Keto Chicken Piccata Skillet (No Flour, No Cream) is a low-carb dinner made with pan-seared chicken, fresh lemon juice, capers, and butter. This classic piccata skips flour and cream while delivering bold, bright flavor in one skillet—perfect for easy keto weeknight meals.

About This Recipe

Keto Chicken Piccata Skillet (No Flour, No Cream) is a clean, low-carb take on the classic Italian-American favorite. Traditional piccata relies on flour-dredged chicken and a light pan sauce, but this version keeps the signature lemon-caper flavor while removing flour and cream entirely.

Thin chicken cutlets are seasoned simply and seared until golden in a hot skillet. This creates a flavorful crust without breading and keeps the chicken juicy and tender. The pan is then deglazed with chicken broth and fresh lemon juice, lifting all the browned bits into a bright, silky sauce.

Capers add their signature briny punch, balancing the acidity of the lemon and the richness of the butter. The sauce stays light and glossy, coating the chicken without turning heavy or creamy. A small amount of butter at the end rounds everything out and gives the dish its classic piccata finish.

This recipe is designed to be fast, straightforward, and keto-friendly. Everything cooks in one skillet, making it ideal for busy weeknights or simple meal prep. The flavors are bold but clean, with no fillers or unnecessary ingredients.

Keto Chicken Piccata Skillet is perfect for anyone who wants a lighter, low-carb dinner that still feels elegant and satisfying. Serve it straight from the pan with simple sides, or enjoy it on its own for a protein-forward keto meal.

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Why You’ll Love This Recipe

• Classic piccata flavor without flour
• No cream or heavy sauce
• Bright, lemon-forward taste
• One-skillet dinner
• Keto and low carb friendly
• Ready in under 30 minutes
• Clean, simple ingredients

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Ingredients

• 1½ lb boneless, skinless chicken breasts, sliced into thin cutlets
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• ½ cup chicken broth
• ¼ cup fresh lemon juice
• ¼ cup capers, drained
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped

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Instructions

1. Season chicken cutlets evenly with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken and cook for 3–4 minutes per side until golden and cooked through. Remove chicken from the skillet and set aside.
4. Pour chicken broth into the skillet and scrape up any browned bits.
5. Add lemon juice and capers, then simmer for 2–3 minutes until slightly reduced.
6. Stir in butter until melted and the sauce is glossy.
7. Return chicken to the skillet and spoon sauce over the top.
8. Cook for 1–2 minutes to warm through.
9. Sprinkle with fresh parsley and serve immediately.

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Nutrition (per serving)

• Calories: ~420
• Fat: ~28 g
• Protein: ~36 g
• Net Carbs: ~3 g

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FAQ

• Is this traditional chicken piccata?
  It keeps the classic lemon-caper flavor without flour or cream.
• Can I use chicken thighs?
  Yes, but breasts work best for a traditional piccata texture.
• Is this sauce creamy?
  No, it’s light, glossy, and butter-based.
• Does it reheat well?
  Yes, reheat gently to avoid overcooking the chicken.

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Variations & Substitutions

• Add sliced garlic to the sauce
• Use ghee instead of butter
• Add extra lemon zest for more brightness
• Increase capers for stronger flavor

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Serving Suggestions

• Serve with sautéed zucchini
• Pair with roasted asparagus
• Spoon extra sauce over cauliflower mash

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Lemon Butter Chicken & Green Beans
• Keto Herb-Crusted Chicken with Pan Juices

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