Keto Chicken Piccata Skillet (No Flour, No Cream)
Pan-seared chicken simmered in a bright lemon-caper butter sauce—classic piccata flavor without flour or cream
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)
Instructions
- Season chicken cutlets evenly with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 3–4 minutes per side until golden and cooked through. Remove chicken from the skillet and set aside.
- Pour chicken broth into the skillet and scrape up any browned bits.
- Add lemon juice and capers, then simmer for 2–3 minutes until slightly reduced.
- Stir in butter until melted and the sauce is glossy.
- Return chicken to the skillet and spoon sauce over the top.
- Cook for 1–2 minutes to warm through.
- Sprinkle with fresh parsley and serve immediately.