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Recipe from Simpler Savory

The recipe

Low Carb Chicken Piccata

Prep
10 min
Cook
15 min
Total
25 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
320

2× the original author values. Recipe yield: 4 servings.

calories
640

3× the original author values. Recipe yield: 4 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds boneless skinless chicken breasts — sliced horizontally into thin cutlets
  • 1 teaspoon kosher salt — divided, to taste
  • 0.5 teaspoon black pepper — freshly ground
  • 0.5 cup almond flour or finely grated Parmesan — light dusting; use one or the other
  • 2 tablespoons olive oil — divided
  • 3 tablespoons unsalted butter — divided
  • 2 cloves garlic — minced
  • 0.75 cup low-sodium chicken broth — or bone broth
  • 0.25 cup fresh lemon juice — plus 1 teaspoon zest, optional
  • 2 tablespoons capers — rinsed and drained
  • 0.25 teaspoon red pepper flakes — optional, for mild heat
  • 2 tablespoons fresh parsley — chopped, for garnish
  • 1 tablespoon unsalted butter — for finishing the sauce

Instructions

  1. Pat chicken cutlets dry. Season both sides with about half the salt and all the black pepper.
  2. If using almond flour or Parmesan, lightly dredge the chicken so only a whisper of coating clings; shake off any excess.
  3. Heat a large skillet over medium to medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter; let the butter foam.
  4. Add cutlets and cook undisturbed until the underside is golden, 3 to 4 minutes.
  5. Flip and cook until the second side is golden and chicken is just cooked through, 2 to 3 minutes more. Transfer to a warm plate and tent with foil.
  6. Reduce heat to medium-low. Add remaining 1 tablespoon olive oil if the pan is dry, then stir in garlic and cook until fragrant, 20 to 30 seconds.
  7. Pour in chicken broth and scrape up browned bits. Stir in lemon juice, capers, remaining salt to taste, and red pepper flakes if using.
  8. Simmer 2 to 3 minutes until the sauce lightly thickens and turns glossy. Adjust seasoning as needed.
  9. Off heat, swirl in the final tablespoon of butter until the sauce is silky. Add lemon zest if using.
  10. Return chicken and any juices to the skillet, spoon sauce over the cutlets, and warm 1 minute.
  11. Sprinkle with parsley and serve over cauliflower mash, zucchini noodles, or a crisp green salad.

Notes

Storage: Cool to room temperature, spoon sauce over chicken, and store in a shallow airtight container up to 3 days. Reheat gently in a skillet over low heat with a splash of broth, or microwave at 50% power in short bursts. Freezing not recommended; the lemon-butter sauce can separate and chicken may turn mealy.

Source: https://simplersavory.com/low-carb-chicken-piccata/