Keto Chicken Parmigiana
Savor the deliciously guilt-free indulgence of Keto Chicken Parmigiana, a low-carb twist on the classic Italian dish. This recipe pairs juicy, pan-seared chicken breasts with a golden almond flour and Parmesan coating, infused with Italian herbs for a flavorful crunch. Topped with rich, unsweetened marinara sauce and gooey melted mozzarella, it’s baked to perfection and finished with the vibrant touch of fresh basil. Ready in just 45 minutes, this keto-friendly delight is perfect for weeknight dinners or a special treat. Packed with protein and bursting with savory flavors, this quick recipe is destined to become a crowd favorite for a healthy twist on comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 0.5 cup Almond flour
- 0.25 cup Parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Eggs
- 0.75 cup Unsweetened marinara sauce
- 1 cup Mozzarella cheese
- 2 tablespoons Olive oil
- 5 leaves Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken breasts between two pieces of plastic wrap or parchment paper and pound them to an even thickness, about 1/2 inch.
In a shallow bowl, combine the almond flour, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
In another shallow bowl, beat the egg.
Dip each chicken breast first into the beaten egg, allowing any excess to drip off, then coat both sides with the almond flour mixture, pressing lightly to adhere.
Heat the olive oil in a large ovenproof skillet over medium-high heat.
Add the coated chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown and crisp. If necessary, do this in batches to avoid overcrowding the pan.
Remove the skillet from the heat and spoon the marinara sauce evenly over each chicken breast.
Sprinkle the mozzarella cheese on top of the sauce-covered chicken.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.0 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1194 mg | 92% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 230 mg | 5% | |
*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.
