This keto Chicken Scallopini with Tomatoes is the perfect quick and easy one pot meal. Thin, tender chicken cutlets, pan-seared to perfection and cooked in a lemon butter, caper sauce, with blistered tomatoes and fresh parsley. It can be ready and on the table in less than 30 minutes.
Ingredients Notes
Ingredients in Chicken Scallopini with Tomatoes
Step by Step Instructions
How to make Keto Chicken Scallopini
STEP 1: Season the chicken generously on both sides with salt and pepper.
STEP 2: Heat the olive in a large sauté pan over medium-high heat. Add the chicken to the pan and cook until browned on both sides and cooked through, about 2 to 3 minutes per side. Remove from the pan and cover to keep warm.
STEP 3: Reduce the heat to medium and to the same pan, add the butter and the capers. Cook until the capers are hot and sizzling.
STEP 4: Add the chicken stock and lemon juice to the pan, and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan. Increase the heat to medium-high and bring to a boil. Boil until the sauce has reduced by one third.
STEP 5: Reduce the heat to medium and add the tomatoes to the pan. Cook until soft and slightly blistered, about 3 minutes.
STEP 6: Add the chicken back to the pan and spoon the sauce over top. Garnish with fresh parsley.
Recipe Tips and Variations
Serving Suggestions
Frequently Asked Questions
Scallopini consists of thin, boneless slices of meat, typically veal, but can also be chicken or pork sautéed or fried. It can have a variety of sauces. Piccata consists of meat, usually veal or chicken, that is thinly sliced or pounded flat, lightly coated in flour, browned, and served with a sauce made of lemon, butter, and capers.
Chicken cutlets are just chicken breasts sliced thin or pounded out thin. Chicken tenders are found under the breast meat, making them a bit more tender than regular chicken breasts.
To make this dish paleo and Whole30 compliant, you can substitute the butter with butter flavored coconut oil.
Other Recipes You Might Enjoy
REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.
Chicken Scallopini
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This keto Chicken Scallopini with Tomatoes is the perfect quick and easy one pot meal. Thin, tender chicken cutlets, pan-seared to perfection and cooked in a lemon butter, caper sauce, with blistered tomatoes and fresh parsley. It can be ready and on the table in less than 30 minutes.
Ingredients
- 1 ½ pounds chicken cutlets, or thinly sliced chicken breasts (I get my organic, free-range chicken here)
- sea salt and black pepper
- 1 tablespoon olive oil (I use this brand) code kyndraholley for $5 off
- 3 tablespoons butter
- 2 tablespoons capers
- 1 cup chicken stock
- 2 tablespoons lemon juice
- 20 mixed color grape or cherry tomatoes
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken generously on both sides with salt and pepper.
- Heat the olive in a large sauté pan over medium-high heat. Add the chicken to the pan and cook until browned on both sides and cooked through, about 2 to 3 minutes per side. Remove from the pan and cover to keep warm.
- Reduce the heat to medium and to the same pan, add the butter and the capers. Cook until the capers are hot and sizzling.
- Add the chicken stock and lemon juice to the pan, and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan.
- Increase the heat to medium-high and bring to a boil. Boil until the sauce has reduced by one third.
- Reduce the heat to medium and add the tomatoes to the pan. Cook until soft and slightly blistered, about 3 minutes.
- Add the chicken back to the pan and spoon the sauce over top. Garnish with fresh parsley.
Notes
- Net carbs per serving: 3g
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave, or on the stovetop in a skillet.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Sautéed
- Cuisine: Italian
Nutrition
- Serving Size: ¼ of the recipe
- Calories: 347
- Fat: 12g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 22g
Keywords: keto chicken recipes, keto chicken scallopini, low carb one pot meals, paleo skillet meals, low carb chicken recipes, the best keto chicken recipe, best chicken scallopini recipe
Rebecca M. says
5 stars! I added a little corn starch to thicken the sauce a little more, but this is spot-on delicious and delivers a flavorful punch. So good!
★★★★★
Allison says
I added mushrooms and zucchini to up the vegetables. Also used a pinch or two of xanthium gum to thicken the sauce. Used fresh basil instead of parsley (didn't have any) and a bit of red pepper flakes and garlic to up the spice. Really liked how easy this is to make. Loved the flavors with the capers and lemon juice.
★★★★★
Samantha says
Chicken was tender and delicious! Family loved it. Will make again!
★★★★★
Danielle says
My picky family enjoyed this! The sauce kept the chicken very tender. It came together in 30 minutes! Easy peasy week night meal.
★★★★★
Desi Tremont says
I made this with thin pork cutlets and it was fantastic. I love when just a handful of ingredients can offer so much flavor.
★★★★★
Janet Markham says
This is delicious. So fresh and light. I served it with the roasted potatoes from your other site and we were so impressed with both recipes. Thank you.
★★★★★