Chicken Parmesan is a timeless comfort food, but this keto-friendly version swaps traditional breadcrumbs for a crispy almond flour and Parmesan coating, keeping it low-carb yet incredibly delicious. Topped with rich marinara sauce and gooey melted mozzarella, this dish delivers all the flavors of classic Italian cuisine while fitting into a low-carb lifestyle.
This recipe is perfect for a quick weeknight dinner or a special meal with family. The golden, crispy chicken paired with warm, cheesy goodness makes every bite satisfying and indulgent. Whether you’re following a keto diet or simply looking for a healthier take on a beloved classic, this Low-Carb Chicken Parmesan is sure to become a new favorite!
- Ingredients:
- 2 large boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil
- 1 cup low-carb marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Butterfly the chicken breasts by slicing them in half lengthwise, creating four thinner cutlets.
- In one bowl, mix the almond flour, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- In a separate bowl, whisk the eggs.
- Dip each chicken cutlet into the eggs, then coat evenly with the almond flour mixture.
- Heat olive oil in a large skillet over medium heat. Cook the chicken for 3â4 minutes per side until golden brown.
- Transfer the chicken to the baking sheet. Spoon marinara sauce over each cutlet and sprinkle with mozzarella cheese.
- Bake for 10â12 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil and serve hot!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 350 kcal | Servings: 4 servings