Low Carb Chicken Piccata Recipe

Julie

5 from 4 votes

Feb 05, 2018, Updated Aug 05, 2019

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chicken in a skillet with sauce, capers, lemons, and parsley.

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.

The sauce is simple and low carb getting the flavors from the lemon and capers.

So good and easy to make. Plus its low carb! Can’t beat it. 

This is a healthy portion to serve and don't forget to top it off with parsley.

Low Carb Dinner Ideas

5 from 4 votes

Low Carb Chicken Piccata

By Julie Maestre
Here's an easy recipe for Chicken Piccata that's low carb and tasty. With a lot of the flavor coming in from the sauce, this is a recipe that you can put together quickly and use the leftover sauce to drizzle over veggies. 
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 2 servings
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Ingredients 

  • 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

Instructions 

  • 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!

Video

Nutrition

Calories: 465kcal | Carbohydrates: 9g | Protein: 60g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 180mg | Sodium: 1005mg | Potassium: 1022mg | Fiber: 1g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 18mg | Calcium: 328mg | Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Julie Maestre
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Entree
Cuisine: Italian American
Servings: 2 servings
Calories: 465
Keyword: Keto Chicken Piccata, Low Carb Chicken Piccata
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5 from 4 votes (3 ratings without comment)

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7 Comments

  2. 5 stars
    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.

    Reply

  3. 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!

    Reply

  4. 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?

    Reply

    1. 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.

      Reply