This creamy keto chicken piccata combines tender, juicy chicken cutlets with a rich lemon-butter sauce, garlic, shallots, and capers.
I love how the fresh lemon brightens up the creamy sauce without overpowering it. There’s plenty of sauce to spoon over the chicken or your favorite low-carb side dish, making this a satisfying dinner that’s full of flavor.
Creamy Keto Chicken Piccata
Ingredients
Equipment
Method
- Prepare the chicken. Slice the chicken breasts horizontally into approximately ½-inch-thick cutlets and pound to an even thickness. If desired, brine the cutlets for 60 minutes, then drain and pat dry. Season with table salt and black pepper to taste. Do not flour or bread the chicken.
- Sear the chicken. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken until golden on both sides and the thickest part reaches 165°F. Cooking time will vary depending on thickness. Transfer the cooked chicken to a plate and set aside.
- Sauté the aromatics. Reduce the skillet heat to medium. Add the diced shallot to the remaining pan drippings and cook for 2–3 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
- Deglaze the skillet. Pour in the white wine, scraping up the browned bits from the bottom of the skillet. Simmer for approximately 2 minutes, until the wine reduces by half.
- Make the creamy sauce. Add the chicken broth and simmer briefly to reduce slightly. Stir in the heavy cream, Dijon mustard, and drained capers. Simmer gently until the sauce thickens slightly. Adjust the simmering time as needed rather than adding a thickener.
- Add the resting juices. Pour any accumulated juices from the cooked chicken into the sauce and stir to combine. Keep the chicken aside until serving.
- Finish the sauce. Remove the skillet from the heat. Stir in the fresh lemon juice, then gradually whisk in the remaining 2 tablespoons of cold butter until the sauce is smooth and glossy. Taste and adjust the salt and pepper if needed. Do not return the sauce to a simmer.
- Serve. Place the cooked chicken on serving plates and spoon the creamy lemon caper sauce over the top. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for the Best Chicken Piccata
Consider brining the chicken. For extra tender, juicy, and flavorful chicken, try brining the cutlets before cooking. It’s an optional step, but it can make a noticeable difference in the finished dish. See brining instructions here: How to Keep Meat Tender
Don’t rush the sauce. Let the broth and white wine reduce before adding the cream. This helps create a rich, creamy sauce without needing flour or other thickeners.
Finish the sauce off the heat. Stir in the fresh lemon juice, then gradually whisk in the cold butter. This gives the sauce a smooth, glossy finish without overpowering the delicate lemon flavor.
What to Serve with Creamy Keto Chicken Piccata
The creamy lemon-butter sauce is delicious spooned over vegetables, so I like pairing this chicken piccata with a simple low-carb side dish.
Garlic Parmesan Mashed Cauliflower: Creamy mashed cauliflower makes a great base for soaking up the extra lemon-butter sauce.
Simple Buttered Cauliflower Rice: Its mild flavor lets the lemon and capers shine while absorbing the sauce.
Roasted Asparagus: Tender roasted asparagus provides a fresh, slightly earthy contrast to the rich, creamy chicken.
Frequently Asked Questions
Can I make chicken piccata without white wine?
Absolutely! You can substitute an additional ¼ cup of chicken broth for the white wine. I’ve made it both ways, and while the wine adds a little extra depth to the sauce, chicken broth works well too.
Can I freeze creamy chicken piccata?
Yes! I tested freezing and reheating this recipe, and the creamy sauce held up well without any noticeable change in flavor. I recommend thawing it in the refrigerator before gently reheating to avoid overheating the sauce.