I can never pass up chicken piccata. Fried, grilled, or roasted. Doesn’t matter, I always want it.
Low Carb chicken piccata is perfect for any specialty diet.
I’m a huge lemon fan. Lemon cakes, lemon shrimp, lemon spinach, lemonade, you get the point.
I wanted to make this a bit lighter by completely omitting the flour. Doesn’t make a difference. I coated the chicken with parmesan cheese and the rest was history. Oh, and the chicken stock and lemon juice will thicken without flour or any type of starch trust me. I just let it cook over high heat for about 8 minutes and it thickened beautifully.
So good and easy to make. Plus its low carb! Can’t beat it.
Low Carb Dinner Ideas
Low Carb Chicken Piccata
- 2 boneless chicken breast
- 1/2 tsp paprika
- 1 tsp oregano
- 1/2 cup parmesan cheese
- 2 garlic cloves
- 1 cup chicken stock
- 1 tbsp butter
- 1 tbsp capers
- 1/2 lemon
- Salt and pepper to taste
- Season the chicken on both sides with paprika, oregano, and black pepper.
- Season the chicken with salt on one side.
- Coat the chicken on both sides with parmesan cheese.
- Fry the chicken breasts over medium-high heat for 3-4 minutes on each side or until fully cooked through.
- Remove the chicken from the skillet and set aside.
- Add some butter to the skillet.
- Stir in the garlic and cook for 10 seconds.
- Add the chicken stock and lemon juice.
- Increase the heat to high and let the sauce thicken.
- Add the capers, parsley, and check for seasoning.
- Place the chicken back in the skillet and cook for an additional minute.
- Serve immediately and enjoy!
Sandi Souza says
Made this tonight was easy and delicious Will definitely be making it again!!
use a PAM type product and make sure your product is as close to room temperature as possible. Just works that way for me when I don’t use breadcrumbs.
Amazing! I made this tonight but I sliced the chicken breasts in half to make 4 thin slices, dipped them in egg, then in Almond flour mixed with the Parmesan cheese and fried them in pure butter. I didn’t have any chicken broth, so I substituted 1 teaspoon of “Better than Bouillon” roasted chicken flavor, dissolved in 1 cup of water. It was so good, one would never guess it was low carb.
Even though I made these changes, without your wonderful recipe to inspire me, this would have never turned out as well as it did! Thank you for sharing!
Hi Julie, So I def tried to make this. Im not sure if my pan was bad or I did not let the oil get hot enough but it ended up sticking to the pan lol, Im def going to attempt again. I was wondering if this has happened to you?
Hi Rina, sorry to hear that. Definitely, let the oil warm up before adding the chicken to the skillet. I also suggest using a good amount of oil and shaking the pan a bit when you add the chicken to the skillet to ensure that they slide a bit. Hope this helps.
This looks amazing, I’m gonna make it tonight. Thanks Julie 🙂
Thanks. Hope you enjoy it 🙂