Name: Lemon Chicken Piccata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 boneless skinless chicken breasts ((Note 1)); 1/2 cup heavy whipping cream ((Note 2)); 1/4 cup almond flour ((Note 3)); 1/4 cup capers, drained ((Note 4)); 4 tablespoons salted butter, divided; 2 tablespoons olive oil; 2 lemons, zested and juiced ((1/4 cup juice)); 2 tablespoons chopped fresh parsley; salt and pepper

Summary:

This is a quick, 30-minute weeknight meal that requires only one pan for stovetop cooking. Chicken breasts are coated in almond flour, seared on both sides, and simmered in a buttery and creamy sauce flavored with lemon juice.

Lemon Chicken Piccata

5 from 10 votes

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Prep: 10 mins

Cook: 20 mins

Yield: 4 servings

Calories: 500

Net Carbs: 3g

INGREDIENTS

▢ 2 boneless skinless chicken breasts (Note 1)
▢ 1/2 cup heavy whipping cream (Note 2)
▢ 1/4 cup almond flour (Note 3)
▢ 1/4 cup capers, drained (Note 4)
▢ 4 tablespoons salted butter, divided
▢ 2 tablespoons olive oil
▢ 2 lemons, zested and juiced (1/4 cup juice)
▢ 2 tablespoons chopped fresh parsley
▢ salt and pepper

INSTRUCTIONS

Prep Chicken: Slice each chicken breast horizontally in half to make it thinner. Pat dry with paper towels. Season both sides of each chicken breast with salt and pepper. Prepare shallow plate containing almond flour. Place each chicken breast in flour to coat both sides and shake off excess.
Cook Chicken: Add olive oil and 2 tablespoons of butter to wide nonstick pan over medium heat, stirring until butter is melted and pan is hot. Add chicken breasts in single layer. Cook until each side is golden brown, about 5 minutes per side. When chicken is cooked through, transfer to plate. Work in batches if pan is not large enough to hold all at once.
Make Sauce: Reduce to low heat. Add heavy cream, capers, and 1/4 cup of lemon juice to now-empty pan. Stir everything together, loosening any browned bits stuck to pan. Increase heat to bring to simmer. Add salt and pepper to taste. Stir in 2 tablespoons of butter until melted.
Serve: Transfer chicken back to pan and simmer for about 5 minutes. Remove pan from heat. Top with chopped parsley and lemon zest. Serve (Note 5).

NUTRITION

Makes 4 Servings

Amount Per Serving:

Calories 500 (67% from fat)
Total Fat 38g	58%
Saturated Fat 17g	84%
Cholesterol 161mg	54%
Sodium 390mg	16%
Net Carb 3g
Total Carb 4g	1%
Dietary Fiber 1g	5%
Sugars 1.5g
Protein 38g

Vitamin A 20% · Vitamin C 15% · Calcium 7% · Iron 10%

PHOTOS

overhead view of lemon chicken piccata in pan

NOTES & TIPS

(1) Chicken. I use 2 chicken breasts that weigh 8 ounces each, a total of 1 pound. Use fresh chicken; if yours is frozen, defrost in the refrigerator overnight before using it in this recipe.

(2) Heavy Whipping Cream. This can be substituted with coconut cream.

(3) Almond Flour. This can be substituted with pecan meal or coconut flour; if you do so, you may need to adjust the cooking temperature or the cooking time to achieve browned and tender chicken.

(4) Capers. They’re usually packaged in jars, and found in U.S. grocery store aisles alongside jarred and canned vegetables. If you can’t find them, substitute with diced olives.

(5) Serving. Serve hot, optionally garnishing with additional lemon slices. Pair with low carb sides like spiralized zucchini, sheet pan roasted vegetables, ratatouille, or a simple Caesar salad.

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newest oldest most voted

Pia

Came out absolutely fabulous!
I added fresh spinach and sautéed it before putting the chicken back in the sauce, and the dish is bomb!!!

Sharon Graham

This is truly one of the best recipes I’ve cooked on a low carb diet! excellent and easy. I am so impressed. I did substitute coconut cream for heavy cream, but it was delicious.

Cynthia D Hill

Absolutely delicious! Will make again. Made recipe as stated.

Pilgrim

Made it with coconut cream instead of dairy and it worked out well.

Kelli

Has anyone tried this using coconut flour instead of almond flour? I have a kiddo with a bit allergy

Tried it with coconut flour and coconut cream…it worked out great.

Heidi

Made this tonight & OMG was it good!! Had it over zucchini noodles & didn’t miss the pasta at all!! Will definitely make again!

Diane Harmon

Can you substitute anything else for the cream? I am dairy free.
Thank you,
Diane🤗

Julia

You can try coconut cream, coconut milk, or any dairy-free half-and-half substitutes that are available at your grocery store.

Kristy

This is soooo Good!! I substituted Pecan Meal for the Almond flour, and it was amazing! I have missed this meal so much! We had it with spaghetti squash. One of our new favorites!

Ham Niles

This was delicious as well as easy and quick to prepare.

Pasquale

Made it for supper…..delish!!!

Miranda Merlington

My best friend and I have made this dish twice together now and we love it!! So delicious, our boyfriends praised us! 🙂 👍🏼

Maria

Made this tonight and it was delicious. Thank you for the recipe.

Victoria

What would you serve it with? Rice? Pasta? Or something else?

I think a side of spiralized zucchini or roasted vegetables would be a nice addition.

Irene

My question is why is the sodium so high?

The sodium is high from the capers and the salty solution it comes with. Since the recipe calls for draining them before using, I’d imagine the actual sodium consumed is much lower.

Linda

Made it tonight. We do love it!! Amazing lemony sauce!

Lemon Chicken Piccata