Keto Chicken Parmesan
Crispy, cheesy, and low in carbs—this keto chicken parmesan is coated with almond flour and Parmesan, then topped with marinara and melty mozzarella for the ultimate comfort food.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Skillet + Oven-Baked
- Cuisine: Italian, Keto
- Diet: Gluten Free
Ingredients
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
Instructions
Preheat oven to 375°F (190°C).
Prepare the coating: In a shallow dish, combine almond flour, Parmesan cheese, garlic powder, basil, salt, and black pepper.
Prepare the eggs: In a separate dish, beat the eggs.
Coat the chicken: Dip each chicken breast in the beaten eggs, then press into the almond flour mixture to fully coat.
Pan-fry the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and sear for 3–4 minutes per side, until golden brown.
Add toppings: Remove skillet from heat. Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
Bake: Transfer skillet to the oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature 165°F) and cheese is melted and bubbly.
Serve: Garnish with fresh basil and serve hot with zucchini noodles or cauliflower rice.
Notes
Use sugar-free marinara sauce to keep it keto-friendly.
For an even crispier crust, bake on a wire rack instead of directly in the pan.
Add a sprinkle of Italian seasoning or crushed red pepper flakes for extra flavor.
Store leftovers in the fridge for up to 3 days — reheat in the oven to keep the crust crispy.
Find it online: https://elladishes.com/keto-chicken-parmesan/
