Keto Chicken Piccata with Zucchini Noodles

Why You’ll Love This Recipe

• Classic Italian flavors—bright lemon, briny capers, and velvety butter—made keto-friendly.
• Golden, juicy chicken with a light almond flour crust for texture without wheat.
• Fast weeknight timing: about 40 minutes from start to finish.
• Fresh, garlicky zucchini noodles soak up every drop of the tangy pan sauce.

Grocery List

• Produce: 4 medium zucchini, 2–3 lemons, fresh parsley, garlic
• Dairy: Unsalted butter, grated Parmesan
• Pantry: Boneless skinless chicken breasts, almond flour, olive oil, chicken broth (low-sodium), capers, kosher salt, black pepper

Full Ingredients

For the Chicken Cutlets

• 1.5 lb (680 g) boneless, skinless chicken breasts (about 2 large), butterflied and pounded to 1/2 inch thick
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup (50 g) blanched almond flour
• 2 tbsp finely grated Parmesan cheese
• 2 tbsp olive oil (for searing)

For the Lemon–Capers–Butter Pan Sauce

• 3 cloves garlic, minced
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 cup low-sodium chicken broth
• 3 tbsp capers, drained and rinsed
• 3 tbsp unsalted butter, divided
• 1 tsp finely grated lemon zest
• Pinch red pepper flakes (optional)

For the Garlicky Zucchini Noodles

• 4 medium zucchini (about 2 lb / 900 g), spiralized
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste

To Serve

• 2 tbsp chopped fresh parsley
• Lemon wedges

Step-by-Step Instructions

Step 1: Spiralize and salt the zucchini

Spiralize the zucchini into noodles and spread them on a clean kitchen towel or paper towels. Lightly sprinkle with a pinch of salt and let stand 10 minutes to draw out excess moisture. Gently blot dry. This quick step keeps the zoodles tender-crisp instead of watery.

Step 2: Prepare and dredge the chicken

Butterfly the chicken breasts and pound to an even 1/2-inch thickness. Pat dry. Season both sides with the kosher salt and black pepper. In a shallow dish, combine the almond flour and Parmesan. Dredge each cutlet in the mixture, shaking off any excess to avoid clumps.

Step 3: Sear the cutlets to golden

Heat 2 tbsp olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering. Add the cutlets in a single layer (work in batches if needed). Sear 3–4 minutes per side, until deep golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Transfer to a plate and tent loosely with foil.

Step 4: Build and reduce the lemon–capers–butter sauce

Lower heat to medium. In the same skillet with the fond, add the minced garlic and cook 30 seconds until fragrant. Pour in the lemon juice and chicken broth, scraping up browned bits. Simmer briskly 3–4 minutes until reduced by about half. Stir in the capers and a pinch of red pepper flakes if using. Whisk in 2 tbsp of the butter until glossy and slightly thickened. Return the chicken and any juices to the pan; simmer 1–2 minutes to warm through. Off the heat, swirl in the remaining 1 tbsp butter and the lemon zest. Taste and adjust salt and pepper.

Step 5: Sauté the garlicky zucchini noodles

While the sauce reduces, heat a second large skillet over medium heat. Add 1 tbsp olive oil and the remaining 2 cloves minced garlic; cook 30 seconds. Add the blotted zucchini noodles, a 1/4 tsp salt, and black pepper. Toss with tongs 2–3 minutes just until bright green and slightly tender. Do not overcook. If you only have one skillet, transfer the chicken and sauce to a warm serving dish, then quickly cook the zoodles in the empty pan.

Step 6: Finish and garnish

Sprinkle the parsley over the sauce. Spoon a little sauce over the zoodles to coat them lightly. Keep the remaining sauce with the chicken for serving.

Step 7: Plate and serve

Twirl a nest of zucchini noodles onto warm plates. Top with 1–2 chicken cutlets and ladle over a generous spoonful of the lemon–capers–butter sauce. Serve immediately with extra parsley and lemon wedges.

Pro Tips

• Dry equals golden: Pat chicken very dry before seasoning and dredging; moisture prevents browning.
• Don’t crowd the pan: Sear in batches so the cutlets actually brown instead of steam.
• Emulsify the sauce: Swirl in cold butter off the heat to create a silky, restaurant-style finish.
• Zoodle control: Salt and blot the zucchini first, and cook briefly to keep them crisp and non-watery.
• Brightness boost: Add lemon zest at the end to capture its fragrant oils without turning bitter.

Variations

• Artichoke piccata: Add 1 cup quartered marinated artichoke hearts to the sauce with the capers.
• Chicken thigh piccata: Use boneless, skinless thighs pounded to 1/2 inch; sear 4–5 minutes per side.
• Dairy-light: Skip Parmesan in the dredge and finish the sauce with olive oil instead of butter.

Storage & Make-Ahead

Refrigerate leftovers (chicken and sauce stored together; zoodles separate) in airtight containers up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if needed. Zucchini noodles are best freshly sautéed; if you must store them, keep them undressed in a paper towel–lined container to minimize moisture and rewarm briefly in a skillet. The chicken with sauce freezes well up to 2 months; thaw overnight in the refrigerator and reheat slowly on the stovetop. Spiralize zucchini up to 1 day ahead; store in the fridge with a paper towel to absorb moisture.

Nutrition (per serving)

Approximate: 430 calories; 29 g fat; 7 g net carbs (9 g total carbs, 2 g fiber); 42 g protein; 980 mg sodium. Values will vary based on exact brands and how much pan fat is retained.