Keto Chicken Parmesan Delight

$- 2 large chicken breasts - 1 cup almond flour - 1/2 cup grated Parmesan cheese - 2 large eggs - 2 cups marinara sauce (sugar-free) - 1 cup shredded mozzarella cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil for garnish - Olive oil spray or 2 tablespoons olive oil This dish is a low-carb twist on a classic. Each serving has about 350 calories. You get around 25 grams of protein per serving. The carbs are low, about 5 grams per serving, thanks to almond flour. This makes it perfect for a keto diet. You also get healthy fats from the olive oil and cheese. If you have nut allergies, swap almond flour for crushed pork rinds. You can use any cheese you like, but mozzarella melts best. For a vegan option, try using egg replacements like flaxseed meal mixed with water. You can also use a plant-based cheese for a dairy-free version. If you want more flavor, add more spices like paprika or fresh herbs. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step is key for great baking. Next, take your chicken breasts and slice each one in half. This gives you thinner cutlets. If they are not even, pound them to about 1/2 inch thick. This helps them cook well. In a shallow bowl, mix the almond flour, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper. This will be your breading mix. In another bowl, whisk the eggs until they are smooth and well mixed. Now it’s time to cook the chicken! Heat some olive oil in a large oven-safe skillet over medium heat. Lightly spray the chicken cutlets with olive oil or brush them with it. Once the skillet is hot, add the cutlets. Cook the chicken for about 3-4 minutes on each side. You want them golden and cooked through. When done, remove them from the heat. Pour the marinara sauce over the cooked chicken cutlets. Make sure each piece is covered. Then, sprinkle shredded mozzarella cheese on top. This is where the magic happens! Transfer the skillet to your preheated oven. Bake for about 10-15 minutes. You’ll know it’s ready when the cheese is melted and bubbly. Once baked, let it sit for a few minutes. Garnish with fresh basil before serving. Enjoy your delicious Keto Chicken Parmesan! To achieve the perfect breading on your chicken, start with dry chicken. Pat each cutlet dry with a paper towel. This helps the egg stick better. Use a mix of almond flour and grated Parmesan. This combo gives a crunchy texture and a nice flavor. Dip the chicken in the egg first, then coat it well in the flour mix. Press down gently to make sure it sticks. Cook the chicken in batches to avoid crowding the pan. This ensures even cooking and a nice crust. Herbs and spices make your Keto Chicken Parmesan shine. Garlic powder adds a warm flavor. Italian seasoning brings classic Italian taste. You can also experiment with other herbs. Oregano, thyme, or even crushed red pepper can add a kick. Fresh basil is a must for garnish. It adds a burst of freshness. You can mix herbs into the breading for extra flavor. A little goes a long way, so start with small amounts and adjust to your taste. To cook your chicken perfectly, use a two-step method. First, sear the chicken in a hot skillet. This creates a golden crust. Use olive oil for cooking. It adds flavor and helps the chicken cook evenly. After searing, transfer the skillet to the oven. Baking the chicken with marinara and cheese melts everything together nicely. This method ensures the chicken stays juicy. If you want a crispier finish, broil for a minute after baking. Just keep an eye on it! Pro Tips Use Pounded Chicken: Pounding the chicken breasts to an even thickness ensures that they cook uniformly, preventing dryness and ensuring juicy results. Marinara Sauce Quality: Opt for a high-quality sugar-free marinara sauce as it greatly enhances the overall flavor of the dish without adding unnecessary carbs. Cheese Melting Tip: For an extra bubbly cheese topping, consider broiling the chicken for the last 2-3 minutes of baking, keeping a close eye to prevent burning. Herb Variations: Experiment with fresh herbs like thyme or oregano as a garnish to elevate the flavor profile and add a fresh touch to your dish. {{image_2}} If you want a veggie twist, try eggplant. Slice eggplant into rounds. Salt them to draw out moisture. Let them sit for 30 minutes, then rinse and pat dry. Follow the same breading steps as the chicken. Bake until golden, then top with marinara and cheese. This option keeps carbs low and adds fiber. For extra nutrients, add spinach. Sauté fresh spinach in olive oil until wilted. Once your chicken is cooked, layer the spinach on top before adding marinara and cheese. This version boosts vitamins and adds great flavor. You’ll love the added texture. Want a dairy-free option? Use cashew cheese or nutritional yeast instead of cheese. You can blend soaked cashews with lemon juice and garlic for a creamy topping. Sprinkle nutritional yeast for a cheesy flavor without the dairy. This keeps your dish keto-friendly while still tasting delicious. Store your Keto Chicken Parmesan in an airtight container. This keeps it fresh. Make sure to let it cool down first. Place it in the fridge if you plan to eat it within three days. For longer storage, consider freezing. To reheat, use an oven or an air fryer. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet. Heat for about 10-15 minutes. If using an air fryer, set it to 350°F and heat for 5-8 minutes. Both methods will keep the chicken crispy. To freeze, wrap each piece tightly in plastic wrap. Place the wrapped chicken in a freezer bag or container. It can last up to two months. When ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above for the best taste. The net carb count for Keto Chicken Parmesan is about 6 grams per serving. This count can change based on the brands you use for almond flour and marinara sauce. Always check labels for exact numbers. Keeping carbs low helps you stay on track with a keto diet. Yes, you can swap cheeses in this recipe. Try provolone or gouda for a twist. Each cheese adds a unique flavor. Mozzarella gives that classic gooey texture. If you love blue cheese, sprinkle some on top. Just remember, the taste will change a bit with different cheeses. To make this Keto Chicken Parmesan gluten-free, use almond flour as your breading. Almond flour has no gluten and keeps the dish low-carb. Make sure your marinara sauce is also gluten-free. Always read labels to avoid hidden gluten in sauces. In this blog post, we covered all you need for making Keto Chicken Parmesan. You learned about ingredients, including substitutions and nutritional info. We detailed every step from preparing to baking. I shared tips for perfect breading and flavor, plus cooking methods. You also found variations and storage tips to keep meals fresh. Remember, experimenting with ingredients can lead to new favorites. Enjoy making this dish while staying on track with your diet. Happy cooking!$

Keto Chicken Parmesan Delight

A delicious low-carb chicken parmesan dish perfect for keto diets.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

2 large chicken breasts
1 cup almond flour
0.5 cup grated Parmesan cheese
2 large eggs
2 cups sugar-free marinara sauce
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
to taste salt and pepper
for garnish fresh basil
2 tablespoons olive oil

Instructions

Preheat the oven to 400°F (200°C).
Slice each chicken breast in half horizontally to create thinner cutlets. Pound them to about 1/2 inch thickness if necessary for even cooking.
In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
In another bowl, whisk the eggs until well beaten.
Dip each chicken cutlet first into the egg, allowing excess to drip off, then coat thoroughly with the almond flour mixture.
Heat olive oil in a large oven-safe skillet over medium heat. Lightly spray the chicken cutlets with olive oil or brush them with olive oil before cooking.
Once the skillet is hot, add the chicken cutlets in batches, cooking for about 3-4 minutes on each side until golden and cooked through. Remove from heat.
Pour the marinara sauce over the chicken cutlets, then sprinkle shredded mozzarella cheese evenly on top.
Transfer the skillet to the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it sit for a few minutes. Garnish with fresh basil before serving.

Notes

Serve with a side of zoodles for a complete meal.

Keyword chicken, keto, low-carb, Parmesan