Golden, crisp chicken cutlets bathed in a luscious, buttery lemon-caper sauce (with only 1 net carb per serving)!
If you’ve ever ordered chicken piccata at a restaurant, you probably remember it for its bright, tangy lemon sauce and briny capers spooned over lightly breaded chicken. It’s a dish with Italian-American roots that’s stood the test of time thanks to that unforgettable balance of citrus, butter, and fried-chickeny goodness.
But if you’re eating keto, most versions of chicken piccata are off the table because they rely on all-purpose flour, starchy pasta, and pan sauces thickened with carbs. That’s where this keto chicken piccata steps in—and let me tell you, you won’t be missing a thing.
As a Southern comfort food chef who cooks keto, I’m always drawn to dishes that play with contrasts—rich and tangy, tender and crisp, salty and buttery. This recipe hits all of that. The chicken is dredged in a mix of almond flour and shredded Parmesan, which gives it a golden, nutty, delicious crust that holds up beautifully in the pan. Once it’s crisped and set aside, you make the sauce right in that same skillet with lemon juice, chicken broth, and capers—scraping up all those flavor-soaked browned bits from the chicken to give your dish even more depth and complexity of flavor. By the way, those brown bits are called “fond,” and chefs swear that’s where the real flavor in great dishes comes from.
What really brings the magic to this keto chicken piccata dish is how the flavors play so nicely off one another with that dreamy sauce. You’ve got the sharp acidity of fresh lemon juice, the silky finish of butter, and the punch of capers all swirling together into a sauce that’s light in texture but bold in taste. That sauce soaks into the crispy chicken crust and adds a luscious finish, drenching every bite in delicious flavor.
The best keto sides to soak up that lemony butter sauce
This chicken piccata is all about the sauce, so you’ll want sides that you can rake through every last drop. So, I love pairing this chicken piccata with Mashed Cauliflower, which offers that silky, risotto-like mouthfeel without the carbs. But for a refreshing contrast and a little more green on the plate, try Sautéed Broccoli—bright broccoli florets tossed in buttery garlic and finished with a spritz of lemon. Here, the crunch of broccoli and the garlic-lemon flavor both complement and cut through the richness so well. Just imagine drizzling that pan sauce over crisp, garlicky broccoli—it turns every bite into a harmonious dance of tang, texture, and savory satisfaction.
How do I store leftovers?
You can store the chicken and sauce together in an airtight container for up to 3 days in the fridge. You can also freeze this meal for up to 3 months if you separate the sauce from the chicken before freezing. What I do is store both sauce and chicken cutlets in separate freezer storage bags with the air pushed out. To serve, first thaw chicken and sauce overnight in the fridge. My tip for the best reheating method is to use a skillet, first warming the sauce to gently bubbling, then placing the chicken cutlets in there to reheat them.
Similar recipes to try
If you loved the balance of brightness and richness in this keto chicken piccata, here are three more flavor-forward chicken entrees you’ll adore. First, you simply must try this dreamy Parmesan-Crusted Chicken With Bacon Cream Sauce. With this dish, that crisp, golden Parmesan crust seals in every drop of the chicken’s juiciness, while a smoky bacon cream sauce drapes over the top, taking it next-level indulgent. Or, try these amazing Keto Chicken Drumsticks In Dijon Vinaigrette. This chicken dish features chicken drumsticks marinated in a bold Dijon-herb vinaigrette that makes the chicken ultra-tender and bursting with playful acidic and mustardy flavors. For something easy that delivers major flavor in unexpected ways, try out this 3‑Ingredient Keto Grilled Chicken. This chicken entrée creates a dish full of bold, tangy flavors that come from surprising ingredients like pickle juice and ranch seasoning!
Keto Chicken Piccata Recipe
Ingredients
- 1/4 cup almond flour
- 1/4 cup shredded Parmesan cheese
- 1 pound chicken breast sliced thinly into four cutlets
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 5 tablespoons butter divided
- 1 tablespoon olive oil divided
- 1/3 cup lemon juice (about 2 lemons)
- 1/3 cup chicken broth
- 2 tablespoons capers
Instructions
- In a small food processor, combine the almond flour and Parmesan cheese. Pulse several times until the Parmesan is well incorporated into the mixture. Pour the “breading” onto a plate and set aside for now.
- Once the chicken breast has been thinly sliced into cutlets, season it with salt and pepper.
- Heat 2 tablespoons of the butter and 1/2 tablespoon of the oil in a sauté pan over medium heat. Dredge the chicken in the almond flour-Parmesan breading on both sides, then place it in the pan with the oil, working in batches of two pieces of chicken at a time. Cook for about 3 to 4 minutes per side, depending on thickness. Before starting the second batch, add an extra 1 tablespoon of butter and 1/2 tablespoon of oil.
- When the chicken is done, set it aside on a plate for now, and prepare your sauce. Add the lemon juice, chicken broth, and capers to the pan. Simmer over medium heat for about 4 to 5 minutes, until the sauce has reduced a little (as a heads up, it will stay thin though). Stir in the remaining 2 tablespoons of butter.
- Add the chicken back to the pan just to reheat for a minute or so. Serve the chicken topped with additional sauce. Enjoy!
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