Dinner made simple: this easy keto chicken parmesan is the perfect recipe for anyone who’s not that much experienced in the kitchen. It’s easy to make, entirely baked and delicious.
Are you looking for new ideas on how to use chicken? While chicken parmesan is a recipe you’ve probably already heard of, this low carb version made with almond flour and baked chicken could become a staple in your cooking repertoire. This recipe is also naturally gluten-free.
Classic recipes for chicken parmesan call for fried meat and breadcrumbs. Here you have all the typical flavours of this dish but you’ll be able to easily cook everything in the oven. This recipe is not exactly as quick as a one traybake dinner but it’s pretty close to that idea.
To make this easy keto chicken parmesan, you’ll need:
- chicken fillets
- mozzarella
- almond flour
- parmesan
- eggs
- tomato passata
- olive oil
- onion powder
- paprika
- black pepper
- salt
- fresh sage (optional)
This low carb recipe can be broken down into 4 steps:
- Preheat the oven at 180°C and prepare the ingredients you need to coat the chicken. Combine almond flour, grated parmesan and spices in one bowl: mix well. In a second bowl, prepare the egg (beaten with a fork or a hand whisk).
- Coat each fillet with the egg, then move on to the dry mix. Place the chicken on a baking tray lined with parchment paper and a drizzle of olive oil (approx. 1 teaspoon). Bake for 40 minutes. Check the chicken from time to time to ensure the almonds flour is not burned.
- Now you’ll need to remove the tray from the oven and transfer the chicken to a baking pan. At this point, the chicken will lay on a thin layer of tomato passata and it will also have a bit of passata on top. Add the slices of mozzarella and bake for 15 minutes. Ensure the chicken is fully cooked through before serving.
- Serve warm. Finish with a drizzle of olive oil (approx. 2 teaspoons), a pinch of black pepper and a few leaves of fresh sage.
Common questions about this easy keto chicken parmesan:
- Can I make it in advance? Yes, you’ll just need to reheat it before serving.
- Can I use dairy-free cheese? Yes, you need to find a suitable alternative for both parmesan and mozzarella because they have 2 different (and important) roles in the recipe.
- How can I serve it? This keto chicken parmesan goes really well with salads because they add a touch of freshness to the meal. Choose something that is not too complicated: for example, a simple salad with mixed greens or something with cucumber, rocket or watercress.
- Can I cook everything at the same time and in one pan? No, it’s important to keep the 2 steps separated to ensure your chicken will be crispy on the outside. Here the chicken is baked so the overall flavour profile is different from a recipe made with fried chicken but still, it’s important to add sauce and mozzarella at a later stage.
Easy keto chicken parmesan
Dinner made simple: this easy keto chicken parmesan is the perfect recipe for anyone who's not that much experienced in the kitchen. It's easy to make, entirely baked and delicious.
Ingredients
- 3 large chicken fillets 150 g each
- 100 g fresh mozzarella
- 30 g almond flour
- 20 g parmesan
- 1 egg
- 200 g tomato passata
- 1 ½ tablespoon olive oil
- 1 tsp onion powder
- ⅓ tsp ground black pepper
- ¼ tsp paprika
- a pinch of salt
- 3-5 leaves of fresh sage optional
Instructions
- Preheat the oven at 180°C and prepare the ingredients you need to coat the chicken. Combine almond flour, grated parmesan and spices in one bowl: mix well. In a second bowl, prepare the egg (beaten with a fork or a hand whisk).
- Coat each fillet with the egg, then move on to the dry mix. Place the chicken on a baking tray lined with parchment paper and a drizzle of olive oil (approx. 1 teaspoon). Bake for 40 minutes. Check the chicken from time to time to ensure the almonds flour is not burned.
- Now you’ll need to remove the tray from the oven and transfer the chicken to a baking pan. At this point, the chicken will lay on a thin layer of tomato passata and it will also have a bit of passata on top. Add the slices of mozzarella and bake for 15 minutes. Ensure the chicken is fully cooked through before serving.
- Serve warm. Finish with a drizzle of olive oil (approx. 2 teaspoons), a pinch of black pepper and a few leaves of fresh sage.
Notes
- In the nutritional information written below, only 3/4 of the egg has been included because of the leftovers you will have after coating the chicken. A large egg weighs approx. 50-55 g; this means that only 40 g of egg have been taken into account.
- You can use a different size of chicken fillets, just ensure the meat is fully cooked through before serving. Adjust the amount of sauce if needed.
Nutrition
Calories: 457kcalCarbohydrates: 8.5gProtein: 44.5gFat: 27.2gFiber: 2.5g
Tried this recipe?Let us know how it was!
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Easy to make.Non keto hubby thought it was fab, converting him. Lovely for guests, looks very posh.