Keto Chicken Piccata

Why This Is Strictly Keto

Traditional piccata dredges the chicken in wheat flour before pan-searing. Swapping in finely ground almond flour gives the same golden, lightly crisp crust without any grain, and the bright lemon-caper pan sauce is built from butter, broth, lemon juice and capers — no cornstarch or flour slurry needed to bring it together.

Ingredients

Chicken

• 2 large boneless, skinless chicken breasts, halved horizontally and pounded to 1/2-inch thickness
• Salt and freshly ground black pepper
• 1/2 cup almond flour
• 1 large egg, beaten
• 2 tablespoons olive oil
• 3 tablespoons butter, divided

Lemon Caper Sauce

• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 3 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prep the chicken: Season the chicken cutlets on both sides with salt and pepper. Set up two shallow bowls — one with the beaten egg, one with the almond flour.

2. Dredge: Dip each cutlet in the egg, letting excess drip off, then coat both sides in almond flour, pressing gently so it adheres.

3. Sear: Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Cook the cutlets in batches, 3-4 minutes per side, until golden and cooked through. Transfer to a plate.

4. Build the sauce: Add the garlic to the skillet and cook 30 seconds until fragrant. Pour in the chicken broth, lemon juice and capers, scraping up any browned bits. Simmer 5-6 minutes until reduced by about half.

5. Finish: Remove the skillet from the heat and whisk in the remaining 2 tablespoons of butter until the sauce is glossy. Return the chicken to the pan to coat in the sauce, then stir in the parsley.

6. Serve: Plate the chicken and spoon the sauce over the top. Serve over zucchini noodles or sautéed greens.

Nutritional Info (per serving, approximate)

Tips

• Pound the chicken to an even thickness so it cooks through at the same rate as the crust browns.
• Don’t skip whisking in the cold butter at the end — it’s what gives the sauce its silky texture.
• Rinse the capers briefly if they taste overly briny straight from the jar.