Easy Gluten Free Low Carb Keto Chicken Piccata Recipe
This easy gluten free, low carb, keto chicken piccata recipe is just as fabulous as any higher carb chicken piccata you’ve ever had! It’s gluten free, keto, nut free and the incredible flavors create a burst of joy in your mouth!Â
Keto Lemon Chicken Piccata
Chicken piccata is a family favorite recipe that goes on repeat often in our home. The family just can’t get enough of this tender, perfectly browned chicken breast covered in a lemony, garlicky, buttery sauce and topped with capers and fresh parsley!
While chicken piccata has a few steps and does take some time in the kitchen, it is well worth the effort spent for a wonderful, kid- friendly recipe.
Even the non-low carb family in your life will have no idea this isn’t made with traditional bread crumbs. My incredible keto breading is just as good as any higher carb breading so no one will be questioning if this is low carb or not.
What Makes This Easy Keto Chicken Piccata Recipe So Good
If you’ve been searching for an easy keto chicken piccata recipe that tastes just like the classic Italian recipe, this one won’t disappoint.
Traditional chicken piccata is usually coated in purpose flour or wheat flour, but this gluten-free version uses my signature keto breading to create crispy breaded chicken with just 2 grams net carbs per serving.
The combination of juicy boneless skinless chicken breast, fresh lemon juice, garlic, butter, and briny capers creates a flavorful chicken piccata sauce that’s rich without being heavy. Every bite has that bright, tangy lemon flavor balanced by buttery goodness.
KETO BREADING (NUT FREE)
My keto breading is featured in my cookbook, Naturally Keto, and combines crushed pork rinds with seasonings and whey protein powder.
With the right portions of both, you end up with a fool proof breading that works for coating chicken, pork, any protein really.Â
I’ve used this breading for my easy keto skillet chicken parmesan, my veal parmesan recipe as well as my Air Fryer Keto Mozzarella Sticks and now this Keto Chicken Piccata recipe! It’s very versatile!
How to Get Perfect Golden Brown Chicken Every Time
One of the secrets to restaurant-quality classic chicken piccata is getting a beautifully golden brown crust before making the sauce.
Here are my favorite tips:
- Slice large chicken breasts into thin chicken cutlets for even cooking.
- Pat the chicken dry before dredging in the keto breading.
- Heat olive oil, avocado oil or coconut oil in a large skillet over medium-high heat before adding the chicken.
- Avoid overcrowding the pan. Cook in batches if necessary.
- Leave the chicken alone for 3-4 minutes before flipping so the coating develops a crisp crust.
- Use a meat thermometer and cook until the chicken reaches 165 degrees F.
Once the chicken is removed from the skillet, don’t wash the pan! Those delicious browned bits on the bottom of the pan become the foundation of the incredible lemon butter sauce.
Best Low Carb Side Dishes for Chicken Piccata
Some of the best keto side dishes are ones that are quick and easy to pull together when a main entree takes a bit more time than you expected.
I’ve got a bunch of easy keto side dishes like that but for this keto chicken piccata recipe, I’ve picked a few here that I think would qualify as the best fit. Â
​This low carb chicken piccata pairs beautifully with simple vegetables that soak up every drop of the buttery lemon sauce.
Some of my favorite sides include:
- Zucchini noodles,
- Cauliflower rice
- Creamy cauliflower mash
- Roasted spaghetti squash
- Steamed green beans
- A crisp delicious salad
These easy low-carb meals keep dinner satisfying while maintaining the low net carbs of the recipe.
Shirataki miracle pasta, is also a good option, just be sure to rinse well and squeeze out as much water as possible before heating and using.
The Secret to the Best Chicken Piccata Sauce
The best chicken piccata sauce comes together in only a few minutes.
After removing the chicken, add the chicken broth (or chicken stock if that’s what you have), garlic, fresh lemon juice and capers directly to the hot skillet.
