Low Carb Chicken Parmesan
Indulge in the irresistible flavors of this Low Carb Chicken Parmesan, a keto-friendly twist on the classic Italian dish. Juicy, tender chicken breasts are coated in a savory almond flour and Parmesan crust, seared to golden perfection, then baked to bubbling brilliance with low-carb marinara and melted mozzarella cheese. Each bite is packed with the comforting flavors of garlic, Italian herbs, and a hint of nuttiness from the almond flour—a gluten-free alternative that keeps carbs in check without sacrificing crispiness. Quick to prepare in just 15 minutes, this recipe is perfect for weeknight dinners or elegant entertaining. Serve it with a fresh side salad or roasted vegetables for a satisfying low-carb meal the whole family will love.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Almond flour
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 pieces Large eggs
- 2 tablespoons Olive oil
- 1.5 cups Low-carb marinara sauce
- 1 cup Mozzarella cheese (shredded)
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Using a meat mallet, pound the chicken breasts to an even thickness of about 1/2 inch to ensure even cooking.
In a shallow bowl, mix together almond flour, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
In another shallow bowl, whisk the eggs until well combined.
Dip each chicken breast into the egg mixture, ensuring it's fully coated, then dredge it in the almond flour mixture, pressing gently to adhere the coating.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 2-3 minutes on each side, until golden brown. (You're not fully cooking the chicken here, just browning the crust.)
Transfer the browned chicken to the prepared baking sheet. Spoon the marinara sauce evenly over each piece, then sprinkle with shredded mozzarella cheese.
Bake in the preheated oven for 15-18 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the cheese is melted and bubbly.
Garnish with fresh basil, if desired, and serve hot. Pair with a simple salad or steamed vegetables for a complete low-carb meal.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.2 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 585 mg | 45% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 949 mg | 20% | |
*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.
