About This Recipe
Comfort-food chicken piccata gets a low-carb glow-up in this one-skillet dinner. Golden seared chicken swims in a glossy lemon–caper butter sauce and sits over tender cabbage “noodles” for all the classic flavors—without the pasta. It’s weeknight-easy, restaurant-worthy, and ready in about 30 minutes.
Ingredients
- 1½ lb boneless, skinless chicken thighs (or breasts), patted dry
- Salt and black pepper
- ⅓ cup almond flour (for light dredging)
- 2 tbsp olive oil
- 2 cloves garlic, minced (optional)
- ¾ cup chicken broth
- 3 tbsp fresh lemon juice (about 1 large lemon), plus 1 tsp zest
- 2 tbsp capers, drained
- 3 tbsp cold unsalted butter, cubed
- ½ medium green cabbage, thinly sliced into ribbons (about 6 cups)
- 2 tbsp fresh parsley, chopped
Instructions
- Season the chicken generously with salt and pepper. Lightly dredge in almond flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until deep golden and cooked through (165°F). Transfer to a plate.
- Reduce heat to medium. Add garlic and cook 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits.
- Stir in capers and simmer 2 minutes to reduce slightly. Whisk in the cold butter a few cubes at a time until the sauce turns glossy; season to taste.
- Add the sliced cabbage to the pan and toss to coat. Cover and cook 2–3 minutes until just tender, tossing once.
- Nestle the chicken back into the skillet. Spoon sauce over the top, then finish with lemon zest and parsley. Serve immediately.
Keto Focus
Cabbage ribbons replace traditional pasta, and a light almond-flour dredge stands in for wheat flour. The buttery lemon–caper pan sauce adds satisfying fats while keeping carbs minimal—just 6g net carbs per serving.
Nutrition Facts (per serving)
- Calories: 450
- Protein: 27g
- Fat: 35g
- Carbs: 10g
- Fiber: 4g
- Net Carbs: 6g
Tips & Variations
- Swap the cut: Boneless chicken breasts work too—pound to even thickness for fast, juicy cooking.
- Extra silky sauce: Add 1–2 tbsp more butter at the end or whisk in a splash of heavy cream.
- Boost the veg: Stir in spinach, sliced mushrooms, or artichoke hearts with the cabbage.
- Dairy-free option: Use ghee or olive oil and skip the butter; finish with more olive oil for sheen.
- Make-ahead: Cook chicken and sauce; store separately from raw sliced cabbage. Reheat sauce and chicken, then sauté cabbage fresh for the best texture.
- Serve it with: Cauliflower mash, roasted asparagus, or a crisp arugula salad.