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Keto Chicken Piccata 🥘

Published: · Updated: by · 5 Comments

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Introducing the Keto Chicken Piccata recipe, a dish that transports you straight to the heart of Italy. Here, the flavors of crispy, tangy, and delicious lemon caper chicken meld together in a delightful culinary experience. This is not just a meal; it's your ticket to an Italian culinary adventure right from your kitchen. The best part? It's a perfect solution for a flavorful, low-carb, one-pan dinner!

Keto Chicken Piccata in a cast-iron skillet
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Preparation and cooking overview

Keto Chicken Piccata = heaven in a skillet. Seriously, it's SO good and so comforting. This classic dish is super easy to make and can be on your table in less than 30 minutes. It will quickly become a family favorite.

Chef's note

This chicken piccata isn't just a recipe; it's a testament to the power of creativity in cooking. By using whey protein isolate as a keto-friendly alternative to traditional flour, you can enjoy the crispiness of the chicken without worrying about carbs.

Keto Chicken Piccata in a cast-iron skillet
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

🥘 Ingredients for this keto chicken piccata recipe

For the breading & chicken

  • ¼ cup whey protein isolate
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper from Diaspora Co
  • ¼ teaspoon Italian seasoning
  • 1 lb chicken cutlets

For frying and the sauce

  • 3 tablespoons olive oil (extra-virgin)
  • 3 tablespoons butter (unsalted)
  • ½ yellow onion diced
  • 3 cloves garlic (minced)
  • 1 cup dry white wine
  • Juice and zest of 1 lemon
  • ¼ cup capers drained and rinsed
  • Parsley parmesan cheese, lemon slices, and capers for garnish (optional)

Ingredient substitutions

Here are some possible substitutes in case you don't love them or don't have them on hand!

  • Whey protein isolate: You could use almond flour, coconut flour, or pork rinds as alternative coatings.
  • Sea salt: You could use kosher or Himalayan pink salt instead of sea salt.
  • Italian seasoning: If you don't have Italian seasoning, combine dried basil, oregano, thyme, and rosemary.
  • Chicken cutlets: You can use skinless chicken breasts and pound them to a ½-inch thickness. Boneless chicken thighs are also another substitute you can use. Make small pieces and marinate well for a juicy result.
  • Extra-virgin olive oil: You could use avocado, coconut, or ghee instead of olive oil for frying and cooking.
  • Unsalted butter: If you don't have unsalted butter, you could use salted butter and adjust the amount of added salt accordingly.
  • Yellow onion: You could use shallots, red onion, or leeks instead of yellow onion.
  • Dry white wine: If you don't want to use wine, you could use chicken broth or vegetable broth instead.
  • Lemon: You could use lime instead of lemon for a slightly different flavor profile.
  • Capers: If you dislike capers, use sliced green olives or chopped sun-dried tomatoes instead.
  • Parmesan cheese: If you're lactose intolerant or allergic to dairy, you could use nutritional yeast or a vegan parmesan substitute.

Additional ingredients

  • Garnishes: You could use chopped scallions, chives, or basil instead of parsley for garnish. If you don't have capers or lemon slices, skip them or add a different garnish, like cherry tomatoes or roasted red peppers.

How to make Keto Chicken Piccata: step-by-step guide

Cooking methods

  • Pan-frying

Cooking instructions

For the keto breading

  1. Mix the whey protein isolate, salt, pepper, and Italian seasoning in a shallow bowl.
  2. Heat a large skillet over medium-high heat. Once hot, add 2 tablespoons of olive oil and 2 tablespoons of butter to the pan.
  3. Dredge each chicken cutlet in the whey protein flour mixture, shaking off any excess. Carefully place it in the skillet and cook until golden brown, about 3-4 minutes on each side. Remove from the pan and set aside. Repeat and cook in batches if your skillet is small.

