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    Home » Recipes » Gluten-Free Chicken & Turkey

    Published: Jul 26, 2021 · Modified: Sep 13, 2021 by Jen Wooster

    Keto Chicken Piccata

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    cropped-keto-chicken-piccata.jpg
    low carb chicken piccata serving over zucchini noodles
    chicken piccata pinterest

    An easy weeknight chicken dinner recipe with a simple lemon butter sauce with capers for the perfect balance of creamy, tangy, and salty. Perfection!

    Chicken piccata is a classic American- Italian recipe that is easily adapted for both the keto and gluten-free diets. Traditional chicken piccata is made with a flour dredge and pan-fried for a crispy crust.

    I love this recipe for so many reasons but here are just a few:

    • Low carb and keto- friendly, this a high protein, high fat recipe with less than 7 grams of net carbs
    • Gluten free
    • Can be made dairy free by subbing our favorite Earth Balance butter
    • Perfect for a quick weeknight meal and is ready in about 20 minutes (Be sure to check out our other 30 minute dinners!)
    chicken piccata being served from pan

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    Jump to:
    • 🧾Ingredients and Substitutions
    • ⏲️How to Make Keto Chicken Piccata
    • 🥘Tips and Tricks
    • 💭 Recipe Variations
    • 🥗What to Serve with Chicken Piccata
    • 📖 Recipe
    • ⭐Reviews

    We recently tried out the keto diet for a few weeks in our house. While it wasn't for me, my husband really enjoyed it and saw great results. Luckily for us the keto diet and my need to eat gluten-free are complimentary!

    We have a few more keto recipes coming up but in the meantime check out our new keto breakfast casserole! It is creamy and delicious, and vegetarian! But for now, let's get on with the chicken piccata show.

    🧾Ingredients and Substitutions

    This recipe contains easy-to-find ingredients and only requires one pan.

    Ingredients for chicken piccata with text
    Keto Chicken Piccata Ingredients
    • Boneless Chicken Breast- You can use chicken fillets, but they can be hard to find. I prefer to use chicken breast that I filet and pound thin.
    • Eggs
    • Almond Flour- If you aren't worried about being low carb and want to keep it gluten free then chickpea flour or a cup for cup style gluten free flour blend both work well.
    • Salt and Pepper
    • Olive Oil
    • Garlic
    • White Wine- Use what you have on hand, but a dry white wine such as a Pinot Gris or Chardonnay work best.
    • Chicken Stock
    • Capers- The best deal on capers I have seen is at Trader Joe's. If you have one nearby they will be by far cheaper than a regular grocery store. Capers are typically found in the Italian aisle near the roasted red peppers.
    • Butter- You want it to be cold so leave it in the fridge until you need it.
    • Lemon- We are going to use both the zest and the juice so organic is best. Be sure to wash the lemon before zesting.
    • Fresh Parsley

    ⏲️How to Make Keto Chicken Piccata

    This recipe comes together fast so I recommend prepping all your ingredients ahead of time. This will make the dish come together faster and ensure nothings burns.

    Prep the Chicken Filets

    If using chicken breasts rather than fillets you will need to cut the chicken down and pound it thin. Start by laying the chicken breast on a cutting board. Place your non-dominant hand (i.e. not your knife hand) flat on the chicken breast and press down. Use a sharp knife to slice the chicken breasts horizontally into to evenly thick fillets.

    Fileting chicken breast into cutlets

    Place your four cutlets between two sheets of plastic wrap. Beat with the flat side of a meat mallet until the chicken is an even thickness of about ½" thick or less.

    chicken breast covered in plastic wrap being flattened with meat mallet

    Make a Keto Dredge for the Chicken

    We are going to use the basic dredge method of an egg wash and coating with seasoned flour. You will need a shallow bowl and two large plates.

    In the shallow bowl, beat the eggs with ½ teaspoon salt. On the first plate, mix the almond flour with ½ teaspoon salt and ¼ teaspoon pepper and spread the mixture on the plate.

    Dip each chicken cutlet in the egg, letting any excess drip back into the bowl, then coat the chicken with the almond flour. Place the coated chicken on the third plate.

    Demonstrating 3 steps to dredge and flour chicken

    Fry the Chicken

    In a large heavy skillet, heat the olive oil over medium-high heat. Add the chicken and brown it, turning once for 5 to 6 minutes total. Do not overcrowd the pan. Working in batches if needed to avoid overcrowding the pan.

    frying chicken in batches

    Almond flour that has fallen off the chicken has a tendency to blacken. It likely won't taste burnt but I suggest whipping out the pan and adding more oil if you cook in batches.

    The chicken will be nearly cooked through but not entirely so no snitching! And safe raw meat handling practices, please.

    Make the Piccata Sauce

    In the same skillet, wipe out any burnt pieces of almond flour. Make sure there is at least 1 tablespoon of oil left in the pan. Adding more if needed.

    Add the garlic to the skillet and cook until golden brown stirring constantly. This will take 2 to 3 minutes, max.

    frying garlic in pan

    Stir in the wine, stock, capers, lemon juice, and lemon zest. Bring the sauce to a boil and then simmer until the sauce is reduced by half. Whisk in the cold butter cubes until combined.

