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This creamy lemon chicken piccata is flavorful, zesty, and filling. This family-friendly recipe is low-carb, gluten-free, and high-protein (with 24 grams of protein per serving!).
Lemon chicken piccata is one of my favorite dishes because it combines simplicity with elegance. So, you can easily make it for a homemade cooked family dinner night or a fancy dinner party with your friends.
Now, where does the name chicken piccata come from?
It originated in Italy. The term “piccata” refers to a method of preparing chicken (or any other meat) that is sliced, sautéed, and served in a sauce that is made with delicious zesty lemons, butter, and capers.
This dish has gained popularity due to its bright, tangy flavor and quick preparation.
Everyone who has tried this dish can agree with me. This recipe is the perfect combination of zesty lemon, savory capers, and tender chicken that packs a punch of flavor in every bite.
Just thinking about it makes my mouth water!
Additionally, I love its versatility. It allows for several adaptations, making it a go-to recipe for practically any occasion.
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Pin ItWhile this is a low-carb, high-fat, and high-protein dish, you can easily adapt it to any eating pattern.
If you follow a keto diet, leave it as it is. However, if you want to add some carbs, try adding some on the side.
However, more on the best sides of this recipe later in the article.
Ingredients and Substitutes
2 Chicken breasts (boneless and skinless) – If you want to have some variety you can try using veal. And, for those following a plant-based diet, try switching it with tofu or tempeh.
Almond flour (1/4 cup) – Don’t use coconut flour. Coconut flour tends to absorb more water, resulting in a drier dish. Stick to almond flour.
Olive oil (2 tbsp) – you can also use avocado oil.
Salted butter (4 tbsp) – For a creamier option, try using ghee.
Heavy cream (1/2 cup) – For those who don’t want to use heavy cream, you can switch to coconut cream.
Capers, drained (1/4 cup) – Don’t skip this ingredient. It adds some saltiness and a delicious flavor to the recipe (and it wouldn’t be piccata without the capers).
2 lemons
Fresh parsley – Avoid using dried parsley since we want to add some freshness to the recipe.
Salt and black pepper
How to Make Lemon Chicken Piccata
Step 1. Grab the chicken breasts and wash them. Then, cut them in half horizontally to ensure they are extra thin. Pat them dry with paper towels and season with salt and black pepper to taste.
Step 2. Take a shallow plate and cover it with almond flour. Coat the chicken breasts with almond flour on both sides. Make sure you shake off any excess.
Step 3. Heat a non-stick pan over medium-high heat and add the olive oil and 2 tbsp of butter. When the pan is hot, add the chicken breasts and cook until they are golden brown.
It should take 5 minutes on each side. Once the chicken is cooked set aside.
Step 4. Reduce the heat to low. In the same pan you cooked the chicken, add the heavy cream and the capers. Squeeze the juice out of the lemons.
Step 5. Stir everything together until it’s well blended. Increase the heat to bring to a simmer.
Step 6. Add the rest of the butter and season with salt and black pepper to your preference.
Step 7. Return the chicken breasts to the pan and simmer for another 5 minutes. Remove from the heat, top with chopped parsley, and grate some lemon zest over the pan.
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Pin ItSide Dishes for Lemon Piccata
If I have to be honest, there aren’t any sides that I’ve found that don’t work along with chicken piccata. However, here are some of my favorite ones. The ones that I’ve found that elevate the dish.
- Roasted vegetables. Steam or roast a mix of seasonal vegetables with some drizzled olive oil. You can use asparagus, bell peppers, and broccoli.
- Pasta. Serve over a bed of angel hair or spaghetti to soak some of the delicious sauce. Those following a low-carb diet can use zucchini noodles or Kohlrabi noodles.
- Salad. A simple arugula salad with a light vinaigrette complements the zesty flavors of the dish.
Storage and Leftovers
One of the best things about this recipe is that you can store the leftovers and enjoy them a couple of days later. So, how can you store it?
Grab an airtight container and place the leftovers in the fridge. I’ve found that they last for 3-4 days. However, I can assure you they won’t last that long; you’ll eat them sooner.
Another advantage is that you can freeze the chicken piccata. Place the leftovers in the freezer-safe container and place it in the freezer. It lasts for roughly 2-3 months.
Quick Tip!
Suppose you don’t like to have the same meal twice a week. What I normally do is shred the chicken and use it in a salad, wrap, or sandwich.
Other One-Pan Recipes
Lemon Chicken Piccata
12 Cals: 433 Protein: 24 Carbs: 7.1 Fat: 35
Ingredients
- 2 Chicken breasts boneless and skinless
- 1/4 cup almond flour
- 2 tbsp olive oil
- 4 tbsp salted butter divided
- 1/2 cup heavy cream
- 1/4 cup capers drained
- 2 lemons
- Fresh parsley chopped
- Salt and black pepper to taste
Instructions
- Wash your chicken breasts, cut them in half horizontally lengthwise to make sure the breasts are extra thin, and pat dry with paper towels. Season your chicken with salt and black pepper.
- Prepare a shallow plate and cover with almond flour. Place the chicken breasts on the almond flour to coat them on both sides and shake off the excess.
- Heat up a non-stick pan over medium-high heat. Add olive oil and 2 tbsp butter. Once the pan is hot, add in the chicken breasts and cook for 5 minutes on each side until golden brown. When the chicken has fully cooked, set aside.
- Reduce the heat to low. Add the heavy cream and capers to the pan. Squeeze the juice out of the lemons. Stir everything together. Increase the heat to bring to a simmer, and add in the rest of the butter, salt, and pepper to the taste.
- Bring the chicken breasts back into the pan and simmer for 5 minutes. Remove from heat, top up with chopped parsley, and grate the zest of the squeezed-out lemons onto the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this recipe! I did use flour because I forgot almond flour but it still came out great.