This buttery and lemony keto chicken piccata is a super low-carb twist on an easy delicious family favorite.
Exciting news! This August, my family is moving from New York to beautiful North Carolina. These past few months have been filled with lots of packing, garage sales, and other assorted craziness as we prepare for this new adventure. John keeps saying, “I hope the moving truck is big enough” while I keep finding more photo albums that I want to keep. 😊
If you’ve ever moved before, you know how stressful the moving process can be. Eating right, keeping up with my fitness routine, and minimizing as much stress as possible has been important to help me keep up my stamina and not get overwhelmed by everything that needs to be done.
One thing is for sure. When your life’s turned upside down, you usually don’t want to spend extra time in the kitchen. But you also probably don’t want to have to keep ordering out when you’re eating keto and low-carb. It’s good to have quick, simple, delicious recipes to turn to so you can keep enjoying home cooked meals.
This Keto chicken Piccata is one of my favorites for those busy days. It’s a super low-carb twist on an easy family favorite. Ready in just 25 minutes!
Buttery, lemony chicken in a delicious broth topped with capers. Yum.
What ingredients do you need to make keto chicken piccata?
- thin sliced chicken breasts
- salt and pepper
- avocado oil
- juice from about 2 lemons
- chicken broth
- and parsley for garnish
Here’s how to make quick easy keto chicken piccata.
*Free printable recipe card is available at the end of the post.
Tenderize the chicken breasts with a meat pounder.
Then season the chicken on both sides with salt and pepper. Heat avocado oil and butter in a large sauté pan over a medium-high heat.
Add the chicken breasts and sauté them on the first side for 2-3 minutes or until browned. Flip the chicken over and cook on the other side for 2-3 minutes or until chicken is cooked through. Remove the chicken to a separate serving platter and set aside.
Add your broth and bring to a boil. Scrape up the bits of brown on the bottom of the pan to incorporate them in the sauce. Stir in some lemon juice and capers and return the chicken to the pan. Simmer about 2 minutes more. Now transfer the chicken to the platter again.
Whisk in some butter and spoon the sauce over the chicken. Garnish with parsley, and dinner is ready!
Pro tips and recipe notes
- I recommend pounding each chicken breast with a meet tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
- Sauté your chicken in batches so as not to crowd the pan.
- Don’t have avocado oil on hand? That’s o.k. You may substitute extra-virgin olive oil or whichever oil you prefer.
I hope you enjoy this keto chicken piccata as much as we do. 😊
This week, I had to say goodbye to my family’s well-loved pine dining table where we’ve gathered for many meals and holiday feasts. All the food on the blog was savored at that table — including this chicken piccata. So many wonderful memories!
Yes, moving is bittersweet. But the time has come for us to leave New York. I’m looking forward to a milder climate and exploring new places as we make a home in North Carolina (and also sharing new recipes with you from my new kitchen!).
Hope you have a happy and healthy week.
P.S. If you make this chicken piccata, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
More recipes like this
One-Pan Chicken Alfredo
Grainless Crispy Chicken Nuggets
One-Pan Roast Chicken And Potatoes
Keto Low-Carb Salmon With White Wine Sauce
Super Low Carb Cottage Pie With Cauliflower Mash
Watch this video for some of my most popular recipes you may want to try!
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