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!
- Preparation and cooking overview
- Chef's note
- 🥘 Ingredients for this keto chicken piccata recipe
- For the breading & chicken
- For frying and the sauce
- Ingredient substitutions
- Additional ingredients
- How to make Keto Chicken Piccata: step-by-step guide
- Cooking methods
- Cooking instructions
- For the keto breading
- For frying and the sauce
- How to make it healthier
- Time-saving tips
- What to serve with keto lemon chicken piccata?
- Storage and reheating instructions
- Storage tips
- Reheating tips
- Recipe wrap-up and conclusion
- 📖 Recipe
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.
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.
🥘 Ingredients for this keto chicken piccata recipe
For the breading & chicken
For frying and the sauce
Here are some possible substitutes in case you don't love them or don't have them on hand!
How to make Keto Chicken Piccata: step-by-step guide
For the keto breading
- Mix the whey protein isolate, salt, pepper, and Italian seasoning in a shallow bowl.
- Heat a large skillet over medium-high heat. Once hot, add 2 tablespoons of olive oil and 2 tablespoons of butter to the pan.
- 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
- 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.
- Add the minced garlic to the pan and cook until fragrant, about 30 seconds.
- 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.
- Return it to the pan to warm through in the sauce.
- 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:
By making these simple changes, you can create a healthier version of this recipe without disrupting the amazing flavor.
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:
Storage and reheating instructions
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!
Keto Chicken Piccata
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)
- 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.
My daughter loves chicken piccata, and yours looks awesome!💕
Cast Iron Keto says
Thank you! We hope you give it a try.
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.
Cast Iron Keto says
Hi Terri, the wine adds about 6g total carbs for the entire recipe - hope this helps!
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. 🙂