A low-carb, keto-friendly version of classic Chicken Parmesan, featuring breaded chicken breasts coated in almond flour, topped with marinara and melted cheeses, baked to perfection.
This Keto Chicken Parmesan is a perfect dish for those following a low-carb or ketogenic diet. Using almond flour instead of traditional breadcrumbs keeps it grain-free, while still delivering a crispy coating. It's topped with a rich marinara sauce and gooey mozzarella and Parmesan cheeses for a comforting, satisfying meal.
Prep: 15 min · Cook: 30 min · Rest / additional: 5 min · Total: 50 min
Cuisine: Italian · Course: Dinner
- boneless skinless chicken breasts 4 piece — pounded to about 1/2 inch thickness
- almond flour 1 cup — for breading
- Parmesan cheese 1 cup — grated, divided
- eggs 2 piece — beaten
- salt 1 teaspoon — divided
- black pepper 0.5 teaspoon — divided
- garlic powder 1 teaspoon — divided
- olive oil 3 tablespoon — for frying
- sugar-free marinara sauce 1.5 cups
- mozzarella cheese 1 cup — shredded
- fresh basil leaves 0.25 cup — chopped, for garnish (optional)
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Preheat your oven to 400°F (200°C).
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Prepare three shallow dishes: one with beaten eggs, one with almond flour mixed with 1/2 cup grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder, and one empty for resting breaded chicken.
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Season the chicken breasts with the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder.
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Dip each chicken breast first into the egg, coating both sides, then dredge in the almond flour mixture, pressing gently to adhere the coating well. Set aside on a plate.
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Heat olive oil in a large skillet over medium heat. When hot, add the breaded chicken breasts and cook for about 3-4 minutes per side until golden brown and crispy. Transfer the chicken to a baking dish.
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Spoon sugar-free marinara sauce evenly over each chicken breast.
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Sprinkle shredded mozzarella and the remaining 1/2 cup Parmesan cheese over the top of each chicken piece.
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Bake in the preheated oven for 15-20 minutes until the cheese is melted, bubbly, and lightly golden, and the chicken reaches an internal temperature of 165°F (74°C).
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Remove from oven and let rest for 5 minutes before serving.
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Garnish with chopped fresh basil leaves if desired and serve hot.
Tips and substitutions
- Pounding the chicken breasts to an even thickness ensures even cooking and better breading adhesion.
- Use a sugar-free or low-sugar marinara sauce to keep the recipe keto-friendly.
- To keep the coating crispy, do not overcrowd the pan when frying the chicken.
- If you prefer, you can skip frying and bake the breaded chicken directly at 400°F (200°C) for about 25 minutes, flipping halfway through, but frying adds extra crispiness.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through and cheese is melted. Avoid microwaving to preserve crispiness.
Frequently asked questions
Can I make this recipe dairy-free?
Yes, you can substitute the Parmesan and mozzarella cheese with dairy-free alternatives or omit them, though the flavor and texture will be different.
Is it necessary to pound the chicken breasts?
Pounding the chicken breasts to an even thickness helps them cook evenly and prevents the outside from drying out before the inside is cooked through.
Can I prepare this recipe ahead of time?
Yes, you can bread the chicken and refrigerate it for a few hours before cooking. Assemble and bake just before serving for best texture.
Prepared with AI assistance. Review ingredient amounts, cooking times and food safety guidance before cooking.