Use a spatula to scrape up all of the flavorful browned bits from the bottom of the pan while the sauce simmers for 2-3 minutes. Once the sauce reduces by about half, stir in the butter until it melts into a silky, lemony butter sauce.
Finish with plenty of fresh parsley for color and freshness before serving.
Ingredient Swaps and Variations
One reason this gluten-free chicken piccata recipe has become one of my favorite keto chicken recipes is how easy it is to customize.
Here are a few simple swaps:
- Replace chicken breasts with juicy chicken thighs if preferred.
- Use chicken stock instead of chicken broth.
- Add a splash of dry white wine for a more traditional flavor if it fits your lifestyle.
- Add a little fresh lemon zest for even brighter lemon flavor.
- If you don’t have my keto breading, you can coat the chicken with seasoned almond flour or cassava flour if you’re not nut-free, though my pork rind breading creates the crispiest results.
- Add Italian seasoning to the breading for extra flavor.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat until warmed through.
Can I freeze chicken piccata?
Yes, although the breading is crispiest when freshly made. Freeze in an airtight container for up to 2 months and thaw overnight in the refrigerator before reheating.
Why is my chicken tough?
The key is using thin slices or chicken cutlets and avoiding overcooking. Cooking over medium-high heat for just a few minutes per side keeps the chicken tender and juicy.
Are capers necessary?
Capers give classic chicken piccata its signature flavor. Their salty, briny bite perfectly balances the tangy lemon butter sauce. If you’re unsure, start with a smaller amount—you may be surprised how much you enjoy them.
Why This Is One of My Favorite Keto Chicken Recipes
This recipe has remained one of my family’s favorite dinners because it feels elegant enough for special occasions, yet it’s simple enough for a busy weeknight.
The crispy chicken, tangy lemon, buttery sauce, and fresh parsley create a meal that tastes like something from your favorite Italian restaurant while staying completely gluten free and keto friendly.
Easy Gluten Free Low Carb Keto Chicken Piccata Recipe
Easy Gluten Free Low Carb Keto Chicken Piccata Recipe
Ingredients
- 3 pounds boneless, skinless chicken breasts (8 thinly sliced pieces)
Keto Breading from Naturally Keto
- 1/2 cup unflavored whey protein powder
- 1 cup crushed pork rinds
- 1/2 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Sauce
- 1.5 cups chicken broth
- 4 garlic cloves minced
- 1/2 cup lemon juice
- 1/4 cup capers
- 2 tablespoons butter
Avocado or coconut oil to fry
Fresh chopped parsley to serve
Instructions
- Place the chicken breasts on a cutting board and slice the chicken breast halves horizontally, butterflying them open. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. Set these aside to prepare the rest of the ingredients.
- Place all the keto breading ingredients in another shallow bowl and whisk together.
- Dredge the chicken in the breading mixture on both sides and set aside.
- In a large skillet over medium high heat, add about 4 tablespoons of your choice of oil. Once the oil is hot, add 4 breasts to the pan or as many as you can fit without overlapping. Cook for 3-4 minutes or until chicken is nicely browned then flip over and cook for another 3-4 minutes. Remove chicken and cover to keep warm. Add 4 more tablespoons of oil and fry the remaining chicken in the same way.
- Add all the sauce ingredients to the skillet, except the butter. Use a spatula to scrape all the browned bits. Simmer for 2-3 minutes or until the sauce is reduced by half. Add butter to the sauce.
- Add the chicken back to the skillet and spoon the sauce over each piece. Sprinkle with fresh parsley and serve with any of the sides mentioned above.
- Store any left overs in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach, and certified Life Coach. She has been Sugar Free & refined-carb free for 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macroâ„¢ Method and the weekly Midlife Macro Meal Plansâ„¢, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
Have made this, so good! I added some halved cherry tomatoes, black olives and some artichoke hearts cut to size of tomatoes. Added them to step #5. And proceeded to enjoy!
Great additions, thanks for sharing!