Chicken, Dinner, Easy Recipes

Parmesan Chicken Piccata

Parmesan Chicken Piccata


Parmesan Chicken Piccata is unbelievably delicious and so quick and easy to make! It is also low carb, keto friendly and gluten-free!

I love chicken piccata, it is one of my favorites, and this low carb version is seriously the best that I have ever had. It makes a great weeknight dinner and is a wonderful date night meal as well.

At first, I wasn’t totally sure if my plan to make chicken piccata low carb was going to work as well. However, I actually impressed myself. The chicken came out golden, crisp and just perfect! The chicken and sauce are so flavorful and I much prefer the parmesan crust to the traditional breading. My decision to not use flour in order to keep it low carb and gluten-free delivered something that tastes even better. I just love it when that happens! I hope that you enjoy it too!
Parmesan Chicken Piccata
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.

Parmesan Chicken Piccata Ingredients

  • fresh thin-sliced boneless skinless chicken breasts
  • grated parmesan cheese – finely grated like flour works best!
  • minced garlic
  • unsalted butter
  • olive oil
  • chicken broth
  • lemon juice
  • brined capers
  • kosher salt
  • freshly ground pepper
  • fresh chopped parsley – optional garnish (I used Italian flat-leaf parsley)

Low Carb Parmesan Chicken Piccata closeup

How to make Parmesan Chicken Piccata 

First, season the chicken breasts with salt and pepper. I used thin-sliced chicken breasts for this recipe since they cook faster, more evenly and are easier to coat. Dredge the seasoned chicken in the parmesan cheese and shake off excess, They should be evenly, but lightly coated. The powdery kind of parmesan cheese works best.

In a large pan or skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Make sure the oil is hot and sizzles before you add the chicken. Add the chicken to the pan and cook for about 3 minutes per side or until the chicken is fully cooked and golden brown. Turn off the heat and remove the chicken from the pan and place onto a plate. Tent with foil to keep warm.

Using the same pan, add the minced garlic, chicken broth, lemon juice, and capers. Return to heat and bring to a simmer, stir and scrape up any browned bits. Keep at a simmer until it is reduced by half. Whisk in the last 2 tablespoons of butter. Remove from heat and spoon the sauce over the chicken.

Sprinkle with the chopped parsley and serve immediately.
Low Carb Parmesan Chicken Piccata

Print Recipe
5 from 1 vote

Parmesan Chicken Piccata

Parmesan Chicken Piccata is unbelievably delicious and so quick and easy to make! It is also low carb, keto friendly and gluten-free!
Cook Time15 minutes
Total Time15 minutes
Course: Main Dishes
Cuisine: Healthy, Italian
Keyword: Chicken, Low Carb
Servings: 4
Author: Christi

Ingredients

  • 4 fresh thin sliced boneless skinless chicken breasts
  • 1/4 cup Grated Parmesan Cheese finely grated
  • 2 teaspoons minced garlic 4 cloves
  • 4 tablespoons unsalted butter divided
  • 3 tablespoons olive oil
  • 1 cup chicken broth
  • 1/4 cup lemon juice
  • 2 - 3 tablespoons brined capers drained
  • Kosher Salt to taste
  • freshly ground pepper to taste
  • fresh chopped parsley optional - I used Italian flat leaf parsley

Instructions

  • Season the chicken breasts with salt and pepper. I used thin sliced chicken breasts for this recipe since they cook faster, more evenly and are easier to coat. Dredge the seasoned chicken in the parmesan cheese and shake off excess, They should be evenly, but lightly coated. The powdery kind of parmesan cheese works best.
  • In a large pan or skillet, heat the olive oil and 2 tablespoons of butter over medium - high heat. Make sure the oil is hot and sizzles before you add the chicken. Add the chicken to the pan and cook for about 3 minutes per side or until the chicken is fully cooked and golden brown. Turn off the heat and remove the chicken from the pan and place onto a plate. Tent with foil to keep warm.
  • Using the same pan, add the minced garlic, chicken broth, lemon juice and capers. Return to heat and bring to a simmer, stir and scrape up any browned bits. Keep at a simmer until it is reduced by half. Whisk in the last 2 tablespoons of butter. Remove from heat and spoon the sauce over the chicken.
  • Sprinkle with the chopped parsley and serve immediately.

This recipe was originally published on January 29th, 2019.

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5 thoughts on “Parmesan Chicken Piccata”

  1. 5 stars
    This is sooooooo easy & delicious, like eating in a restaurant at home! I served it with orzo past and asparagus but the recipe’s lemon sauce is scrumptious on EVERYTHING!

    1. Thank you so much for the compliment, Geri! Serving the chicken piccata with orzo sounds delicious! Great way to soak up the sauce. Yum!

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