Chicken Piccata with Sun-dried Tomatoes

This Chicken Piccata Recipe (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.

Jump to:

• Why you will love this Chicken Piccata
• Keto Chicken Piccata Ingredients
• How to make Chicken Piccata Recipe
• Substitutions
• Chicken Piccata Recipe Variations
• Equipment
• How to Store Chicken Piccata
• Chicken Piccata Recipe Top tips
• Chicken Piccata Recipe
• Food safety

Why you will love this Chicken Piccata

Chicken piccata is a classic Italian dish made with thinly sliced chicken breasts that are dredged in flour, sautéed in butter or oil, and then topped with a tangy lemon-butter sauce. The addition of sun-dried tomatoes to this dish adds another layer of flavor that complements the tanginess of the lemon and the saltiness of the capers.

Sun-dried tomatoes are made by drying fresh tomatoes in the sun, which intensifies their flavor and sweetness. They have a chewy texture and a concentrated tomato flavor that pairs well with the bright acidity of the lemon juice in the piccata sauce.

The sweetness of the sun-dried tomatoes also balances the salty flavor of the capers, which are a classic ingredient in chicken piccata. Together, the combination of sun-dried tomatoes, lemon, and capers creates a complex and delicious flavor profile that makes chicken piccata with sun-dried tomatoes a popular and beloved dish.

Keto Chicken Piccata Ingredients

• Olive oil
• Chicken breast
• Butter
• Paprika
• Garlic
• Sun-dried tomato
• Capers
• Lemons
• Artichokes

See recipe card for quantities.

How to make Chicken Piccata Recipe

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.

Chicken Piccata Recipe Variations

There are many variations to the classic chicken piccata recipe that you can try to switch things up. Here are a few ideas:

• Veal Piccata: Instead of chicken, use thinly sliced veal for a more traditional Italian version of the dish.
• Shrimp Piccata: Replace the chicken with shrimp for a lighter and quicker version of the dish. Cook the shrimp until pink and then follow the recipe as usual.
• Pork Piccata: Use thinly sliced pork loin instead of chicken for a delicious and hearty alternative.
• Mushroom Piccata: Substitute the chicken with sliced mushrooms for a vegetarian version of the dish. Sauté the mushrooms until tender and then add the capers and lemon-butter sauce.
• Lemon Piccata: Add extra lemon to the dish for a more citrusy flavor. Use lemon juice and zest in the sauce and garnish with extra lemon wedges.
• Artichoke Piccata: Add artichoke hearts to the dish for a delicious and hearty variation. Sauté the artichokes with garlic and add them to the sauce with the capers.
• Creamy Piccata: Add heavy cream to the sauce for a creamier and richer version of the dish. Reduce the lemon juice and chicken broth to thicken the sauce before adding the cream.

• Feel free to check out my Breaded Chicken Cutlet recipe.

Equipment

To make chicken piccata, you will need the following equipment:

• Cutting board and knife to slice the chicken and chop any herbs or garlic.
• Meat mallet or rolling pin to flatten the chicken breasts evenly.
• Shallow dish or bowl to coat the chicken in flour.
• Large skillet or frying pan to cook the chicken.
• Tongs or spatula to flip the chicken while cooking.
• Meat thermometer to check the internal temperature of the chicken to ensure it's fully cooked.
• Lemon juicer to extract juice from fresh lemons.
• Small bowl to mix the lemon-butter sauce.

How to Store Chicken Piccata

To store leftover chicken piccata, follow these steps:

1. Let the chicken cool down to room temperature before storing.
2. Transfer the chicken piccata to an airtight container.
3. Pour the lemon-butter sauce over the chicken, making sure to coat it well.
4. Seal the container tightly and place it in the refrigerator.
5. Chicken piccata can be stored in the refrigerator for up to 3-4 days.

Chicken Piccata Recipe Top tips

Here are some top tips to help you make the best chicken piccata:

• Use thin chicken cutlets: Chicken piccata is traditionally made with thinly sliced chicken cutlets. If your chicken breasts are too thick, use a meat mallet or rolling pin to pound them to an even thickness.
• Dredge the chicken in flour: Dredging the chicken in flour helps to create a crispy crust when it's cooked. Be sure to shake off any excess flour before adding the chicken to the pan.
• Cook the chicken on medium heat: Cooking the chicken on medium heat helps to prevent it from overcooking and becoming tough. You want to achieve a golden brown color on the chicken without burning it.
• Use fresh lemon juice: Freshly squeezed lemon juice is essential to the bright and tangy flavor of chicken piccata. Avoid using bottled lemon juice as it can taste flat and artificial.
• Add the capers and sauce at the end: To prevent the capers from becoming too salty and the sauce from separating, add them to the pan at the end of cooking and gently swirl the pan to combine.
• Garnish with fresh herbs: Sprinkle chopped fresh parsley or basil over the chicken piccata just before serving for a pop of color and added flavor.

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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

See more guidelines at USDA.gov.