Keto Chicken Piccata
Tender pan-seared chicken cutlets in a bright, buttery lemon-caper sauce — classic piccata made keto by swapping flour for almond flour. Just 3.2g net carbs per serving and ready in 30 minutes, it's an elegant low-carb dinner that tastes like restaurant fare.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
Restaurant-quality chicken piccata that just happens to be keto. Golden almond-flour-crusted cutlets are bathed in a bright lemon, butter, and caper sauce — a 30-minute dinner that feels far fancier than it is.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lbs), halved horizontally into 4 cutlets
- 1/3 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 3/4 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp capers, drained
- 2 tbsp chopped fresh parsley
Instructions
- 1
Pat the chicken cutlets dry and season with salt and pepper. On a plate, whisk together the almond flour and Parmesan, then dredge each cutlet in the mixture, pressing lightly to coat and shaking off the excess.
- 2
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the cutlets and sear 3 to 4 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
- 3
Reduce heat to medium. Add the minced garlic to the same skillet and cook 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up the browned bits from the bottom of the pan.
- 4
Stir in the capers and simmer 3 to 4 minutes until the sauce reduces slightly. Whisk in the remaining 2 tablespoons of butter until glossy, then taste and adjust salt.
- 5
Return the chicken to the skillet, spooning the sauce over the top. Simmer 1 minute to warm through, garnish with fresh parsley, and serve.
Tips & notes
- Serve over cauliflower rice, zucchini noodles, or sautéed spinach to soak up the lemon-butter sauce while keeping the meal keto.
- Pounding the cutlets to an even 1/2-inch thickness ensures they cook quickly and stay juicy — slip them between parchment and use a meat mallet or heavy pan.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet with a splash of broth to keep the chicken moist.
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Frequently asked questions
- How many carbs are in keto chicken piccata?
- Each serving has 3.2g net carbs (4.2g total carbs minus 1g fiber), 412 calories, 39g protein, and 26g fat. This recipe makes 4 servings.
- What can I serve with keto chicken piccata?
- Pair it with cauliflower rice, zucchini noodles, mashed cauliflower, or a simple sautéed green vegetable. These keep the meal under your carb target while catching every drop of the lemon-caper sauce.
- Can I make chicken piccata without almond flour?
- Yes. You can swap the almond flour for an equal amount of coconut flour (use a bit less, as it's more absorbent) or skip the dredge entirely and simply season and sear the cutlets for an even lower-carb version.
