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Easy and Delicious Chicken Piccata: Low Carb and Trim Healthy Mama S

This low carb, trim healthy mama s Chicken Piccata is not only easy it tastes amazing!!

I have wanted to make this for a long time. I finally bought some capers, had chicken and lemons on hand, so I finally made it. And, it was so amazing!! My family wanted more and scraped the skillet clean. This is another great and easy skillet meal. No oven needed! One quick note on the sauce. We wanted to serve it over either a pasta option or mashed cauliflower. I ended up adding more heavy cream and chicken broth. If you don’t want the extra sauce, don’t add any extra. There are notes in the recipe.

To keep this low carb, I breaded my chicken with some almond flour.

I had thought about using protein powder or baking blend but almost all of my recipes you can use Aldi as your main store and another grocery store for the few items not at your Aldi. My goal is for anyone following a low carb or the trim healthy mama eating plan does not have to go get special ingredients. Use whatever you have to coat the chicken. The almond flour turned out great.

Not only is this chicken piccata super easy, it can also be part of your meal prep.

To keep my sanity and me on plan, I have to meal prep. Click the link below to see my latest meal prep. One note about the chicken and then I will get to the recipe. I used about 1.80ish pounds of chicken here. I typically try to use 2 pounds but, in my recipes, but it didn’t work out this time. If you are feeding more than 4 (max 5), I would make sure I had 3 chicken breasts.

Chicken Piccata


  • 2 Lbs Chicken Breasts
  • 1/2 t Salt
  • 1/2 t Pepper
  • 1/2 t Garlic Powder
  • 1 t Dried Parsley
  • 1 1/2 Large Lemon Juiced
  • 2-3 T Butter
  • 2 T Capers
  • 2 t Minced Garlic
  • 1/4 C Chicken Broth or Dry White Wine If you want the sauce to be saucier, you will need more
  • 1/2 C Heavy Cream If you want the sauace to be saucier, you will need more
  • 1/2 C Almond Flour
  • Dried Parsley and Parmesan Cheese to garnish


  • Slice your chicken breasts in half to make thin chicken breasts.
  • Mix the seasonings together.
  • Season one side of the chicken.
  • Put your almond flour into a flat dish, I used a paper plate. If you need more almond flour, add it when you need it. Season the other side of the chicken breast.
  • Flip over and press the other side into the almond flour.
  • In a large skillet, over medium heat, add your butter. Once melted place the chicken into the skillet. Depending on the thickness of your chicken, cook 3-5 minutes per side.
  • When almost cooked through remove chicken from the skillet. Add chicken broth, heavy cream, and garlic.
  • Whisk well. Add the lemon juice. Whisk again.
  • IF you are wanting to make this saucier, add more chicken broth and heavy cream. I would start with 1/2 cup of each, OR if you want to keep it on the lighter side, 3/4 cup of broth and 1/4 cup of heavy cream. Whisk. Add the chicken back to the skillet and add capers.
  • Allow to cook a minute or two per side. Taste the sauce and see if it needs more salt or lemon juice.
  • We had ours over dreamfields pasta. My hubby hasn't cared for any pasta alternatives, at least none we have tried so far. I obviously made ours a but saucier so we could serve it over the pasta.

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