Keto Chicken Parmesan
Why make this recipe
Keto Chicken Parmesan is a fantastic dish for anyone looking to enjoy a low-carb meal without sacrificing flavor. This recipe uses almond flour instead of traditional breadcrumbs, keeping it keto-friendly while still delivering that classic crunchy coating. Topped with marinara and gooey mozzarella, this dish brings comfort food to the dinner table with a healthy twist. Plus, it’s quick to prepare and great for meal prep!
How to make Keto Chicken Parmesan
Ingredients:
- 4 chicken breasts, pounded to ¼ inch thickness
- 2 cups almond flour
- ½ cup grated Parmesan cheese
- 3 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons avocado oil (or other high smoke point oil)
- 2 cups sugar-free marinara sauce
- 1½ cups fresh mozzarella cheese, sliced
- ⅓ cup grated Parmesan cheese (for topping)
Directions:
- Pound the chicken breasts evenly to ¼ inch thickness.
- Lightly coat each piece with a bit of almond flour and season with salt if desired.
- In one bowl, whisk the eggs. In another, mix the remaining almond flour, Parmesan, garlic powder, and onion powder.
- Dredge the chicken pieces in the egg, then coat them with the almond-Parmesan mix.
- Heat oil in a pan over medium heat. Fry chicken for 2-3 minutes per side until golden. Place on a paper towel-lined plate to drain.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the fried chicken on the sheet, top with marinara, mozzarella, and Parmesan cheese.
- Bake for 10–15 minutes until the cheese is melted and slightly golden.
- Serve hot with your favorite keto sides.
How to serve Keto Chicken Parmesan
Keto Chicken Parmesan is best enjoyed fresh out of the oven. Pair it with a side salad or steamed vegetables for a complete meal. You can also serve it over zucchini noodles or cauliflower rice for a satisfying low-carb option.
How to store Keto Chicken Parmesan
Store any leftovers in an airtight container in the refrigerator. It will keep well for 3-4 days. You can reheat it in the oven or microwave. For longer storage, consider freezing the chicken before adding the cheese and marinara. When you’re ready to eat, thaw it overnight in the fridge and bake as directed.
Tips to make Keto Chicken Parmesan
- Make sure to pound the chicken evenly for consistent cooking.
- Let the oil heat up enough before frying to achieve a golden color.
- For added flavor, experiment with different spices in the almond flour mixture.
- If you like a crispier texture, double-dip the chicken in the egg and almond flour.
Variation
For a twist on this recipe, try using different cheeses such as provolone or adding fresh basil on top before serving. You can also swap out the marinara for a creamy Alfredo sauce for a different flavor profile.
FAQs
Can I make this recipe ahead of time?
Yes, you can fry the chicken ahead and store it in the fridge. Just add the toppings and bake before serving.
What if I can’t find almond flour?
You can use coconut flour instead, but remember to adjust the quantity, as coconut flour is more absorbent.
Is this recipe suitable for meal prep?
Absolutely! It’s great for meal prep and can be easily reheated throughout the week.
Keto Chicken Parmesan
Ingredients
Method
- Pound the chicken breasts evenly to ¼ inch thickness.
- Lightly coat each piece with a bit of almond flour and season with salt if desired.
- In one bowl, whisk the eggs. In another, mix the remaining almond flour, Parmesan, garlic powder, and onion powder.
- Dredge the chicken pieces in the egg, then coat them with the almond-Parmesan mix.
- Heat oil in a pan over medium heat. Fry chicken for 2-3 minutes per side until golden. Place on a paper towel-lined plate to drain.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the fried chicken on the sheet, top with marinara, mozzarella, and Parmesan cheese.
- Bake for 10–15 minutes until the cheese is melted and slightly golden.
- Serve hot with your favorite keto sides.
