Sumptuous Keto Chicken Parmesan

This Keto Chicken Parmesan is a delectable low-carb spin on an Italian classic. Juicy chicken breasts are coated in a crispy almond flour crust, smothered with sugar-free marinara sauce, and topped with melty mozzarella cheese. Perfect for a comforting dinner that doesn't compromise your macros.

Course Dinner

Cuisine Italian

Keyword Almond Flour Chicken Coating, keto chicken parmesan, Low Carb Chicken Parmesan

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 540kcal

Equipment

Oven
Shallow dishes
Oven-proof skillet
Measuring cups and spoons

Ingredients

4 boneless, skinless chicken breasts about 2 lbs / 0.9 kg
1 cup almond flour 96g
½ cup grated Parmesan cheese 50g
1 tbsp Italian seasoning 5g
1 tsp garlic powder 3.1g
½ tsp salt 2.5g
¼ tsp ground black pepper 0.6g
2 large eggs
1 cup sugar-free marinara sauce 240ml
1 cup shredded mozzarella cheese 113g
2 tbsp olive oil 30ml

Instructions

Preheat your oven to 375°F (190°C).
In a shallow dish, combine the almond flour, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
In a separate bowl, beat the eggs.
Dip each chicken breast into the egg mixture, then dredge in the almond flour mixture, coating evenly.
Heat olive oil in a large oven-proof skillet over medium heat. Add the chicken and cook for 3-4 minutes on each side until golden brown.
Pour the marinara sauce over the chicken in the skillet. Sprinkle shredded mozzarella cheese on top of each chicken breast.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
Remove from the oven and let it rest for a few minutes before serving.

Notes

To ensure that the chicken cooks evenly, you can pound the chicken breasts to an even thickness before coating. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a spicier kick, add red pepper flakes to the almond flour mixture.

Nutrition