese
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 teaspoons olive oil
- 4 teaspoons unsalted butter
- 1 medium shallot, peeled and finely diced
- 2 cloves garlic, peeled and finely minced
- 3/4 cup white wine or chicken stock use stock if you do not cook with alcohol
- 1 large lemon, juiced about 1/4 cup juice
- 1/4 cup capers, drained
Instructions
In a large plate, mix almond flour, Parmesan Cheese, salt and black pepper. Rinse the chicken in cold water and dredge in the almond flour mixture. Coat chicken well in the flour mixture. Set aside until all chicken dredged in flour.
Preheat a skillet over medium heat. Add 2 teaspoons each of olive oil and unsalted butter, butter should sizzle. Add the chicken pieces to the skillet. Make sure chicken is not overlapping. Let chicken brown about 3-4 minutes. Flip chicken to complete cooking another 3-4 minutes. Once cooked, set chicken aside.
To the skillet, add the remaining olive oil and butter. Add in the chopped shallots and garlic. Sauté for about 3 minutes. Add in white wine or chicken stock, lemon juice, and capers. Let simmer to reduce by about half, approximately 5 minutes.
Recipe Notes
- If making ahead, I get the dish ready and just reheat on the stovetop for a few minutes with a pot cover. Can be reheated in the oven at 250 degrees for about 10 minutes.
- If using chicken stock instead of wine, use low-sodium, fat-free broth.
- I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
Save this recipe for low-carb Keto Lemon Chicken Piccata here:
Need some more low-carb chicken recipes, check out these recipes from some of my favorite blogs:
Slow Cooker Tomato Basil Chicken
Baked Chicken Milanese with Arugula and Almond Flour
<
p style=”text-align: center;”>Chicken and Butternut Squash with Coconut Cream Sauce
Just saved the recipe and will make it during the next week! I’m sure my family will love it and I really like the recipe as it is low carb!
Thank you so much for visiting my site and your kind comment Boyd! I hope you enjoy the chicken piccata and let me know after you have made it! I hope you find it as delicious as my family!
The flavor of this recipe was spot on perfect, but for the life of me I could not keep the breading from falling off the chicken. Once I solve that, it will be perfect. I did use a touch of xanthan gum to thicken the pan sauce a bit more after the reduction and it was wonderful over spaghetti squash.
Hi lora, I am glad you enjoyed the recipe. If you are having trouble with the breading staying on the cutlets, make sure you have heated your pan up enough before adding the breaded chicken. A good test is to put a drop or two of water into the heated pan and it should zizzle right away. That should alleviate any issue with the breading. Hope that helps and let me know if that was the issue.
Made this tonight and served with zoodles…came out AMAZING! AND my mom ate every last bite of it it, and she usually hates all my keto meals, lol
Will make again!
That is fabulous Joanne! I am so happy you and your mom enjoyed the chicken piccata! Love that you kept it low-carb by serving with zoodles! You made my day!
Wow – made chicken piccata last night with your roasted spaghetti squash- delicious! The whole family loved it. No leftovers!😊
Thank you so very much, Kim. I am so happy your family enjoyed both the chicken piccata and the roasted spaghetti squash!
Love this. I made it with chicken stock instead of the wine and the fam gobbled it up. Very easy recipe to follow. Thanks!!
I am happy you enjoyed Phyllis! The recipe is awesome with all chicken stock too! I appreciate your comments. I hope you add this recipe into your families regular meal rotation!
Love capers on just about any dish and this one looks amazing. And the step by step directions make me feel like I’m in the kitchen with you preparing the meal together. Of course sharing a bottle of Chardonnay!
Thank you so much Debbye! I would love to have a glass of Chardonnay and make this piccata with you! I am so glad you enjoy the recipe. Thrilled you like the step by step…I have gotten requests for the step by step and it has been a hit!
Chicken piccata is one of my all time favorite meals! I love the low carb spin!
Thank you Madi! The low-carb piccata is amazing and a favorite of the family
We love chicken piccata, and I’m so glad to see a recipe that reduces the carbs, as we’re about to start a lower carb diet. A coating of almond flour and parmesan sounds fantastic! This looks like such a flavorful, satisfying meal.
Thank you Amanda! So important for everyone to think about what we are eating.. this is really a tasty meal
This looks so beautiful. Yummers.
Thank you so much Ben,enjoy!
This looks amazing.. I love that you are using almond flour at the breading. Chicken Piccata is one of my favorite dishes and what a great way to lighten it up. Definitely going to try this!!
Thank you Heather. The almond flour makes this so light and the flavor is amazing!
I’m not a fan of capers, but I love everything else about this dish. It looks so delicious! I’m definitely going to have to give this a try
You can always leave out the capers! The sauce itself is amazing. I happen to love capers :)!
Such a great easy weeknight dinner and piccata is always so tasty! I need to give y our version a try!
Thank you Kathryn. I hope you try it and enjoy!
I think we’ve made about every kind of meat in a piccata way. It is delish. Hubby loves capers and we buy them in the humongous jars. They don’t last long especially since we find a reason to use them in so many dishes. Your recipe looks fantastic and making it lighter is even better. Yay for Italian dishes — this is from an Italian!! 🙂
I value your opinion Marisa as you are my go-to favorite Italian cook!
Ooh! I’ve never used almond flour like this before – what a great tip! Capers are one of my absolute favorite ingredients, so piccata is always welcome at my dinner table 🙂
This is one of my favorite Italian dishes and I love that you made it low carb! It looks and sounds absolutely delicious! I’m going to have to add this to our menu plan for next week!
That is awesome Amy! I hope your family enjoys as much as we do!
I love anything with lemon! Dessert, salads, savory dishes and I have to try this! Thanks for sharing a great recipe!
Lemon is amazing and I hope you enjoy this piccata!
I love making pan sauces like this- they really kick the meal up a notch! The sauce on this looks PHENOMENAL!
Thank you Sarah! It is a family favorite. Making this weekend for a family party too!
This sounds just divine. I’m sharing it on my facebook page because something this good needs to be shared! 🙂
Dominique, so kind of you! Thank you for the share as well! Enjoy!
Fantastic recipe come out looking really delicious 😋 Do you mind if I ask you a very personal question? Are you personally following the low carb diet? Has it helped you lose weight? I’m thinking about following it myself. Your opinion is welcome.
Thank you Mira for enjoying the recipe. I follow a well balanced diet. So many of my meals are low-carb. I do not use a lot of whole fats because I have a health concern. I have an auto-immune disease that affects my cholesterol levels. I basically keep it balanced and eat vegan, vegetarian, keto, and the occasional treat,:) and exercise daily. Following this diet I lost about 35-40 pounds and have never felt better. If you have any other questions, please feel free to ask me. I hope this helped you.
Good use of almond flour and lemon in sauce, makes it all the more tasty. I love this low carb, GF version. A perfect any day meal.
Thank you Andre, I love the almond flour too! I am glad you enjoy!
I totally need to pick up some capers and make this soon! Love that you made it low carb.
Thank you Jolene! I hope you enjoy the recipe as much as my family!
I like the sound of almond flour in here. I do love Piccata now I can mix it up a little!
The almond flour is nice and light and I use it now in so many recipes!It is awesome with this dish!
I have all the ingredients and can’t wait to make this recipe! Thanks for sharing.
Awesome Jaz!I’d love to hear how the recipe works for you!
That lemon sauce sounds amazing with the chicken!
I love chicken piccata. I don’t know why I never think to make it. I’ll fix that this week! Thanks for the inspiration.
Loving this low carb version. Thanks so much