This low carb chicken piccata recipe uses homemade keto breadcrumbs and is delicious & easy to make. Pairs great with asparagus or other low carb side dishes.
The real key to this dish is the low carb / keto breadcrumbs. You can’t make chicken piccata without breading, this way you can stay on track without adding a ton of carbs.
Delicious chicken piccata perfection, low carb style.
Want more Low-Carb Chicken Recipes?
If you are keen on easy and delicious, head over to Our 7 Best Low-Carb & Keto Chicken Recipes for the best of the best. These are chicken recipes I am positive you’ll love.
Low Carb Chicken Piccata
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup low carb breadcrumbs
- 1 egg
- 3 tbsp butter
- 2 tbsp minced garlic
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 tsp arrowroot mixed into 1 tbsp water - optional
- 1/4 cup capers
- 3 tbsp lemon juice
- 1/3 cup fresh chopped parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Butterfly the chicken breasts and then cut to make 4 thin breasts
- Whisk the egg and add it to a shallow pan. Add the breadcrumbs to another shallow pan. Dredge each chicken breast in the egg then in the breadcrumbs and set aside on a plate.
- Heat butter in a large skillet over medium-high heat and fry chicken 3-4 minutes per side until cooked through.
- Remove chicken from pan and cover.
- Reduce heat to medium, add the minced garlic and fry 2-3 minutes in remaining butter.
- Reduce heat to low and add broth and cream. Bring to a simmer and season with salt & pepper.
- Add in half the capers and cook for 2-3 minutes. For a thicker sauce, add in arrowroot & water mixture.
- Add lemon juice and simmer for another 2-3 minutes, stirring frequently.
- Replace chicken back into the pan and simmer very gently for 3-4 minutes.
- Serve topped with remaining capers and lemon slices and fresh parsley.
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