Everyday Eileen

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Low Carb Lemon Chicken Piccata

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Lemon Chicken Piccata is a family favorite recipe!  My family prefers low carb meals and this chicken piccata is just, low-carb and delicious! I love that this is an easy healthy meal that can be made ahead, freezer friendly, and low-fat too!

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

an aerial view of low carb lemon chicken piccata topped with white wine sauce, tasty capers and roasted lemon slices on a white platternd

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!

A side view of low carb lemon chicken piccata on roasted asparagus,The lemon chicken is topped with white wince sauce,capers,shallots on a white platter

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: 

 

 

How to Make Chicken Piccata ( low-carb/keto)

  1. In a large mixing bowl, add the almond flour, Parmesan cheese, salt, and pepper.
  2. 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.

chicken breasts coated with almond flour and Parmesean cheese which on a white cutting board. The cutlets will be sauteed in light butter for chicken piccata

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.

low carb lemon chicken breasts sauteed in made with almond flour, white wine, shallots and capers.

5. The cutlets cook about 3-4 minutes per side. Set cutlets aside.

How to make easy Lemon Chicken Piccata Sauce:

lemon chicken piccata with a golden crispy low-carb breading in a silver saute pan

  1. 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.

shallots, garlic and white wine are sauteeing in a silver saute pan for a lemon garlic white wine sauce

2. Add in capers and cooked chicken to warm chicken, serve and enjoy!

low carb lemon chicken piccata made with almond flour, white wine, shallots and capers.

 

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

Roasted Broccoli and Garlic

If you are looking for a cocktail to match, I love:

 Strawberry Vodka Slush Cocktail

 Ultimate Festive Winter Sangria

low carb lemon chicken piccata made with almond flour, white wine, shallots and capers.

 

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Love this Chicken PIcatta Recipe, it would be awesome if you give it a 5-star rating and share comments below! 

low carb lemon chicken piccata made with almond flour, white wine, shallots and capers.

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!
4.96 from 21 votes
Print Pin Rate
Course: Main Course, Main Dish
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 338kcal
Author: Eileen xo

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
US Customary - Metric

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. 

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

Nutrition

Serving: 4ounce cutlet | Calories: 338kcal | Carbohydrates: 4g | Protein: 36g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 1741mg | Potassium: 96mg | Sugar: 1g | Vitamin A: 6% | Vitamin C: 9% | Calcium: 33% | Iron: 7%
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

Save this recipe for low-carb Keto Lemon Chicken Piccata here:

low carb lemon chicken piccata made with almond flour, white wine, shallots and capers.

 

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:

 

Thank you for sharing!

Comments

  1. Delicious! Served with cauliflower and broccoli rice blend and was a quick Friday night meal that tasted like a great Italian restaurant.

    Reply

  2. 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?

    Reply

    • 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!

      Reply

  4. 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!

    Reply

    • 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!

      Reply

  5. 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.

    Reply

    • 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.

      Reply

  6. 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!

    Reply

    • 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!

      Reply

  7. Wow – made chicken piccata last night with your roasted spaghetti squash- delicious! The whole family loved it. No leftovers!😊

    Reply

  8. Love this. I made it with chicken stock instead of the wine and the fam gobbled it up. Very easy recipe to follow. Thanks!!

    Reply

    • 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!

      Reply

  9. 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!

    Reply

    • 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!

      Reply

  11. 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.

    Reply

  13. 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!!

    Reply

  16. 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!! 🙂

    Reply

  18. 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!

    Reply

  22. 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.

    Reply

    • 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.

      Reply

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