Name: Keto Italian Chicken Piccata with Zucchini Noodles
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs total); 1/2 cup almond flour; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil; 3 tbsp unsalted butter, divided; 4 cloves garlic, minced; 1/2 cup chicken broth (low sodium); 1/4 cup fresh lemon juice (about 2 lemons); 1/4 cup capers, rinsed and drained; 4 medium zucchini, spiralized into noodles; 2 tbsp chopped fresh parsley (for garnish)

Keto Italian Chicken Piccata with Zucchini Noodles

TangyCelery3274

This Keto Italian Chicken Piccata is a light, zesty dinner that’s big on flavor but low in carbs, making it perfect for aggressive weight loss goals. Using almond flour for breading keeps it keto and adds a subtle nuttiness, while zucchini noodles provide a satisfying pasta alternative without the carbs. The classic piccata sauce, bright with lemon and briny capers, keeps the dish lively and fresh. Quick to make and easy for beginner cooks, it’s a meal that feels special and hits all the right notes for an Italian-inspired, weeknight-friendly dinner.

Ingredients

Instructions

Pat chicken breasts dry with paper towels. Place between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
Dredge chicken in almond flour, shaking off excess. Set aside.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high until butter foams. Add chicken in a single layer (work in batches if needed) and cook 3-4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
Lower heat to medium. Add remaining olive oil and 1 tbsp butter. Sauté garlic 30 seconds until fragrant. Add chicken broth, lemon juice, and capers. Simmer 3-4 minutes, scraping up browned bits, until sauce reduces slightly.
Return chicken to skillet, spoon sauce over, and simmer 2 minutes to heat through. Remove chicken to serving plates.
Add remaining 1 tbsp butter to skillet. Add zucchini noodles, toss for 1-2 minutes just until warmed and slightly softened. Season with a pinch of salt.
Twirl zucchini noodles onto plates, top with chicken and spoon over sauce. Garnish with parsley and extra lemon wedges if desired.