Name: Low Carb Lemon Chicken Piccata Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 boneless chicken cutlets (4 oz each); ¼ cup almond flour; ¼ cup freshly grated Parmesan cheese; ⅛ tsp salt; ¼ tsp black pepper; 4 tsp olive oil; 4 tsp unsalted butter; 1 medium shallot, finely diced; 2 cloves garlic, minced; ¾ cup chicken stock; 1 large lemon, juiced (about ¼ cup); ¼ cup capers, drained

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Get ready to fall in love with a dish that’s bursting with flavor and perfect for keeping things light and fresh: the Low Carb Lemon Chicken Piccata Recipe. This Italian-inspired delight uses a crispy almond-flour and Parmesan coating that adds just the right amount of texture without the carbs of traditional flour. Drenched in a vibrant lemon-caper sauce, it’s bright, tangy, and utterly comforting all at once. Whether you’re cooking for a quick weeknight meal or impressing guests, this recipe delivers a wonderful balance of zest and richness that’s hard to beat.

Ingredients You’ll Need

The image shows a close-up of a raw meat piece covered lightly with white breadcrumbs and small strips of white cheese on top. The thin meat lay flat on a white marbled surface sprinkled with more breadcrumbs around it. The texture of the meat is smooth but dusted with the gritty texture of the breadcrumbs and the fine shreds of cheese. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential, each playing a special role in crafting the perfect Low Carb Lemon Chicken Piccata Recipe. From the nutty almond flour coating to the fresh lemon juice that brightens the sauce, every element contributes to flavor, texture, and beautiful color on your plate.

4 boneless chicken cutlets (4 oz each): Choose evenly sized cutlets for even cooking and tender results.
¼ cup almond flour: A low-carb substitute that crisps up the chicken beautifully without gluten.
¼ cup freshly grated Parmesan cheese: Adds a savory depth and helps the coating brown perfectly.
⅛ tsp salt: Enhances all the other flavors without overpowering the dish.
¼ tsp black pepper: Provides just a hint of spice and balances the tangy lemon.
4 tsp olive oil: Used for cooking to create that lovely sear and keep things heart-healthy.
4 tsp unsalted butter: Adds richness and helps develop the luscious sauce.
1 medium shallot, finely diced: Softens and sweetens the sauce, complementing the lemon.
2 cloves garlic, minced: Infuses aromatic zing to elevate every bite.
¾ cup chicken stock: Forms the flavorful base of the sauce, making it silky and savory.
1 large lemon, juiced (about ¼ cup): The star ingredient for that bright, fresh zing that makes this dish pop.
¼ cup capers, drained: Brings a salty, tangy burst that perfectly matches the lemon and chicken.

How to Make Low Carb Lemon Chicken Piccata Recipe

Step 1: Prepare the Coating

Start by mixing the almond flour, Parmesan cheese, salt, and black pepper in a shallow dish. This combination is your secret weapon for a crispy, flavorful crust that’s low in carbs but high in satisfaction.

Step 2: Coat the Chicken Cutlets

Give the chicken cutlets a quick rinse under cold water and pat them dry. Then gently dredge each piece in your almond-flour mixture, making sure every side is evenly coated. This step lays the groundwork for a beautiful golden crust.

Step 3: Brown the Chicken

Heat a skillet over medium heat, then add 2 teaspoons each of olive oil and butter. Once the butter melts and starts to sizzle, place the chicken into the pan without crowding or overlapping. Cook for about 3 to 4 minutes on each side until the exterior turns a gorgeous golden-brown and the chicken is cooked through. Remove the cutlets and set them aside for the next step.

Step 4: Build the Sauce

Add the remaining olive oil and butter to the skillet, then toss in the finely diced shallots and minced garlic. Sauté for about 3 minutes until they soften and release their wonderful aroma. Pour in the chicken stock, fresh lemon juice, and drain in the capers. Let everything simmer gently for 5 minutes so the sauce reduces and thickens, intensifying those bright and savory flavors.

Step 5: Finish and Warm Through

Return the crispy chicken cutlets to the skillet, spoon plenty of that luscious lemon-caper sauce over them, and warm everything through for another minute or two. This final touch melds all those delicious flavors perfectly before serving.

How to Serve Low Carb Lemon Chicken Piccata Recipe

The image shows a close-up of four golden-brown cooked pieces of chicken with a crispy texture, sitting in a shallow layer of buttery sauce in a pan. The chicken pieces are garnished with small green capers and bits of minced garlic scattered evenly on top and around them. The sauce appears slightly oily with a light yellow color, and the pan surface is metallic with a soft reflection. The scene is simple with no other objects visible, and the lighting highlights the shiny sauce and the crispy texture of the chicken photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley or thyme adds a pop of green and a fresh herbal note that pairs beautifully with the tangy sauce. Thin lemon slices or wedges also brighten the presentation and allow guests to add extra zing if they like.

Side Dishes

Since this is a Low Carb Lemon Chicken Piccata Recipe, cauliflower rice or roasted spaghetti squash make fantastic low-carb sides that soak up the sauce without weighing down the meal. Light steamed greens or a crisp arugula salad with a lemon vinaigrette also complement this dish wonderfully.

Creative Ways to Present

For a beautiful dinner spread, try plating the chicken atop a bed of sautéed spinach or alongside grilled asparagus. You can also serve the cutlets open-faced with the sauce spooned generously on top for an elegant yet approachable presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together so the flavors stay bright, but gently reheat rather than microwaving aggressively to avoid drying out the cutlets.

Freezing

This Low Carb Lemon Chicken Piccata Recipe freezes well if you want to prepare in advance. Place the cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat your leftovers gently on the stovetop over low-medium heat with a lid to retain moisture and prevent the chicken from drying out. Alternatively, warming in a 250°F (120°C) oven for about 10 minutes works beautifully for even heating while preserving texture and flavor.

FAQs

Can I use regular flour instead of almond flour?

You can swap in regular flour if you’re not concerned about carbs, but almond flour adds a uniquely nutty flavor and keeps the dish low carb, which is what makes this recipe special.

Is it necessary to use both butter and olive oil?

Yes, using both helps achieve the perfect balance of flavor and browning power. The butter adds richness and a deeper taste while the olive oil raises the smoke point, preventing burning.

Can I substitute chicken cutlets with chicken breasts?

Absolutely! Just slice the breasts into thin cutlets, pound them evenly for consistent cooking, and follow the same steps for coating and cooking.

What do capers add to the dish?

Capers bring a burst of salty, tangy flavor that highlights the brightness of the lemon, adding complexity and making every bite exciting.

Is this recipe keto-friendly?

Definitely! The low-carb almond flour and absence of sugary ingredients make this a perfect option for anyone following a keto or low-carb lifestyle.

Final Thoughts

There’s something truly magical about the way the lemon and capers harmonize with the crispy, Parmesan-rich coating in this Low Carb Lemon Chicken Piccata Recipe. It’s fresh, satisfying comfort food that you can enjoy guilt-free any night of the week. I can’t wait for you to try it and see just how effortlessly delicious low-carb cooking can be!