Low Carb Chicken Piccata
This Low Carb Chicken Piccata is so easy to make, refreshing, and packed with lemon tanginess! The coating is made with almond flour rather than bread crumbs to cut the carbs, making this dish only 2 grams of net carbs per serving! There are no crazy ingredients and it doesn't take long at all to make. One pan meals are my go-to types of meals for those busy weekdays.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Check out my Greek Grilled Lemon Chicken & Lemon Baked Chicken & Veggies W/ Seared Feta recipes as well!
Reasons to Love This Chicken
- Quick & Easy: This super and easy to make and require very simple ingredients and equipment. I love me some one pan meals!
- Versatile: This is really versatile dish and I have never met anybody who doesn't like it! The lemon is SO refreshing! You can customize the seasonings and spice level however you would like!
- Macros: I mean come on, let's state the obvious. This dish has the perfect macros! Each serving is only 254 calories with 2 grams of net carbs and 38 grams of protein. Protein is key to staying fuller longer!
Nutritional Benefits
- Chicken: Chicken is a great source of protein (helps with building muscle and toning up!). It is also rich in calcium & phosphorous, which aid in bone health! There are lots of other great vitamins & minerals and chicken is relatively low in calories.
- Almond Flour: Almond flour is my go-to flour when I am making a lot carb dish. Almonds are high in fat, but it is unsaturated fat. This type of fat is good and does not raise those "bad" cholesterol levels. It is rich in Vitamin E, which is an antioxidant as well.
- Egg Whites: Not only do the egg whites help the coating stick to the chicken, but they also add extra protein and are super low in calories.
Ingredients
For the Chicken
- Chicken- Easy guess right? You will 2 pounds of boneless, skinless chicken breasts.
- Almond Flour - 1/2 cup of almond flour.
- Parmesan Cheese - 1/2 cup of freshly grated parmesan cheese.
- Egg Whites - 1/4 cup of egg whites. I just buy mine in the carton to make it easy.
- Lemon Juice - 1 tablespoon of freshly squeezed lemon juice.
- Parsley - 2 teaspoons of dried parsley. You could use fresh too if you have that on hand and adjust the ratio accordingly.
- Butter - 1 1/2 tablespoons of butter.
- Garlic Salt - 1 teaspoon, or to taste
- Pepper - 1 teaspoon, or to taste
For the Sauce
- Garlic - 1 heaping teaspoon of minced garlic.
- Lemon Juice - 1/4 cup of freshly squeezed lemon juice.
- Chicken Broth - 1/4 cup of low sodium chicken broth.
- Sriracha Sauce - To taste, optional but highly recommended!
How To Make It
- In a medium bowl, combine the egg whites and lemon juice. Set aside.
- In another medium bowl, combine the Parmesan cheese, almond flour, parsley, garlic salt, and pepper.
- Dip each chicken breast in the egg white mixture until fully covered in the mixture. Then, dip them in the almond flour mixture until the chicken breasts are fully coated on all sides.
- Heat up a large, deep non-stick skillet over medium/high heat with the butter (you may need to do two separate batches so that you don’t overcrowd the skillet). Cook the chicken breasts for about 6 minutes on each side. Be sure to not continuously flip the chicken back and forth or the coating may break apart (only flip it once!)
- Remove the chicken breasts and set aside on a plate.
- Add the garlic to the skillet and cook for a minute, or until fragrant in the leftover butter. Add the lemon juice, chicken broth, & sriracha. Bring to a boil.
- Turn the heat down to low and add the chicken breasts back in. Allow to simmer for 5 minutes, or until the sauce is thick and mostly soaked into the chicken breasts.
- Serve and enjoy!!
Use the code "KATIE10" for 10% off at Teleties!
How To Serve
Here are some of my favorite toppings and sides to go with this low carb chicken piccata::
- Crispy Capers - This is a classic topping for chicken piccata. I love sautéing my capers in a little bit of olive oil until they are nice and crispy!
- Lemon Slices - You can never have too much lemon! Not only are the lemon slices a pretty garnish, but a little squeeze on top of your dish really tops it off for me!
- Side Salad - I also love a classic Italian Salad with this dish. I have a recipe for a healthy homemade Italian salad dressing if you want to check that out as well!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 3 days. When you are ready to enjoy them again, just pop them in the microwave for a minute or so. You could also reheat them in the oven do your crust stays more crispy! I wouldn't recommend freezing this dish just due to the coating on the chicken.
(adsbygoogle = window.adsbygoogle || []).push({});Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This Low Carb Chicken Piccata is so easy to make, refreshing, and packed with lemon tanginess! The coating is made with almond flour rather than bread crumbs to cut the carbs, making this dish only 2 grams of net carbs per serving! There are no crazy ingredients and it doesn't take long at all to make. One pan meals are my go-to types of meals for those busy weekdays.
- 3 lb boneless, skinless chicken breasts
- ½ cup almond flour
- ½ cup Parmesan cheese
- ¼ cup egg whites
- 1 tbsp lemon juice (freshly squeezed)
- 2 tsp dried parsely
- 1 tsp garlic salt
- ½ tsp pepper
- 1½ tbsp butter
- 1 tsp garlic (minced)
- ¼ cup lemon juice (freshly squeezed)
- ¼ cup low sodium chicken broth
- Sriracha sauce (to taste)
- crispy capers (optional)
- lemon wedges/slices (optional)
In a medium bowl, combine the egg whites and lemon juice. Set aside.
In another medium bowl, combine the Parmesan cheese, almond flour, parsley, garlic salt, and pepper.
Dip each chicken breast in the egg white mixture until fully covered in the mixture. Then, dip them in the almond flour mixture until the chicken breasts are fully coated on all sides.
Heat up a large, deep non-stick skillet over medium/high heat with the butter (you may need to do two separate batches so that you don’t overcrowd the skillet). Cook the chicken breasts for about 6 minutes on each side. Be sure to not continuously flip the chicken back and forth or the coating may break apart (only flip it once!)Remove the chicken breasts and set aside on a plate.
Add the garlic to the skillet and cook for a minute, or until fragrant in the leftover butter. Add the lemon juice, chicken broth, & sriracha. Bring to a boil.
Turn the heat down to low and add the chicken breasts back in. Allow to simmer for 5 minutes, or until the sauce is thick and mostly soaked into the chicken breasts.
Serve and enjoy!!
Servings 8
- Amount Per Serving
- Calories 254kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2.9g15%
- Cholesterol 100mg34%
- Sodium 380mg16%
- Total Carbohydrate 2g1%
- Dietary Fiber 0.5g2%
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.