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low carb italian chicken piccata

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 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 people


  • 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)


  • 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


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.
Fat  24g
Net carbs 2g
Protein 21g
Nutrition facts are estimates from My Fitness Pal
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