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Chicken Piccata low carb

chicken piccata low carb with green beans and konjac noodles

Chicken Piccata low carb

Beth Bollinger of Nest Wellness
Chicken Piccata low carb is a delicious and healthy option for those looking to enjoy a flavorful meal without excessive carbohydrates. This chicken piccata made low carb prioritizes protein and plants, making it both nutrient dense and blood sugar friendly. My take on chicken piccata features the traditional chicken breasts, zesty lemon-caper sauce, but I have substituted traditional refined white flour with lupin flour, to create a satisfying dish that won't derail your low-carb diet and will keep your blood sugar stable. The tangy and savory flavors of the piccata sauce perfectly complement the tender chicken, making it a popular choice for anyone seeking a low-carb alternative to traditional pasta dishes. Serve with konjac or egg white noodles and a veggie side (I like green beans or asparagus!). With just a few simple ingredient swaps, you can indulge in this classic Italian dish while staying faithful to your low-carb lifestyle and keeping your blood sugar stable. Additionally, the versatility of this recipe allows for various side dish pairings, making it suitable for any occasion or palate. I love a one pan meal and this low carb chicken piccata doesn't disappoint.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 servings
Calories 463 kcal


  • cutting board
  • sharp knife
  • skillet


  • 2 chicken breasts, skinless and boneless, butterflied and then cut in half 
  • sea salt 
  • black pepper
  • 1/4 cup lupin flour, or cassava flour, for coating the chicken
  • 6 tbsp unsalted butter look for grass fed when possible
  • 5 tbsp extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken bone broth
  • 1/4 cup capers, drained and rinsed
  • 1/3 cup fresh parsley, chopped
  • 2 packages konjac noodles or egg white noodles
  • 2 bunches asparagus or green beans, stems and ends trimmed, (saute in the piccata sauce when you remove the chicken!)


  • Season chicken with salt and pepper. Coat the chicken in lupin flour and shake off any excess flour.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  • Into the pan add the lemon juice, bone broth and capers. Return to stove and bring to boil, scraping up browned bits from the pan for extra flavor. Taste and check for seasoning. Add salt and pepper as desired. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. 
  • Saute asparagus or green beans in the sauce.
  • Drain the konjac or egg white noodles and rinse with warm water.
  • Plate the veggies, konjac or egg white noodles and chicken and pour the sauce over the top and garnish with parsley and lemon slices. Enjoy!


Looking for more low carb, grain free chicken dishes? Try my Chicken and Biscuits, my Gochujang Chicken with roasted veggies, Easy High Protein Chicken Noodle Soup, Chicken Tenders with dairy-free ranch dip or my Paleo Fried Chicken.
I like to support regenerative farming whenever possible. Regenerative farming is better for our planet, better for animals and better for human health. Pasturebird is a fabulous company I was introduced to at the recent Expo West 2024. Read more about regenerative farming and what it entails here. If you are looking for a source for regeneratively raised beef and pork, check out Wild Pastures here
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