Low-Carb Chicken Parmesan with Almond Flour Crust

Dive into a delicious, keto-friendly twist on a classic Italian dish. This Low-Carb Chicken Parmesan with Almond Flour Crust provides all the comfort and flavor without the carb overload. Perfect for a satisfying dinner that fits right into your low-carb lifestyle.

Course Dinner

Cuisine Italian

Keyword Almond Flour Crust, keto chicken parmesan, Keto Dinner, Low Carb Chicken Parmesan, Low-Carb Italian Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 580kcal

Equipment

Baking sheet
Parchment paper
Meat tenderizer
Three shallow bowls
Whisk
Frying pan
Oven

Ingredients

4 boneless, skinless chicken breasts about 2 pounds / 900g
1 cup almond flour 96g
½ cup grated Parmesan cheese 50g
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
2 large eggs
1 tbsp water
1 cup shredded mozzarella cheese 113g
½ cup low-carb marinara sauce 120ml
2 tbsp olive oil 30ml
Fresh basil leaves for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place chicken breasts between two sheets of plastic wrap and gently pound with a meat tenderizer to an even thickness, about 1/2 inch (1.25 cm) thick. This ensures even cooking.
In a shallow bowl, mix together almond flour, grated Parmesan, garlic powder, Italian seasoning, salt, and black pepper.
In another shallow bowl, whisk together eggs and water until well combined.
Dip each chicken breast first into the egg mixture, allowing excess to drip off, then into the almond flour mixture, pressing to coat well on both sides.
Heat olive oil in a large frying pan over medium heat. Once hot, add the coated chicken breasts and cook for 3-4 minutes on each side until golden brown. This step adds texture and flavor.
Transfer the chicken breasts to the prepared baking sheet. Spoon marinara sauce over each piece, then sprinkle with shredded mozzarella.
Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
Optional: Garnish with fresh basil leaves before serving for an extra pop of color and freshness.

Notes

For an even crispier crust, you can briefly broil the chicken Parmesan during the last 2 minutes of baking.

Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.

Serve with a side of steamed vegetables or a fresh salad to keep it low-carb.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Nutrition