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5 from 4 votes

Low Carb Chicken Piccata

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 Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Entree
Cuisine: Italian American
Servings: 2 servings
Calories: 465kcal


  • 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!



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