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Low-Carb Chicken Breast Piccata with Cauliflower Mash

This Low-Carb Chicken Breast Piccata with Cauliflower Mash is a delightful twist on the classic Italian dish. Perfectly pan-seared chicken breasts are drizzled with a zesty lemon caper sauce, and paired with a creamy cauliflower mash for the ultimate comfort food experience, all while keeping it keto-friendly.
Course Dinner
Cuisine Italian
Keyword Cauliflower Mash, Keto Chicken Breast Recipe, Keto Dinner, Low-Carb Chicken Piccata, Low-Carb Italian Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 425kcal

Equipment

  • Large pot
  • Food processor
  • Paper towels
  • Shallow dish
  • Large skillet
  • Plate
  • Measuring cups and spoons

Ingredients

For the Chicken Piccata

  • 4 boneless, skinless chicken breasts about 1.5 lbs or 680g
  • Salt and pepper to taste
  • ½ cup almond flour 50g
  • 2 tbsp olive oil 30ml
  • ¼ cup fresh lemon juice 60ml
  • ½ cup chicken stock 120ml
  • ¼ cup capers drained, 60ml
  • 2 tbsp unsalted butter 30g
  • 1 tbsp chopped fresh parsley 15ml

For the Cauliflower Mash

  • 1 large head cauliflower cut into florets, about 2 lbs or 900g
  • 3 tbsp unsalted butter 45g
  • ¼ cup heavy cream 60ml
  • Salt and pepper to taste
  • ¼ cup grated Parmesan cheese 20g

Instructions

  • Start with the cauliflower mash. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until very tender, about 8-10 minutes. Drain well and transfer to a food processor.
  • To the food processor, add butter, heavy cream, salt, and pepper. Blend until smooth and creamy. Stir in grated Parmesan cheese. Taste and adjust seasoning as needed. Set aside and keep warm.
  • For the chicken piccata, begin by patting the chicken breasts dry with paper towels. Season both sides with salt and pepper.
  • Place almond flour in a shallow dish. Dredge the chicken breasts in the almond flour, shaking off the excess.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 5 minutes per side. Transfer to a plate and cover to keep warm.
  • In the same skillet, add lemon juice, chicken stock, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  • Add butter to the skillet, stirring until melted and the sauce has slightly thickened.
  • Return the chicken to the skillet and coat with the sauce. Simmer for an additional 2-3 minutes.
  • Sprinkle with chopped parsley before serving.
  • Plate the chicken breasts alongside a generous portion of cauliflower mash and spoon the piccata sauce over the top.

Notes

If you don't have a food processor, a hand mixer or potato masher can work for the cauliflower mash, though the texture might be less smooth.
For an even more robust sauce, consider adding a splash of white wine along with the chicken stock.
Ensure to use unsalted butter to control the sodium level, as capers and Parmesan cheese already contain salt.

Nutrition

Calories: 425kcal | Carbohydrates: 9g | Protein: 36g | Fat: 27g | Fiber: 3g | Net Carbs: 6g