This Keto Chicken Piccata recipe is the perfect quick and easy weeknight dinner. Yet so flavorful that it will taste like you spent hours in the kitchen. Tender, juicy chicken thighs, seasoned and pan-seared to perfection until the skin is nice and crispy, paired with a bright, citrusy lemon-caper butter sauce. It's a delicious one pot meal that can be on the table in less than 30 minutes.
Ingredients Notes
Step by Step Instructions
How to make Keto Chicken Piccata
STEP 1: Preheat the oven to 400°F. Season the chicken thighs generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
STEP 2: Heat the olive oil in a large oven-proof skillet over medium to medium-high heat. Add the chicken to the skillet, skin side down.
STEP 3: Cook for 5 minutes, or until the skin is nice and crispy. Flip the chicken thighs over to the other side and transfer the skillet to the oven. Bake for 15 to 20 minutes, until the chicken is cooked all the way through.
STEP 4: Transfer the skillet back to the stovetop. Remove the chicken from the pan, set aside, and cover to keep warm.
STEP 5: To the same skillet, add the butter, lemon juice, lemon slices, and capers, and using a rubber spatula, scrape up and mix in any bits stuck to the bottom of the pan.
STEP 6: Plate the chicken and pour the sauce over top. Garnish with fresh parsley.
Recipe Tips and Variations
Serving Suggestions
Frequently Asked Questions
To make this Chicken Piccata recipe Whole30 compliant, simply swap out the butter for ghee or butter flavored coconut oil.
To me, capers taste like a little mustardy, lemony olive. They are very small, but pack an intense burst of flavor with each bite.
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Crispy Chicken Thigh Piccata
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
Description
Keto Chicken Piccata - Tender, juicy chicken thighs, seasoned and pan-seared to perfection until the skin is nice and crispy, paired with a bright, citrusy lemon-caper butter sauce.
Ingredients
- 8 bone-in, skin-on chicken thighs (I get all my organic, free-range chicken here)
- 2 teaspoons sea salt
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
- 3 tablespoons butter
- 2 tablespoons lemon juice
- 3 tablespoons capers
- 1 lemon, sliced into wheels
- chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F.
- Season the chicken thighs generously on both sides with salt, pepper, garlic powder, and Italian seasoning.
- Heat the olive oil in a large oven-proof skillet over medium to medium-high heat. Add the chicken to the skillet, skin side down. Cook for 5 minutes, or until the skin is nice and crispy.
- Flip the chicken thighs over to the other side and transfer the skillet to the oven. Bake for 15 to 20 minutes, until the chicken is cooked all the way through.
- Transfer the skillet back to the stovetop. Remove the chicken from the pan, set aside, and cover to keep warm.
- To the same skillet, add the butter, lemon juice, lemon slices, and capers, and using a rubber spatula, scrape up and mix in any bits stuck to the bottom of the pan.
- Plate the chicken and pour the sauce over top. Garnish with fresh parsley.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Chicken Recipes
- Method: Pan-Searing
- Cuisine: Italian
Nutrition
- Serving Size: 2 Chicken Thighs
Keywords: keto chicken piccata, low carb chicken piccata, 30 minute meals, keto chicken recipes, lemon butter chicken, lemon caper chicken, one pot keto meals
Kate says
This looks amazing!!
Im going to make tomorrow night with cauliflower mash for me and my 8 year old daughter. She's a fussy eater so 😅🤞
Does anyone have the macros for this please?
Sarah says
I made this tonight. Split the recipe in half because I was only cooking for me. Nice flavor and easy! I made sautéed spinach and zucchini as my sides and they went together great!
★★★★★
Sandy says
I just made this and it was delicious. I just added my own touch with fresh garlic cloves chopped and jar of artichoke hearts. I also used skinless boneless thighs and they turned out fine. Hubby and daughter loved it.
★★★★★
Suze M says
I made this last night and it was absolutely delicious!!! 😋 Hubby is not a huge chicken fan, and it fit his stamp of approval, so I will make it many times! Thanks.so.much!
★★★★★
Allison says
I made this and it was a really good mix of flavors!
★★★★★
Anonymous says
All her recipes are amazing. Thanks for all the GF. Foods ❤️❤️❤️
★★★★★
Anonymous says
It's not noted anywhere as to how many carbs, calories, etc there are. Can you reply with some basic nutritional facts on this dish? I want so badly to make this♡♡
Kyndra Holley says
Hey there. Thanks for stopping by. Some great sites for calculating macros are MyFitnesspal, FatSecret, Chronometer
Tara Grayson says
So, so good. Like, SO GOOD. I ended up using pork chops because we had some that needed to be cooked and it was fantastic.
★★★★★
Kyndra Holley says
Love making it with pork too. So happy you enjoyed it. Thanks for coming back to let me know.
★★★★★
Francis Hempler says
This was perfection. I loved that change up of using chicken thighs. The crispy skin was so delicious. I also took your suggestion about making it saucier and used the extra sauce on top of cauliflower mash. I wanted to lick my plate. Thanks for another great recipe.
★★★★★
Eva says
Made this last night for dInner. I would make it again but with skinless thighs. It was a little fatty.
I used too much lemon so would cut back next time.
★★★★
Elyce says
Look s delish... how many carbs?
★★★★★
Cheryl says
I made this tonight and it was delicious and easy! The lemon and caper sauce was different and unique! There weren't any leftovers! So good!
★★★★★