July 7, 2020
Chicken Piccata
Bright and lemony with salty bursts from capers, chicken piccata is a delicious keto meal. You can also make this with pan seared chicken breasts for a less rich and faster meal.
Servings: 2
Calories: 583kcal
Ingredients
- 1 pound bone in skin on chicken thighs 4 4 ounce pieces
- salt and pepper to taste
- 1/4 cup dry white wine optional, or more chicken stock
- 1/2 cup chicken broth
- 2 tablespoons butter optional, omit for dairy-free
- 2 tablespoons lemon juice or more, to taste
- 1/4 cup capers drained
- 2 tablespoons parsley minced, optional
Instructions
- Preheat the oven to 425ºF and grease a rimmed baking sheet with avocado oil.
- Season the chicken with salt and pepper and place onto the prepared baking sheet. Bake at 425ºF for 40 minutes, or until cooked through and the skin is crisped.
- Remove the chicken to a serving platter and add the wine, if using and chicken stock to the pan. Scrape up all the browned bits and then pour this into a small pan. Bring the sauce to a simmer and reduce by half. Whisk in butter to form a smooth sauce and then off heat, stir in lemon juice, capers, and parsley. Season to taste with salt and pepper and serve over chicken.
Notes
Nutrition if made with boneless, skinless chicken breasts: Calories: 420 cal, Carbs: 3g, Fiber: 1g, Fat: 20g, Protein: 49g
Nutrition Facts
Chicken Piccata
Amount per Serving
Calories
583
% Daily Value*
Fat
46
g
71
%
Saturated Fat
10
g
63
%
Cholesterol
189
mg
63
%
Sodium
973
mg
42
%
Potassium
486
mg
14
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
32
g
64
%
Vitamin A
518
IU
10
%
Vitamin C
16
mg
19
%
Calcium
30
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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