Chicken Parmesan Low Carb Keto
Satisfy your Italian food cravings while staying true to your low-carb lifestyle with this irresistibly delicious Chicken Parmesan Low Carb Keto recipe! Tender, juicy chicken breasts are coated in a savory blend of almond flour, Parmesan cheese, and Italian seasonings, then lightly pan-fried to golden perfection before being smothered in sugar-free marinara and melted mozzarella. With just 15 minutes of prep and a quick finish in the oven, this keto-friendly spin on a classic is bursting with flavor while keeping carbs at bay. Perfect for busy weeknights or a special dinner, serve it with zoodles, cauliflower rice, or a crisp green salad for a hearty, satisfying meal that's keto-approved and undeniably delicious.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cups Almond flour
- 0.5 cups Grated Parmesan cheese
- 2 pieces Eggs
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Dried Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 0.5 cups Sugar-free marinara sauce
- 0.75 cups Shredded mozzarella cheese
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
Place the chicken breasts between two layers of plastic wrap or parchment paper. Pound them to an even thickness, about 1/2 inch thick, using a meat mallet.
In a shallow bowl, combine the almond flour, grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
In a separate shallow bowl, beat the eggs until smooth.
Dredge each chicken breast in the beaten eggs, ensuring it is well-coated, then dip it into the almond flour mixture, pressing gently to help the coating stick. Shake off any excess.
Heat olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts. Cook for 4–5 minutes per side until golden brown and crispy. The chicken does not need to be fully cooked at this stage as it will finish cooking in the oven.
Transfer the seared chicken to the prepared baking sheet or dish. Spoon the sugar-free marinara sauce evenly over each piece of chicken.
Sprinkle shredded mozzarella cheese over the marinara sauce, ensuring each piece of chicken is generously covered.
Bake in the preheated oven for 10–12 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
Garnish with chopped fresh parsley, if desired, and serve immediately. Pair with a low-carb side such as zoodles, cauliflower rice, or a crisp green salad.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 3239 mg | 141% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 6.0 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1309 mg | 101% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1497 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
