Keto chicken piccata
August 1, 2026 · 2 min read
Chicken piccata is a restaurant dish that happens to be almost keto already — thin cutlets, a bright lemon-caper butter sauce, no breading beyond a light crust. Swap the usual wheat dredge for almond flour and parmesan and the whole plate lands around 4g net carbs, with the sauce carrying the flavor.
The technique that matters: slice the breasts thin so they cook in minutes and stay tender, and don't rush the reduction — let the broth and lemon cook down until the sauce is glossy before the butter goes in.
Ingredients
- 1 1/2 lb boneless skinless chicken breast, halved horizontally into 8 thin cutlets
- 1/2 cup almond flour
- 1/4 cup grated parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
Steps
- Combine the almond flour, parmesan, salt, and pepper on a plate. Press each chicken cutlet into the mix to coat both sides.
- Heat 1 tablespoon of the butter and the olive oil in a large skillet over medium-high. Sear the cutlets 3–4 minutes per side until golden and cooked through, working in batches so the pan isn't crowded. Move them to a plate.
- Lower the heat to medium. Add the garlic and cook 30 seconds, then pour in the chicken broth and lemon juice, scraping up the browned bits. Simmer 3–4 minutes to reduce, then stir in the capers and the remaining 2 tablespoons butter until the sauce turns glossy.
- Return the chicken to the skillet, spoon the sauce over, and simmer 2 minutes. Scatter with parsley and serve with lemon wedges.
How it comes together
Makes 4 servings — read left to right; each column combines what's behind it.
PrepHalve each chicken breast horizontally into two thin cutlets — thin cooks fast and stays tender.
| 1½ lb · 680 g chicken breasthalved into 8 thin cutlets | Dredge the cutlets | Sear the chicken | Return chicken and finish | |
| ½ cup · 48 g almond flour | ||||
| ¼ cup · 25 g grated parmesan | ||||
| ½ tsp salt | ||||
| ¼ tsp black pepper | ||||
| 3 tbsp · 42 g butterdivided — 1 to sear, 2 for the sauce | ||||
| 2 tbsp · 27 g olive oil | ||||
| 3 garlic clovesminced | Build the pan sauce | |||
| ¾ cup · 180 g chicken broth | ||||
| ¼ cup · 60 g fresh lemon juiceabout 2 lemons | ||||
| 3 tbsp capersdrained | ||||
| 2 tbsp fresh parsleychopped |
Scaling adjusts quantities only — cooking times and pan sizes may need judgment. Grams are rounded for the kitchen.
Notes and swaps
No almond flour on hand? A dredge of grated parmesan alone still crisps and keeps it keto. Chicken thighs stand in for breasts and stay juicier, though they take a few minutes longer to cook through. For a sharper sauce, add another spoon of capers or a little more lemon; for a milder one, cut the lemon to 3 tablespoons. Serve it over zucchini noodles, cauliflower mash, or a green salad to keep the carbs down.
The macros here are an estimate. Tell Copper Keto Companion "chicken piccata with a side salad" and it works out the net carbs on the portion you actually plate.
FAQ
Is chicken piccata keto? Traditional piccata dredges the chicken in wheat flour, which isn't keto. Swapping in almond flour and parmesan keeps the crust and the sauce while dropping it to about 4g net carbs a serving.
Can I make it dairy-free? Use olive oil or a plant butter in place of the butter and skip the parmesan in the dredge, seasoning the almond flour with a little extra salt instead. The sauce still comes together, just with a lighter body.
What do I serve with keto chicken piccata? Zucchini noodles, cauliflower mash, roasted broccoli, or a lemony green salad all keep the plate low-carb and soak up the sauce.
Can I use pre-sliced chicken cutlets? Yes. Thin cutlets from the store skip the halving step and cook in about 3 minutes a side.