For frying and the sauce

  1. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. Once melted, add the diced onion and cook until soft and translucent, about 5 minutes. Be sure to scrape up any brown bits from the bottom of the pan.
  2. Add the minced garlic to the pan and cook until fragrant, about 30 seconds.
  3. Pour in the white wine, lemon zest, lemon juice, and capers. Cook until the sauce has reduced, about 5 minutes—season with salt and pepper to taste.
  4. Return it to the pan to warm through in the sauce.
  5. Garnish with parmesan cheese, parsley, lemon slices, and capers if desired. Serve and enjoy!

Chef's pro tip

A crucial tip for preparing keto piccata is to refrain from cramming too many pieces into the pan during the frying stage. Overcrowding can lead to a drop in oil temperature, which could result in meat that is inconsistently cooked and less crispy than optimal. To prevent this, cook the meat in separate batches, ensuring ample space between each cutlet in the pan. Allow the chicken to fry undisturbed for a few minutes before flipping it to guarantee the formation of a golden brown crust.

How to make it healthier

This delicious recipe is already a healthier version of the classic Italian dish, as it is low-carb and gluten-free. However, here are some additional tips to make it even healthier:

  • Choose high-quality, organic chicken fillets that are free-range and hormone-free.
  • Swap out the butter for ghee or avocado oil to reduce saturated fat and increase the healthy fats in the dish.
  • Use low-sodium chicken stock in place of some or all of the white wine to reduce the sodium content of the sauce.
  • Increase the number of veggies in the dish by adding some sliced mushrooms or steamed broccoli to the sauce. It will result in a low-carb chicken dinner.
  • Serve with a side salad or roasted vegetables instead of pasta to reduce overall carb intake.
  • Avoid heavy cream if it is your preference. It will only increase the net carb ratio.

By making these simple changes, you can create a healthier version of this recipe without disrupting the amazing flavor.

Keto Chicken Piccata in a cast-iron skillet

Time-saving tips

  • Use pre-cut boneless chicken cutlets or pound chicken breasts to an even ½" thickness for faster cooking.
  • Set up a breading station with the whey protein mixture and a plate for the breading before starting to cook. This will save time and prevent any last-minute scrambling.
  • Prep the ingredients for the sauce before breading and cooking. This will allow a seamless transition into making the sauce while the fillets rest.
  • Use a mandolin or food processor to slice the onions and garlic quickly.
  • Opt for pre-washed and pre-chopped herbs, such as parsley, to save time on prep work.
  • Use a citrus zester or microplane to zest the lemon quickly.

What to serve with keto lemon chicken piccata?

There are several great options for serving, but for this delicacy, here are some keto-friendly sides and options:

  • Vegetable sides: Roasted or steamed vegetables such as asparagus, broccoli, Brussels sprouts, or green beans would be a great complement. Remember to sprinkle some fresh lemon juice for a tangy flavor.
  • Salad: You could even do a simple salad as we serve with our Steak and Greens recipe. A fresh green salad with a simple vinaigrette would add a nice contrast to the dish's richness. Try a mix of greens, such as arugula or baby spinach, with some sliced radishes and cucumber.
  • Cauliflower rice: A low-carb alternative to regular rice, sauteed cauliflower rice is a great side dish that will soak up the flavors of the meat piccata.
  • Zucchini noodles: Another low-carb alternative, zucchini noodles (or keto noodles), can be sautéed and served for a complete meal. These veggie noodles have low carbs and stand as a gluten-free pasta option.

Storage and reheating instructions

Storage tips

  • To store leftovers, let them cool down to room temperature, and then transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

Reheating tips

  • When reheating, you can either use the microwave or stovetop. If using a microwave, place in a microwave-safe dish and heat on medium power in 30-second increments until heated. If using the stovetop, place the leftovers in a skillet with a small amount of olive oil or butter over medium heat, and cook until heated through, stirring occasionally.

