This Chicken Piccata (Keto and Gluten Free) recipe is made with thinly sliced chicken, paprika, sun-dried tomatoes, capers, artichokes and lemon juice.
This chicken is perfect for any weeknight recipe. This is one of the easiest recipes, especially if you are feeding a family. Not only is it tasty, it is also super healthy. This is an easy weeknight meal and fuss-free. I love to serve them with some broccoli on the side. This dish will become a part of your regular meals, all it takes it one time, and you’ll be hooked.
The chicken is seasoned with salt, pepper and paprika and then cooked in a delicious savory and tangy sauce. The combination of the lemon, capers, and sundried tomatoes is absolutely incredible. It is all made in one pot, which makes clean up that much easier.
If you like piccata style fish, check out my Lemon Butter Halibut and my Sautéed Flounder with Lemon and Capers.
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Ingredients
- Olive oil
- Chicken breast
- Butter
- Paprika
- Garlic
- Sun-dried tomato
- Capers
- Lemons
- Artichokes
See recipe card for quantities.
Instructions
Pat the chicken dry with paper towels. Season with paprika, salt and pepper all over.
In a large lidded skillet on medium-high heat, add the oil, butter and wait for the butter to melt. Toss in the garlic and cook until fragrant, about 1 minute.
Add the chicken and brown on each side, about 2-3 minutes. Remove the chicken and set aside on a plate. You may need to do this in batches.
Lower heat to medium heat, and toss in the sundried tomatoes, capers, lemon juice, and artichokes and stir. Cook for about 3 minutes, tossing frequently.
Return the chicken in the skillet, reduce heat to medium low, and cover. Cook the chicken for about 7-10 minutes, until the chicken is white on the inside and the internal temperature is 165°F.
Hint: Buy pre-sliced chicken to make your life easier.
Substitutions
- Olive oil: I used olive oil for this recipe, but you can try canola, vegetable or sunflower oil as well.
- Chicken: I used pre-sliced thin chicken for this recipe. You can buy regular sized chicken breast and slice it yourself.
- Butter: I love using salted butter but you could always use unsalted butter and adjust the salt yourself.
- Paprika: I love using paprika for this recipe, but you can also use chili powder or cayenne pepper.
- Lemons: For best taste, use real lemons and not store bought lemon juice.
- Garlic: I used fresh garlic although you could use garlic from a can and top with the prepared minced garlic.
- Capers: Capers are usually found in the canned goods at the grocery store, beside the pickles and jalapeños. They are lemony, briney, and salty and pair so well on this dish.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Kid friendly - Check out this Breaded Chicken Cutlet recipe.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
This Chicken Piccata (Keto and Gluten Free) don't stand up well to freezing.
Top tip
Make sure to pat the chicken dry first with paper towels and season all over. You can buy precut thinly sliced chicken instead of slicing it yourself.
Chicken Piccata (Keto and Gluten Free)
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
This Chicken Piccata (Keto and Gluten Free) recipe is made with thinly sliced chicken, paprika, sundried tomatoes, capers, artichokes and lemon juice.
Ingredients
- 1 tablespoon olive oil
- 1 pound thinly sliced chicken breast
- 2 tablespoons salted butter
- 1 tablespoon paprika
- Salt and pepper
- 4 cloves garlic, thinly sliced
- ½ cup sundried tomatoes in oil from jar
- ¼ cup drained capers
- Jucie of one lemon
- ¼ cup chopped marinated artichokes from jar
Instructions
- Pat the chicken dry with paper towels. Season with paprika, salt and pepper all over.
- In a large lidded skillet on medium-high heat, add the oil, butter and wait for the butter to melt. Toss in the garlic and cook until fragrant, about 1 minute.
- Add the chicken and brown on each side, about 2-3 minutes. Remove the chicken and set aside on a plate. You may need to do this in batches.
- Lower heat to medium heat, and toss in the sundried tomatoes, capers, lemon juice, and artichokes and stir. Cook for about 3 minutes, tossing frequently.
- Return the chicken in the skillet, reduce heat to medium low, and cover. Cook the chicken for about 7-10 minutes, until the chicken is white on the inside and the internal temperature is 165°F.
Notes
Buy thinly sliced chicken to make your life easier.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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