Keto Chicken Piccata is the perfect comfort Italian classic requiring surprisingly few ingredients and featuring chicken with a light lemon sauce and capers.
Chicken Piccata for dinners this week? Don’t mind if I do. This comfort Italian classic is fortunately rather easy to make keto!
This dish requires surprisingly few ingredients that are mainly found in the pantry. I also personally have to find ways to enjoy chicken as I can’t just eat plain chicken like my husband can. This chicken piccata with a breading that is keto friendly is just the solution in our household.
How to make a piccata sauce.
The sauce is actually extremely easy to pull together. It really is a rather basic lemon sauce.
All you need is: garlic, lemon juice, dry white wine, chicken stock, butter and capers.
Once you pull it together into the saucepan you will need to allow it to simmer for at least 8-10 minutes to allow it to reduce down. It will reduce. Just be patient… which I am the first to admit .. I’m not patient… but it is worth it guys.
Check out these Paleo Chicken Meatballs from Food Doodles.Â
Is chicken piccata keto?
I honestly think that this will be a debated topic as there are many varying degrees of keto in our community these days. We 100% understand that not everyones bodies are the same and therefore not one strict way of cutting carbs works for us all.
So here I’ll lay out some of the things in our chicken piccata that might be worth mentioning you can make the decision for yourself.
All the ingredients in our chicken piccata are keto friendly ingredients. There is one that is generally a debate with some. Dry white wine.
Dry white wine has around 2Carbs for a 1/4cup, which is what this recipes requires. Now when you divide that into the 4 extremely hefty portions that means there is literally .5carbs a part of the meal that the wine is adding.
In our household… this is entirely acceptable and therefore we do it. You can use additional chicken broth if you would like to omit entirely yourself just fair warning the flavor does get changed quite a bit.
Check out these Thai Grilled Chicken Thighs from Tessa the Domestic Diva.
Nothing better than a dredged piece of chicken. We’ve really fallen in love with finely ground almond flour. It does such a fantastic job at breading.
A few other low carb breading options are like with our Keto Parmesan Chicken using our basic low carb breading recipe.
These breaded buffalo chicken nuggets are pretty on point as well. But lets get back to this Keto Chicken Piccata.
But lets also discuss why we decided to finish baking our chicken
Now many classic recipes will keep the chicken in the pan while you make the sauce. Just with the nature of the keto ingredients we used though it wouldn’t give a good crispy result which we were going for.
So that is why we finished baking them in the oven and really allowed them to get crispy and those flavors to infuse.
How many net carbs in our Keto Chicken Picatta?
8 Net Carb for apprx one traditional chicken serving. We calculated it as dividing the recipe into 4 servings. Since chicken thighs do vary by size and so on itâ€™s not possible to really calculate it per chicken thigh.
ALSO – it’s a little difficult to calculate the leftover oil and flour that is not used so WE personally calculate these in the 6-7carb range ourselves in our family as a guesstimate but wanted to give you the full data and you can choose for yourself.
Be sure to check out your Macros needed with our Keto Macro Calculator where it can give you a personalized idea what your calories and macros should be.
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free toÂ read up more on Net Carbs.Â Or start at ourÂ Low Carb & Keto 101 Starter Page.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- Keto Fat Bomb Chicken
- Buffalo Chicken Stuffed Avocado
- Low Carb Buffalo Chicken Meatballs
- Easy Chicken Paprikash by ItsYummi.com
- Prawn Cocktail by SimpleKitchenCooking
Low Carb & Keto Chicken Piccata
- 5 Tablespoons olive oil
- 4 Tablespoons butter
- 2 pounds chicken breasts ,filleted
- 3/4 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic , minced
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1/4 - 1/2 cup lemon juice
- 1/4 cup capers
- fresh parsley for topping (optional)
- Preheat oven to 350 degrees F
- In a large skillet, heat olive oil and butter over medium heat.
- In a large casserole dish or bowl, combine flours, salt, and pepper. Whisk to be sure all is combined. Then dredge the chicken breasts in the mixture and set on a clean plate or straight into the skillet.
- Cook the chicken breasts approximately 3 minutes per side getting a nice brown "sear" on them. Remove the breasts from the skillet and place onto a baking sheet with a baking rack. Repeat for all breasts. Place the full baking rack into the oven for 10 minutes while creating the sauce.
- To create the sauce, add garlic, white wine, chicken broth, lemon juice and two tablespoons of butter/oil mix from the fry pan into a small saucepan over medium heat. Reduce by half. This should take approximately 10 minutes.
- Plate the chicken breasts over your favorite low-carb noodles, like the raw zoodles shown here, top with a drizzle of lemon sauce, a spoonful of capers and fresh parsley.
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