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Keto Chicken Parmesan

This Keto Chicken Parmesan is a low-carb, cheesy delight! Crispy almond flour-coated chicken topped with marinara and mozzarella—perfect for keto lovers and weeknight dinners.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Easy, Gluten-Free, Keto, Low-Carb
Servings: 4 servings

Ingredients

  • 6 small chicken breasts about 1 1/2 pounds
  • 1/2 teaspoon salt
  • 2 cups almond flour low-carb alternative to breadcrumbs
  • 3 large eggs beaten
  • 1/2 cup Parmesan cheese for breading
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons oil for frying
  • 2 cups keto marinara sauce
  • 1 1/2 cups mozzarella cheese freshly sliced
  • 1/3 cup Parmesan cheese for topping

Instructions

  • Preheat the oven to 375°F (190°C). Place chicken breasts between two pieces of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
  • In a mixing bowl, combine almond flour, salt, garlic powder, onion powder, and 1/2 cup Parmesan cheese. In another bowl, beat the eggs.
  • Dip each chicken breast into the beaten eggs, letting excess drip off, then coat in the almond flour mixture, pressing gently to adhere.
  • Heat oil in a large frying pan over medium heat. Fry the coated chicken breasts 4-5 minutes per side until golden brown. Fry in batches if necessary.
  • Spread a thin layer of keto marinara sauce in a baking dish. Place fried chicken breasts on top, cover with remaining marinara sauce, then layer with sliced mozzarella and sprinkle 1/3 cup Parmesan cheese on top.
  • Bake in the preheated oven for 20-25 minutes until cheese is bubbly and golden and chicken reaches an internal temperature of 165°F (75°C).
  • Let the Keto Chicken Parmesan rest a few minutes before serving. Pair with low-carb sides like roasted vegetables or salad.

Equipment

  • Large frying pan
  • Baking Dish
  • Mixing Bowls
  • Meat Mallet or Rolling Pin
  • Measuring Cups and Spoons
  • Spatula

Notes

  • Ensure the oil is hot before frying to prevent the coating from absorbing too much oil.
  • If the coating doesn’t stick well, try adding extra egg wash.
  • Use a meat thermometer to avoid overcooking and drying out the chicken.
  • Broil the dish for 1-2 minutes if the cheese isn’t melting properly.
  • Make ahead by coating chicken and refrigerating up to 24 hours or assembling and refrigerating up to 2 days before baking.