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
Chicken Picatta, a low-carb chicken recipe made with seasoned almond flour. The low-carb chicken recipe is ready in less than 30 minutes. Great for a family dinner or entertaining guests!
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!
Chicken Piccata is super popular in Italian restaurants but it can be weighed down with calories because most recipes call for frying and lots of breadcrumbs.
The carbs in the white flour, 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!
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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.
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How to Make 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 the almond coating will stick to the chicken.
3. Add olive oil and unsalted butter to a skillet.
4. Be sure pan is heated before adding the chicken, otherwise, they may stick to the pan.
5. The cutlets cook about 3-4 minutes per side. Set cutlets aside.
How to make easy 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.
2. Add in capers and cooked chicken to warm chicken, serve and enjoy!
I love serving this chicken with Roasted Asparagus with Lemon and Garlic or Roasted Broccoli with 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.
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Low Carb Lemon Chicken Piccata
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. SautƩ 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.
- Add chicken back into pan. Serve with cauliflower rice, spaghetti squash, or your favorite side.
Notes
- If making ahead, I get the dish ready and just reheat on the stovetop for a few minutes with a pot cover.Ā 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 bestĀ 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
Nutrition
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
Chicken and Butternut Squash with Coconut Cream Sauce
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:
Italian Pasta Meals:
- Baked Ziti with Meat Sauce by Hezzi-Dās Books and Cooks
- Pasta e Fagioli by A Day in the Life on the Farm
- 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
- Eggplant Parmesan Casserole by Simple and Savory
- Italian Wedding Soup by Cindy’s Recipes and Writings
I’m new to the gluten free community and so happy to find this recipe. But I’m confused about how to finish it. The recipe leaves the chicken set aside and the sauce in the pan. Do you add the chicken back to the pan and reheat it? Or do you leave the chicken on a platter and pour the sauce over? Thanks!
Hey Linda, I am so glad you enjoy the recipe. I updated the recipe card. The chicken gets added back into the sauce right before serving. We love this over cauliflower rice or spaghetti squash!
This recipe was awesome! My boyfriend and younger sister who I also cook for and are not following a keto diet even loved the chicken! I was worried because I didn’t have any shallots but I used a third of a medium yellow onion very finely Chopped with two extra cloves of garlic and got a great result. Also didn’t have the wine so I used chicken bone broth. Thank you for the great recipe!
You made my day Chelsea! Glad you enjoyed the chicken piccata!
I’m ashamed to say that I’ve never had low-carb lemon chicken piccata! This recipe looks great though so hopefully that will change! Thanks for posting it, Eileen!
You have to make it Bella! This is a tasty recipe!
Great recipe! I read through the comments first, and used an egg wash prior to the almond flour mixture, and used a non-stick skillet which prevented the sticking issue. We served it with your roasted garlic broccoli side recipe. Delicious, and a definite keeper. Thank you!
Excellent Summer! I am so glad you enjoyed the Lemon Chicken Piccata!
Made this last night and it was delicious! I didn’t have wine on hand so I just used chicken broth — I can’t imagine how delicious it would be with the wine! I will make sure I keep capers and cooking wine on hand so I can whip this up again sometime — it was relatively quick, too! I had mine over spaghetti squash and made the boyfriend angel hair pasta, so that worked great, too. Thank you for posting.
You have made my day Cynthia! I love the chicken over squash too! I am glad that you enjoyed the piccata! Thank you so much for taking the time to let me know how the recipe worked for you! I hope you make this again soon!
This was ABSOLUTELY delicious!! I didnāt have white wine vinegar and didnāt want to open whole carton of chicken stock but I did have a lemon balsamic vinegar I bought a couple of days ago and it worked perfectly!!! I baked my chicken instead. Will make this again FOR SURE!!!!!
I am so glad you enjoyed the recipe Joy! it is an interesting twist using the lemon balsamic. I normally use either white wine or chicken stock. I hope you make it often and enjoy!
This was delicious and my family would eat it even if we weren’t doing low carb.
You have made my day Lisa! So glad you and your family enjoyed. Thank you for taking the time to let me know how the recipe worked for you. Very much appreciate it!
Question – I want to make this ahead….and I want to keep the breading on without coming off…. is it a good idea to cool the sauce and store it separately….and then warm up the chicken and sauce together the next day? Thank you so much for posting this recipe. Advice appreciated, gina
Hi Gina, that is exactly what I do! I would store the chicken and sauce separately, then reheat together. I hope you check back after you make it.
Delicious! Served with cauliflower and broccoli rice blend and was a quick Friday night meal that tasted like a great Italian restaurant.
I used an egg wash to keep breading on chicken instead of putting in fridge and it worked.
Excellent Carolyn!I will have to try the egg wash! Great idea!
Fabulous Carolyn! I am so happy you enjoyed the Piccata! I love cauliflower and broccoli! Thank you so much for taking the time to let me know and I am so happy you enjoyed the meal!
We love this recipe but each time I’ve made it, the breading falls off and sticks to the pan. I’ve waited each time to make sure the skillet was hot enough. Any suggestions?
Hi Mellisa, I make this recipe all the time and I have not had an issue with the breading. What type of pan are you using? I use a non-stick pan and bring the heat up fairly high so that the cutlet begins to sear as soon as it is in the pan. perhaps try placing the cutlets in the fridge for a few minutes before placing in the saute pan. Let me know how this works for you Melissa!
Hi Eileen,
Thank you for the recommendation!!! I was using a cast iron pan but I switched to a non- stick and it made a world of difference.
Hi Mellissa, You have made my day! I am glad you enjoyed the chicken! So glad using the non-stick pan worked for you! Those pans are a life saver! I can’t thank you enough for checking back in and letting me know how everything went with the recipe! Have an amazing day!
This was amazing!!
Thank you so much for taking the time to let me know that you enjoyed the lemon chicken piccata! I am so glad you enjoyed the recipe Jane!
Just saved the recipe and will make it during the next week! Iām 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.
Iāve had this issue with similar breaded recipes. The key is to use a non-stick coated pan. The pan eliminates this problem completely.
Hey Summer, besides the non-stick pan, make sure the pan is warm so when the chicken goes into the pan,they begin to brown and the breading sticks.
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!! š
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 š
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! š
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