Keto Italian Chicken Piccata with Zucchini Noodles
Keto Italian Chicken Piccata with Zucchini Noodles
HE
HerbyThyme8328
This Keto Italian Chicken Piccata is a fresh, vibrant take on a classic, full of tangy lemon, briny capers, and silky butter sauce. Lightly dredging the chicken in almond flour keeps it tender and golden without adding carbs, while zucchini noodles make a crisp, satisfying bed for all the luscious flavors. The technique of building your sauce in the pan after searing the chicken means you capture every bit of savory goodness, resulting in a dish that's restaurant-worthy yet totally achievable at home. It's perfect for anyone craving Italian comfort food with a high protein, low-carb twist—deliciously keto and weeknight-friendly.
Ingredients
Instructions
  1. Pat chicken breasts dry. Place between sheets of plastic wrap and pound to even 1/2-inch thickness. Season both sides with salt and pepper.
  2. Dredge chicken lightly in almond flour, shaking off excess.
  3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add chicken (in batches if necessary) and cook for 3-4 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil.
  4. Reduce heat to medium. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Add garlic and sauté 30 seconds until fragrant.
  5. Pour in chicken broth, scraping up browned bits. Add lemon juice and capers. Simmer 3-4 minutes to reduce slightly.
  6. Return chicken to skillet, turning to coat. Simmer 2 minutes, then swirl in remaining 2 tbsp butter. Remove pan from heat and sprinkle with parsley.
  7. Meanwhile, quickly sauté zucchini noodles in a separate nonstick skillet over medium-high heat for 2-3 minutes until just tender. Season lightly with salt.
  8. Serve chicken and sauce over zucchini noodles. Spoon extra sauce over top and finish with extra parsley if desired.