    Finish the Chicken in the Sauce

    Return the chicken to the skillet and let the sauce come to a gentle simmer. Cook until the internal temperature reaches 165 F degrees, about 2-3 minutes. Sprinkle the chicken with the freshly chopped parsley and serve.

    cooking chicken in piccata sauce

    🥘Tips and Tricks

    • Remove the tender from the chicken breast. You can pound them flat and cook them up for a smaller portion size. Perfect for kids!
    • I am a sauce person, the more the better. You can double the stock and lemons to make extra. Perfect for spooning over your side dish.
    • For a special touch try adding a dollop of basil pesto on top when serving.
    keto chicken piccata in skillet with sauce

    💭 Recipe Variations

    Creamy Chicken Piccata

    Once you have reduced the sauce down, right before you add the chicken, quickly stir in ½ cup of heavy cream. This addition is perfect for the keto diet, adding an additional 10 g of fat and 1 g of carbs.

    Chicken Piccata with Artichokes

    My favorite variation of this recipe uses artichokes. Dice up 1 -15 oz can of artichoke hearts and add with the chicken stock and lemon juice.

    Seafood Piccata

    Make a seafood version by substituting a flaky white fish or shrimp for the chicken. I batter the fish but not the shrimp.

    low carb chicken piccata serving over zucchini noodles

    🥗What to Serve with Chicken Piccata

    It may be tempting to serve your chicken piccata with a starch such as rice, mashed potatoes, or pasta. But the flavor of this sauce compliments many lower-carb and keto-friendly vegetable side dishes.

    I like to keep it simple and let the chicken do the talking. Typically we serve over zoodles, but here are a few of our other favorites.

    Roasted Zucchini
    The best oven roasted zucchini recipe. Customize the flavor but follow our tips and tricks for a perfectly crunchy, never soggy zucchini every time.
    Check out this recipe
    roasted zucchini on a sheet pan
    Roasted Eggplant
    Easy roasted eggplant is the perfect addition to any meal.
    Check out this recipe
    roasted eggplant on baking sheet
    Sautéed Greens
    This foolproof recipe takes less than 10 minutes from prep to table. Perfect for a weeknight using any greens you have on hand including kale, swiss chard or spinach.
    Check out this recipe
    sauteed greens on a plate

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    keto chicken piccata in a saute pan

    Keto Chicken Piccata

    Recipe Created By: Jen Wooster
    Almond flour coated chicken served in a traditional piccata style with butter, lemons, and capers. Gluten Free.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Dinner
    Cuisine Italian
    Servings 4
    Calories 481 kcal

    Equipment

    • Large saute pan
    • Meat Tenderizer

    Ingredients
      

    • 2 large skinless boneless chicken breasts about 1 ½ lbs
    • 2 eggs
    • ¾ cup almond flour
    • 1 teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 2 tablespoon olive oil
    • 3 garlic cloves minced
    • ⅓ cup dry white wine
    • ½ cup chicken stock
    • 3 tablespoon drained capers coarsely chopped
    • 4 tablespoon cold unsalted butter cut into pieces
    • 1 lemon juiced and zested
    • 2 tablespoon fresh parsley, chopped

    Instructions
     

    • Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less).
    • In a medium bowl, beat the eggs with ½ teaspoon salt. Toss the almond flour with ½ teaspoon salt and ¼ teaspoon pepper and spread the mixture on a large plate. Dip each chicken cutlet in the egg, letting any excess drip back into the bowl, then coat the chicken with the almond flour.
    • In a large heavy skillet, heat the oil over medium high heat. Add the chicken and brown it, turning once, 5 to 6 minutes total. Transfer the chicken to a plate. Working in batches if needed to avoid overcrowding the pan. Chicken will be nearly cook through.
    • Add the garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Stir in the wine, stock, capers, lemon juice and zest. Bring the sauce to a boil and then simmer until the sauce is reduced by half. Whisk in the butter until combined, then return the chicken to the skillet and let it gently cook through, about 2 minutes. Sprinkle the chicken with the parsley and serve.

    Notes

    • If you cook the chicken in batches, I recommend wiping out the pan and adding additional olive oil to prevent the almond flour from burning. 
    • Leftover chicken can be stored covered in the fridge for 2 to 3 days. Reheat on the stove top or in the microwave. 

    Nutrition

    Calories: 481kcal | Carbs: 10g | Protein: 33g | Fat: 34g | Fiber: 3g
    Keyword gluten free chicken piccata, keto chicken dinner, low carb chicken piccata
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

    Check out our gluten-free chicken piccata web story!

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    Comments

    1. C.Crable says

      July 30, 2021 at 6:40 pm

      5 stars
      I made the chicken tonight and doubled the sauce. The only wine I had was rose, and it still worked beautifully. The flavor was bright and balanced. I made roasted eggplant as the side dish and would do it again for sure! Easy and delicious!

      Reply
      • Jen says

        July 31, 2021 at 7:48 pm

        5 stars
        Thanks for trying the recipe and leaving a review.

        Reply

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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