Keto Chicken Parmesan

A delicious, guilt-free take on classic chicken parmesan, perfect for low-carb and ketogenic diets.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

For the Chicken

4 pieces chicken breasts, pounded to ¼ inch thickness Pound evenly for even cooking.
2 cups almond flour Great for a keto diet.
3 large eggs Whisked for coating.
½ cup grated Parmesan cheese For breading.
½ teaspoon garlic powder For seasoning.
½ teaspoon onion powder For seasoning.
2 tablespoons avocado oil Or other high smoke point oil for frying.

For Topping

2 cups sugar-free marinara sauce Can be swapped with homemade sauce or Alfredo.
1½ cups fresh mozzarella cheese, sliced Use fresh for better melting.
⅓ cup grated Parmesan cheese For topping.

Method

Preparation

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 egg, then coat them with the almond-Parmesan mix.

Cooking

Heat oil in a pan over medium heat. Fry the 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.

Serving

Serve hot with your favorite keto sides like zucchini noodles, steamed vegetables, or a fresh salad.

Notes

If you have leftovers, let the chicken cool completely before storing it. It can last for 3 to 4 days in the fridge or be frozen for longer storage. Adjust the cooking time based on the thickness of your chicken breasts. You can add Italian herbs like oregano or basil for extra flavor.