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.