Keto Chicken Parmesan

Why You’ll Love This Recipe

I love this dish because it delivers all the flavor and satisfaction of traditional Chicken Parmesan without the carbs. The almond flour and parmesan combo makes a perfectly crisp coating, and the melty mozzarella on top takes it over the edge. It’s a crowd-pleaser—even for those not following a keto diet—and it’s simple enough to make on a weeknight. The best part? Each serving is packed with protein and healthy fats, keeping me full and on track with my goals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 1 cup almond flour

• ½ cup grated parmesan cheese

• 1 tsp garlic powder

• 1 tsp dried basil

• ½ tsp salt

• ¼ tsp black pepper

• 2 large eggs, beaten

• 1 cup marinara sauce (sugar-free)

• 1 cup shredded mozzarella cheese

• 2 tbsp olive oil

Directions

1. I start by preheating the oven to 375°F.

2. In one shallow dish, I mix the almond flour, parmesan cheese, garlic powder, basil, salt, and pepper.

3. In a second shallow dish, I beat the eggs.

4. I dip each chicken breast into the eggs, then dredge them in the almond flour mixture, pressing gently so the coating sticks well.

5. I heat the olive oil in a large oven-safe skillet over medium-high heat.

6. I cook the chicken for 3–4 minutes per side until it’s golden brown.

7. I remove the skillet from the heat and spoon marinara sauce over each piece of chicken, then top with shredded mozzarella.

8. I transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

9. I serve it hot, usually with zucchini noodles or a scoop of cauliflower rice for a complete low-carb meal.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• I sometimes add crushed red pepper flakes or Italian seasoning to the breading for a little kick.

• If I want a different cheese topping, I swap mozzarella with provolone or add a sprinkle of fresh parmesan just before serving.

• I’ve made this with chicken thighs for an even juicier result—just adjust cooking time as needed.

• For a dairy-free version, I use dairy-free mozzarella and skip the parmesan in the coating.

• I also make a “pizza-style” version by adding pepperoni slices before baking.

storage/reheating

Fridge:
I store leftovers in an airtight container in the fridge for up to 3 days.

Freezer:
I freeze fully cooked and cooled portions in individual containers for up to 2 months.

Reheating:
To reheat, I warm the chicken in a 350°F oven for about 10–12 minutes or until hot and the cheese is melted. The air fryer also works great for keeping the crust crispy.

FAQs

Is this Chicken Parmesan really keto?

Yes, by using almond flour and avoiding sugary marinara, this version stays low in carbs—only 6g net carbs per serving.

What’s the best marinara sauce for keto?

I use a no-sugar-added marinara sauce. Look for one with simple ingredients and no added sugars to keep it keto-friendly.

Can I use pork rinds instead of almond flour?

Yes, I’ve crushed pork rinds as a coating substitute. They give a super crispy crust and are totally carb-free.

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F. The juices should run clear, and the meat should be white all the way through.

Can I prepare this ahead of time?

Absolutely. I prep and bread the chicken in advance, refrigerate it, and then just pan-fry and bake when ready to serve.

Conclusion

Keto Chicken Parmesan is everything I want in a keto meal—rich, flavorful, and seriously satisfying. The crispy coating, melty cheese, and tangy marinara come together in the best possible way. It’s a recipe I make again and again, whether I’m cooking for myself or serving dinner to guests. With just a few swaps from the classic version, this dish becomes keto perfection without sacrificing any of the taste.

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