This recipe marries the classic flavors of Italian cuisine with the simplicity of a ketogenic diet. Featuring tender boneless, skinless chicken breasts coated in a golden almond flour crust and served with crisp-tender asparagus, this recipe is a symphony of flavors and textures that will delight your taste buds. Finished with a luscious creamy sauce infused with tangy lemon and briny capers, this dish is a perfect balance of elegance and ease, making it ideal for both weeknight dinners and special occasions.
If you want to reduce the carb counts of the recipe, you can opt to use red onion instead of shallot, or simply leave the shallot out. You can also optionally skip the breading of the chicken, but I find that it really is worth the extra carbs in the recipe. If you’re on the opposite end of the spectrum, you can use white wine instead of the chicken stock in the piccata sauce for a more traditional taste! Store leftovers in an airtight container for up to 4 days.
Yields 4 servings of Keto Creamy Chicken Piccata with Asparagus
The Preparation
Chicken:
- 3/4 cup blanched almond flour
- salt and pepper, to taste
- 24 ounce boneless, skinless chicken breasts, cut thin and lightly pounded
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
Creamy Piccata Sauce:
- 2 tablespoon butter
- 1 medium shallot, diced
- 4 teaspoon garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup capers, drained
- 2 tablespoons heavy cream
- 1/4 cup fresh parsley, chopped to garnish
Roasted Asparagus:
- 16 ounce asparagus
- 4 tablespoons olive oil
- 3 teaspoon garlic, minced
- 1 teaspoon lemon zest
- salt and pepper, to taste
The Execution
1. Gather and prep all ingredients. Pre-heat oven to 400F.
2. Trim and wash the asparagus. Season with olive oil, garlic, lemon zest, and salt and pepper to taste.
3. Spread asparagus over a baking sheet. Optionally line with parchment paper if needed. Once oven has pre-heated, place in the oven and bake for 15 minutes.
4. Combine the almond flour with salt and pepper. Dredge the chicken with the almond flour mixture, coating the chicken as well as you can. Set aside.
5. Add half of the butter and olive oil to a pan over medium heat. Once butter is sizzling, add chicken to the pan, making sure not to overcrowd. Cook until golden brown, about 3 minutes, then flip and cook an additional 2-3 minutes or until cooked through.
Repeat this step with remaining butter, olive oil, and chicken breast. Once done, if needed, place the chicken into the oven with the asparagus to keep warm.
6. Reduce heat to medium-low and add butter for the sauce. Once melted, add in the shallot and garlic to sweat, about 2 minutes. Once shallot is softened, turn heat up to medium-high and add in the chicken broth. Allow mixture to boil and reduce by about half.
7. Once sauce is reduced, add in the lemon juice, capers, and heavy cream. Stir well, making sure to scrape any browned bits from the bottom of the pan.
8. Plate the chicken, asparagus, and pour sauce over as needed. Garnish with parsley and enjoy!
This makes a total of 4 servings of Keto Creamy Chicken Piccata with Asparagus. Each serving comes out to be 760 calories, 51.5g fats, 9.1g net carbs, and 61.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3/4 cup blanched almond flour | 486 | 42 | 18 | 11 | 7 | 18 |
| salt and pepper, to taste | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 24 ounce boneless, skinless chicken breast | 1123 | 24 | 0 | 0 | 0 | 211 |
| 2 tablespoons butter | 204 | 23 | 0 | 0 | 0 | 0.2 |
| 2 tablespoons olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 2 tablespoon butter | 204 | 23 | 0 | 0 | 0 | 0.2 |
| 1 shallot, diced | 31 | 0 | 7.1 | 1.4 | 5.7 | 1.1 |
| 4 teaspoon garlic, minced | 17 | 0.1 | 3.7 | 0.2 | 3.5 | 0.7 |
| 1 cup chicken broth | 15 | 0.5 | 1.1 | 0 | 1.1 | 1.6 |
| 1/4 cup fresh squeezed lemon juice | 13 | 0.2 | 4.2 | 0.2 | 4 | 0.2 |
| 1/4 cup capers, drained | 8 | 0.3 | 1.7 | 1.1 | 0.6 | 0.8 |
| 2 tablespoons heavy cream | 101 | 11 | 0.8 | 0 | 0.8 | 0.9 |
| 1/4 cup fresh parsley | 5.4 | 0.1 | 1 | 0.5 | 0.5 | 0.5 |
| 16 ounce asparagus | 100 | 1 | 19 | 9.1 | 9.9 | 11 |
| 4 tablespoons olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| 3 teaspoon garlic, minced | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 1 teaspoon lemon zest | 0.9 | 0 | 0.3 | 0.2 | 0.1 | 0 |
| Totals | 3040.3 | 206.2 | 60.4 | 24.2 | 36.2 | 246.8 |
| Per Serving (/4) | 760 | 51.6 | 15.1 | 6.1 | 9.1 | 61.7 |
Keto Creamy Chicken Piccata with Asparagus
Ingredients
Chicken:
- ¾ cup blanched almond flour
- salt and pepper to taste
- 24 ounce boneless skinless chicken breasts cut thin and lightly pounded
- 2 tablespoons butter divided
- 2 tablespoons olive oil divided
Creamy Piccata Sauce:
- 2 tablespoon butter
- 1 medium shallot diced
- 4 teaspoon garlic minced
- 1 cup chicken broth
- ¼ cup fresh squeezed lemon juice
- ¼ cup capers drained
- 2 tablespoons heavy cream
- ¼ cup fresh parsley chopped to garnish
Roasted Asparagus:
- 16 ounce asparagus
- 4 tablespoons olive oil
- 3 teaspoon garlic minced
- 1 teaspoon lemon zest
- salt and pepper to taste
Instructions
- Gather and prep all ingredients. Pre-heat oven to 400F.
- Trim and wash the asparagus. Season with olive oil, garlic, lemon zest, and salt and pepper to taste.
- Spread asparagus over a baking sheet. Optionally line with parchment paper if needed. Once oven has pre-heated, place in the oven and bake for 15 minutes.
- Combine the almond flour with salt and pepper. Dredge the chicken with the almond flour mixture, coating the chicken as well as you can. Set aside.
- Add half of the butter and olive oil to a pan over medium heat. Once butter is sizzling, add chicken to the pan, making sure not to overcrowd. Cook until golden brown, about 3 minutes, then flip and cook an additional 2-3 minutes or until cooked through.
- Repeat this step with remaining butter, olive oil, and chicken breast. Once done, if needed, place the chicken into the oven with the asparagus to keep warm.
- Reduce heat to medium-low and add butter for the sauce. Once melted, add in the shallot and garlic to sweat, about 2 minutes. Once shallot is softened, turn heat up to medium-high and add in the chicken broth. Allow mixture to boil and reduce by about half.
- Once sauce is reduced, add in the lemon juice, capers, and heavy cream. Stir well, making sure to scrape any browned bits from the bottom of the pan.
- Plate the chicken, asparagus, and pour sauce over as needed. Garnish with parsley and enjoy!
