Keto Chicken Piccata
This easy, Keto Chicken Piccata is a low carb version of a classic Italian recipe made with Parmesan crusted chicken thighs and a deliciously tangy lemon and capers sauce.
Keto Chicken Piccata
Chicken Piccata is one of my favorite meals. Tender chicken cooked in a tangy lemon, garlic, and white sauce, with salty little capers. Yum!!
With just a few simple substitutions this classic Italian recipe is now a go-to keto dinner in my house. Serve it over a bed of sauteed spinach and it’s a delicious weeknight dinner for the family.
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What Did You Change to Make it Keto?
A classic chicken piccata is made by lightly flouring chicken breasts before cooking them. To make this recipe keto I made two changes, I used chicken thighs instead of chicken breasts to increase the amount of fat vs. protein, and I breaded the chicken with finely grated Parmesan cheese instead of flour.
Both changes are super simple and add a little extra flavor to an already delicious dish.
How to Make Keto Chicken Piccata
- Prepare the chicken thighs by trimming off any excess fat. Lay them on a flat surface and cover with a piece of plastic wrap. Use a mallet to pound the chicken to approximately ½ inch thickness.
- Place the finely grated Parmesan cheese, salt, and pepper on a plate and toss together to combine. Press each chicken thigh into the cheese mixture coating it in cheese. Set aside.
- Place 1 tablespoon of butter and the olive oil in a large skillet and heat over medium high heat. Once hot add the chicken thighs and cook for approximately 3 minutes on each side, until the outside of golden brown. Set cooked chicken aside.
- Add the shallots, garlic, capers, and the remaining butter to the skillet and cook for approximately 3 minutes.
- Add the white wine and lemon juice and continue to cook, scraping up any browned bits from the bottom of the pan. Cook for 5 minutes before returning the chicken to the skillet and continuing to cook for 5 – 7 minutes, or until the internal temperature of the chicken is 165 degrees F.
- Serve immediately.
What to Serve with Keto Chicken Piccata:
Once your chicken is ready you need to serve it with something. There are lots of low carb options including:
- Zoodles (zucchini noodles)
- Sauteed spinach
- Cauliflower Mash
- Shredded and sauteed cabbage
Looking for More Keto Dinner Recipes?
- Keto chicken Parmesan Roll Ups
- Provolone and Prosciutto Stuffed Pork Loin
- Low Carb Pizza Casserole
- Low Carb Meatloaf
- Keto Instant Pot Roast
- More Keto recipes…
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Keto Chicken Piccata
Ingredients
- 4 Chicken thighs, boneless and skinless
- 2 ounces Parmesan cheese, finely grated
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 3 tablespoons Butter, divided
- 2 tablespoons Olive oil
- 2 tablespoons Shallot, finely diced
- 3 cloves Garlic, finely minced
- 2 tablespoons Lemon juice
- 1 cup White wine
- 3 tablespoons Capers
Instructions
- Prepare the chicken thighs by trimming off any excess fat. Lay them on a flat surface and cover with a piece of plastic wrap. Use a mallet to pound the chicken to approximately ½ inch thickness.
- Place the finely grated Parmesan cheese, salt, and pepper on a plate and toss together to combine. Press each chicken thigh into the cheese mixture coating it in cheese. Set aside.
- Place 1 tablespoon of butter and the olive oil in a large skillet and heat over medium high heat. Once hot add the chicken thighs and cook for approximately 3 minutes on each side, until the outside of golden brown. Set cooked chicken aside.
- Add the shallots, garlic, capers, and the remaining butter to the skillet and cook for approximately 3 minutes.
- Add the white wine and lemon juice and continue to cook, scraping up any browned bits from the bottom of the pan. Cook for 5 minutes before returning the chicken to the skillet and continuing to cook for 5 – 7 minutes, or until the internal temperature of the chicken is 165 degrees F.
- Serve immediately.
Nutrition
This recipe was originally published June 11, 2016. It was republished with an updated recipe and photos on February 6, 2020.
I love chicken piccatta and if you can lighten it up all the better. Pining and trying it this week. Looks awesome.
Bev
Thanks Beverly I hope you like it!
That looks amazing!! My husband loves this dish, but I’m always worried about the calories, etc. Now I don’t have to – Pinning it!!
While the parm makes a good crust I have found that using almond flour as well gets it crisp and delicious. My family loves it better than normal flour and they are not doing keto.
Loved the way it came together as I made it for the first time. However, it was too lemony for me. Next time around I’ll brown the thighs more and leave out or lessen the lemon juice. I prefer a more earthy taste vs citrus.