This Chicken Piccata is an easy one pan dinner recipe that comes together in under 30 minutes. It’s made with tender chicken breasts with a buttery lemon sauce with capers. Perfect for date night or busy weeknights and is low carb, keto, gluten free, paleo and Whole30 compliant.
We first had this classic Italian dish when we visited Italy on our honeymoon a few years ago. What I love is that it’s impressive enough for a date night but yet pretty easy to make with simple pantry ingredients.
The best part though? This Chicken Piccata cooks up in just one skillet in about 30 minutes. The key is to make sure you start off with thin pieces of chicken breasts or pound them to even thickness.
Generously season them with salt and pepper then sprinkle a light dusting of almond flour to keep this recipe gluten free. Feel free to use all purpose if you don’t have any food sensitivities.
Pan fry the chicken until golden and cooked through then remove from the pan. The simple and tasty sauce is made by adding some tangy lemon juice, chicken broth, garlic, capers, oregano and parsley.
WHAT SIDES CAN I SERVE CHICKEN PICCATA WITH?
This dish is delicious on its on and also goes well with so many sides.
Traditional Chicken Piccata is served with rice, pasta or roasted potatoes but other grain free options include a side of cauliflower rice, spiralized zucchini noodles, roasted asparagus, broccoli or with a side of salad.
IS CHICKEN PICCATA LOW CARB AND KETO?
Chicken Piccata is a great dish if you are following a low carb or keto diet. Just remember to serve with a side of salad or non-starchy vegetables like spinach, kale, green beans, cauliflower, broccoli
Chicken Piccata is an easy, low carb, gluten free, one-pan meal. It's perfect for date night or busy weeknights - it comes together in under 30 minutes with a tasty lemon caper sauce.
- 2 medium boneless, skinless chicken breasts , cut horizontally & pounded to even thickness
- salt and freshly cracked black pepper , to taste
- 4 Tablespoons almond flour OR all purpose flour
- 3 Tablespoons unsalted grass-fed butter , divided OR ghee
- 1/3 cup fresh lemon juice (about 1 large lemon)
- 1/2 cup compliant chicken broth
- 3 teaspoons baby capers , drained
- 3 garlic cloves , minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon smoked paprika , optional
- lemon wedges for garnish (optional)
Season chicken with salt and pepper and dust with a light coating of almond flour, shaking off any excess.
Heat 1 tablespoon of the butter along with the oil in a large non-stick skillet set over medium-high heat. Add chicken and cook for 4–6 minutes per side, or until golden and cooked through. Remove chicken from pan and set aside.
Add remaining 1 tablespoon butter, lemon juice, chicken broth, capers, garlic, Italian seasoning, and paprika (if using) to the skillet. Return skillet to medium heat and bring to a boil while scraping down the brown bits.
Add kale along with the cooked chicken back to the skillet. Cook for an additional 2 minutes or until the kale has wilted and the chicken is heated through.
- Adjust seasonings as needed and sprinkle with fresh parsley. Alternatively, you can pour the sauce over the chicken and garnish with parsley and lemon wedges, if desired. Serve with your favorite sides.
Preheat oven to 400 F. Grease or line one large baking sheet with parchment or foil for easier cleanup.
Arrange 1 bunch of asparagus in a single layer on the prepared baking sheet. Drizzle
with 1 tablespoon olive oil then sprinkle with salt, and pepper to taste.
Toss to coat well. Roast for 10-12 minutes or until the asparagus is tender-crisp.