Go Back

Keto Lemon Chicken Piccata

This keto lemon chicken piccata features tender chicken breasts coated in almond flour, seared to golden perfection, then simmered in a bright, buttery lemon sauce with briny capers. The dish boasts a vibrant citrus flavor paired with a rich, glossy sauce, and a crisp exterior with juicy, flavorful meat inside. It’s an elegant yet simple dish that balances zest and richness beautifully.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Keto, Mediterranean
Servings 4
Calories 340 kcal

Equipment

  • Large skillet
  • Meat mallet or rolling pin
  • Sharp knife
  • Cutting board
  • paper towel

Ingredients
  

  • 4 pieces chicken breasts pounded to even thickness
  • 1/2 cup almond flour for dredging
  • 2 tbsp olive oil for frying
  • 2 tbsp butter for sauce and searing
  • 3 cloves garlic minced
  • 1/2 cup chicken broth low-sodium preferred
  • 1 whole lemon zest and juice
  • 2 tbsp capers rinsed
  • 2 slices lemon for garnish and extra brightness
  • Salt and pepper to taste

Instructions
 

  • Pound each chicken breast between two sheets of plastic wrap or in a zip-top bag until about 1.5 cm (¾ inch) thick. Pat dry with a paper towel, then season generously with salt and pepper. Preheat a large skillet over medium heat.
  • Place almond flour in a shallow dish. Dredge each chicken breast in the almond flour, pressing lightly to coat evenly. Shake off excess and set aside.
  • Add 1 tablespoon of olive oil and 1 tablespoon of butter to the hot skillet. Once shimmering and melted, carefully lay in the coated chicken breasts. Cook for about 4–5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
  • Reduce heat slightly. Add the remaining butter and minced garlic to the skillet. Sauté for about 30 seconds until fragrant and golden, making sure not to burn the garlic.
  • Deglaze the pan with chicken broth, scraping up the browned bits from the bottom. Bring to a gentle simmer, then add the lemon juice and lemon zest. Let the sauce simmer for about 2 minutes until slightly thickened and fragrant.
  • Return the chicken breasts to the skillet, spooning sauce over them. Add the rinsed capers and lemon slices if using. Simmer for another 2 minutes until heated through and coated with the glossy sauce.
  • Taste the sauce and adjust seasoning if needed. Remove from heat. Let the chicken rest for 2 minutes to redistribute juices.
  • Serve hot, spooning the bright lemon sauce over the chicken. Garnish with additional lemon slices and fresh herbs if desired for an extra pop of freshness.