Chicken Piccata

5 from 1 vote

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.

Course Main Course

Cuisine Italian, Mediterranean

Keyword caper, Chicken, dairy-free, dinner, egg-free, italian, lemon, lunch, main, mediterranean, nightshade-free, nut-free, piccata

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 583kcal

Author Jenny Ross

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

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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