Recipe wrap-up and conclusion

Wrapping up, Keto Chicken Piccata stands as a delectable and comforting dish, ideal for a snug dinner at home. The combination of crispy chicken piccata, tangy lemon-caper sauce, and aromatic herbs and spices crafts a dish that is as satisfying as it is flavorful. The low-carb, gluten-free breading provides a healthier alternative that leaves you feeling light yet fulfilled. Whether you're a keto enthusiast or simply open to exploring new culinary experiences, this recipe is destined to secure a spot among your favored dinners.

For a complete Italian experience, consider pairing this dish with our Keto Garlic Bread and Italian Meatball Sliders. Or, if you're up for a change, give our Hot Italian Chicken Skillet a whirl. Enjoy your Italian culinary journey!

📖 Recipe

Keto Chicken Piccata in a cast-iron skillet

Keto Chicken Piccata

This Keto Chicken Piccata recipe has crunchy chicken and the most delicious lemon caper sauce. All topped off with a generous amount of shaved parmesan. It's the perfect low-carb one-pan dinner!
5 from 4 votes
Print Rate Pin Recipe
Course: Main Course
Cuisine: Italian
Keyword: 30-minute
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 386kcal

Ingredients

For the breading & chicken:

  • ¼ cup whey protein isolate
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon Italian seasoning
  • 1 lb chicken cutlets

For frying and the sauce:

  • 3 tablespoons extra-virgin olive oil divided
  • 3 tablespoons unsalted butter divided
  • ½ yellow onion diced (56 grams)
  • 3 cloves garlic minced
  • 1 cup dry white wine
  • Juice and zest of 1 lemon
  • ¼ cup capers drained and rinsed
  • Parsley parmesan cheese, lemon slices, capers for garnish (optional)

Instructions

  • Place the whey protein isolate, salt, pepper, and Italian seasoning on a plate and mix well.
  • Heat a 10.25” or larger skillet over medium-high heat. Once hot, add 2 tablespoons of the olive oil and 2 tablespoons of the butter to the pan.
  • Working in batches, dredge chicken in the whey protein and seasonings mixture, then add immediately to the pan. Cook until browned for about 3-4 minutes per side, then remove from the pan and set aside. Repeat with remaining chicken.
  • Add the remaining butter and olive oil to the pan, then add in onions and cook until soft and translucent, about 5 minutes. Add garlic to the pan, and cook until fragrant, about 30 seconds, then immediately add in white wine, lemon juice and zest, and capers. Cook until reduced, about 5 minutes. Season with salt and pepper to taste.

Nutrition

Nutrition Facts
Keto Chicken Piccata
Amount Per Serving
Calories 386 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 106mg35%
Sodium 741mg32%
Potassium 522mg15%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 30g60%
Vitamin A 333IU7%
Vitamin C 4mg5%
Calcium 50mg5%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Lisa says

    My daughter loves chicken piccata, and yours looks awesome!💕

    Reply

    • Cast Iron Keto says

      Thank you! We hope you give it a try.

      Reply

  2. Terri says

    5 stars
    I have a question. What would the carb count be if I used chicken stock instead of white wine? We don't drink and don't keep alcohol in the house.

    Reply

    • Cast Iron Keto says

      Hi Terri, the wine adds about 6g total carbs for the entire recipe - hope this helps!

      Reply

  3. Shelbel says

    5 stars
    I made this last night for dinner. Easy to put together. I used 1 lb of frozen chicken tenderloins (Costco) that thaw quickly in a baggie and set in cold water, and then pounded for even thickness. Took longer than 3-5 minutes - more like 8 minutes per side to cook. Sauce was delicious. I used chicken broth (we don't drink alcohol and it reduced the recipe to 3g net carbs per serving!). Again recipe doesn't state when to add the chicken back in, but I did so before it totally reduced so it could catch all the flavor and cook some more. Chicken was tender and extremely flavorful. I had leftover "cauliflower tots" that I placed on the plate and placed chicken picata on top with a scoop of the sauce. Delicious! Will definitely make again. Thank you. 🙂

    Reply

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