A great low carb Italian recipe connects light, heavy, and absolutely flavorful meals. This low carb chicken piccata sits towards the top of the most popular low carb italian recipes dishes and the most flavorful. The tanginess of the wine, as well as the sour from the lemon create the best low carb chicken piccata recipe. Try complimenting your low carb chicken piccata recipe with zoodles or miracle noodles. Certainly a taste of Italy in this low carb italian recipe!

Chicken Piccata

Personally I can’t remember the particular year, but I can say at that point was the beginning of my culinary ventures. Funny to think I started in box dinners. Searching the aisles at Walmart, I wanted something different, something exciting. To the right of the hamburger helper laid Romano’s Macaroni Grill boxed dinners. Surely I’d never heard of these, or the restaurant. But the flavor combinations were what I’d been searching for, new and exciting. Provided that my store was limited, we had 3 options. Mediterranean chicken, chicken marsala, and chicken piccata, I had no clue what any of them meant. But with a name like chicken piccata, I knew I’d place myself in the position of a new experience.

Low Carb Italian

Spaghetti and lasagna, they were the limitations of what I thought italian food was. My first experience at Olive Garden? Well! What the hell is angel hair?

Chicken piccata starts with floured and fried chicken. Sadly that won’t do in order to make this a low carb italian cuisine. First attempts at the recipe, I subbed regular flour for coconut flour. It didn’t work! As a result, the coconut flour simply rolled off the chicken, may as well not used it at all.

Second attempt, after a soupy mess, let’s add coconut flour and xanthan gum to help create the creamy texture. Previously, the wine and oil would never cream. My god!

What happened?

Can you say low carb coconut flour mashed potatoes?

Right! Disgusting! Third and fourth times seemed to be a charm. At the third attempt I had the recipe almost correct, in need of a few tweaks. Attempt four was exactly what the doctor ordered

Can I Substitute the Wine?

Of course! But be warned in the change of the overall flavor profile. Everything creates a balance in this dish, and consequently you’d throw it off. The wine possesses citrus flavors but they are bitter in a way. The lemon crankes it up wit the sour, and the chicken comes through with the savory. Not to mention the capers, and parmesan cheese soaring over it all with the salty elements. If you would like to substitute, chicken broth would be your choice.

Can you have alcohol on keto? A earlier post mentioning Pinot Grigio being a keto approved wine. The alcohol will cook away on the stove top so that won’t be a factor.

Macros

Nutrition facts based off of 4 oz chicken (roughly one piece with some sauce)

Fat 24g
Net carbs 2g
Protein 21g

Conclusion

Chicken piccata is a great keto family dinner option. Low carb italian meals are easier than ever to pull off, with the addition of zoodles or miracle noodles. How many taste buds will you blow with your next meal?

Low Carb Italian Chicken Piccata

Low carb italian dishes connect light, heavy, and absolutely flavorful meals. Chicken piccata sits towards the top of the most popular italian dishes and flavorful. The tanginess of the wine, as well as the sour from the lemon create the best chicken recipe. I prefer chicken thighs over chicken breast due to a low carb high fat lifestyle. Try complimenting your chicken piccata together with zoodles or miracle noodles. Certainly a taste of italy in this low carb italian dish!

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Prep Time 10

Cook Time 20

Total Time 30

Servings people

Ingredients

1 pack 4 chicken thighs (Or chicken cut of your choice)
3/4 cup Pinot Grigio (Sub for chicken broth)
3 TB Lemon juice
1 TB Minched Garlic
3 TB Capers
2 TB Parmesan cheese
1 TB Parsley ((optional))
1/2 cup Heavy cream
1 TB olive oil (or oil of choice (for frying chicken only))
1/8 tsp Xanthan gum (For thickiening of cream, add more if needed)

Instructions

Season chicken with salt and pepper, then in a frying or saute pan add about a TB of olive oil and cook chicken until done.
Afer chicken is done, set aside. leaving all juices in the pan
Add pinot grigio wine or chicken broth, lemon juice, minced garlic, and capers to leftover pan juices. Continuing on medium heat allow to reduce a little around 25%
After reduced add heavy cream, parmesan cheese, parsley and xanthan gum
Add chicken back in to mixture. Lower heat to simmer and cover for 5-10 minutes. Keeping a close eye to avoid sticking and cooking all of your sauce away.
After sauce is desired thickness , remove from heat and enjoy

Notes

Keep close eye on pan after adding xanthan gum. If still liquidy and not combined add more 1/8 tsp at a time.

Some fat may cook out of chicken after adding back in the sauce. If the fat doesn't mix into the cream this is fine.

Macros: