This delicious keto chicken piccata is coated with a low-carb mixture, pan-fried, then served with a rich lemon butter sauce. It’s a delicious variation of the classic Italian comfort food!
Have you ever had piccata? It’s a simple Italian dish that usually features veal or chicken. You pound the meat flat, dredge it in flour, pan-fry it, then serve it with a lemon-butter sauce.
It’s quite tasty, but unfortunately not very keto friendly. Also, traditional piccata is often served over pasta, which adds even more carbs.
Thankfully, you can whip up this delicious keto chicken piccata instead! With a few ingredient swaps, we turn this classic Italian dish into guilt free comfort food.
Best of all, you’ll pan-fry the chicken and cook the sauce all in the same pan. This dish is simple to prep, easy to clean up, and tastes incredible. It’s one of my family’s favorite ways to eat chicken!
How to make keto chicken piccata
Ready to put a low-carb twist on a classic Italian comfort food?
Prepare the shiratake angel hair pasta
- Drain and rinse the noodles.
- Fill a medium pot with water and bring it to a boil over high heat.
- Once the water is boiling, add the noodles and allow them to boil for 2-3 minutes.
- Remove the noodles from heat and drain.
- Place a dry pan over medium heat.
- Add the noodles to the pan and cook, stirring occasionally, until most of the water has evaporated and the noodles are starting to stick to the bottom of the pan, about 5 minutes. Remove from heat and set aside.
Prepare the chicken breasts
- Using a meat mallet, pound the chicken until it is about half an inch thick. Alternatively, you can use two breasts and butterfly them in half.
- Combine the pork rinds, coconut flour, onion powder, salt, and pepper in a dish large enough to fit the chicken breasts.
- Lightly coat each chicken breast with the pork rind mixture.
Cook the keto chicken piccata sauce
- Cook prepared chicken breasts in hot fat until each side is browned, then transfer the cooked chicken to a plate.
- Add the chicken broth and lemon juice to the empty skillet.
- Slowly sprinkle the xanthan gum into the broth mixture while whisking continuously to avoid clumps. Once xanthan gum is incorporated, heat the sauce until it has thickened.
- Whisk in the heavy cream, sprinkle in the parsley, then remove the sauce from heat.
- Divide the keto angel hair noodles between four plates. Set one chicken breast on each bed of pasta, then pour the cream sauce evenly over each chicken breast.
If you’re watching your calories, you may want to go light on the sauce. A little goes a long way.
I like to use shiratake noodles as an easy pasta replacement. However, I know not everyone enjoys this keto-friendly alternative.
Instead of shiratake, you could just spiralize some zucchini. Zoodles are always a healthy option, plus it adds more vegetables. You could also serve the low-carb chicken piccata over Instant Pot spaghetti squash.
Or you could omit the pasta altogether. The chicken and the sauce are absolutely delicious all on their own!
I should also mention that traditional piccata recipes usually include capers. I didn’t have any and didn’t feel like using a substitute, so I just skipped them.
However, I’m sure capers would be delicious with this dish! Feel free to add them if you have some on hand. You could also substitute capers with green olives, green peppercorns, or even roasted artichoke hearts.
What to serve with chicken piccata
Looking for some tasty chicken piccata sides?
For something quick and easy, I love serving this dish with steamed broccoli. It adds something green to the plate and only takes me a few minutes.
If you’re looking for a more traditional side, try making a batch of my keto buns. They’re perfect for soaking up the rich lemon butter sauce. And if you have any extras, they make great hamburger slider buns as well!
Other recipes to try
Are you looking for more chicken recipes that are tasty and keto friendly? Check out a few of these favorites:
- My Thai Chicken Salad Recipe with canned chicken is simple to prepare with budget friendly ingredients and so delicious!
- Keto Lemon Chicken is an Asian-inspired dish that’s easy to make and tastes even better than take out.
- Chicken Bacon Ranch Casserole (Keto) comes together quickly for a hearty weeknight dinner that’s full of flavor!
- Asparagus Stuffed Chicken Wrapped in Bacon are baked in olive oil and balsamic vinegar for a wonderful keto meal.
- Cream Cheese Stuffed Chicken is bursting with flavor and can be made in the air fryer or the oven!
Low-Carb Chicken Piccata Recipe
This keto dish is the perfect way to indulge in classic Italian comfort food without the guilt. It’s rich, flavorful, and super satisfying.
The chicken by itself is so delicious. I may even start preparing chicken this way just for an easy weeknight dinner. And once you pair it with the piccata sauce, this meal becomes irresistible!
If you’re looking for a tasty new way to serve chicken that the whole family will love, give this recipe a try.
Keto Chicken Piccata with Angel Hair Pasta
- 14 ounces angel hair shiratake spiralized vegetables or spaghetti squash work too
- 4 skinless chicken breast halves
- ⅓ cup crushed pork rinds
- 1 tablespoon coconut flour
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons butter divided
- 4 tablespoons olive oil divided
- 1 ¾ cups chicken bone broth
- ¼ cup lemon juice
- 1 teaspoon xanthan gum
- ¾ cup heavy cream
- 1 tablespoon dried parsley or equivalent fresh
- Prepare shiratake noodles by draining, rinsing, and boiling per package directions. I like to then heat the noodles in a dry pan until most of the water has been removed (they will start to stick to pan bottom).
- Using a meat mallet, pound chicken to about half inch thickness. Or, you can use only two breasts and butterfly them in half.
- Combine pork rinds, coconut flour, onion powder, salt, and pepper in dish suitable for coating chicken. Lightly coat each chicken breast with mixture.
- Heat 2 tablespoons butter with 2 tablespoons olive oil over medium high heat. Cook 2 coated chicken breasts in the hot fat until each side is browned. Remove cooked chicken to plate. Add the additional 2 tablespoons each of butter and olive oil. Cook remaining two coated chicken breasts in hot fat until golden on both sides. Remove cooked breasts to plate.
- Reduce heat to medium. Add chicken broth and lemon juice. Sprinkle in xanthan gum and combine into broth mixture with a whisk. Heat until sauce is thickened.
- Whisk in heavy cream. Taste and adjust seasonings if need. Sprinkle in parsley. Remove from heat.
- Place each chicken on a bed of Miracle Noodles angel hair shiratake pasta. Cover each breast with cream sauce.
Array ( [serving_size] => 0.25 [calories] => 605 [carbohydrates] => 5 [protein] => 33 [fat] => 42 [saturated_fat] => 22 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 15 [cholesterol] => 151 [sodium] => 663 [potassium] => 72 [fiber] => 1 [sugar] => 1 [vitamin_a] => 2150 [vitamin_c] => 9.9 [calcium] => 180 [iron] => 2.5 [serving_unit] => recipe )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Updated on December 22, 2020, with clearer images and additional recipe images. First published on April 3, 2017.